Processing of Tea

Processing of Tea : Plucking, Withering, Disruption, Oxidation, Fixation, Rolling, Drying, Curing, Grading

1. PROCESSING OF TEA

2. TEA Scientific name : Camellia sinensis Origin : China Propagated by : Seed and Cuttings Tea is an  evergreen plant that grows mainly in  tropical  and subtropical  climates Two principal varieties are used: Camellia sinensis  var.  sinensis , which is used for most Chinese, Formosan and Japanese teas Camellia sinensis  var.  assamica , used in  Puer  and most Indian teas (but not Darjeeling)

3. WHITE TEA TYPES OF TEA ROLLING Fresh tea leaves ROLLING SHAKING STEAMING OR PAN FRYING WITHERING DRYING STEAMING PARTIAL FERMENT DRYING FULL FERMENT DRYING DRYING PAN FRYING GREEN TEA OOLONG TEA BLACK TEA

4. MAIN STAGES OF PROCESSING

5. 1. PLUCKING : Tea leaves & flushes, including the terminal bud and two young leaves are hand-picked, typically twice a year. 2. WITHERING :   Freshly plucked leaves are laid out on the floor inside a cool breezy room. The purpose of withering is to reduce the moisture content in the leaves and to allow the flavor compounds to develop.

6. 3. DISRUPTION / LEAF MACERATION : The tea leaves are bruised or torn in order to promote and quicken oxidation . Includes kneading, rolling, tearing, and crushing. 4. OXIDATION / FERMENTATION : The volatile compounds within the leaves changes to produce theaflavin and thearubigin .   Theaflavins lend briskness and brightness to the tea while thearubigins offer depth and fullness to the liquor that’s produced . Controlled-oxidation is maintained to obtain specific flavour and aroma of tea.

7. 5. FIXATION / KILL-GREEN : It is done to stop the tea leaf oxidation  at desired level by moderately heating it. 6 . ROLLING : W ilted/fixed leaves are gently rolled, and depending on the style, they are shaped to look wiry, kneaded, or as tightly rolled pellets. During rolling action, essential oils and sap oozes out, intensifying the taste further. M ore tightly rolled the leaves, the longer they will retain their freshness.

8. 7. DRYING :   It is done to finish the tea for sale. It includes panning , sunning, air drying, or baking . Drying enhances a tea’s flavor and ensures its long shelf-life 8. CURING : Some teas are subjected to aging and fermentation to make them more palatable. Some types of Chinese Pu-erh , for example, are aged and fermented for years, much like wine.

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