TEA PROCESSING STEPS

        

Tea one of the most common beverage is consumed by mass population. This popular beverage is consumed as a morning go-to-drink or as a welcome drink for welcoming guests and for family or friend gatherings. We all enjoy its refreshing taste but ever thought from where its taste comes from. Tea leaves passes through various steps process which not only make it convenient to use but also enhances its taste and aroma. There are five basic steps which are involved in tea processing:- 

HARVESTING/PLUCKING

          

Plucking is generally practiced by hand. Tea leave plucked should include terminal bud and two young leaves because the chemicals which contribute to the quality contained in the tender leaves are greater in proportion. Plucking is generally done twice a year.

WITHERING

As soon as after harvesting the leaves, the withering process is commenced to reduce the moisture content of the leaves and allows the flavors to develop. The leaves the spread over the wire grid and ventilated with large fans. Withering process brings to the various bio-chemicals changes – polyphenol activity increases to enhance the rate of fermentation, desire aroma is developed due to protein gets hydrolyzed into amino acids, flavor in tea leaves gets developed due to increase in level of organic acids.

ROLLING

The withered leaves are rolled in large rolling machines consists of two large and heavy metal plates rotating in opposite direction. This process is done to promote the oxidation process in green tea leaves. It improves the flavor of the tea as it introduces fermentation and development of essential oils.

FERMENTATION

Fermentation process is an oxidation and tanning process of the volatile cell fluids to produce Theaflavin and Thearubigin. Theaflavin is responsible for briskness and brightness in tea while Thearubigin produce depth and fullness to the tea liquor. Fermentation is generally takes for 2-3 hours which also brings the change in color of leaves to copper red.

DRYING

Drying is done to stop the oxidation process after the desired level of the flavor and aroma achieved by leaves. For drying the leaves, very moderate heating is required. Drying temperature and time should be optimum. Higher temperature drying may cause the bitter flavor while longer time of drying is detrimental to quality and flavor of tea. 

These are the five basic steps of tea production which is followed by sorting and packaging. Tea leaves are graded based on their size – leaf tea, broken tea, fannings and dust.