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Processing of Tea
Abdul Nasir13/IFT/013
Submitted to:Pooja Jha Mam,
Introdution Tea processing -leaves from the tea plant
Camellia sinensis are transformed into
the dried leaves for brewing tea
starts with freshly-plucked leaf and ends
with ‘finished’, or ‘made’ tea.
There are some classes of tea (green,
yellow, white, oolong and black)
Come from same plant
The different types are the result of
differences in the tea manufacturing
process, and not due to different
types of tea plants.
Although each type of tea has
different taste, smell, and visual
appearance, tea processing for all tea
types consists of a very similar set of
methods with only minor variations.
Tea Scientific name :Camellia sinensis. Family : Camelliaceae.
Tea processing It is a method in which the leaves and
flushes from camellia sinensis are transferred into the dried leaves for brewing tea
Overview
PluckingTea leaves and flushes, which includes a
terminal bud and two young leaves, are picked from Camellia sinensis bushes
Collected twice a year during early spring and early summer or late spring.
Picking is done by hand when a higher quality tea is needed, or where labour costs are not prohibitive
Withering/ WiltingThe tea leaves begin to wilt soon after
picking.
Withering is used to remove excess water
from the leaves and allows a very slight
amount of oxidation.
The leaves can be either put under the sun or
left in a cool breezy room to pull moisture out
from the leaves.
Cont… The process is also important in promoting the
breakdown of leaf proteins into free amino
acids
increases the availability of freed caffeine, both
of which change the taste of the tea.
Disruption/ Rolling the tea leaves are bruised or torn in order to
promote and quicken oxidation.
The leaves may be lightly bruised on their
edges by shaking and tossing in a bamboo
tray or tumbling in baskets
More extensive leaf disruption can be done
by machinery.
Rotor vane Tea leaves are passed on to the
Withering trough, Where it gets crushed and goes to the Rotor Vane
Leg-cut Triturator
and other instrument used for crushing tea leafs.
Rolling / Shaping
The damp tea leaves are then rolled to be
formed into wrinkled strips, by hand
or using a rolling machine which causes the tea
to wrap around itself.
This rolling action also causes some of the sap,
essential oils, and juices inside the leaves to
ooze out, which further enhances the taste of
the tea
Oxidation/Fermentation For teas that require oxidation, the leaves are
left on their own in a climate-controlled room
where they turn progressively darker.
This is accompanied by agitation in some cases.
oxidation occurs during the manufacture of
white, oolong, and black teas.
Green and yellow teas are prevented from
oxidizing by steaming, drying and/or frying
techniques
During the manufacture of tea, both spontaneous and controlled oxidation occurs
Oxidation in tea manufacture officially begins during the withering stage as spontaneous oxidation
then accelerates gradually during the subsequent steps necessary to transform fresh leaf into finished black tea
Oxidation process is often incorrectly
termed as “fermentation”
In traditional oxidation, sieved leaf is
spread out in a thin layer (2-3 inches or 5-8
cm) on the floor of factory , on tables or
perforated trays
Several flavor compounds produced by reaction with
sugars and amino acids
Green Tea - no oxidation
Yellow Tea -no oxidation
White Tea slight, spontaneous oxidation occurs (8-15%)
Oolong Tea- partial oxidation
Black Tea fully oxidized
Puerh always fermented, not always oxidized
Fermentation Fermentation is important in manufacture
Black tea
The leaves must be exposed to bacteria ( or
have bacteria present inherently) in order for
fermentation to occur
exposure to oxygen during tea manufacture is
often reduced or eliminated after the withering
stage for fermentation
bacteria required to both initiate and maintain
fermentation are potentially present during
several aspects of its production:
1. On the surfaces of the leaf of the old-growth
plants themselves
2. In the controlled environment of the tea
production rooms in which the ‘Raw’ is
temporarily stored
Fixation / Kill-green is done to stop the tea leaf oxidation at a
desired level.
This process is accomplished by moderately
heating tea leaves, thus deactivating their
oxidative enzyme
Drying
Drying Drying is done to "finish" the tea for sale. This can
be done by panning, sunning, air drying, or
baking.
The drying of the produced tea is responsible for
many new flavour compounds particularly
important in green teas
Grading
Aging / Curingsome teas required additional aging,
secondary fermentation, or baking to
reach their drinking potential
Packaging . Packing is the process of preserving
the product using the cheapest but most appropriate material taking in to account the product properties.
Before packing tea is passed under powerful magnets to prevent possible pieces of iron mixing with the tea
Packing
Color tea concept
Nutritional benefit & madical use 1) Packed with Antioxidant 2) Fight Cancer3) Burns Fat4) Prevent heart Disease 5) Slow Memory lose6) Boost Immune System7) Relieves Stress8) Corrects digestive issues
Main Component of Tea1) Tannin2) Phenolic compound3) Amino acids4) Caffeine5) Carotenoids6) Carbohydrates
Different method 1. Orthodogs Orthodox tea is made of the two top
leaves of each plant, thus giving the best quality of tea, rich of taste and capable of multiple infusions. These leaves are carefully handpicked, hand-rolled and dried. Leaves processed in this way are later sold as loose leaf tea.
2. CTC Method The CTC method (for crush, tear, and
curl) uses machines to process the tea. The leaves, buds and stems are crushed and torn by several cylindrical rollers with sharp “teeth”. This produces finely ground, low quality tea used mostly for bagged tea, highly recommended for one infusion only
Different types of teas Black tea Green tea Oolong tea Ice tea Herbal tea Instant tea Scented tea
Green Tea Green tea is made from the leaves from
Camellia sinensis that have undergone minimal oxidation during processing.
These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time. The
Oolong Tea The processing of oolong tea requires
only a partial oxidation of the leaves. Here only 50% fermentation is done.
Black tea Black Tea is a type of tea that is more
oxidized than oolong, green and white teas
Black tea is generally stronger in flavour than the less oxidized teas.
100% fermentation is done.
Instant Tea Instant teas are produced from black tea by
extracting the liquor from processed leaves, tea wastes, or undried fermented leaves, concentrating the extract under low pressure, and drying the concentrate to a powder by freeze-drying, spray-drying, or vacuum-drying.
Low temperature used to minimize loss of flavour and aroma.
Herbal tea “herbal teas” are single or blended
infusions of leaves, fruits, bark roots or flowers of almost any edible, non-tea plant.
Most herbal teas are naturally caffeine-free
Ice tea
Scented Tea
Thank you