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Tea

The document discusses the process of cultivating and producing tea from a tea plant. It describes how tea leaves are harvested, withered, rolled or crushed, oxidized, dried, and sorted into grades before packaging. The document also categorizes different types of tea including black, green, white, oolong, and herbal teas.

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106 views

Tea

The document discusses the process of cultivating and producing tea from a tea plant. It describes how tea leaves are harvested, withered, rolled or crushed, oxidized, dried, and sorted into grades before packaging. The document also categorizes different types of tea including black, green, white, oolong, and herbal teas.

Uploaded by

Partho Pratim Seal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Tea

Tea bush
Tea Plant
Tea
Tea is an evergreen tropical plant called
Camellia sinensis
It is prepared from the leaf bud and top
leaves of the bush
It is a healthy beverage, containing half
the caffeine present in coffee & it aids
muscle relaxation & stimulates Central
Nervous System

Tea Cultivation
Grows mainly between the tropics, requiring
1000 1250mm of rain per year
The Ideal temperature is 10-30C
It grows above sea level up to 2400m
The plant are placed in rows a meter
apart
The bushes are pruned every four to five
years to rejuvenate the bushes
Harvesting
Plucking depends upon the climate, new growth
could be plucked 7-12 days intervals during
growing season
Harvesting is carried out through the growing
season referred as flush
First flush is known as early spring plucking
Second flush is in late spring
Autumn flush is late season
harvest
Processing
The production of tea involves
several steps :
Withering



To reduce the moisture in tea leaves
Tea is laid out on a wire mesh in troughs
Air is then passed through the tea removing the
moisture in a uniform way.
It takes approximately 12-17hrs
Rolling

Tea is placed into rolling machine, which rotates
horizontally on the rolling table
It creates the twisted wiry looking tea leaves
During the rolling process the leaves are also
broken open
CTC Production


CTC stands for Crush, Tear & Curl
Withered leaf are cut to uniform size by a
machine
The leaves are fed to machine where they
are crushed ,torn & curled by metal rollers
Oxidation (fermentation)
The enzyme in the tea leaf comes in contact
with air & starts oxidation
It creates flavour, colour & strength
Tea leaf colour changes from green to light
brown to deep brown
The ideal temperature is 26C
It takes about 1/2hr to 2hrs
Longer the oxidation darker is
the tea
Drying
To stop oxidation the tea leaves are passed
through hot air the temperature between 190
to 210F
It reduces the total moisture content to about
3% & stops the enzymes
The dried tea are now sorted into grades
before packaging

Classification of tea


Tea Grading

Whole leaf
Souchong, orange pekoe
Broken Leaf
Pekoe
Broken orange pekoe
Fannings & Dust


Black tea
Green tea
White Tea
Oolong Herbal tea

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