Ceylon Tea Manufacturing Process - Tea Manufacturing Process - Tea Producing Process step by step - Step by Step Ceylon Tea Making process

 

CEYLON TEA GUIDE

by
Black Tea Exports (Pvt) Ltd

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Tea Manufacturing Process

This is the process that turns the fresh green tea leaves into black tea that can be consumed.

Plucking In order to manufacture high quality tea only the prized two leaves and bud found at the apex of the bush is harvested. The plucking process is done manually so as to ensure only the best is picked. In order to retain the freshness of the leaves, the plucked tea leaves are dispatched to the factories at short intervals.

Withering This is the most decisive process in the manufacture of tea. The newly plucked tea leaves are thinly spread on racks on which the leaves are warmed so as to reduce the moisture, thus enabling pliability of the leaves for rolling. This moisture extraction is what triggers of a sequence of chemical responses that has a positive bearing on the quality of the tea produced.

Rolling The leaves are now twisted and rolled by both hand and machine for about 25 to 30 minutes so as to break up the leaf cells allowing the oils and enzymes to be released.

Oxidation This is the oxidation of the enzymes where the color of the leaves change from green to brown or black in color when allowed to ferment under humid conditions. The oxidation time is a contributing factor that determines if the teas remain Black, Green or Oolong. This is also when the unique tea aroma begins to emerge.

Firing The leaves are dried evenly whist halting the oxidation process. This process is considered the main determining factor of the tea type to be produced.

Black Tea Exports (Pvt) Ltd
#1082/11C, Kotte Road,
Rajagiriya 10107,
Sri Lanka.

Tel : +9477 791 1911
Fax : +9411 288 8393
Skype : ceylon.tea
Email : blacktea@ceylonblacktea.com
Web     : www.ceylonblacktea.com
     
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