PROCESSING OF TEA

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:
i. Camellia sinensis var. sinensis, which is used for
most Chinese, Formosan and Japanese teas
ii. Camellia sinensis var. assamica, used
in Puer and most Indian teas (but
not Darjeeling)
TYPES
Fresh tea leaves
OF TEA WITHERING

SHAKING
STEAMING OR ROLLING
PAN FRYING
PARTIAL FERMENT
STEAMING
FULL
ROLLING PAN FRYING FERMENT

DRYING DRYING DRYING DRYING

WHITE TEA GREEN TEA OOLONG TEA BLACK TEA

 MAIN STAGES OF PROCESSING

PLUCKING WITHERING DISRUPTION

ROLLING FIXATION OXIDATION

DRYING CURING GRADING

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.
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.
5. FIXATION / KILL-GREEN : It is
done to stop the tea
leaf oxidation at desired level by
moderately heating it.
6. ROLLING : Wilted/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. More tightly rolled the
leaves, the longer they will retain
their freshness.
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.
THANK YOU