TEA PRODUCTION

PROCESS
BY : NISHTHA SHAH DM24
 • Chaning
Climte

• Water • New
Industrial
Longer
Shortages Winters
Terrain
Impact

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 HARVESTING
• Tea harvesting is a delicate process that is difficult to do quickly for fear of
damaging the tea leaves.  The majority of tea is still harvested by hand but
mechanical picking can also be done depending on the tea variety
• Manual harvesting (by hand) is the preferred method for many cultivators;
however, others prefer the large scale production that comes with
mechanized harvesting

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 Withering - Reduction of water content
• The goal of all tea undergoing withering is to reduce water content by 50-70%, allow for amino acid degradation, and
the development of antioxidants
• The range of withering times for different teas is rather large due to the initial water content of the leaves and the
desired flavor development
• Withering times for different teas: White: 12-36 hours Yellow: 2-4 hours Chinese Green: 2-4 hours
Japanese Green: 30-60 min* Oolong: 30 min - 2 hours Black: 4-18 hours

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 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.
• Tea leaves are twisted and pressed in order to extract the juices that are held
inside.

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 Roll Breaking
• Oolong, black tea, and puerh tea are all rolled during processing.
• Ball style oolongs, like Tie Guan Yin, are rolled multiple times in our to
achieve a tight, compact shape
• Green tea is rolled after the fixing step so the focus is on shaping the leaves
rather than on breaking them. 

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 Fermentation
• This oxidation and fermentation process already starts with the rolling
• The leaves are spread out on large boards in 10-15 cm thick layers in a special
room with a room temperature of 40°C for 2/3 hours and additionally sprenkled
with water.
• Thereby, the leaf takes up its copper-red to brown colour and starts to unfold its
unique aroma which can be found again, when the tea is infused.

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  Drying
• The goal of the last step is to reduce the water content of the tea leaves down
to 3-6%
• Drying occurs in oven-like rooms where the leaves are laid out in thin layers
and dried at 212-248°F (100-120°C).
•  The exact time of drying varies depending on the water content of the leaves
prior to drying.

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 Grading
• tea leaf grading is the process of evaluating products based on the quality
and condition of the tea leaves themselves.
• The highest grades for Western and South Asian teas are referred to as
"orange pekoe", and the lowest as "fannings" or "dust".

• Affordable

• Inconvenient
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 Packaging
• Packing is the last step in the manufacturing process, where different grades
of tea are packed into different size of packets.
•  Each of these packages is marked with the company name, invoice number,
chest number, year of manufacture, expire date , etc.

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• This is the amazing voyage of a tea leaf right down to your cup.
The process takes time and has to be carefully supervised,
because if fermented or dried too much or too little can result in
damaging the quality and flavor of the tea.

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 Some Tea Selling Companies

• A
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M • A
JS
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JM
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A P
A
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Focus Group MVP Launch

Jun, 20YY Jan, 20YY Jul, 20YY

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Thank You
NISHTHA SHAH
DM24
Nishtha.dm22@bkschool.org.in