1.  is a type of non-alcoholic
beverage made by steeping
processed leaves, buds, twigs of the
tea bush, known as Camellia
Sinensis, in hot water for a few
2. Four Basic Types of
3. Black Tea
The tea leaves are allowed to
completely ferment or oxidize.
4. Oolong Tea
Oxidation or fermentation is
stopped somewhere between
the standards for green tea and
5. Green Tea
In this type of tea, oxidation
process is stopped after a
minimal amount of oxidation by
application of heat, either with
steam, or by dry cooking in hot
pans, the traditional Chinese
way of oxidizing tea.
6. White Tea
It is manufactured by a process that
uses relatively low heat and no
rolling. The formative stage is an
extended period of withering, during
which enzymatic reactions progress
under the right
temperature, humidity and airflow.
7. Tea Production/ Processing
In withering, harvested tea flush is
evenly spread on the withering troughs
which are normally 4 to feet wide and
50 to 70 ft. long . In this process hot
and cold air is blown through to
remove the moisture of fresh leaf to
30-40 with in 16 to 18 hours.
The main purpose of withering is to make the
turgid leaf flaccid and prepare the leaf for the next
stage of facilitate rolling.
Withered leaf is charged in the rollers
with different sizes. The sizes of rollers
are normally 36” and 48” rollers that
can roll 70 to 120 kg of withered leaf.
The pressure is exerted on the leaf in
‘open and pressure’ sequence.
At this stage the green color of leaf starts to diminish
and brown coopery color of leaf begins to appear.
10. Fermentation/ Oxidation
At this stage rolled leaves are place on
the fermentation racks specially made
either of tiles, cement or aluminum.
During this stage the leaf changes color and becomes
dark coppery, a typical aroma of tea develops at this
11. Firing/ Drying
During the drying process enzymes
responsible for fermentation are inactivated
and even after the tea was dried the
maturation process continues and tea attains
the mellowness, a desirable character of
At this stage the fermentation leaves are loaded onto
the dryer, which comprises perforated moving trays. The
dryer inlet temperature must be maintained at 200 to
12. Sorting & Grading
Bulk tea is mow sorted on mechanically
The sieve size decreases gradually from top to
bottom. Thus, the bigger size teas are retained on the
top while the broken leaves fall towards the floor.