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Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
Tea
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Tea

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  • 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 minutes.
  • 2. Four Basic Types of True Tea
  • 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 black tea.
  • 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 ORTHODOX
  • 8. Withering 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.
  • 9. 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 stage,.
  • 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 Daejeeling teas. 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 2400 F.
  • 12. Sorting & Grading Bulk tea is mow sorted on mechanically oscillated sieves. 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.

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