IIHM JAIPUR Learning about tea Manufacturing.

1. TOPIC-TEA MANUFACTURING
PROCESS.

2. BasicStepsofProcessing&Manufacturing:
 Withering.
 Rolling.
 Fermentation.
 Drying.
 Shorting.
 Tea Tasting
 Packaging

3. PLUCKING
Pluckingcanbedonebytwoways:
 Hand Plucking
 Standard plucking table is two leaves and a bud.
 Longer the shoot considered to be course plucking.
 High amount of tannin
 High amount of caffeine
 High amount of polyphenol oxidase
 Less amount of moisture.

4. MechanizedPlucking.
• It done by plucking machine.
• Includes a large beg at the end of the machine.
• Save time and labor cost.
• Tea Quality hampered because of course plucking

5. WITHERING
• Withering means partial removal of moisture of fresh leaf.
• Leaf consisting (74-80) % moisture and (20-26) % solid
matters.
• After withering moisture level reduce down to (55-60) %.
• Helps in smooth operations of the rest manufacturing
processes.

6. Rolling
Rolling is a process to reduce the leaf size &
disrupt the cell wall and expose their contents to
start the process of oxidation.

7. Fermentation
Is a process of oxidation of various chemical
constitutions of tea leaf through a series of
chemical reactions.

8. Drying
 The mainobjectives of drying are:
• To arrest enzymatic reaction as well as oxidation,
• To remove moisture fromthe leaf particles and to produce a stable
product withgood keeping quality.

9. Shorting AndGrading.
 The mainobjective of sorting is to classify tea according to the size
of the particles. During olden days, sorting was practiced to
remove foreign matter andbig leaves
 The gradation of tea leaves depends on the amount of orange
pekoe containedin leaves. Grades of tea include whole leaf, broken
leaf, dust andfanning.

10. TeaTasting
• Physical appearance
• Infused tea leaf
• Taste..
 Tea taster tastes each grade on different criteria like
 mouth feeling and type of residue

11. Packaging
 Maximum amount of tea should be packed in the container
because oxygen and moisture in the free space promotes
bacterial growth and enzymes are regenerated affecting the
TFs in particular. After filling, the containers should be
closed promptly.

12.  THANK YOU