This presentation summarizes the processing of oolong tea and instant tea. It begins with an introduction to tea and its various types based on processing. It then describes the key steps in oolong tea processing including plucking, withering, shaking, panning, rolling and drying. Health benefits of oolong tea are also highlighted. Instant tea processing involves extracting tea liquor from processed leaves followed by concentration, de-creaming and drying. The presentation concludes by noting oolong tea's intermediate qualities between green and black tea and recommending its use for weight loss.

1. Welcome To the
Presentation

2. Oolong & InstantTea processing
Presented by
Shakhawat Ullah
Shahjalal University of Science
& Technology,Bangladesh.

3. contents
■ Introduction
■ Oolong tea processing
■ Instant tea processing
■ Health benefits of Oolong tea
■ Conclusion

4. Introduction
■ Tea aeromatic beverage produced from
camellia sinensis
■ is divided in various types according to their
processing from same plant
black tea
green tea
Oolong tea
white tea
yellow tea

5. Oolong tea
is partially oxidized/semi-fermented
■ allowed to undergo 20% to 70%
fermentation
■ ability to give a strong flowery
aroma
■ Tea leaves green with red
edges

6. Oolong tea processing

7. Plucking:
■ Fresh tea leaves
■ a bud and 1 or 2 leaves

8. SolarWithering:
■ Plucked leaves spread on the flat bamboo basket under
sunlight
■ Time: 30-60 minute
■ Leaf temperature : 350C-400C
■ removes excess moisture
■ Oxidation starts

9. Indoor withering:
■ brought indoor to cool down
■ Oxidation process continues
■ Creates the unique oolong tea taste
and aroma

10. Shaking:
■ shaken with little pressure to soften the edges
■ become partially oxidized
■ red colouration of the edges of leaves

11. Panning:
■ dried in a pan of 250-3000C for 15 minutes
■ Inactivate enzymes

12. Rolling:
■ passed through rollers to slightly break down the leaves
■ establishes the shape of the leaves

13. Drying:
■ stops fermentation
■ Reduces moisture
■ water content around 4 to 5%
■ develops the tea's aroma

14. Sort, grade and package the tea

15. A video on Oolong tea processing

16. Health benefits of Oolong tea
■ Antioxidant
removes free radicals

17. ■ Weight loss
► blocks fat building enzymes
►metabolism↑

18. Instant tea
■ are produced from black tea
■ Some from green tea
■ by extracting the liquor from processed leaves

19. Instant tea processing

20. Flow chart of Instant tea processing
fermentation
Leaf distortion
withering
plucking

21. Packing & forwarding
Drying
concentration
De-creaming
Extraction

22. Instant tea

23. Conclusion
Oolong tea intermediate characters of green and black tea
Two cups of oolong tea every day is recommended for perfect
weight loss.
The large amount of Polyphenols stops the absorption of fat and
cholesterol by over 50%
Sometimes preservatives are used in instant tea harmful for
health
Excessive drinking of olong tea headaches,nausea,vomiting
etc
drinkingca
e

24. THANK YOU