Sunday, November 3, 2024
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Agriculture >
Plantation Crops > Tea (Camellia sinensis)
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Processing and Value Addition
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Post-harvest technology
As soon as the newly picked leaves reach the factory, processing begins.
Withering
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The leaves are thinly spread to wither either naturally (where the climate is suitable)
or by means of heated air forced over the withering racks. The object is to evaporate
as much of the tea leaf's water content so that the leaf becomes pliable like soft
leather gloves.
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Rolling
From the withering-racks the soft, green leaf passes to the rolling machinery where
it is twisted and rolled to break up the leaf cells and release the juices which
give the tea its flavor. The first important chemical change starts here when the
juices which remain on the leaf are exposed to the air and development of the essential
oil begins.
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Roll-breaking
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From the roller the tea emerges as twisted lumps which are broken up by coarse mesh
sieves or roll-breakers. The fine leaf which falls through are taken to the fermenting
rooms, while the coarse leaf is returned for further rolling.
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Oxidation
The oxidation which started in the rollers is completed in the oxidation room. Here
the tea leaves are spread on cement or tile floors (sometimes glass or cement tables)
in a cool, damp atmosphere. The leaves undergo further chemical change through the
absorption of oxygen, and turn bright copper color, like a new penny. It is this
process of oxidation which distinguishes the black teas, almost universally drunk
in the United States today, from what are known as green teas.
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Drying or firing
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The purpose of this is to arrest further oxidation, and to dry the leaf evenly and
thoroughly without scorching it. The automatic tea drier consists of a large iron
box inside which the leaves, spread on trays, travel slowly from top to bottom while
a continuous blast of hot dry air is forced into the box. Careful regulation of
the temperature and of the speed at which the trays move is the main factor in successful
firing.
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Green tea
Green tea is not given the withering treatment. Immediately after it is plucked
it is put into a large "steamer" and heated. This softens the leaves for
rolling and keeps the "juices" from oxidizing. The leaves are then rolled
and dried again and again until they are crisp. They remain green.
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