tea processing by abdul nasir

Processing of Tea

Abdul Nasir13/IFT/013

Submitted to:Pooja Jha Mam,

Introdution Tea processing -leaves from the tea plant

Camellia sinensis are transformed into

the dried leaves for brewing tea

starts with freshly-plucked leaf and ends

with ‘finished’, or ‘made’ tea.

There are some classes of tea (green,

yellow, white, oolong and black)

Come from same plant

The different types are the result of

differences in the tea manufacturing

process, and not due to different

types of tea plants.

Although each type of tea has

different taste, smell, and visual

appearance, tea processing for all tea

types consists of a very similar set of

methods with only minor variations.

Tea Scientific name :Camellia sinensis. Family : Camelliaceae.

Tea processing It is a method in which the leaves and

flushes from camellia sinensis are transferred into the dried leaves for brewing tea

Overview

PluckingTea leaves and flushes, which includes a

terminal bud and two young leaves, are picked from Camellia sinensis bushes

Collected twice a year during early spring and early summer or late spring.

Picking is done by hand when a higher quality tea is needed, or where labour costs are not prohibitive

Withering/ WiltingThe tea leaves begin to wilt soon after

picking.

Withering is used to remove excess water

from the leaves and allows a very slight

amount of oxidation.

The leaves can be either put under the sun or

left in a cool breezy room to pull moisture out

from the leaves.

Cont… The process is also important in promoting the

breakdown of leaf proteins into free amino

acids

increases the availability of freed caffeine, both

of which change the taste of the tea.

Disruption/ Rolling the tea leaves are bruised or torn in order to

promote and quicken oxidation.

The leaves may be lightly bruised on their

edges by shaking and tossing in a bamboo

tray or tumbling in baskets

More extensive leaf disruption can be done

by machinery.

Rotor vane Tea leaves are passed on to the

Withering trough, Where it gets crushed and goes to the Rotor Vane

Leg-cut Triturator

and other instrument used for crushing tea leafs.

Rolling / Shaping

The damp tea leaves are then rolled to be

formed into wrinkled strips, by hand

or using a rolling machine which causes the tea

to wrap around itself.

This rolling action also causes some of the sap,

essential oils, and juices inside the leaves to

ooze out, which further enhances the taste of

the tea

Oxidation/Fermentation For teas that require oxidation, the leaves are

left on their own in a climate-controlled room

where they turn progressively darker.

This is accompanied by agitation in some cases.

oxidation occurs during the manufacture of

white, oolong, and black teas.

Green and yellow teas are prevented from

oxidizing by steaming, drying and/or frying

techniques

During the manufacture of tea, both spontaneous and controlled oxidation occurs

Oxidation in tea manufacture officially begins during the withering stage as spontaneous oxidation

then accelerates gradually during the subsequent steps necessary to transform fresh leaf into finished black tea

Oxidation process is often incorrectly

termed as “fermentation”

In traditional oxidation, sieved leaf is

spread out in a thin layer (2-3 inches or 5-8

cm) on the floor of factory , on tables or

perforated trays

Several flavor compounds produced by reaction with

sugars and amino acids

Green Tea - no oxidation

Yellow Tea -no oxidation

White Tea slight, spontaneous oxidation occurs (8-15%)

Oolong Tea- partial oxidation

Black Tea fully oxidized

Puerh always fermented, not always oxidized 

Fermentation Fermentation is important in manufacture

Black tea

The leaves must be exposed to bacteria ( or

have bacteria present inherently) in order for

fermentation to occur

exposure to oxygen during tea manufacture is

often reduced or eliminated after the withering

stage for fermentation

bacteria required to both initiate and maintain

fermentation are potentially present during

several aspects of its production:

1. On the surfaces of the leaf of the old-growth

plants themselves

2. In the controlled environment of the tea

production rooms in which the ‘Raw’ is

temporarily stored

Fixation / Kill-green is done to stop the tea leaf oxidation at a

desired level.

This process is accomplished by moderately

heating tea leaves, thus deactivating their

oxidative enzyme

Drying

Drying Drying is done to "finish" the tea for sale. This can

be done by panning, sunning, air drying, or

baking.

The drying of the produced tea is responsible for

many new flavour compounds particularly

important in green teas

Grading

Aging / Curingsome teas required additional aging,

secondary fermentation, or baking to

reach their drinking potential

Packaging . Packing is the process of preserving

the product using the cheapest but most appropriate material taking in to account the product properties.

Before packing tea is passed under powerful magnets to prevent possible pieces of iron mixing with the tea

Packing

Color tea concept

Nutritional benefit & madical use 1) Packed with Antioxidant 2) Fight Cancer3) Burns Fat4) Prevent heart Disease 5) Slow Memory lose6) Boost Immune System7) Relieves Stress8) Corrects digestive issues

Main Component of Tea1) Tannin2) Phenolic compound3) Amino acids4) Caffeine5) Carotenoids6) Carbohydrates

Different method 1. Orthodogs Orthodox tea is made of the two top

leaves of each plant, thus giving the best quality of tea, rich of taste and capable of multiple infusions. These leaves are carefully handpicked, hand-rolled and dried. Leaves processed in this way are later sold as loose leaf tea.

2. CTC Method The CTC method (for crush, tear, and

curl) uses machines to process the tea. The leaves, buds and stems are crushed and torn by several cylindrical rollers with sharp “teeth”. This produces finely ground, low quality tea used mostly for bagged tea, highly recommended for one infusion only

Different types of teas Black tea Green tea Oolong tea Ice tea Herbal tea Instant tea Scented tea

Green Tea Green tea is made from the leaves from

Camellia sinensis that have undergone minimal oxidation during processing.

These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time. The

Oolong Tea The processing of oolong tea requires

only a partial oxidation of the leaves. Here only 50% fermentation is done.

Black tea Black Tea is a type of tea that is more

oxidized than oolong, green and white teas

Black tea is generally stronger in flavour than the less oxidized teas.

100% fermentation is done.

Instant Tea Instant teas are produced from black tea by

extracting the liquor from processed leaves, tea wastes, or undried fermented leaves, concentrating the extract under low pressure, and drying the concentrate to a powder by freeze-drying, spray-drying, or vacuum-drying.

Low temperature used to minimize loss of flavour and aroma.

Herbal tea “herbal teas” are single or blended

infusions of leaves, fruits, bark roots or flowers of almost any edible, non-tea plant.

Most herbal teas are naturally caffeine-free

Ice tea

Scented Tea

Thank you