tea making

CP 503 - INDUSTRIAL PROCESS TECHNOLOGY

1

FEEL THIRSTY....?

LETS HAVE A CUP OF TEA


2

TEA PROCESS

INGPasan Chinthana

BandaraRajitha Nuwan Ariyaratne


3

Tea processing in Sri Lanka

• Tea was introduced to Sri Lanka in 19th century by Sir James Tailor.

• It is the 2nd largest agro processing industry in Sri Lanka.

• One of the Sri Lankan identity in international market. [Sri Lanka is the 3rd largest tea exporter in the world]

• Sri Lanka is famous for good quality black tea.

• In here we have a better climate for tea growing. [long cool day period, geographical conditions]


4

Tea growing regions in Sri Lanka

South

Kandy

Nuwaraeliya

Uva

Dimbula

Udu pussallawa


5

Tea planting

• Tea plants need some special environmental conditions.

• Need a continuous maintenance.

• Labor management is very important.

• TRI have invented new clones of tea with different qualities.


6

Tea plucking

• Is done on a cycle of 4-14 days.

• Mostly women involve in this step.

• For a better production it is recommended to pluck

• Plucked tea are taken to tea

factories

• Factory takes a leaf count.

“bud and two leaves”


7

Tea factory layout

ROLLING

FERMENTING

DRYINGSIFTING/GRADING

COLOUR SORTINGBULKING

PACKING

GREEN LEAVES WHITHERING


8

Withering [;õ ueÍu]

• Removing moisture content in tea leaves with blowing controlled air.

• Physically tea leaves become rubbery.

• Chemically,• Increase of Amino Acids• Increase of flavor compounds• Increase of caffeine content.• Increase of cell wall permeability

• Normally withering takes 8-10 hours


9

Rolling and Fermentation

• Done to mix up chemical compounds & enzymes.

• In orthodox method pressure rollers are used.

• Normally have 4, 5 steps of rolling, connected with roll breaking.

• Separated rolled leaves are called “dhools” [they are named as 1st dhool, 2nd dhool big bulk]

• Rolled leaves are fermented until they gain their color and smell.

• Fermentation mean oxidation of polyphenols and

here Thearubigins & Theaflevins are formed.


10

Drying

• Drying with hot air.

• Done to stop enzyme activities.

• Tea gains it’s black color.

• Tea is no longer alive after drying.

• Mainly used dryer types,Endless chain dryerVibro fluid bed dryer


11

Sifting, Grading And Packing

• Cleaning tea using various methods.Fiber extractor3T stalk extractormichie sifterchotaMiddletonWinnowerColor separator

• Grading of fired tea according to theirParticle size and shapeEvennessHeaviness

• Pack into paper sacks

• Send them to auction organized by the tea board


12

Tea grades

• Silver tips• Pekoe • Broken orange pekoe(BOP)• Flowery broken orange pekoe(FBOP)• Flowery broken orange pekoe

fanning(FBOPF/FF)• Orange pekoe(OP)• Broken pekoe(BP)• Dust

http://en.wikipedia.org/wiki/File:Tea_bags.jpg






13

Refuse Tea

• Refuse tea is a part of tea which we cannot take for drinking.

• It contents a large amount of fibers and a small amount of black tea.

• Normally 10-12% of refused tea is gained on made tea basis.

• Most of the large factories sell them to small factories and they process them further and extract small % of black tea.

• Good quality leaves reduces the refuse tea percentage.


14

Future of Tea Processing

Product• Invention of the tea bags was

done by Indians.• Tea cordial making.

Process• Using of New technical

methods[VSD, CTC]

Industry• Tea industry is in a great trouble.• Less of labor.• Political issues.• Old thinking people in front seats.


15

THANK YOU

AND

ENJOY YOUR CUP OF TEA

tea making

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