|
Black tea is produced in five steps :
WITHERING
|
Our tour begins in the withering room. It is here that the moisture is extracted from the tea leaves over the next few hours. Any mistakes made during this process means that the tea created will only be mediocre at best. An experienced withering master watches over the process.
He passes his hands through the leaves at regular intervals. He can smell, feel and see how far the process has advanced. When the tea has lost upto 60% of its moisture, the leaves are ready for the next step.
|
|
ROLLING & CUTTING
|
The rolling machines (in case of Orthodox teas) or cutting machine (in case of CTC teas) breaks down the cells of the
leaves. The cell sap is released and reacts with the oxygen in the air. The
fermentation process begins. Rolling/ Cutting takes places in several phases. In case of CTC teas, after cutting, the teas are passed through a rotating googy which forms
the round granules. Thereafter, the moist mass of leaves
are transferred immediately to the fermentation
room.
|
|
|
|
FERMENTATION
The oxidation process continues in the fermentation room. Here, great experience is also required to know when oxidation has reached its peak. The leaves turn a golden
rust colour and the tea acquires its characteristic aroma. With great sensitivity and while constantly checking the temperature, the fermentation master recognises when it is time to start the drying process.
DRYING
Standing at the multi-level dryer, we can see the tea travelling over a complex system of conveyor belts. During this process, the moisture evaporates and the oxidised cell sap with all its valuable ingredients such as caffeine, tannin and essential oils dries on the leaf. The black tea is now ready.
|
