Scribd Logo
Upload

Welcome to Scribd!

  • 208 views

    Lecture 5 (Harvest &process)

    Uploaded by

    Sleeping Beauty
    Tea harvesting is done manually or mechanically and requires plucking the top leaves and bud; processing involves withering, rolling, oxidizing or fermenting, and drying the leaves to produce different types of tea like green, white, oolong, and black teas which are distinguished by whether and to what extent they undergo the oxidation process. The general steps are withering to reduce moisture, rolling to crush the leaves and start oxidation, oxidizing to develop flavor and color, and drying to stop the process and prepare the tea for sorting, grading, and packing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lecture 5 (Harvest &process)

    Uploaded by

    Sleeping Beauty
    208 views48 pages
    Tea harvesting is done manually or mechanically and requires plucking the top leaves and bud; processing involves withering, rolling, oxidizing or fermenting, and drying the leaves to produce different types of tea like green, white, oolong, and black teas which are distinguished by whether and to what extent they undergo the oxidation process. The general steps are withering to reduce moisture, rolling to crush the leaves and start oxidation, oxidizing to develop flavor and color, and drying to stop the process and prepare the tea for sorting, grading, and packing.

    Original Title

    lecture 5 (Harvest &Process)

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Tea harvesting is done manually or mechanically and requires plucking the top leaves and bud; processing involves withering, rolling, oxidizing or fermenting, and drying the leaves to produce different types of tea like green, white, oolong, and black teas which are distinguished by whether and to what extent they undergo the oxidation process. The general steps are withering to reduce moisture, rolling to crush the leaves and start oxidation, oxidizing to develop flavor and color, and drying to stop the process and prepare the tea for sorting, grading, and packing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    208 views48 pages

    Lecture 5 (Harvest &process)

    Uploaded by

    Sleeping Beauty
    Tea harvesting is done manually or mechanically and requires plucking the top leaves and bud; processing involves withering, rolling, oxidizing or fermenting, and drying the leaves to produce different types of tea like green, white, oolong, and black teas which are distinguished by whether and to what extent they undergo the oxidation process. The general steps are withering to reduce moisture, rolling to crush the leaves and start oxidation, oxidizing to develop flavor and color, and drying to stop the process and prepare the tea for sorting, grading, and packing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 48

    Tea

    Harvesting & Processing


    Tea harvesting
     Tea harvesting is a laborious task that
    requires some training in order to yield
    the best results.
    Fine & Coarse plucking

     When plucking the


    leaves for a high quality
    tea, they pluck the bud
    and the second and
    third leaves only. This is
    called fine plucking.
     If more leaves are
    taken with the bud it is
    said to be a coarse
    plucking and produces
    a lower quality tea
    Mechanical Tea harvesters

    The patented T1000 "magic carpet" tea


    harvester presents a revolutionary concept in
    the mechanical harvesting of tea. Instead of the
    harvester running on wheels or tracks, or being
    carried by workers, it runs on top of the tea
    bushes
    Tea Harvesting

    Machine in Japan Tractor driven

    Manual Shears
    Tea Leaf Plucking Machine
    Tea harvester at Bk Cheeding
    Harvesting tea at Bk. Cheeding
    Sorting tea leaves after harvest
    Processing

    Producing different types of


    tea
    The general
    process
    Withering
     The objective of withering is to reduce the
    moisture in the tea leaf by up to 70%

     Tea is laid out on a wire mesh in troughs. Air


    is then passed through the tea removing the
    moisture in a uniform way.

     This process takes around 12 to 17 hours. At


    the end of this time the leaf is limp and
    pliable and so will roll well.
    Rolling
     Tea is placed into a rolling machine, which
    rotates horizontally on the rolling table.
     This action creates the twisted wiry looking tea
    leaves.
     During the rolling process the leaves are also
    broken open, which starts the third process -
    oxidisation.
    Rolling Machine
    Oxidisation (Fermentation)
     Once rolling is complete, the tea is either
    put into troughs or laid out on tables
    whereby the enzymes inside the tea leaf
    come in to contact with the air and start
    to oxidise.
     This creates the flavour, colour and
    strength of the tea.
    Fermentation
    Oxidisation (2)
     It is during this process that the tea leaf
    changes from green, through light
    brown, to a deep brown, and happens at
    about 26oC
     This stage is critical to the final flavour of
    the tea, if left too long the flavour will be
    spoilt.
    Oxidisation (3)
     Oxidisation takes from between half an
    hour to 2 hours.

    This process is monitored constantly


    with the use of a thermometer along with
    years of experience. The tea then
    passes to the final stage of drying.
    Drying
     To stop the oxidising process the tea is
    passed through hot air dryers.
     This reduces the total moisture content
    down to about 3%.
     The oxidisation will be stopped by this
    process, and now the dried tea is ready
    to be sorted into grades before packing.
    Drying
    Packing
    Processing at Bk. Cheeding
    Harvest

    CTC Cut, Tear, Curl

    Oxidation

    Drying

    Sorting

    Packing
    Harvest bins
    Tea leaves in harvest bin
    Feeding leaves into machine
    From bins into machine
    Cut-Tear-Curl (CTC)
    CTC
    Moving on conveyor belt
    Part of CTC process
    Oxidation bins
    Oxidation (Fermentation)
    After oxidation to drying
    Going into dryer
    In dryer
    Sorting
    Sorting and Packing
    Types of Tea and processing
    method
     Black tea is withered, fully oxidized and dried.
    Black tea yields a hearty, amber-colored brew.
     Green tea skips the oxidizing step. It is simply
    withered and then dried. It has a more delicate
    taste and is pale green / golden in color.
     Oolong tea, popular in China, is withered,
    partially oxidized, and dried. Oolong is a cross
    between black and green tea in color and
    taste.
     White tea is the least processed. A very rare
    tea from China
    STEPS TO PRODUCE GREEN TEA
    The freshly plucked leaves are steamed, rolled and
    dried so that the green color of chlorophyll is retained.
    The fermentation process is omitted.
    STEPS TO PRODUCE
    BLACK TEA

    Black tea
    Production of different
    types of tea
    Assignments
    Organic production of :

    i. Coffee , or
    ii. Tea
    OR
    Coffee mixture:
    i. 2 in 1
    ii. 3 in 1
    iii. 4 in 1
    iv. 5 in I
    OR
    Herbal tea

    How true are the claims?

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy