Process of Tea before Its Production
Posted On June 15, 2019
In the latest survey of Global Tea Consumption, almost 273 billion liters of tea are consumed worldwide, and based on their data as the year will pass the demand for tea will increase. We all know that tea plays a vital role in boosting our health and could give many benefits to our body. Tea is usually for beverages, flavor, and aromas, but before its production, it passes specific process mostly called as Orthodox Method. This method has four main steps, including withering, rolling, oxidation, and drying.
After harvesting the tea leaves, around 75% of it contains water. The water content must reduce about 45% for the preparation of rolling and oxidation. The water content decreases trough laying the leaves to a flat mace bamboo try. This process lasts for almost 8 to 18 hours, and after that, you can proceed to another process.
In this process, the leaves are rolled to breakdown the internal cell structure. This process helps to release the essential oils that mostly react to oxygen, producing flavor and aroma. Traditionally this is rolled using hands, but in some modern and big plantation, they use the modern machine to roll the leaves of the tea.
This process is also called fermentation, and with this, you can determine the strength of the flavor and aroma of the leaves tea. Oxidation is helping the process tea leaves to remain the warm and moist of the tea in a specific environment. Mostly, this is kept between 80 and 85 F to restore the tea properly.
This process is dependent on the kind of process that you’ll use either the tradition or the tea producer preferences. Traditionally, this is usually dried trough pan-firing, baking or sun-drying. While if you chose the tea producer preference, the leaves are put to hot temperatures over 100 F. this process is to stop the process of oxidation and reduce the moisture content lowered to 2-3%.