Tea processing

The methods and techniques involved in the production of tea from leaves of the Camellia sinensis plant.

Tea Processing

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Tea leaves being processed in a factory.

Tea processing is the method in which the leaves from the Camellia sinensis plant are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. The most common types of tea are green tea, black tea, oolong tea, white tea, and pu-erh tea.

Stages of Tea Processing

The processing of tea involves several key stages, each contributing to the final flavor and characteristics of the tea.

Withering

Withering is the first step in tea processing. Freshly plucked tea leaves are spread out in thin layers to wither, which reduces their moisture content. This process makes the leaves pliable and prepares them for further processing. Withering can be done naturally by air or through controlled environments.

Rolling

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Traditional tea rolling.

After withering, the leaves are rolled to break their cell walls, which releases essential oils and initiates oxidation. Rolling can be done by hand or using machines. The rolling process also shapes the leaves into the desired form.

Oxidation

Oxidation is a crucial step that affects the flavor and color of the tea. During oxidation, the leaves are exposed to air, allowing enzymes to react with oxygen. This process is responsible for the dark color of black tea and the unique flavors of oolong tea. The level of oxidation is controlled to produce different types of tea.

Firing

Firing is the process of drying the leaves to stop oxidation and remove any remaining moisture. This step is essential to preserve the tea and prevent spoilage. Firing can be done using hot air, pan-firing, or baking.

Sorting and Grading

After firing, the tea leaves are sorted and graded based on size and quality. This step ensures uniformity in the final product and helps in marketing the tea.

Types of Tea

Green Tea

Green tea is minimally oxidized, retaining its green color and fresh flavor. The leaves are quickly steamed or pan-fired after withering to prevent oxidation.

Black Tea

Black tea is fully oxidized, resulting in a dark color and robust flavor. It undergoes a longer oxidation process compared to other teas.

Oolong Tea

Oolong tea is partially oxidized, falling between green and black tea in terms of flavor and color. The oxidation level can vary, producing a wide range of flavors.

White Tea

White tea is the least processed, made from young leaves and buds that are simply withered and dried. It has a delicate flavor and light color.

Pu-erh Tea

Pu-erh tea is a fermented tea, undergoing a unique aging process that develops its rich, earthy flavor. It can be aged for several years.

Related Pages

• Camellia sinensis
• History of tea
• Tea culture
• Health effects of tea