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Tea's production or turning green tea
in to drying and ready to use tea in tea's industry consists of the below
process :
- Withering
- Rolling
- Sorting
- Fermentation
- Drying
- Grading and Packing
Steps of
tea's manufacturing and different type of obtained tea
Withering :
In the leaf's withering step, chemical action and reaction begins (which is
rolling and fermentation). Withering’s main rule is changing green leaves to one
condition which makes leaf rolling possible to produce tea. Moderately fresh
leaves consist of 75 to 80 percent water; it decreased to about 50 to 69 during
the progress of withering. Withering time is done through 12 to 24 o'clock.
Withering has a great effect in tea's quality, because if the leaf's withering
is not enough it will be broken during the rolling step, its material will be
lost, and inferior tea will be obtained
Rolling :
The main purpose of rolling is to collapse the leaf's cells in order to liberate
its material. Rolling's time is done through 30 minute to 1/5 or even 2 o'clock
in regards to the leaf's diameter. Tea's leaf is rolling in three periods.
Produced tea that is obtained from first period is famed as rolling one, in this
stage less pressure on leaf is done and in the second and third stage produced
tea is famed as rolling two and rolling three. The pressure must be increased,
it means that after the first step, which fresh leafs was isolated from thick
leafs with special sorts, the remaining thick leaves are rolled again with
further pressure. In the rolling stage, in addition to emerging leaf's extract,
it will curve from apparent form, and it will lose some of its water and
redundant material. In addition to different material, which is, existing in
teas leaves, a material by the name "Diastaz," from Oxidize and famed, as "Te
AZ" also exists in the tea's leaf. After liberating this material, they contact
to leaf's Tanoan Liberated from rolling stage and become Oxide. Tea's color will
obtained because of this faint fire. Leaf's juice or within cell's material is
situated on the leaf in this manner, after fermentation and drying at the make's
time, will give color and flavor to tea. If leaves were not rolled well enough,
juices remain in the cells at the make.
Sorting :
It means isolating fresh and small leaves from thick and big leafs and also
drying and breaking the lamp which is formatted during the rolling step. Because
of this acting, fresh and small leaves which are broken quicker than other
parts, because of freshness, are isolated. Second green leaf's warmth that
obtained from rolling process will decrease .
Fermentation :
This is the production of black tea, it says to final changes and chemical
action and reaction, which was, beginning in the previous action on the leaf. In
this stage, tea will obtain its final color and flavor and then in drying stage.
It will fix on it. Fermentation is performed in two mechanical and natural ways.
To reach this purpose put the broken tea in a room, which has 21 to 26
centigrade degree warmth and about 98 percent moisture; to complete chemical
transformation, which was, beginning in the rolling stage. Usually this period
will continue until the special flavor can be sniffed from the tea. Fermentation
stage is an important step of a chemical action and reaction, which has a great
consequence in tea's manufacturing industry. Determining the fermentation stage,
a few minutes earlier or later, has a great effect in quality, flavor, and color
of tea. Seeing as, warm moisture of fermentation's room is not easy, in
fermentation stage like the rolling process, uses special machines .
Drying :
Drying is determining to fermentation's action and reaction, it fixing the
characteristic, which is made in the fermentation stage. Water in the leaf will
be decreased by drying and becomes 4 to 5 percent. In this manner, tea converse
to keep able and ready to prefer goods. If tea would be good dry its color is
black and after a little pressure it becomes completely smashed. Whenever tea's
moisture is more than its supposed limit, tea's leaf will become elastic and
that causes the fermentation stage to continue after the drying process, so
tea's quality will reduce. In this situation tea will be inclined to molds .
Grading and
Dividing :
In this process, in regards to
quality and sturdiness, three kinds of tea will be obtained .
Rolling one tea :
This is smaller than the other two types in size and is usually obtained after
first rolling, because of quality and the matter that bud and leaf composed at
first, this tea called first class tea. Different types of this tea are famed as
Golden Broken Flowery and Golden Tippy .
Rolling two tea :
From rolling two tea, produced upper goods that their color, flavor, and quality
are weaker than rolling one tea.
Rolling three tea
:
This kind of tea is obtained from third leaves and stems between second and
third leaf, regarding to the bazaar's demands, smashed by a smashing machine
and turned into broken, powder and dust. Today, this is established that goods
prefer manner is very important in it's situation and it's packing that might be
unimportant at first view but it plays an important rule to engaged customers
and tea's conservation. In addition, packaging, this is noticeable that tea must
be preserved in a moist isolated packing. Otherwise, tea will quickly become
corrupted because of moisture and its quality reduced .
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