Depending on the degree of fermentation, processed tea is called White, Green, Oolong and Black.
White Tea: It is produced when two leaves and a bud are picked just before sunrise to preserve the moisture in the leaf. This tea is characterized by a delicate flavour with very little colour. It is highly priced because a day’s picking yields only about 1-2 kg per person.
Green Tea: It is produced by steaming the leaves to destroy the enzymes that might otherwise ferment the leaves. The leaves are then rolled either by hand or by mechanical rollers to bring out the juices in the leaves. The rolled leaves are then fired to dry them. The entire process of rolling and firing is repeated several times until the leaves are completely dry. The process of producing green tea is very difficult.
Oolong Tea: It is partially fermented tea. Oolong tea was first produced about 400 years ago in the Fujian Province at the end of the Ming Dynasty Oolong tea is produced in many other parts of the world. Oolong tea from the Indian estates of Darjeeling is very popular.
The process of producing Oolong Tea begins with picking of the two leaves and a bud, early in the morning. The leaves are then partially dried indoors to promote fermentation. When the leaves start turning red, the leaves are rubbed repeatedly by hand or mechanically to generate flavour and aroma, and finally dried over charcoal. The final stage involves blending.
The process of producing Oolong Tea begins with picking of the two leaves and a bud, early in the morning. The leaves are then partially dried indoors to promote fermentation. When the leaves start turning red, the leaves are rubbed repeatedly by hand or mechanically to generate flavour and aroma, and finally dried over charcoal. The final stage involves blending.
Black Tea: There are two types of Orthodox and CTC. Orthodox tea has the appearance of a leaf either whole or broken.
CTC tea tends to be in the form of round globules. Like the other teas, the process of producing orthodox black tea begins with picking the top three leaves and a bud. The leaves are then dried on ventilated trays until the leaves lose some moisture and become limp. These limp leaves are then gently rolled under mechanical rollers to break them and bring out their juices oils (good black tea feels quite oily to touch). Finally, the fermentation process is stopped by drying the teas under hot blowers, at which point the tea leaves turn from reddish hue to black. The teas are then passed through various sieves to grade them.
CTC is an acronym for crush, tear and curl. CTC tea is highly popular in India.
Most people who drink tea prefer to go with a certain brand because of familiarity of taste and aroma. In order to maintain that kind of consistency, tea companies tend to blend teas from various sources until they arrive at their brand’s trademark features.
CTC tea tends to be in the form of round globules. Like the other teas, the process of producing orthodox black tea begins with picking the top three leaves and a bud. The leaves are then dried on ventilated trays until the leaves lose some moisture and become limp. These limp leaves are then gently rolled under mechanical rollers to break them and bring out their juices oils (good black tea feels quite oily to touch). Finally, the fermentation process is stopped by drying the teas under hot blowers, at which point the tea leaves turn from reddish hue to black. The teas are then passed through various sieves to grade them.
CTC is an acronym for crush, tear and curl. CTC tea is highly popular in India.
Most people who drink tea prefer to go with a certain brand because of familiarity of taste and aroma. In order to maintain that kind of consistency, tea companies tend to blend teas from various sources until they arrive at their brand’s trademark features.
