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BLACK TEA
WITHERING: the leaves are spread out thinly to wither
either naturally (when the climate is suitable) or by means
of heated air forced over the withering racks. This procedure
evaporates most of the leaf's moisture, making the leaf pliable,
almost spongy.
ROLLING: from the withering
racks the leaves pass through rolling machinery which gently
twist and roll them to break up the cells, releasing the juices
which give tea its flavor. The first important chemical change
starts here as the juices remain in the leaves are exposed
to air and allow the development of the essential oils to
begin.
ROLL-BREAKING: from the roller
tea emerges as twisted lumps that are broken up by coarse
mesh sieves or roll-breakers. The fine leaves which fall through
the mesh are taken to the oxidation room, while coarse and
clumped leaves are returned for further rolling.
OXIDATION: sometimes improperly
referred to as fermentation (there is no water involved in
this process), the oxidation which started in the rollers
is completed in the oxidation room. Here tea leaves are spread
on concrete or tile floors (sometimes glass or concrete tables)
in a cool, damp climate. The leaves undergo further chemical
changes through the absorption of oxygen, turning them a bright
copper color like new pennies. This oxidation process produces
black teas, and, when halted prior to completion, oolong teas.
DRYING OR FIRING: to stop further
oxidation, and to dry the leaves evenly and thoroughly without
scorching, the leaves are transferred to the automatic tea
drier. The tea drier is a large iron box inside which the
leaves, spread on trays, travel slowly from top to bottom
while a continuous blast of hot, dry air is forced into the
box. Careful regulation of the temperature and of the speed
at which the trays move are the main factors in successful
firing.
GREEN TEA
Green tea is not put through the withering treatment. Immediately
after fresh tea leaves are plucked, they are placed into either
a large steamer or oven and heated. This softens the leaves
for rolling and keeps the juices from oxidizing. The tea leaves
are then rolled and dried until crisp.
OOLONG TEA
Oolong tea results when the leaf is only partially oxidized,
yielding leaves ranging from very light to quite dark.
Copyright ©1998 Tea Estates Limited, all rights reserved
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