Tea processing is a method in which tea leaves Australia and flowers emerge from the Camellia synesis plant which has been turned into dried leaves for drinking tea. The types of teas are distinguished by the process they undergo. In its most common form, the tea process involves iridizing the leaves, preventing oxidation, making tea and drying. At this stage, the degree of oxidation plays an important role in determining the final taste of the tea, with a small amount of therapeutic and leaf-breaking taste contributing.
The main stages of the tea process are:
Picking: Tea leaves and flushes, including the terminal bud and two young leaves, fall twice a year from the beginning of early tuna and late summer or late spring to the shrubs of Camellia synesis.
Wilting: With the gradual onset of enzymatic oxidation of the tea leaves, they will begin to dissolve immediately after being taken. Wilting is used to remove excess water from the leaves and allow for very light oxidation.
Boiling: To promote and hasten oxidation, the leaves can be cut into tumble baskets or knitted or rolled by heavy wheels. It also carcasses the leaves of some leaves, which helps in oxidation and may alter the profile of tea.
Oxidation: Tea needs oxidation, leaving the leaves on their own in a closed room, where they gradually become darker. In this process, the chlorophyll present in the leaves is chemically broken, and its tannin is released or replaced. This process is known as fermentation in the tea industry, however the process is not truly fermented unless it is run by microorganisms. The tea maker can choose when the oxidation should stop. It can be anywhere from 5 for40% oxidation to mild oolong tea, 60-70% to dark oolong tea, and 100% oxidation to black tea.
Heating: The tea is made at the desired level to prevent the oxidation of the tea leaves. This process is accomplished by gently heating the tea leaves, neutralizing their oxidative enzymes, without destroying the taste of the tea. Traditionally, tea leaves Australia are hard-fed or boiled, but with the advancement of technology, heat is sometimes done by "panning" in a baking or rolling drum. In CTC Black Tea, heating is done simultaneously with drying.
Shaping: The moist tea leaves are then tied in a wreath. This is usually done by placing moist leaves in a large cloth bag, which is then made to make strips by hand or machine. This rolling action removes some of the juices and juices inside the leaves, which enhances the taste of the tea. The tea bars can then be made into other shapes, such as rolled in a spiral, rolled into ankles and pellets, or tied into balls and other elaborate shapes.
Drying: Drying is done to "finish" the tea for sale. This can happen in many ways, including panning, sunning, air drying or baking. However, baking is usually the most common. Care must be taken not to cook the leaves.