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Lecture 1 - Technology of Tea
Lecture 1 - Technology of Tea
Source: https://www.slideshare.net/nurafiqasunbae/tea-real-p-point
Constituents of individual components of tea shoot
Source: https://alimentacionkonsciente.wordpress.com/2014/09/22/te-blanco-o-te-verde/catequinas/
Green tea catechins
Source: https://examine.com/supplements/green-tea-catechins/
Types of tea
Fresh tea leaves
WITHERING
SHAKING
STEAMING OR ROLLING
PAN FIRING
PARTIAL FERMENTING
STEAMING
FULL
ROLLING PAN FIRING FERMENTING
2. Withering:
Freshly plucked leaves are laid
out on the floor inside a cool
breezy room. The purpose of
withering is to reduce the
moisture content in the leaves
and to allow the flavor
compounds to develop.
3. Disruption / leaf maceration: The tea
leaves are bruised or torn in order to
promote and quicker oxidation. This
includes kneading, rolling, tearing, and
crushing.
4. Oxidation / fermentation: The volatile
compounds within the leaves change to
produce theaflavin and thearubigin.
Theaflavins lend briskness and
brightness to the tea, while thearubigins
offer depth and fullness to the liquor
that’s produced. Controlled-oxidation is
maintained to obtain specific flavour and
aroma of tea.
5. Fixation / kill-green: It is
done to stop the tea
leaf oxidation at desired level by
moderately heating it.
6. Rolling: Wilted/fixed leaves
are gently rolled, and depending
on the style, they are shaped to
look wiry, kneaded, or as tightly
rolled pellets. During rolling
action, essential oils and sap
oozes out, intensifying the taste
further. More tightly rolled the
leaves, the longer they will retain
their freshness.
7. Drying: It is done to finish the
tea for sale. It includes panning,
sunning, air drying, or baking.
Drying enhances a tea’s flavor
and ensures its long shelf-life
8. Curing: Some teas are
subjected to aging and
fermentation to make them
more palatable. Some types of
Chinese Pu-erh, for example, are
aged and fermented for years,
much like wine.
Introduction of black tea
- Plenty of healthy
substances are produced
during fermentation.
Black tea manufacturing process
Withering Drying
Videos:
https://www.youtube.com/wat
ch?v=7I9hiBy5hKU
https://www.youtube.com/wat
ch?v=Pn7Tk5CQj1U
Source: http://arjunhaarith.blogspot.com/2011/09/process-of-manufacturing-of-tea-powder.html
Crush, Tear and Curl (CTC) technology in black tea manufacturing
Source:
http://www.mycotrade.com/english/machine/production%20line
s/CTC%20production%20line/CTC%20Production%20Line.html Video: CTC black tea production
Fermentation (oxidation) process
PPO
TF: theaflavin
Tanin (catechin)
O2 TR: thearubigin
=> Chemically transformed, to create characteristic properties of color, taste,
and flavor.
Precursors of Theaflavins
Precursors Products
EGC+EC Theaflavin
EGCG+EC Theaflavin-3-monogallate
EGCG+ECG Theaflavin-3,3’-digallate
EGC+ECG Theaflavin-3’-monogallate
GC+EC Isotheaflavin
GC+C Neotheaflavin
Sensory characteristics
1. Color
2. Aroma
2. Aroma
(https://www.mdpi.com/2304-8158/9/1/66/htm)
Sensory characteristics
(https://www.mdpi.com/2304-8158/9/1/66/htm)
Sensory characteristics
(https://www.mdpi.com/2304-8158/9/1/66/htm)
Sensory characteristics
3. Taste
Source: https://www.e-sciencecentral.org/articles/SC000015824
Effect of the fermentation process parameters on the quality
attributes of black tea
2. Temperature
- During fermentation, the chlorophyll in the
tea leaves is enzymatically (PPO and PO)
broken down. Enzyme are proteins and
denature at high temperatures
- Control of the fermentation temperature is
necessary to produce superior quality tea, as
fermentation under very low or high - Fermentation at low temperatures
temperatures may lead to the inactivation of produces quality black tea.
enzymes. - High temperatures and long
fermentation times favor the production
of black teas with high TF levels with
more intense color.
- High fermentation temperatures produce
teas with higher TR and total color
values but lower TF.
Effect of the fermentation process parameters on the quality
attributes of black tea
2. Temperature
c. Other parameters
Oxygen:
- Sufficient oxygen is required for the proper enzymatic reactions to occur.
- Under inadequate oxygen, the processed leaf heats up, and chemical oxidation is
impeded, leading to a dull liquor.
- Fermentation of ruptured tea leaves under low oxygen and high temperature results in
higher concentrations of TR and lower concentrations of TF.
Effect of the fermentation process parameters on the quality
attributes of black tea
c. Other parameters
Relative humidity:
- Maintain relative humidity at 95-98% during fermentation.
- The passing of dry air over the leaves should be avoided, as this leads to blackening
and interferes with the rate of oxidation
Tea grades as a function of leaf size
Source: http://www.tis-gdv.de/tis_e/ware/genuss/tee/abb6.htm
Health benefits of black tea
Improve
The blood
Urine
immune
flow
system
Black Reduce
Detoxify
tea joint pain
Health benefits of black tea
Scavenge Anti-cancer
free radicals activity
Reduces the
Antioxidant risk of heart
activities disease and
Black stroke
tea
Health benefits of black tea
Reduce
cholesterol
Alleviate the
Periodontal glucose, lipid
disease metabolism
disorders
Black
tea
Remarks
Firing
Video: Green
tea processing
Steaming levels in green tea processing
Source: http://www.itoen-global.com/allabout_greentea/production_processing.html
Wastes/by-products from green and black tea production
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Continuous tea drying machine
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Special topic 3
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