Manufacturing of tea

• Plucking
• Withering: reduce moisture content, spread in trough, artificial fan is used, makes tea flaccid, 12-18 hrs
• Rolling: single roller or multiple roller are used, cell in leaves are broken and sap is released, oxidation occurs
• Polyphenol oxidase- theaflavins and thearubigens,
• Takes 30-40 min
• Fermentation: kept in trays, increase in humidity and maintain temp. it decides the quality. It takes 6 hours. Proper fermented gives golden yellow color while
• Drying : stops fermentation process, remove moisture without burn smell, done in drier, 30-40 mins ( 110-137 to 93 0c ) up to 6% moisture.
• Grading: fiber separator, different sized mesh