Plantation Crops

Processing in Tea

Processing in Tea
Tea contains 4.5 to 5 % Nitrogen compounds ¾ of which can be attributed to proteins and amino acids and ¼ to alkaloids. Chief alkaloids are thein , theobromine and theophyllomine.
* Maximum caffeine content allowed is 3 %
Classification of tea (Based on the method of manufacture in general and the extent of fermentation i.e., enzymatic oxidation in the true sense)
1) Green tea

Produced without fermentation. Green tea is un-withered, unfermented tea prepared by drying tea leaves either by steaming or passing hot air over leaves. Unlike in black tea in green tea enzymes are destroyed by steaming or blowing hot air avoiding fermentation. The final product is green in colour.

2) Black tea

Fully fermented. About 73 per cent of global out put is black tea and

3) Oolong tea

Partially fermented

Several types of commercial teas are known such as

• Black,
• Green, these two (Black and green) is processed to a maximum extent in India.
• oolong,
• Brick and
• Let- pet teas.
Each of teas has its own characteristic aroma and taste.

Oolong, brick let-pet and other types of tea are manufactured chiefly for export and on experimental scale.

Basically there are three types of processing in tea (Based on the method of rolling in the preparation of black tea).
1) Orthodax method: Rolling operation is done in a series of rollers (i.e., based on the traditional method)
2) CTC (Crush, Tear and Curl) method: It has a CTC machine consisting of series of a pair of
rollers adjusted to crush and tear leaves.
3) LTP (Laurie Tea Process (LTP): LTP is essentially a pulverizing machine. It carries many sets of beaters.
In the preparation of black tea, four principal operations are involved viz., (a) withering, (b) rolling, (c) fermenting, and (d) drying.