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Tea Part I

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TEA

• Introduction
• Black Tea
• Tea is the most widely consumed of ancient
beverages.

• The world production of tea in 1996 was


2,622,000 metric tons.

• India is the largest producer, with a total


production of tea approaching 820,000
metric tons in 1998 and exports of 200,000
metric tons.
• Market survey shows tea was the ideal choice
in the morning by 81%, at breakfast by 75%, at
midmorning by 67%, and in the afternoon by
77%.

• Genus Camellia (Camellia sinensis)


• Family Theaceae

Taxonomically
• Chinese variety C. s. sinensis
• Assamese variety C. s. assamica
Conventional teas
1. Totally fermented Black tea
2. Raw or unfermented Green tea
3. Partially fermented Oolong
(red & yellow) tea

Nonconventional tea products


4. Instant tea (cold- and hot-soluble)
5. Flavored tea
6. Decaffeinated tea
BLACK TEA
• Black tea is made from young leaves and unopened
buds of the tea plant.

• Manufacture Steps
– Plucking
– Withering
– Leaf distortion
– Fermentation
– Firing
– Grading
– Packing, and storage

• The fresh green tea leaves are harvested by hand, at


intervals of 7–14 days, throughout the year
• Only the rapidly growing shoot tips down to about
the second or third unfolded leaf are plucked and
used.

• Long plucking interval or use of clones that deviate


from the desirable leaf standard results in varying
chemical parameters

– Lowering of levels of theaflavin, caffeine, and


volatile flavor compounds

– Imparting of poor sensory properties, such as


sweet, flowery, and grassy aromas
• Withering step makes freshly plucked tea
leaves undergo certain biochemical and
physiological changes.

• The physiological and biochemical changes


that occur in the living tea leaf continue, but
withering alters the pattern and rate of these
changes.

1. Increase in amino acid, simple carbohydrate,


and caffeine levels
2. Maximal activity of polyphenol oxidase
3. Loss of pectinase activity
4. Breakdown of chlorophyll

• Withering is carried out with leaves spread in


thin layers (0.3–0.7 kg/m2)

• In trays/tats/open loft system/rooms

• On the upper story of the factory in


traditional processing of tea.
• The withering period varies from 16 to 20 h

• Depending upon the


– Condition of the leaf
– Requirement of made tea

• Hot air is blown from the bottom of the


withering tray/trough system.
• The moisture in the leaves is evaporated by air,
which causes drying.

• It is observed that short withering periods (12 h)


and low temperature (10°C–15°C) result in good
flavor quality in made tea, whereas longer
withering (20–30 h), forced withering, and high
temperatures (25°C–30°C) have a good effect on
color, but an adverse effect on the chemical and
flavor qualities.

• The various withering techniques use drum,


tunnel, trough, and continuous withering systems.
• Leaf Distortion/Rolling for Manufacture of Orthodox Tea :
After the withering process, the leaf is distorted by rolling
or cutting.

• Conventional processing of leaf requires rolling in order to


produce orthodox teas, viz., black tea and green tea.

• Leaf distortion immediately after plucking is not advisable.

• The rolling technique wrings out the juice from the leaf
and twists the leaf.

• A roller consists of a circular table, a cylindrical box or


jacket, and a cap to apply pressure.
• The leaf is bruised and twisted, then broken
into small pieces by increased pressure and
sifted by green leaf sifters.

• The remaining bulk is rolled.

• The duration of each roll varies from 15 to 60


min, and the number of rolls varies from two
to five in normal practice.
• Leaf Distortion for Nonwither Teas : Versatile
modern machines (Legg-cut, CTC [crushing,
tearing, curling], and Rotorvane) are used singly
or in combination.

• The object is intensive maceration of the tea leaf


to ensure rapid and complete fermentation.

• The CTC machine consists of two engraved metal


rollers running close together and works as a
mangle, one at 70 rpm and the other at 700 rpm.
• The soft withered leaf is cut, torn, or rolled in
the small gap between the serrated surfaces
of the rollers.

• The made tea is discriminated in the trade.

• The liquor qualities are enhanced.


• Fermentation is the step in black tea processing most
important for the necessary chemical and
biochemical changes.

• The process starts at the onset of leaf maceration


and is allowed to continue under ambient conditions.

• The green leaf after rolling and sifting in the case of


orthodox tea or macerated leaf (CTC type) is spread
in thin layers 5–8 cm deep on the factory floor or on
racked trays in a fermentation room.

• Temperature control and air diffusion are facilitated


by using humidifiers or cool air.
• Time of fermentation varies between 45 min
and 3 h.

• Temperature varies between 24°C and 27°C.


Low temperature (15°C–25°C) improves flavor.

• At the end of fermentation leaf color changes


from green to coppery red along with
development of a pleasant characteristic aroma.

• The termination point is determined by the skill


of the tea maker or by instrumental techniques.
• Fermentation is terminated by the firing step.

• Fermentation can be assessed by measuring the


theaflavin and thearubigin content, which are
formed in the ratio of 1:10, under ideal
conditions of fermentation.

• Estimation of tannin is another useful method.

• Tannin decreases during this period, from 20% in


green tea leaf to 10%– 12% in fermented tea.
• Firing is done in a special dryer at a high temperature,
90°C–95°C, immediately after fermentation.

• The time taken for firing is 20 min to reduce the


moisture by 3%–4% and to inactivate the enzymes.

• Hot air causes evaporation, with the result that the


tea shoots lose their coppery red and brown color and
are transformed into black tea.

• Firing decreases aroma constituents with an increase


in some aliphatic carboxylic acids, which suggests
oxidative reactions.

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