Black tea production involves a series of steps transforming fresh tea leaves into the dark, flavorful beverage we enjoy. Here's a breakdown of the process:
1. Harvesting
The process begins with the careful harvesting of fresh tea leaves from the Camellia sinensis plant. The quality of the leaves significantly impacts the final product.
2. Withering
- The harvested leaves are spread out on large racks or troughs and exposed to air, often with controlled temperature and humidity.
- This process reduces the moisture content of the leaves, making them more pliable and easier to roll and shape. The duration of withering can vary depending on the desired characteristics of the final tea.
3. Rolling (Leaf Disruption)
- The withered leaves are then rolled or crushed. This step breaks the cell walls of the leaves, releasing enzymes and essential oils.
- This allows the enzymes to react with oxygen, starting the oxidation process that gives black tea its distinctive color and flavor.
- Different methods can be used for rolling, ranging from traditional hand-rolling to mechanized processes. Some teas, like those processed using the CTC (Crush, Tear, Curl) method, are broken into very small pieces during this step.
4. Oxidation (Fermentation)
- The rolled leaves are spread out in a cool, humid environment for oxidation. Despite being referred to as "fermentation," this is actually an enzymatic oxidation process.
- During oxidation, the tea leaves gradually turn from green to a copper-red color, and the characteristic aroma of black tea develops. The length of oxidation is crucial in determining the tea's flavor profile.
5. Firing (Drying)
- Once the desired level of oxidation is achieved, the tea leaves are dried using hot air.
- This process stops the oxidation process and reduces the moisture content to about 3%, preventing spoilage and preserving the tea's flavor.
- The firing process also contributes to the final flavor profile of the tea.
6. Sorting and Grading
- Finally, the dried tea leaves are sorted and graded according to leaf size and quality.
- Common grading terms include "whole leaf," "broken leaf," "fannings," and "dust." These grades reflect the size of the tea particles, not necessarily the quality of the tea.
In summary, black tea production involves harvesting, withering, rolling to disrupt the leaf structure and initiate oxidation, oxidation to develop flavor and color, and firing to dry and stabilize the tea.
