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Production process

After picking, the leaves are processed. The black tea production process differs from region to region, but there are always four basic stages: withering, rolling, fermentation and drying. During the fermentation process the leaf juice is exposed to oxygen, which transforms the colour from green to black. 250 grams of fresh tea leaves become100 milligram of fresh tea. Green tea production does not involve a fermentation stage; after withering, the leaves are steamed.

1. The shrivelling

Shrivelling is the first stage of tea processing. The leaves are spread and left to shrivel at 25-30°C. The water amount of 75-80% typical of fresh leaves is thus reduced to 60-70%.

2. The rolling

The leaves shrivelled are then submitted to rolling for half an hour. While they are smashed, they gradually obtain their specific taste and fragrance.

3. The fermentation

In the course of fermentation the broken leaves are carried into special rooms, in which they blow air of 25° C and a humidity of 95%. It is in this stage that the colour of the leaves changes from bright green to brown and the specific aroma appears. The length of fermentation (about four hours) is essential for the final character of the product.

4. The drying

The process of fermentation ends in the drying of the leaves. This is done at a temperature of 95° C, which reduces the moistness of the tea leaves to 4-6%. In about half an hour the tea gains its black colour. About 20 kg black tea can be obtained from 100 kg fresh leaves.
After the tea gets out of the dryer, it is time for selection. This is usually done according to the size, by sieving. Different size bits are used for thready than for filter teas.

Storage and transport

The tea is now ready to be stored and transported. It is packaged carefully to avoid external influences occurring during transportation. They use safe wooden boxes lined with aluminium foil. However in the tea producing countries poor in timber they sometimes transport tea in paper sacks.

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