| a) |
Picking of fresh leaves
- Classification of leaves into various grades
|
| b) |
Withering in withering troughs aerated with ventilators – depending on the weather, hot or cold air is blown in. Duration: about 14-18 hours, during which time the leaves lose about 30-50 % of their moisture content and are made pliable in readiness for the next process step. |
| c) |
Rolling; the cell walls are ruptured; the released cell sap binds with oxygen, thus creating the prerequisites for the fermentation process to follow. Two rolling processes of 40-50 min each are run; the released cell sap is always returned to the leaves. |
| d) |
Mechanically shaking up of the rolled leaves |
| e) |
On shelves or the on floor of special fermentation rooms, the leaves are spread to a depthof about 10 cm and for about
2-3 hours exposed to their natural oxidation and fermentation process at a temperature of 27°C-33°C and a relative humidity
of 80 – 90 %. |
| f) |
Drying: The tea is put into the conveyor (dryer) and dried for about 24 min at a temperature of 116°C.
The remaining moisture content in the leaf is about 6%. |
| g) |
Cooling of leaves |
| h) |
Removal of stalks
- by hand
- by machine
|
| i) |
Sorting into various grades by sifting |
| j) |
Packaging |
