Processing of Black and Green tea

Processing of Black and Green tea
Black and green teas result from different postharvest treatment. In the case of black teas, the freshly picked green leaves are spread out on mats and allowed to dry out slowly and wither after which they mechanically rolled to break up the cells and liberate any enzymes which may present.

The rolled leaves are then fermented for several hours, either in baskets or spread out under damp cloths. During this stage the colorless tea tannins are partially oxidized changing to a reddish-brown color and some essential oil is developed.

This process is stopped by subsequent hot-air drying (frying). The whole process determines the flavor, strength, smoothness and color of the resulting infusion and calls for skill and experience to achieve consistent result.

Green teas are not fermented. The freshly picked leaves are steamed which prevent fermentation and blackening during the final drying process. The tea tannins are in consequence, largely in their original state as no essential oil is developed unfermented teas lack the aromatic character of the fermented varieties.

Oolong teas have a half way character; the leaves are allowed to wither and partially ferment before being rapidly dried at a high temperature. This results in a tea having a fine fragrant character.
Processing of Black and Green tea