Withering Process
Withering is the first step in the tea manufacturing process. Freshly plucked tea leaves are stored for 12 to 20 hours to reduce their moisture content. This process not only physically prepares the leaves but also triggers important biochemical changes. These changes increase the permeability of the cell membrane, making it easier for the enzymes to interact with the leaf substrates during fermentation.
Fermentation
Fermentation is a key process in tea manufacturing. It begins as soon as the tea leaves are bruised, causing the catechins in the leaves to oxidize. This oxidation leads to the formation of theaflavins, which give tea its bright color and briskness, and thearubigins, which provide strength and body. Proper fermentation requires the right balance of oxygen, pH, and temperature to achieve the optimal flavor and color.
Drying and Sorting
After fermentation, the tea leaves are dried to stop the enzymatic processes and ensure long shelf life. The drying process also enhances the flavor by converting the polyphenols into their final form. Once dried, the tea is sorted into different grades based on size and quality, ensuring that only the best leaves make it to market.