Black Tea Production Process

Black tea is obtained by appropriate processing of fresh tea leaves (two and a half leaves) buds and adjacent fresh stems of different varieties of Camellia Sinensis (Linneasis) O. Kunze. Black tea should have a unique appearance, color and smell and should not contain foreign odors.

Withering is the process of reducing the 70-80% water in fresh tea leaves to 50-55%.

It is the process of shredding, crushing and twisting the wilted tea leaf in different tea production machines, spreading the cell sap on the rolled leaf surface and initiating oxidation. Withering is the process of reducing the 70-80% water in the containers of fresh tea leaves to 50-55%.

Curled wet tea leaf is the phenomenon of the formation of the desired color, bitterness, brightness, smell and aroma in black tea by undergoing biological change due to the oxidase enzyme of chemical compounds in the cell sap.

It is the process of making the tea storable and packageable by reducing the moisture content of the rolled and fermented tea leaf in drying ovens to 3-4% and stopping the enzyme oxidation.

It is the process of separating the dry teas coming out of the oven according to their fineness, thickness and quality by passing them through predetermined standard sieve wires.