Black Tea Production

Black tea is a popular beverage worldwide, known for its rich, bold flavor and deep color. It is made from the leaves of the Camellia sinensis plant, which is grown in many countries, including China, India, Sri Lanka, and Kenya. Black tea production involves a complex process that requires skill and attention to detail to create the highest quality tea.

The first step in black tea production is plucking the tea leaves. The timing of the plucking is crucial, as it affects the quality of the tea. The best time to pluck the tea leaves is in the early morning when the dew is still on the leaves. This is because the tea leaves absorb moisture from the air, affecting the tea's flavor and aroma.

After plucking, the tea leaves are spread out on a withering bed or mat to dry. This process removes excess moisture from the leaves and reduces their weight by 30 to 40 percent. The withering process takes around 12 to 24 hours, depending on the weather conditions.

After withering, the tea leaves are rolled to release their flavor and aroma. This process involves twisting and pressing the leaves, breaking down the cell walls and releasing essential oils. Rolling can be done by hand or machine, depending on the tea garden's size and production methods.

Once the leaves are rolled, they are left to undergo oxidization. Oxidization is a natural chemical process that occurs when the tea leaves are exposed to air. During oxidization, enzymes in the tea leaves react with the oxygen in the air, which turns the leaves from green to a dark brown color. The length of oxidization depends on the desired outcome and can range from a few hours to several days.

After oxidization, the tea leaves are dried to stop the oxidization process. This process involves heating the leaves to around 85 to 90 degrees Celsius. The heat removes any residual moisture from the leaves and locks in the flavor and aroma.

The final step in black tea production is grading and sorting the tea leaves. This involves separating the tea leaves according to size, shape, and quality. The best-quality tea leaves are reserved for loose-leaf tea, while the lower-grade leaves are used for tea bags.

Black tea production is a complex process that requires skill, patience, and attention to detail to create high-quality teas. From plucking and withering to rolling and oxidization, each step contributes to the final product's flavor, aroma, and appearance. Whether hand-rolled or machine-processed, black tea remains a popular beverage worldwide, valued for its rich, bold flavor and deep color.