Tea is one of the most popular drink consumed worldwide. However, have you ever known how to make a cup of tea from tea leaves? The tea manufacturing process is an intricate one that begins with the plucking of good leaves. The process itself is long, requires much care, attention, control and a scientific understanding. In this Part 2 of Process of Coffee and Tea Manufacturing, we will discuss the next main character: Tea!
Process of Coffee and Tea Manufacturing >> Tea Drink
Plucking
Green leaf is harvested on a regular basis at intervals ranging from 5 days to 8 days from each field. The plucking of the soft two leaves and the bud is generally undertaken by well-trained women. The manufacture begins from the time the leaf is plucked in the field. To ensure it retains its freshness, the leaf is sent to the factories from the fields three to four times a day.
Withering
Withering is a process where conditioned air is circulated between the leaves. At first to remove any surface moisture and thereafter to concentrate and chemically breakdown the tea juices. It takes 10 hours to 14 hours for the physical and chemical changes to bring the leaf to a soft and rubbery condition suitable for the next step.
Rolling
Is the process by which the leaf is twisted and the leaf cell walls ruptured to bring the juices to the surface of the leaf. Thereafter to separate the twisted leaf from the untwisted, the rolled leaf is passed over a roll breaker. This machine has meshes which separate rolled leaves. The unrolled leaf is put back into the rollers for further rolling.
Fermentation
Fermentation of the tea juices is an essential process in the manufacture of black tea. This is the oxidation of the enzymes in the juices. From this step, it will bring out the flavor, strength and the color of the liquors and infusions. As fermentation progresses there is a color change of the leaf from greenish to coppery brown. The degree of fermentation is judged by the color and aroma.
Drying
The primary objective of drying is the extraction of moisture and the arresting of fermentation. The fermented leaf contains from 45% to 50% moisture. The drying process takes about 20 to 25 minutes. The initial temperature is about 120 Degrees F (50 Degrees C) and is finished off at a temperature of 220 degrees F (105 Degrees C) . The moisture content of the teas when drying is completed is approximately 2% to 3%.
Grading
The fired teas after cooling are graded according to size and shape, as the trade demands. The different grades of tea are identified by nomenclature. On completion of the grading, teas are stored in airtight bins of boxes.
Packing
Teas are very hygroscopic and rapidly absorb moisture. When sufficient quantities of teas are collected and packed into tea packs of various forms for direct export/distribution.
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Tea Drink Types of Coffee and Tea Manufacturing Companies in Vietnam
More and more types of tea are made from different tea leaves all over the world. People are more health conscious and they focus on teas that are good for sleep, weight loss or immune system health support. Some teas produced at WANA Beverage that you can refer to:
- Kombucha Tea Drink
- Green Tea Drink / Sparkling Green Tea
- Black Tea Drink / Sparkling Black Tea
- Iced Tea Drink
- Chamomile Tea Drink
What makes tea so remarkable is that while there are only five ‘proper’ teas, there are seemingly endless ways of enjoying tea. Have you tried any of these teas? If you haven’t, discover the world of tea with WANA Beverage – Coffee and Tea Manufacturing Brand in Vietnam. Have a cup of tea to start your new day!
ASIA FOOD AND BEVERAGE COMPANY LIMITED (ASIA FOOD AND BEVERAGE CO.,LTD)
- Hotline : (+84) 93 575 0088
- Phone : (+84) 93 575 0088
- Email : inquiry@asiafnb.com
- Add : 10/9 Vo Thi Sau Street, Tay A Town, Dong Hoa Ward, Di An District, Binh Duong Province.
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