PLUNCKING....WITHERING...CUTTING/ROLLING...FERMENTAION...DRYING... SORTING
PLUCKING
Plucking the top two leaves and the bud
WITHERING
loses about a third of it's moisture. placed in a trough and hot ambient air passes threw a fan
CUTTING/ROLLING
releases enzymes and exposes them the oxygen
FERMENTATION
oxidation and condensation of tea catechin
DRYING
dried in a large oven. Heat destroys the enzymes.
SORTING
sieved and sorted in to size.
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