Processing and Marketing Tea

There are four basic steps in the manufacturing of black tea: (1) withering, (2) rolling, (3) fermenting, and (4) firing.

Withering is the partial drying of the leaves immediately after they are plucked. They are spread in the sun, or in sheds or chambers where currents of warm or cool air are passed over them. After withering, the leaves are placed in rolling machines, machines that crush them. This operation spreads the leaf juices over the surfaces of the leaves and hastens fermentation. The leaves are then spread out on racks in a fermenting room for several hours, where they develop a characteristic aroma. Firing consists of placing the leaves in a drying machine where hot air is forced over them.

In making green tea, the leaves are not allowed to ferment. They are subjected to high temperatures soon after plucking. Then they are rolled and fired in a manner similar to the processes used in making black tea. Oolong tea is made by withering the leaves in the sun for about one hour, then rolling them by hand a short while before rolling them in machines and drying them. Scented teas, such as jasmine tea, are made by mixing fresh or dried flowers with black, green, or oolong tea leaves in one of the later stages of processing. The flowers are later sifted from the leaves, but some pieces may remain.

Tea is usually processed in a factory located on the plantation. After processing, the tea is placed in large chests and is then shipped to markets. At the markets, the tea is sold by auction to packers. Packers blend the tea and package it in small cartons or in tea bags.

Instant, or powdered, tea is produced by removing the water from a highly concentrated brew. To make tea, the powder is mixed with water. Ready-to-drink tea is tea sold in cans or bottles. Instant tea and ready-to-drink tea are usually drunk cold.