PARA CYPRESS TEA
Black Tea Processing
Black tea is the most popular tea in the West, it's a fully-oxidized with the feature of bold and strong flavor.
The well-known tea-growing regions to produce black tea are India, Sri Lanka, Kenyon and China.
Large-Leaf tea are been plucked.
This is the most important step involved in tea processing. Withering helps green tea leaves expel the excess water present, bringing down the humidity content of leaves to proper degree of around 70%. Tea master controls withering time within 15-24 hours depending on the weather, humidity in the air.
The right withering level makes leaves flaccid and rubbery, which are crucial for quality black tea manufacturing.
The rolling process ruptures the withered tea leaves, tea cells are damaged, releasing the oxidase then the oxidation starts. While rolling the leaves, the green tea leaves turns into bright copper in color due to oxidation. The curled appearance of the black tea are determined at this process.
The oxidation starts while rolling the tea leaves. Because black tea requires fully oxidized, the already brown leaves are placed in a controlled humid environment, resulting in darkened leaves.
In this process, the moisture level of tea leaves are brought down to 3-5%. The enzyme activities stopped, giving the tea a stable situation with good shelf life.
Tea leaves are been squeezed into ball shape through machine, it takes a day to finish the repetitive process.