Eight milestone of Tea Journey-Tasting

Tasting 

I have started again my tea journey experience. Very sorry and inconvenience caused to my blog reader. Now I will continue and update about my tea experience regularily.

During tasting, samples of tea are collected hourly from each grade and also the drier mouth teas and infused for five minutes in different cups.
The liquor is poured to different bowls. The taster then evaluates the tea for quality and manufacturing faults by sucking and atomising the liquid into his mouth and allowing it to linger there long enough for the flavour and character to be appreciated. He then spits it out or sometimes, swallows it.

The infused leaves and the dry leaves are also inspected. The taster assesses the flavour, smell, colour etc of the infused leaf and the uniformity of size, fibre content and trueness of grade for the dry leaves.

The main purpose of tasting is to ensure continuous manufacture of high quality tea by detecting any faults in processing and taking timely remedial action.

Sixth Milestone of Tea Journey-Floor & CFM fermentation

Fermentation
  
 Tea fermentation actually is an oxidation process. Depending on temperature, degree of wither and rolling techniques, the time for oxidation ranges from 45 minutes to 3 hours.

In India two methods of oxidation are used-

1. Floor and rack

2. Deep bed /forced air- continuous fermenting machine

Floor method(cement floor) is oldest and extensively used than forced air.

During oxidation process the color of leaf changes from green to coppery red. The liquor character i,e briskness, brightness, astringency and strength of tea develop at this stage. These characteristics reach at optimum stage from 45    min. to  1.30 hr depends on weather, withering condition and temperature in CTC tea. In orthodox it takes more time than black tea.

Fifth milestone of Tea Journey-maceration

After withering three types of tea can be made-
1. Green Tea- Unfermented
2. Oolong Tea i.e, semi fermented tea
3. Black Tea- Fully fermented- Orthodox and CTC tea

For black orthodox and CTC tea. rolling and CTC methods are employed for maceration.

Rolling Machine-

In CTC process maceration of leaves are carried through CTC i.e. Crushing ,tearing and curling of withered tea leaves. This process exposes the disintegrated cellular organelles and cell sap to oxygen. Mixing of chemical constituents and enzymes in the presence of oxygen impart unique characters to tea through fermentation which is an oxidation process.

CTC Manufacturing Process-

Sometimes, after CTC the fine meshed grains are passed through rotary ghoogies. Ghogies helps increasing the size of broken grades and fibers embedding. Appearance and size are improved through this process but quality of liquor deteriorates.

Ghoogi Process for improving the appearance and size of grades of tea-

Quality of grades is checked at every stage-

After this process leaf fine mesh of different sizes are collected and carried towards next process of fermentation.

Fourth milestone of Tea Journey- Withering

Withering makes or mars the tea.  Withering is very important process and expensive as well in terms of space and time required. Trough withering is generally employed for its economy. Mostly during rainy season withering is closely controlled through hot or dry air flow to speed up the process.

The main purpose of this process is to bring down moisture of leaf between 74 to 83 % and it takes 15-20 hours.This process makes the leaf flaccid as loss of turgidity which further helps in rolling,cutting and shaping. As a moisture loss cells wall breaks down with degradation of chlorophyll  and oxidation reaction starts.Some chemical compounds degrade into volatile compound which helps in developing aroma and flavour. Any neglect at this stage will result in inferior tea in subsequent process.

Third milestoene of tea journey- Plucking with deft fingers

Fine plucking contains one- two leaves and a bud. This part of tea bush contains maximum percentage of poly-phenols and useful chemical constituents of tea. Every 4-14 days new shoots grow and re-plucked depending on region,monsoon or low rain season. Plucking accounts for 70-80 percent of green leaf production.

Plucking job is mostly carried by women.They break two leaves and bud nimbly by twisting and throwing in bag/basket.

The basket/bags is so designed they can not fill it more than 12-14 kgs so that sufficient aeration of leaf is maintained to prevent heat generation.

Collected leaves should reach to next process(withering) with minimum possible time and without damage.

Second milestone of tea journey- From Nursery to field

After 15-20 month in nursery tea plant is shifted in well prepared field.The teas from nursery are planted 3 to 5 feet (1 to 1.5 meters) apart. After developing height of half a meter in height it is pruned to develop into a flat topped bush. It takes 24-36 month to develop tea plant into flat topped bush. The tea bush is roughly 1m in height and it is pruned continuously in cycle of 15-60 months depends on the altitudes of tea growing region. So it takes almost 36-60 months to get first plucking of tea leaves which after process reaches to your cup.

First mile stone of journey-Tea Nursery

Tea is planted either from seeds or stem cuttings from healthy, vigorous mother bush from primary shoots. Both the methods has its own advantages and disadvantages. The middle portion of shoot makes the best cutting. Each cutting is 3-5 cm in length with one healthy leaf. Stem is cut diagonally 0.5 cm above and 2.5 cm below the leaf

These cuts are planted into plastic bags filled with nutrients,soil and compost in such way so that leaf does not touch the soil.

Tea saplings are protected from direct sun heat through shade trellis made of bamboo,wood and net.Plastic bags are removed after 3-4 weeks. These plants are taken care for almost 10-20 months before planting into the field. Before 1-2 month of planting in field net covering is taken out so plant develop resistance for heat.