The production of orthodox black tea comprises 6 processes that overlap each other. Right after plucking, the fresh leaves are spread out on long grates in the halls made to wither by using hot air. On rolling up the leaves after that in the ”roller”, the cell walls are broken and the cell juice is released and combines with the oxygen available in the air. The process of fermentation and oxidation is set off and the leaves turn copper-red. When later drying them, the leaves become darker and darker and we talk of black tea. The next step is to sieve the leaves whereby the different grades of leaves are separated from each other. We differentiate between leaf teas (e.g. FTGFOPI), in broken teas (e.g. BOP) or fannings (Fngs.), which are the smallest fragments and are used for the production of teabags.
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