By: Sajida!

The processing of black tea is done in four main steps: 1.Withering 2.Rolling 3.Fermentation 4.Drying

Leaves lose moisture Physical withering Chemical withering

under the sun. spreading the flush very thinly on the mats or in thick layers in troughs

To mix up the enzymes with substrates Done by CTC (crushing, tearing and curling) machines. Rolling ruptures the cell wall

exposure to warm air makes it fermented tea acquires its flavor, quality and strength and color The period may vary from twenty minutes to five hours. leaf changes from greenish to a bright coppery color.

Further fermentation is prevented to take place. Duration of fermentation is important, for quality of tea. Fungus may contaminate the tea with toxic and carcinogenic substances

Reduces the moisture content leaves from % level to a 3% level Develops black tea aroma. Drying is physically achieved by blowing hot air through fermented leaves The drying process lasts for about 20 minutes.

Semi-fermented 15-65% oxidized Processing Withered Rolled Fermented Dried

The fermentation stage is completely omitted from processing and enzymatic activities by heating The character of green tea is determined by the endogenous components of the leaves at the time of plucking rather than by compounds formed in post- harvest reaction.

drinking tea is associated with cell mediated immune function in human body. improves the intestinal micro flora and also provides immunity against intestinal disorders. Due to presence of fluorine, it also prevents dental caries. Catechins in green tea possess anticancer properties. exert anti-obesity, anti-diabetic, and anti- inflammatory effects." catechins that have anti-carcinogenic, anti- mutagenic and anti-tumoric properties.