GREEN TEA

whithering Process
Upon receiving the Tea leaves from the plantations, the Tea leaves are tossed and mixed to reduce the water content in the leaves. Afterwards, the leaves are withered by passing them through a hot cylinder for about 5 minutes (panning system) or by passing them through high pressure hot steam (steaming system). The purpose of this process is to stop the activity of the enzymes, thus halting the fermentation process. This withering process reduces the water content by about 60-70 %.

The leaves are then rolled and ground, using a Jackson machine. This process is aimed to break cells of the leaves, which in effect, brings out the astringent taste of the Tea. This process is almost the same as the rolling and grinding process for Black Tea. For Green Tea, care should be taken that the leaves are not completely grounded, but only rolled, causing the astringent taste to come out. This process lasts for about 15 -30 minutes.

The Tea leaves are then dried, first, by using the ECP drier, then a rotary drier. The first drying process is to reduce the water content to 30-35% and to darken the fluid coming out of the leaves. This process is carried out at a temperature of 110°-135° C for about 30 minutes. The second drying process is to improve the forming of the rolled tea leaves. The temperature used is between 70°-95° C for about 60-90 minutes. The Green Tea produced has a water content of 4-6%.

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