Advertisement

The leaf-processing method distingishes the three types of tea

July 14, 2004

  • To make black tea, excess moisture is first removed from tea leaves by placing them on shelves called withering racks. The withered leaves are then rolled in special machines that release the leaves' enzymes and juices. This gives the tea its aroma and taste. The leaves are then fermented in a temperature- and humidity-controlled room before they are dried in ovens.

  • Green tea is made by steaming or otherwise heating the leaves immediately after plucking to prevent the fermentation that makes black tea. Then the leaves are rolled and dried.

  • To make oolong tea, leaves are partially fermented to a point between black and green. Processors interrupt the fermentation process by stirring the leaves in heated pans, then rolling and drying them.


- Source: U.S. Food and Drug Administration at www.fda.gov on the Web

Advertisement
The Herald-Mail Articles
|
|
|