Talk:Tea processing

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Chart change proposal

tea chart icetea (talk) 00:10, 17 June 2010 (UTC) I am proposing to revise the primary processing chart: [reply]

icetea (talk) 20:29, 17 June 2010 (UTC)[reply]

It what way is this chart is better than the one already there? Sjschen (talk) 21:38, 17 June 2010 (UTC)[reply]

hi; i think the original chart is good but it might be with the terminology, my knowledge of tea processing mostly comes from china/taiwan terminology, i am not an expert on japanese or indian tea processing but i think most of the processes are similar or overlap. From what i see the main diffence is in the charts is the division of steps.

bruising: this step i include in the withering/fermentation with buising i call

laying 作青(includes setting and tossing)

setting 靜置 letting the fresh leaves rest

tossing 攪拌浪青also called shaking (but this is not rolling)

curing: according to the chart this looks like it includes different processes, one is post-fermentation and the other is firing or what i call roasting. (i am going by the chart not the article)

this is what i would propose or something like this,(but like wiki's way we need to reach an agreement).

green tea綠茶: fixation殺青 > rolling揉捻 > drying乾燥

yellow tea黃茶: fixation殺青 > rolling揉捻 > sweltering悶黃 > drying乾燥

green Puer青普: fixation(sun) 殺青 > rolling揉捻 > drying(sun) 乾燥 > (usually aged)

dark tea黑茶and dark Puer熟普: fixation(sun)殺青 > rolling揉捻 > piling 渥堆 > drying乾燥

white tea白茶: withering (fermentation) 萎凋 > fixation殺青 > rolling揉捻 > drying乾燥

oolong tea烏龍茶: withering萎凋 > fermentation發酵 > fixation殺青 > rolling揉捻 > drying乾燥

black tea紅茶: withering萎凋 > rolling揉捻 > fermentation發酵 > drying乾燥

Explanation of some tea making processes:

oxidation氧化 (enzymic): a natural chemical change in the tea leaf that begins after harvesting and accelerates if leaf cells are broken and exposed to oxygen.

withering萎凋: water loss by respiration and evaporation and leaf becomes more pliable, dryness and heat aid in this process.

fermentation發酵: actually enzymic oxidation, noticeable change chemical composition and leaf becomes darker, moisture and heat aid in this process.

fixation殺青: to rapidly stop the fermentation through water loss caused by heat.

rolling揉捻: breaking the leaf cell walls exposing sap to leaf substrate and air, and shaping.

drying乾燥: making the leaves ready for storage.

Two different methods of making black tea (in India, Sri Lanka for example):

There are two methods used to rupture the leaf cells prior to fermentation.

orthodox method: the traditional way of making black tea, a batch of leaves go through the roller and are macerated and twisted.

CTC(crush-tear-cut) method: leaves are continuously fed through the machine and are rolled and go through a sharp teeth.

icetea (talk) 23:31, 17 June 2010 (UTC)[reply]