How black tea is made-the step-by-step manufacturing process

The Tea Detective
Uncovering and Exploring the Facts About Tea

Black Tea-Fully Oxidized

Black tea is the second most popular tea in the world. Called Qi Hong or Red Tea by the Chinese
because of its coppery-red color, based on their system of naming tea by the color or the liquid,
rather than the leaf.

Black tea is the only one of the six main types of
tea that is fully oxidized (sometimes erroneously
termed fermented).

The manufacturing methods and varieties of black
tea vary enormously from country to country and
sometimes even from region to region within the
same country.

But no matter the overall differences in manufac-
turing from one country to another, there are al-
ways four basic stages involved in the production
of black tea: withering, rolling, oxidation (some-
times erroneously referred to as fermenting or fer-
mentation), and firing (drying).

There are two major types of processing methods for manufacturing
black tea-orthodox and ctc (cut-tea-curl). Orthodox black teas are
loose leaf artisan made teas in a variety of different styles and types
available from various countries around the world, including China,
India, Sri Lanka, Kenya, and Indonesia, just to name a few.

The ctc or cut-tea-curl manufacturing method is used in a number of
countries, mainly for producing tea bag blends.

The four basic stages of manufacture for orthodox teas begins with withering. This is meant to
soften the leaves and reduce the moisture content inside, which starts out at between 78 to
80% after plucking.

For this step the leaves are spread out in a thin layer in warm air for up to 18 hours, or until the
moisture content has been reduced to about 55 to 70%. The tea leaf is then soft and pliable
and ready for the next stage, rolling.

The rolling step starts the oxidation process by breaking the leaf's cells and releasing the natural
juices and chemicals. This is done with a rolling machine that presses and twists the leaves, rup-
turing the inner cells.

After this first rolling, smaller pieces of leaf are sifted out and larger pieces
are placed back in the rolling machine for a second, and sometimes even a
third rolling.

Sometimes the leaf is put through a rotorvane machine that minces, twists,
and breaks the leaf into even smaller pieces than the orthodox rolling mach-
ine, maximizing production of the smaller pieces of leaf for broken grade tea.
(see our naming and grading page for more on whole leaf and broken leaf
teas).

The third stage is oxidation. It's during this stage that the leaf begins to develop the recogniz-
able aroma and flavor of black tea, darkening in color, and developing compounds called theafla-
vins and thearubigins, belonging to a group called polyphenols.

These healthy antioxidants aren't as strong as the similar group of catechins including EGCG,
found in green tea, but they do provide considerable health benefits as well.

For this third step the leaves are broken up following rolling, and spread out in thin layers in
cool, humid air and left to oxidize for 20 to 30 minutes or more, depending on climate and air
temperature.

The fourth and final step is to stop the oxidation process and dry the leaf. For this step the leaf
is placed in large, automatic dryers with a conveyor belt inside which carries it along, drying it as
it moves.

Another method of drying is to move the tea on a stream of hot air that is 240 to 250F (115 -
120C) reducing the moisture content of the leaf to just 2 to 3%. Called "fluid bed dryers," this
method of blowing the particles of tea on a stream of hot air is the most efficient, ensuring that
all the pieces of leaf are evenly dried.

                                              The CTC (cut-tear-curl) manufacturing method was developed in
                                               the 1950's in response to the ever growing popularity of the
                                               tea b ag. With this process the leaf is withered the same as for
                                               orthodox tea, but rather than being rolled, a CTC machine is
                                               used to chop the tea into tiny pieces, with blades that rotate
                                               inside at various speeds.

Another machine, called a Lawrie Tea Processor (LTP) is also used for this. Similar to the CTC
machine, the Lawrie Tea Processor rotating hammermill leaf disintegrator, tears and breaks the
leaf into tiny particles.

Oxidation, the third stage of processing CTC teas, and the fourth stage, drying, is the same as
that for orthodox black teas. Enjoy.

For more information or to learn more about tea, visit our other pages:

Oolong tea-nature and a careful manufacturing process make the difference.
Nature provides the perfect growing conditions, while a long, careful manufacturing process gives oolong
teas a wide spectrum of flavor, some light and sweet, and others robust and hearty. Find your favorite!
(For a aromatic oolong with medium body and a floral, fruit aroma try Ti Kwan Yin from Silver Leaf Tea)

What secret ingredient is added when making pu-erh teas?
Puerh tea is considered to be a medicinal tea in China, and the secret to producing this healthy tea may
surprise you. (Try Competition Quality Golden Pu-erh from Silver Leaf Tea).

How is white tea made?
White tea receives the least amount of processing, leaving it in its near natural state. Learn how this
healthy tea is made, and why it's only available in limited quantities.

What makes yellow tea so unique?
Find out what extra step is taken during processing to set yellow tea apart and make it unique, while still
sharing many attributes of both white and green tea.

How do I choose the right tea for me?
Buying loose leaf tea for the first time can be confusing, but we've taken the work out of it for you. With
lots of helpful tips and information, we've turned confusing into confident.

Lapsang Souchong-a closely guarded secret.
For over 300 years the Chinese government kept the production method and location, in China's
northern Fujian Province, deep in the Wuyi Mountain forests, a closely guarded secret.

Specialty and gourmet teas-a treat for the taste buds.
If you want to give your taste buds a unique treat, try one of the many specialty and
gourmet teas available. With a range of flavors from smoky to sweet and everything
in-between, you'll never be bored by your beverage. (Visit The Tea Detective's Gift of
Tea Store for a great selection of blooming or display teas-serve at your next dinner
party and you'll get plenty of excited oohs and aahs).

Do you feel a cold or the flu coming on? Quick...read this!
It may be hard to believe, but by just drinking a few cups of tea each day, you're boosting your immune
system and warding off illness. Learn how tea helps stop the virus responsible for colds and flu, dead in
its tracks.

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For a great selection of quality teas, gifts, and
accessories, visit:
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Receive A Guide To Tea, an 88-page book on the history and enjoyment of tea free with your first Adagio Teas order of $19 or more.

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