Turkish Tea

TEA PRODUCTION

Production is carried out in a campaign of 6 months between May and October. Most of Turkish Tea Factories have the latest technology which is capable of producing tea in accordance with World Standards. Black tea is being produced in tea factories by the system of Orthodox, CTC and Combined (folding + rolling).

No chemical substance or additive is used in the production stages.

PRODUCTION STAGES

BLACK TEA

Black tea, Camellia Sinensis (Linneasis), is obtained through the processing with suitable methods, of buds and the adjoining fresh stem parts of fresh tea leaves of (two and a half leaf ) different varieties of the Kunze type.

Black Tea should have a unique appearance, colour and odour; it should contain no foreign odours.

1- Withering Withering is the process by which the 70 - 80 % water content is reduced to 50 - 55 % in special baths.		2- Rolling This is the operation in which the cell extract of the withered tea leaf is spread over the rolled leaf surface, of fresh tea leaves is cut, ground and rolled in various tea manufacturing machinery, and the oxidation process begins.
	3- Oxidation Oxidation is the event whereby the black tea acquires the desired colour, acridity, brightness, odour, and aroma by changing the biological structure of the chemical compounds existing in the cell extract of the rolled fresh tea leaf as a result of the effect of oxidising enzymes.		4- Drying It is the process by which the humidity level of tea leaves rolled and fermented in the drying furnaces is reduced to about 3% by stopping the oxidation, so that the tea is ready to be sorted into grades before packing.
5- Sorting It is the process by which the dry teas coming out of the furnace are sorted according to thinness, thickness and quality by screening them through the standard mesh wires.		Fiber Extractor After rolling and drying tea stalks and fiber come on the scene. They are seperated by fiber extractors after drying and sorting periods.

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