Variations of these processing techniques are still used in modern tea processing albeit being far more mechanized.Īncient Chinese society first encountered the tea plant in what is now south-eastern China and processed it as an additional medicinal herb for use in Chinese herbology. The domestication of tea and the development of its processing method likely began in the area around what is now Southwest China, Indo-Burma, and Tibet. The history of tea processing corresponds intimately with the role that tea played in Chinese society and the preferred methods of its consumption in ancient Chinese society. History An 1850 British engraving showing tea cultivation and tea leaf processing When producing black, pu'erh and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavour and aroma compounds.
After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. The categories of tea are distinguished by the processing they undergo. Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. Method of processing tea leaves into dried leaves for brewing tea Tea leaf processing methods for the six most common types of tea
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