How black tea is manufactured?
Stages involved in producing black tea.
1. WITHERING for several hours in the open air, with regularly tumbling to soften the leaves and help reduce their water content (≈ 60%).
2. ROLLING by hand or in a traditional roller for 30-60 minutes. This bruises the leaves and releases the enzymes that trigger oxidation.
3. OXIDATION in a humid environment (90-95% humidity) for 1-3 hours at a temperature ≈ 71,1°F.
4. DRYING in the oven to obtain a water content of 5-7%. Oxidation is stopped and the tea stabilized.
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