Learning Tea Processing Methods

Orthodox method and non-Orthodox method are the two methods of producing tea. The final tea is very different in both these methods.

The Orthodox Tea

Throughout the stages of the production, the integrity and flavour of the tea remain protected. Depending on the type of tea being produced, tea leaves are carefully rolled or shaped into various styles and sizes. Various styles of loose-leaf tea are produced, including white, green, oolong and black. The orthodox method takes longer but results in an attractive full leaf tea with complex flavour and aroma. The outcome of tea’s final appearance, aroma and flavour can be varied, depending upon how the tea leaf is shaped, oxidized, and dried during the production process

The Non-Orthodox Tea

Small, intentionally shredded pieces of tea leaves shaped into granular pellets are yielded. It is also known as Crush Tea Curl (or CTC). It is mainly a machine-driven production method created to remove some of the labour-intensive steps of the orthodox method to speed up time to market for black tea production. CTC mainly produces black tea because as the leaves are shredded, oxidation starts quickly. This process lacks the ability to produce a wide range of teas. Some green teas can be produced by this method, but white and oolong teas cannot. Hence, subtle nuances in aroma and flavour cannot be controlled.

White, Green and Oolong Teas

With variations in the manufacturing process, different teas are obtained.

White teas are entirely handmade. They are rolled by hand and dried in filtered sunlight.

Green teas are not fermented. Fresh leaves are immediately treated under high temperatures by steaming or baking. This deactivates the enzymes that cause fermentation. The oxidation of polyphenols cannot take place and are preserved. This gives green teas their unique flavour. For Chinese green teas, the fermentation process is stopped by either exposing the leaves to sunlight or applying warm air to the leaves and then pan-frying the leaves to stop all further processes.

Oolong teas are semi-fermented. They follow a similar manufacturing process as black tea, but the oxidation is for a very short duration. Oolong teas are usually much darker and stronger than green teas, but lighter in colour than most black teas. They usually have a more delicate taste.

Get more knowledge at the School of Tea.

Read more blogs here.