Login

 

Drying

During the course of the tea production process, the tea is rolled and fermented after plucking. The high point of the fermentation occurs when the leaves are placed on conveyor belts out of metal, so-called floor dryers. The tea is dried for approximately 20 minutes using hot air of 80-90 degrees celsius. During this time, the cell fluid sticks to the leaves and gives it the dark brown to black colouring. The rest humidity makes up about 5-6%.