Drying and firing are integral steps in the final stages of tea manufacturing, crucial for preserving the quality and flavour characteristics of the processed tea leaves. After the fermentation or oxidation process, the tea leaves contain a higher moisture content and must undergo drying to prevent spoilage and microbial growth. Drying involves the removal of excess moisture, typically done through controlled air drying, sun drying, machine drying, or baking depending on the specific tea type and processing method.
Following drying, the tea leaves undergo firing, a process that imparts the final touches to the tea’s flavour and appearance. Firing involves exposing the leaves to controlled heat, which not only further reduces moisture but also halts enzymatic activity initiated during fermentation. This crucial step helps fix the tea’s unique characteristics, including its flavour profile, aroma, and colour.
The specific methods of drying and firing can vary depending on the type of tea being produced. For example, green tea is often pan-fired or steamed to halt oxidation, preserving its vibrant green colour and fresh, grassy flavour. In contrast, black tea is fully oxidized and typically undergoes a longer drying and firing process, contributing to its robust flavour and dark colour.
More Freshness, More Shelf Life.
Overall, the careful execution of drying and firing processes is essential in tea manufacturing, as they play a decisive role in determining the final product’s shelf life, appearance, and, most importantly, its distinct flavour profile.
