In the tea industry, achieving the perfect flavour, aroma, and quality hinges on the precise control of time and temperature during critical processing stages such as withering, fermenting, and drying ensuring that tea leaves are processed efficiently and consistently to produce a superior final product.
Fermentation, or oxidation, is a crucial phase for determining the flavour profile of black tea. The process involves enzymatic reactions that develop the tea’s colour and taste. By analysing the relationship between temperature, time, and enzymatic activity, the exact conditions needed to produce the desired flavour compounds can be determined. These conditions yield optimal flavour characteristics, balancing the formation of desirable compounds while preventing the development of unwanted bitterness.
Drying is the final step where tea leaves are subjected to controlled heat to halt oxidation and remove remaining moisture, ensuring the tea’s longevity and stability. Using data on leaf moisture content, air flow, and drying temperature the best drying protocol can be established. We can determine the precise temperature and duration required to achieve a final moisture content that is low enough to prevent microbial growth and preserve flavour.
By integrating complex variables, applicable insights can be achieved, helping in fine-tuning the tea processing. The result is a more efficient production line, reduced wastage, and a superior product that meets consumer expectations by maintaining the highest standards of tea quality.
