Oxidation in tea manufacturing is a crucial chemical process that occurs after withering, playing a pivotal role in determining the final characteristics of the tea. During oxidation, enzymes within the tea leaves, such as polyphenol oxidase and peroxidase, catalyse the breakdown of complex compounds, specifically polyphenols. This enzymatic activity leads to the conversion of polyphenols into theaflavins and thearubigins, key components responsible for the colour, flavour, and aroma of the tea.
The process is highly influenced by temperature and humidity, with a delicate balance required to achieve the desired level of oxidation. The controlled implementation of these conditions is vital to crafting teas with distinct and consistent profiles. Oxidation is a key step in making tea taste different. It brings out various flavours in tea, making each type unique. Making sure we control how much oxidation happens is important. It helps us create teas that taste special and stay the same in each batch.
