flow chart of tea processing I want a paragraph on preparation of tea for class 9 please anyone answer this fast it is urgent
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Explanation:
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If you’re a tea lover, you may already know that all tea is made from the leaves of the Camellia sinensis plant. But if you’re new to the world of tea, this concept may seem mind-boggling. How can one leaf be transformed into such a variety of flavors? What steps does that leaf need to go through in order to produce the incredible infusions we know and love?
In China, tea crafters have been refining the answer to this question for millennia. In each region, people have developed unique methods for growing and crafting tea. Variation in local taste and techniques has driven tea innovation through the ages.
Today, we are able to source and learn from a wide range of diverse areas. With this perspective, it is possible to distill the tea-making process into just a few essential steps, described here in their broadest terms.
1. Growing
Camellia sinensis plants must be grown and harvested as the first step in making tea. Growing conditions and harvesting methods can have a huge impact in the flavor of the finished tea. So while this step is probably the most ubiquitous, it can also produce the most variation.
2. Withering
The first processing step after the leaves are harvested is a very basic one. Since Camellia sinensis leaves are thick and waxy on the plant, they must be softened, or withered, to make them pliable for crafting.
withering at this tea factory takes place on layers of stretched fabric
The leaves are laid out on fabric or bamboo mats, and left to wilt. Modern tea farmers control the variables in this process with great precision. Humidity and temperature are monitored and controlled, and racks of leaves are carefully rotated to ensure each layer receives proper airflow.
Though this step sounds similar to oxidation (step #4), it is a required process for even white and green teas. The withering process reduces the water content of the leaves by as much as half. Without withering, subsequent heating steps would produce something akin to cooked vegetables, rather than dried tea leaves.
3. Bruising
After the leaves are withered, crafting methods for different styles start to diverge. Oolong teas, black teas, and pu-erh teas usually undergo some sort of bruising process. This means the leaves are rolled, twisted, or otherwise crushed. The purpose of this step is to break down cell walls in the leaf, and facilitate the next step: oxidation.
4. Oxidizing
After bruising, leaves intended for oolong or black teas are left to oxidize, or turn brown. Again, the leaves are laid out and left to wither. Now that the cell walls have been broken, an enzymatic reaction turns the leaves brown, just like a cut apple.
5. Fixing
To stop the oxidation process, the tea leaf is heated. Just like baking an apple, the application of heat denatures the enzymes responsible for oxidation and stops the leaf from continuing to turn brown.
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