Knowra Tea processing Tea processing Tea processing transforms harvested leaves of Camellia sinensis through controlled moisture loss, bruising, oxidation, heating, and drying. Different sequences produce distinct tea styles, including green, oolong, and black tea.
Withering : A postharvest stage in which tea leaves lose moisture and become more pliable. It prepares leaves for shaping and can alter aroma before oxidation.
Green tea : Tea made from leaves heated early to prevent substantial enzymatic oxidation. Early fixation preserves green color and fresh, vegetal flavor.
Camellia sinensis : An evergreen plant species whose leaves and buds are used to make tea. All conventional tea styles begin with leaves from this species.
Tea fermentation : Microbial transformation of tea leaves or made tea by bacteria, fungi, or other microorganisms. Tea oxidation is enzymatic and differs from the microbial fermentation used in some aged teas.
Tea rolling : The shaping and bruising of tea leaves by hand or machine. Rolling breaks leaf cells, bringing enzymes into contact with oxidizable compounds.
Black tea : Tea made from leaves allowed to undergo extensive enzymatic oxidation before drying. Its processing develops the dark color and malty or brisk flavors associated with black tea.
Tea catechins : A group of polyphenolic compounds abundant in fresh tea leaves. Oxidation transforms catechins and contributes to differences among tea styles.
Tea cultivar : A cultivated variety of tea plant selected for inherited traits such as yield, flavor, or hardiness. Cultivar shapes the starting material, while processing changes leaves after harvest.
Tea oxidation : Enzymatic reactions in damaged tea leaves that transform catechins and develop color and flavor. Its extent is controlled to distinguish green, oolong, and black tea styles.
Oolong : A tea category whose leaves undergo partial oxidation, with styles ranging from lightly floral to deeply roasted. Oolong shows how varying oxidation and heating create a wide spectrum of styles.
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