Çaykur Çay Alım Yeri

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BLACK TEA PRODUCTIONnnIn most consumed black tea in the world and in Turkey, it passes through 5 stages after collection.nnPicking is one of the most important factors determining the quality of tea. It is important that the tea leaves collected in the tea gardens are delivered to the factories as soon as possible without waiting, in terms of preserving the vitality of the tea leaves and entering fresh production. Otherwise, the tea leaves will be damaged by the sun and the brew quality will deteriorate.nnWitheringnnFreshly picked tea leaves contain between 70-80% water. With the withering process, the water of the tea leaves laid on a metal plate is reduced by 30% by applying heat from the bottom of the metal plate to the upper tea leaves.nnThus, the tea plant becomes soft as it loses its water. The amount of heat given in the organic black tea withering process and the withering time varies according to the structure of the tea leaf.nnBendingnnThe main purpose of curling is to remove the plant juice from the cell and smear it onto the surface of the tea leaves by breaking, crushing and twisting the tea leaves in different machines after the withering process.nnOxidation begins in the tea with the rolling process. While the leaf is curled, it also slowly curls and crumbles. The more uniform the withering of the tea leaves, the greater the success in curling.nnFermentation (Oxidation)nnThis process is the darkening of the tea leaf due to the burning of the juice with oxygen (oxidation) by contacting the air. With oxidation, the desired color, astringency, brightness, odor and aroma are achieved in the tea. This is the stage of chemical changes that determine the quality of the tea.nnFermentation is the stage where quality occurs in black tea production. For this reason, the fermentation time is correctly proportional with the color and quality reaching the optimum level.nnWith the fermentation process, the green color of the tea leaf turns into copper red and a pleasant taste is created. However, if the time is exceeded, the quality of the tea decreases and its aroma decreases, despite the formation of a darker color.nnDryingnnWhen the fermentation is completed, there is still 45-50% water in the tea leaf. This ratio is reduced to 3-4% levels by the drying process. The purpose of the drying process is to terminate the oxidation by baking the tea leaf and to prevent the loss of the gained properties. This means giving the tea we brew and drink its final shape.nnThe temperature of the air entering the oven and the duration of the tea leaf in the oven are among the important factors that determine the production quality of tea. Tea leaves that are baked at a high temperature or for a long time will burn, cause a loss of aroma and become bitter in taste.nnSorting and PackagingnnWhen the drying process is completed, the tea has now completed its final stage and has become a finished product. During the sorting stage, the dried tea coming out of the oven is sieved and separated according to their thickness and quality. The separated teas are then blended in different amounts for each product and are ready for packaging. Teas classified at the packaging stage are packaged in different sizes and weights. Our black tea is now ready to take its place on the shelves in the markets and in our kitchen.

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