Tea Manufacture Glossary茶叶加工术语表-茶叶包装-茶叶文章

您现在的位置：上海茶叶网 >> 茶叶文章 >> 茶叶科技 >> 茶叶包装 >> 文章正文

今天是：

Tea Manufacture Glossary茶叶加工术语表

作者：茶天下文章来源：不详点击数：更新时间：2007-4-27

【字体：小大】

C.T.C Cut, Tear and Curl describes a machine which literally cuts, tears and curls the withered leaf, breaking the leaf veins. This releases the juices or enzymes of the leaf and completes the second stage of manufacture. Today, CTC tea, or Unorthodox tea is applied to all types of manufacture other than Orthodox. It is used in the second stage of manufacture where the tea leaves are broken into particles before fermentation and drying. Drying See firing. Fermentation The tea trade term for the third stage of tea manufacture whereby the leaf enzymes oxidise on contact with air. The broken and crushed leaf is laid out on trays or in troughs and slowly as oxidisation takes place, change from green to a rusty brown colour. For black tea oxidisation period can take up to four hours, for a semi-fermented tea the leaf is fired or dried before oxidisation is complete. Firing The tea trade term for the drying of tea after oxidisation and forms the fourth stage of manufacture. The oxidised leaf, or partially oxidised leaf in the case of semi-fermented tea is tipped into an oven onto a conveyor belt which carries the fermented leaf through the oven slowly drying it. It comes out of the oven as black tea, or semi-green in the case of the semi-fermented teas. Leg Cut A mechanised methods for cutting leaves prior to fermentation and firing or drying. Eliminated the withering stage of manufacture and produced smaller leaf particles such as fannings and dust. This machine is not widely used and has been replaced by more modern machines which do not eliminate any stages of manufacture. L.T.P. Lawrie Tea Processor, a modern CTC machine. Orthodox A machine, which takes its name from the first mechanised method used in the second stage of tea processing that rolls the withered leaves thus breaking the veins and releasing the leaf enzymes. Teas made by this method are known as Orthodox teas. Packing The final stage of manufacture after sorting each grade of tea is placed into either tea chests or tea sacks. Each chest or sack is stamped with the name of the estate, grade of tea and weight Rotovane A modern machine for the second stage of manufacture which produces a CTC tea. Sorting The fifth stage of manufacture. The dried leaf is sorted mechanically by sifting the different leaf size particles or grades through different size meshes. Tasting The sixth stage of manufacture where all the grades of tea are tasted after each make to maintain strict quality control at all making stages and to ensure consistent making standards. Withering The first stage of tea manufacture in the tea factory. Plucked leaf is spread on tables or trays and left to wither in the natural warm air. Today, in some tea factories this process is aided by warm air fans built under the withering area.

文章录入：茶天下责任编辑：茶天下

上一篇文章：阿联酋需小包装茶叶袋和设备

下一篇文章：谈谈茶叶包装机械

【发表评论】【加入收藏】【告诉好友】【打印此文】【关闭窗口】

网友评论：（只显示最新10条。评论内容只代表网友观点，与本站立场无关！）