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The domestication of tea and the development of its processing method likely began in the area around what is now Southwest China, Indo-Burma, and Tibet. [2] Variations of these processing techniques are still used in modern tea processing albeit being far more mechanized.
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...
Lower cost ingredients may be substituted for tea, or a tea may be adulterated with undeclared and possibly toxic colors and flavors. The origin of the tea, picking season, and the processing techniques may be intentionally misidentified. Tea powders which undergo additional processing are more susceptible to food fraud. [133]
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).
China: Traditional tea processing techniques and associated social practices in China (2022) Democratic People’s Republic of Korea: Pyongyang Raengmyon custom (2022)
Because tea takes on aromas with ease, there can be problems in the processing, transportation or storage of tea, but this property can also be consciously used to prepare flavored teas. Commercial flavored tea is often flavored in large blending drums with perfumes, flavorings, or essential oils. Although blending and scenting teas can add an ...
Steaming tea leaves was the primary process used for centuries in the preparation of tea. After the transition from compressed tea to the powdered form, the production of tea for trade and distribution changed once again. Illustration of the legend of monkeys harvesting tea. The Chinese learned to process tea in a different way in the mid-13th ...
Oolong (UK: / ˈ uː l ɒ ŋ /, US: /-l ɔː ŋ /; Chinese: 烏龍茶; pinyin: wūlóngchá; Pe̍h-ōe-jī: o͘-liông tê, "black dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting. [1]