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  2. Tea processing - Wikipedia

    en.wikipedia.org/wiki/Tea_processing

    Tea leaves may be left to dry as separate leaves or they may be rolled into small pellets to make gunpowder tea. This process is time-consuming and is typically done with pekoes of higher quality. The tea is processed within one to two days of harvesting, and if done correctly retains most of the chemical composition of the fresh leaves from ...

  3. Crush, tear, curl - Wikipedia

    en.wikipedia.org/wiki/Crush,_tear,_curl

    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 ...

  4. Tea - Wikipedia

    en.wikipedia.org/wiki/Tea

    Common processing methods of tea leaves. After basic processing, teas may be altered through additional processing steps before being sold [88] and is often consumed with additions to the basic tea leaf and water added during preparation or drinking. Examples of additional processing steps that occur before tea is sold are blending, flavouring ...

  5. Tea Time - AOL

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  6. ISO 3103 - Wikipedia

    en.wikipedia.org/wiki/ISO_3103

    ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]

  7. Steeping - Wikipedia

    en.wikipedia.org/wiki/Steeping

    One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of 50 °C (120 °F) for 30 to 40 hours. [1] In the process their moisture content rises from 15% to 45% and their volume more than doubles.

  8. Oolong - Wikipedia

    en.wikipedia.org/wiki/Oolong

    The degree of oxidation, which is controlled by the length of time between picking and final drying, can range from 8% to 85% [2] depending on the variety and production style. Oolong is especially popular in southeastern China and among ethnic Chinese in Southeast Asia, [3] as is the Fujian preparation process known as the gongfu tea ceremony.

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