| |
|
|
Unser Konzept
The pruduction mostly sets in after the crop and nearly always at the same place. Although the tea production passes technically in many places, the high-class products are made by hand. There are two technical varieties. On the one hand the CTC-method, fist the tea leaf is crusched (crushing), then teared (tearing) and afterwards curled (curling). Thus the so called Broken-tea is generated. On the other hand the LTP-method with the Lawrie Tea Processer.
Although both teas, the green and black tea, descend from the same tea leaf green tea is converted differently to black tea, whereby the diverse colour and flavour emerges from.
First of all the green tea is dried and heated. Germs and microorganisms are mortified by the short heating. Thus the fermentation is inhibited. The prevention of the fermentation is the decisive point of the green tea production. Afterwards the tea leafs are curled by different methods and strenghts.
Black tea passes through five work processes. First the humidity is deprived from the tea leaves to make them softer for the following curling. The fermentation and development of essential oils sets in by curling. The right and accurate fermentation is decisive for the quality of the tea. For a lower leaf grade, the leaves are curled more than once. Otherwise a shorter curling generates bigger properties.
|
|
Capillary are seperated from gross leaves by sieving with joggle sieves. Once more the tea is curled and sieved to grade the tea by different leaf quantity.
|
|
|
 |
|
|
|
|
| New Products |
 |
|
|
|
|
