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Oolong and instant tea processing
- 2. Oolong & InstantTea processing Presented by Shakhawat Ullah Shahjalal University of Science & Technology,Bangladesh.
- 3. contents ■ Introduction ■ Oolong tea processing ■ Instant tea processing ■ Health benefits of Oolong tea ■ Conclusion
- 4. Introduction ■ Tea aeromatic beverage produced from camellia sinensis ■ is divided in various types according to their processing from same plant black tea green tea Oolong tea white tea yellow tea
- 5. Oolong tea is partially oxidized/semi-fermented ■ allowed to undergo 20% to 70% fermentation ■ ability to give a strong flowery aroma ■ Tea leaves green with red edges
- 7. Plucking: ■ Fresh tea leaves ■ a bud and 1 or 2 leaves
- 8. SolarWithering: ■ Plucked leaves spread on the flat bamboo basket under sunlight ■ Time: 30-60 minute ■ Leaf temperature : 350C-400C ■ removes excess moisture ■ Oxidation starts
- 9. Indoor withering: ■ brought indoor to cool down ■ Oxidation process continues ■ Creates the unique oolong tea taste and aroma
- 10. Shaking: ■ shaken with little pressure to soften the edges ■ become partially oxidized ■ red colouration of the edges of leaves
- 11. Panning: ■ dried in a pan of 250-3000C for 15 minutes ■ Inactivate enzymes
- 12. Rolling: ■ passed through rollers to slightly break down the leaves ■ establishes the shape of the leaves
- 13. Drying: ■ stops fermentation ■ Reduces moisture ■ water content around 4 to 5% ■ develops the tea's aroma
- 14. Sort, grade and package the tea
- 15. A video on Oolong tea processing
- 16. Health benefits of Oolong tea ■ Antioxidant removes free radicals
- 17. ■ Weight loss ► blocks fat building enzymes ►metabolism↑
- 18. Instant tea ■ are produced from black tea ■ Some from green tea ■ by extracting the liquor from processed leaves
- 20. Flow chart of Instant tea processing fermentation Leaf distortion withering plucking
- 22. Instant tea
- 23. Conclusion Oolong tea intermediate characters of green and black tea Two cups of oolong tea every day is recommended for perfect weight loss. The large amount of Polyphenols stops the absorption of fat and cholesterol by over 50% Sometimes preservatives are used in instant tea harmful for health Excessive drinking of olong tea headaches,nausea,vomiting etc drinkingca e
- 24. THANK YOU