Teabehaldust

Teabehaldust, also known as tea processing or tea manufacturing, refers to the series of steps involved in transforming fresh tea leaves into finished tea products ready for consumption. This process varies depending on the type of tea produced, such as black, green, white, oolong, or pu-erh tea, but generally follows a structured approach to preserve flavor, aroma, and quality.

The initial stage of teabehaldust involves plucking the tea leaves, typically by hand or machine, ensuring only the highest-quality buds and young leaves are selected. After plucking, the leaves undergo withering, a process where moisture is reduced to soften the leaves and prepare them for oxidation. This step is crucial for developing the tea’s flavor profile.

Oxidation is the next key phase, where enzymes in the leaves react with oxygen to alter their chemical composition. Black tea, for example, undergoes full oxidation, resulting in a darker, bolder flavor, while green tea is minimally oxidized or not oxidized at all, retaining a fresher, grassier taste. Oolong tea falls somewhere in between, with partial oxidation producing a range of flavors from light to robust.

Following oxidation, the leaves are typically rolled or twisted to break cell walls and release essential oils, enhancing aroma and flavor. This step is often combined with drying, which stops oxidation and removes remaining moisture. For some teas, like pu-erh, fermentation may occur during storage, further developing complex flavors over time.

Finally, the tea leaves are sorted, graded, and packaged to meet quality standards. Some teas may undergo additional processes such as aging, blending, or flavoring to create specialized products. Proper teabehaldust ensures that the final tea retains its natural characteristics while meeting consumer expectations for taste, appearance, and quality.