Last step of the process, the fixation consists in stopping the oxidation. The method is simple. We expose the tea leaves to a heat source, more or less long.

Generally, fermentation is carried out at a temperature range of 24-29℃ for 2-4 h or 55-110 min for orthodox tea or CTC black tea, respectively. An adequate ...

22 окт. 2016 г. · The process is performed at a temperature of 24-29^{\circ}C for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively.

Fermentation commences when leaf cells are broken during rolling and continues when the rolled leaf is spread on tables or perforated aluminum trays under ...

Fermentation of black tea is the series of chemical changes that happen under the assistance of enzyme during making process, mainly refers to the oxidization ...

The steps involved in the production of black tea are plucking, withering, rolling, fermentation, drying, sieving and sorting. Fermentation is an oxidation ...

Black tea fermentation is essentially an oxidation process. After the plucked tea leaves are treated by series of processes called withering (removal of ...

24 апр. 2020 г. · To ferment tea leaves, they are first spread out in so-called withering troughs and well ventilated. The leaves begin to wilt. Then the cell ...

A kind of fermentation of black tea method, is characterized in that, the method comprises dries the fresh tea passes of harvesting after kneading and ferment, ...

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.