Mayang Tea - 2

Every morning, around 6.30am, the tea plucker will begin to pluck the tea leaves... Around 7.30am, they will finished plucking and sent the plucked tea leaves to factory to process.... They are kept inside the guni bag...

 

 

At the factory, the tea leaves are sent via the troller (red) in the withering room. The leaves is wilted for about 16 -18 hours...

 

 

Withering is done in troughs of 4.5' x 60' each which can hold about 900 kg of leaf. 

 

 

After 16- 18 hours withering process, the tea leaves is then sent for rolling... In this process, the leaf cells are broken up... The release of the natural substances and flavor is regulated to give tea its aroma to develop after rolling...

 

 

 

The chemical components are mixed with enzymes which are released by cells in rotorvane machines via 3 passes. The rolled leaves are then separated into different sizes using rotary sifters.. After the separation, the leaves were placed onto Aluminium trays for fermenting in next stage. There are several machines which have been developed to achieves rolling process. But in Mayang Tea Plantation, the rotorvane is applied. Other types of machines like orthodox roller and C.T.C (Crushing, Tearing, Curling) machines or the combination of these machines are also used to perform rolling in others plantation.

Fermentation is the most fundamental process in tea manufacturing. In this process, different taste of tea can be produced by managing the fermentation time. In Mayang Tea Company, the crushed tea leaves are put into the tray and let it ferment for 2- 3 hours. They use the room temperature to carry out oxidation process and along this process the aroma is emitted. The fermentation process changes the leaves into different color and favor...