Review on Drying of Tea Leaf during Manufacturing Process.
Keywords:
Drying, Tea leaf, Oxidation, Enzymes, MoistureAbstract
India is the world's largest tea producer, and Assam contributes about 55 per cent of India's total production making it the largest tea growing area in the world. Tea production started in the early 1800s, during the British period. Maniram Dewan was Assam's first tea-maker. In the first two decades (1840–1860), the cultivation and production of Assam tea was monopolized by the Assam Company, which worked in Upper Assam districts and through local labour. Tea is primarily grown in the upper Assam-Dibrugarh, Jorhat, Tinsukia districts etc. In this article we address one of the key steps in the manufacture of tea regarding the drying of tea. The main goals of drying are to prevent both enzyme reaction and oxidation, and to extract moisture from the particles of the leaf, and to create a stable product of good quality.References
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