is the process during which the Polyphenols in the tea leaf are oxidized
in presence of the enzymes and subsequently condensed to form Colored
compounds contributing to the quality attributes of tea. Fermentation
starts immediately after cell rupture.
: 24'C 29C
Factors affecting temperature :
i) leaf temperatures
at the end of green leaf processing,
thickness of spread
temperature of air in fermenting room.
Optimum : 1C
1.5 C Hygrometric Difference
Any larger H.D. requires humidification of the room.
Normal method : mist chambers or spray units.
floor, sheet or table
cm thick, 1 Kg leaf takes
|3 cm thick, 1 Kg leaf takes
|4 cm thick, 1 Kg leaf takes
|5 cm thick, 1 Kg leaf takes
1000 Kg throughput per hr
for floor fermentation
changes of air per hour. lf natural ventilation does not as that all
air in the room is renewed every 5-6 minutes, fan assistance may have
to be given, air speed to be kept as low as possible.
in trough : 2-5 cm water gauge depending on depth of leaf and Particle
size. Hygrometric difference
: dry air blackens leaf.
For a 1000 Kg G.L. throughput per hr.
C.T.C. 100 gamlas
Orthodox 150 gamlas
Orthodox 160 gamlas
aid capacity varies from manufacturer to manufacturer. Dimensions Of 17m x 4m x 3.5m would suffice to Supply two 1.8