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Tea Processing - Tea Processing qualityWitheringCut Tear Curl (CTC)Continuous Fermenting Machine (CFM)Drying – Ready to be GradedSorting and Grading – quality is judgedHi-Tech Tea research

Tea Processing quality

The journey of Evergreen Group starts from the lush tropical tea gardens where it is picked fresh. The botanical name of the tea plant is “Camellia Sinensis” and it is cultivated at a variety of tea. The fine green leaves are selected from the surrounding gardens of Jalpaiguri/Dooars to produce the finest quality of CTC tea.


During the withering process, the leaf is induced to loose moisture substantially to prepare it for further processing. Normally this is carried out by spreading tea leaves thinly on troughs through which warm air is circulated by fans. The average length of withering time depends greatly on the quality of the leaf peculiar to the region.

Cut Tear Curl (CTC)

After satisfactory withering has taken place, the leaf is ready for rolling. This process twists the leaf, breaks it up and extracts the juices. The CTC process of rolling is a comparatively rigorous one for the leaf, which is forced through a machine having two steel rollers. The rollers have grooves which cut leaves as they pass through them. Leaves pass though 3 to 4 such rollers, getting reduced in size and their cells are ruptured to enable fermentation. The nature of grooves in the CTC rollers determines the gradation of tea. The process delivers much better, thicker liquor and yields more cups of tea per kg of leaf as compared to the orthodox type of tea.

Fermentation – building character – Continuous Fermenting Machine (CFM)

Normally the tea ferments or oxidizes from 60 to 100 minutes depending upon the leaf quality and on the prevailing climatic condition. Low humidity conditions retard fermentation, hence cool humid condition is essential to enable larger retention time for fermentation. This produces blacker, grainy and heavier teas. The character of the tea develops significantly during the fermentation process.

Drying – Ready to be Graded

The next process is known as drying. The objective of drying is to i) arrest fermentation and ii) remove moisture and produce teas with ideal qualities. The mass of leaf is exposed to hot air when it passes through a chamber with perforated moving trays. The temperature of the air blowing through the chamber is rigorously maintained. It takes 15 to 30 minutes to dry the leaf, so the enzymes are fully deactivated. After completion of the drying process, the tea becomes fully black in color.

Sorting and Grading – quality is judged

Sorting is the operation in which tea granules are separated into various grades confirming to trade requirements. The process of sorting has two objectives a) to enhance the value and b) to impart quality.Tea is a markedly hydroscopic material which mean while cooling and sorting it absorbs moisture. Before packing tea, the accumulated series of daily batches of each grade are bulked and mixed to obtain the highest possible degree of unity. Before packing, tea is passed under powerful magnets to prevent possible pieces of iron mixing with the tea.Packing is the process of preserving the product, using cost effective yet the most appropriate material, taking into account the product properties and the specific needs of the end user.

Hi-Tech Tea research

Before sending the tea to market for the consumers, proper testing is done by experts and tea testers. Developed hi- tech research and tests are done for the quality gradation along with health and nutrition. Only after these measures are taken the tea is send to the market by Evergreen.

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