Black Tea Manufacturing Operations: Operational guidelines for producing of better quality black tea

Next to water tea is the most popular non-alcoholic beverage. In the world tea market black tea occupies the majority part & in Bangladesh about 99%. The most important features of black tea manufacture involve different operations like-plucking and handling of green leaves, withering, processing (CTC), Fermentation, drying, sorting and packing. Any physical damage to plucked leaves, i.e. distortion or overheating will instantly initiate chemical reactions which may impair the quality of the made tea. Withering plays a major role particularly in CTC manufacturing contributing significantly to quality. Processing is the step of manufacturing where distortion of withered leaves is done and help in oxidation. Fermentation is the process of oxidation; Color, flavor, strength & briskness are developed in this stage. Drying is the process of arresting of fermentation, coppery red color of fermented leaf turns to black during drying. Tea quality is assessed by tea testing. Cleanliness of the entire factory especially the fermenting area is a must. Otherwise, the inevitable bacterial contamination may result in taint in made tea. It is observed that black tea has several health benefits.

MD. IQBAL HOSSAIN, Obtained B.Sc(Hons) and MS in 2008 and 2011 in Forestry from IFESCU, University of Chittagong, Bangladesh. He has also completed Commonwealth Executive MBA, Under Commonwealth of Learning in 2015. Professionally he is a planter and working as Assistant Manager in Duncan Brothers (Bangladesh) Ltd.-An associate of Camellia PLC, UK.