The fermentation process
brings about the chemical changes necessary to make tea
liquor aromatic. It is an oxidation process by which the
rolled leaf looses its green colour and acquires a copper
colour. It also results in formation of aroma of the fermented
tea.
Fermentation of the tea juices is an essential process
in the manufacture of black tea. Fermentation is the oxidization
of the enzymes in the juices, which bring out the flavour,
strength and the colour of the liquors and infusions.
Fermentations is generally carried out on glass or tiled
tables.
As fermentation progresses there is a colour change
of the leaf from greenish to coppery brown. The degree
of fermentation is judged by the colour and aroma.
