Fermentation of tea and tea in Russia

Fermentation of tea is the oxidation of a mixture of polyphenols and enzymes (enzymes) present in the tea leaf. As a result, theaflavins and thearubigins are formed, which give the tea infusion (black) a characteristic brown color with a reddish tinge.

Fermentation is a series of chemical reactions that take place in different ways. Everything depends on external conditions (illumination, temperature, humidity, etc.). There are methods for artificially interrupting fermentation at a time when the sheet has reached the required readiness. This is done by rapid heating of the tea leaf, which does not lead to its drying, but the converting substance so that the fermentation processes stop.

Oxidative enzymes

Fermentation of tea - the core process of all the technology of its production. For its implementation, the action of oxidative enzymes of tea leaves: phenoloxidase and peroxidase.

The production of tea provides for maximum preservation of valuable aromatic and flavoring properties of tea leaves by modifying their chemical composition. As a result, a high-quality product is obtained from the raw materials.

The biochemical transformations that start from this process begin already during the collection of the tea leaves, continue with its withering and twisting, and already during the fermentation they acquire special strength.

In the process of fermentation, the sheet, twisted under the influence of oxidizing processes, becomes copper-red, and the smell of greenery slowly transforms into a delicate aroma of fermented tea.

Fermentation process

In the XIX century it was believed that fermentation of tea is a microbiological process. It was believed that the tea leaf has a certain microflora, some microorganisms produce oxidative enzymes capable of oxidizing phenolic compounds. Such an ancient theory did not justify itself, because as a result of the experiments in aseptic conditions it was established that the external microflora can only interfere with the proper development of the fermentation process.

Later, already in the XX century, oxidative enzymes were found in the tea leaf, and concluded that they are on the tea bush in an inactive state and are able to activate during wilting. In the course of studying these soluble enzymes it was found out separately that phenoloxidase, its soluble form, has a weak activity, and the soluble peroxidase does not form red and brown products with high activity.

They decided to study the enzymes separately, as a result of which they discovered active phenoloxidase. This enzyme is in insoluble areas of the leaf and does not pass into the solution under normal conditions, which prevented it from being detected in early studies. Thus, an insoluble phenol oxidase was discovered, which turned out to be the main enzyme.

Fast and slow fermentation

Fermentation of tea is fast and slow.

In the process of rapid fermentation, the treatment of the tea leaves is done mechanically, i.e., it is twisted or crushed, damaging the cell membranes. This causes more active oxidation and reaction of enzymes with each other.

When the process of slow fermentation leaves are not damaged.

According to the degree and method of fermentation of the leaf tea is divided into five groups:

• White tea ;
• Green tea ;
• Oolong tea;
• Red tea;
• Black tea.

After the collapse of the Soviet Union, tea production in Russia remained only in the Krasnodar Territory.

After experiencing the crisis of the 90s, tea production in this region began to stabilize, but the quality of the products remained low and volumes also did not reach the previous level. However, local tea processing enterprises and tea-packing factories in Adler and Dagomys did not stop operations, the Russian company "Krasnodarchay" was preserved.

Despite the fact that the soil and climatic conditions are far from optimal for growing tea, in the area of Sochi tea plantations occupy about 1.5 thousand hectares of area. More than 4,000 tons of tea leaves are collected annually here.