Tea Processing: Rolling and Fermentation


The aim of rolling is to establish proper condition for an enzymatic oxidation (fermentation) of catchin and polyphenols by polyphenolase in the presence of atmospheric oxygen. Rolling twist the leaf, break the cell structure and expel the juices, catchin and enzymes. Catchin and enzymes are originally separated in fresh leaf by cell compartment. During rolling, both the polyphenols and enzymes polyphenolases are brought together and are exposed to the atmospheric condition that begins the oxidation process. Read more