Q.75 Following are the steps involved in processing of green tea:
(A). Fermentation and chying
(B). Twisting and rolling of leaves to facilitate break up
(C). Initial removal of moisture content
(D). Crushing, Tearing and Curling by CTC method
Green tea processing avoids fermentation to retain its fresh, grassy flavor and antioxidants. The steps listed mix green tea methods with those for black or CTC teas, so not all apply.
Question Analysis
The query lists steps purportedly for green tea processing: (A) Fermentation and chying, (B) Twisting and rolling of leaves to facilitate break up, (C) Initial removal of moisture content, (D) Crushing, Tearing and Curling by CTC method.
Correct Steps for Green Tea: Primarily (B) and (C).
Standard green tea production (especially Japanese sencha or Chinese styles) involves plucking, initial moisture removal via steaming/pan-firing (fixation to halt oxidation), rolling/twisting to shape leaves and release flavors, then final drying/sorting. No fermentation or CTC occurs.
Option Explanations
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(A) Fermentation and chying: Incorrect. Fermentation (oxidation) defines black tea; green tea skips it via quick heat fixation (“chying” likely means “firing/drying”). This would darken leaves and alter taste.
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(B) Twisting and rolling of leaves to facilitate break up: Correct. Post-fixation, leaves are rolled/twisted to rupture cells, equalize moisture, and form shapes like needles, aiding infusion.
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(C) Initial removal of moisture content: Correct. Steaming (Japan) or pan-firing (China) rapidly reduces moisture (to ~60-70%) and deactivates enzymes, preserving green color.
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(D) Crushing, Tearing and Curling by CTC method: Incorrect. CTC is for robust black teas (Assam/Darjeeling), creating small, broken particles for quick brewing; green tea uses gentle orthodox rolling.
Article:
Green tea processing steps transform fresh Camellia sinensis leaves into vibrant, antioxidant-rich tea without oxidation. Key stages include harvest, fixation (initial moisture removal via steam/fire), rolling/twisting, and drying – ideal for competitive exams like GATE Life Sciences.
Core Green Tea Processing Steps
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Plucking young leaves/buds.
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Fixation: Steam (1-2 min) or pan-fire to remove initial moisture and stop enzymes.
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Rolling/twisting: Breaks cells for flavor release, shapes leaves.
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Drying and sorting for final product.
| Step | Applies to Green Tea? | Description | Tea Type |
|---|---|---|---|
| (A) Fermentation and chying | No | Oxidation darkens leaves | Black tea |
| (B) Twisting and rolling | Yes | Shapes, releases juices | Green/orthodox |
| (C) Initial moisture removal | Yes | Steaming/firing fixation | Green tea |
| (D) CTC crushing | No | Makes broken pellets | Black CTC |
Exam Tips for GATE Life Sciences
This tests tea botany/agronomy (XL-P section). Remember: Green = unoxidized (fixation first); black = withered/fermented/CTC possible. India produces green teas like Kangra, but Assam favors black.
