Question

Arrange the following steps of quality tea production in correct order:
A. Drying
B. Oxidation
C. Withering
D. Plucking
E. Rolling

• A. D, C, E, B, A
• B. A, C, D, B, E
• C. D, C, B, A, E
• D. D, A, C, E, В

Hint:

In Tea processing, Withering is for moisture reduction, and Oxidation is for flavor development. If a question mentions "Green Tea," the oxidation step is skipped by immediate "Kill-green" steaming.

Answer 1

The Correct Option is A

Concept: Tea processing is a sequence of biochemical and physical changes that transform fresh tea leaves into the final dried product. The process varies slightly between black, green, and oolong tea, but the standard sequence for black tea is foundational.

Step 1: Identify the harvesting stage.
The process must begin in the field with Plucking (D), which involves harvesting the "two leaves and a bud."

Step 2: Initial processing (Preparation).
Once plucked, leaves undergo Withering (C) to reduce moisture content and make the leaves pliable for subsequent steps.

Step 3: Mechanical processing and chemical changes.
The withered leaves are then subjected to Rolling (E) to break cell walls and release enzymes. This is followed by Oxidation (B) (often traditionally called fermentation), where the characteristic flavor and brown color of black tea develop.

Step 4: Final stabilization.
The final step is Drying (A) (or firing) to stop oxidation and preserve the tea for storage.

Step 5: Construct the sequence.
The correct order is D (Plucking) $\rightarrow$ C (Withering) $\rightarrow$ E (Rolling) $\rightarrow$ B (Oxidation) $\rightarrow$ A (Drying).