As the company works with its own raw material, we can guarantee the quality of the final product.
Once in the factory, the trucks carrying the tea leaves are weighed in scales and the raw material is automatically unloaded by means of a winch and a conveyor belt.
Once unloaded, the tea buds remain in coolers until the
elaboration process begins.
iBlanching: Inactivation of enzymes contained in shoots and leaves, responsible for enzymatic browning (fermentation) Determination of the intensity of color in the final product. Scalding steam at 95-100 ° C for 30 to 45 seconds. This procedure arrest fermentation process and fixing mild or intense green color is achieved. The moisture content reaches 75%.
1st Drying and Curly : Breakup, distortion and fast drying surface and inner buds and leaves. Enhancing the aroma in the final product. Mechanical process of torn, cut, crushed, rupture, torsion and hot air drying at 90-110 ° C for 35-48 minutes. The tea is dried to such an extent that it is not necessary to apply more pressure on the following curly. The moisture content is reduced to 50%.
Rolling process: rupture of leaf cells. Uniform moisture. Mechanical process of torn, cut, crushed, rupture and torsion at room temperature for 15-24 minutes. The moisture level of 50% is homogenized.
2nd Drying and Rolling process: Reduced moisture content. Mechanical process of torn, cut, crushed, rupture, torsion and hot air drying at 50-60 ° C for 30-40 minutes. The tea has a greater uniformity in shape. The moisture content is reduced to 30%.
Final Drying and Rolling process: Achieve final particle shape and characteristic fragrance product. Moisture content reduction. Mechanical process of torn, cut, crushed, rupture, torsion and hot air drying at 80-90 ° C for 30-40 minutes. The tea has its typical form. The moisture content is reduced to 13%.
Drying: in this instance the tea industry enters the SECADERO, this is the time to dehydrate the product evenly and gradually reducing the moisture content , keeping their fragrance and quality during storage. This is achieved by exposure to a stream of hot air for 25-30 minutes in a dryer, with an average temperature between 70-90 ° C Our factory has two drying lines, one with tissue system and the other tray system. The humidity is reduced from 13 to 4-5%, the product acquires its characteristic appearance and color.
Our company also manufactures
different types of Green Tea: