Tea production humidification & humidity control
A humid climate favours tea growth in the plantation and the right relative humidity level is essential to convert the picked leaves into quality tea during processing.
During oxidation (also called fermentation), careful control of temperature and humidity is particularly important. This process provides the right conditions for the polyphenols in withered leaves to develop into the theaflavins, thearugibins and other compounds that create the characteristic flavours and colour of black teas, Pouchong and oolongs.
If leaves dry, oxidation slows as water is required for the process. An ambient relative humidity of 95-98%RH at 20-26°C is required to maintain fermentation, and even a small drop in humidity level will affect the process, reducing yield.
Humidification of other stages, such as in tea bag production to reduce electrostatic problems, also improve productivity.
Tea drinking is growing internationally, and consumers want quality and choice. Together with trends like Fairtrade and direct sourcing in forward contracts, producers are under more pressure than ever to fulfil quotas at the desired quality.
If you can't rely on the climate to provide the right conditions naturally, humidification from Condair is proven to provide a consistent and profitable production environment.
Get a FREE 10-point guide on improving tea fermentation with humidity control
Creating the perfect environment for the development of the tea's optimal characteristics is not easy but following these 10 rules will help enhance your factory's productivity.