Tea Production Industry

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Tea is one of the most widely consumed beverages in the world and is second only to water in popularity. The origin of tea has been traced back to the southern part of Yunnan Province in the southwest of China. More than 300 different kinds of tea are produced by different manufacturing processes.

They are divided generally into three types: green tea (non-fermented), oolong tea (semi-fermented), and black tea (fermented)

fermentation process of tea leaves, which is a critical step in producing black, oolong, and pu-erh teas. These enzymes help to convert catechins in the tea leaves into more complex compounds that contribute to the characteristic flavour and aroma of each tea.

Increased yield: Enzymes such as cellulase can break down cell walls in tea leaves, increasing the yield of tea extracts and reducing waste.
Consistency: Enzymes can help to standardise the quality and characteristics of tea by controlling the rate and extent of fermentation.
Reduced bitterness: Enzymes such as catechol oxidase can reduce the bitterness of tea by breaking down catechins that contribute to bitterness.

ENZYME USED IN INDUSTRY

Cellulase: This enzyme breaks down cellulose, a complex carbohydrate found in tea leaves, which can improve the extraction of flavour compounds during tea brewing.
Polyphenol oxidase: This enzyme is responsible for the oxidation of tea leaves, which gives tea its characteristic flavour and colour. The enzyme is activated by the rolling or crushing of the tea leaves, which causes the tea leaves to turn brown.
Protease: This enzyme breaks down proteins in the tea leaves, which can reduce the bitterness and astringency of the tea and improve its flavour.
Lipase: This enzyme breaks down fats and oils in the tea leaves, which can improve the aroma and flavour of the tea.
Tannase: is an enzyme that catalyses the hydrolysis of tannins, which are complex polyphenolic compounds found in many plants, including tea, coffee, and wine. Tannins can give a bitter taste and astringency to these beverages, so the use of tannase can help to reduce these undesirable qualities and improve the flavour and aroma.