ART
BEAUTÉ ET BIEN-ÊTRE
ARTISANAT
CULTURE ET HISTOIRE
DIVERTISSEMENT
ENVIRONNEMENT
NOURRITURE ET BOISSONS
INGÉNIERIE INVERSE
SCIENCES
SPORTS
TECHNOLOGIE
TECHNOLOGIE PORTABLE
Black Tea the Upper Assam Way: Withered, Clapped, Pan-Heated, Rolled and Fired
Black tea is tea leaf left to darken before it is dried; green tea is heated straight away to stop that. C. A. Bruce, superintendent of tea culture in Assam, wrote down how Chinese tea makers did it there, and Andrew Ure printed his account in 1839: wither in the sun, clap the leaves soft, heat them in iron pans, roll out the juice and dry them crisp over charcoal.
The picture: tea production in China, Guangzhou, about 1800: picking on the hills, working the leaf in the sheds, packing chests for the ships.
Intermédiaire
Two days
Consignes
1
1
Pick and wither
Pick and wither
Pick the youngest leaves, the tip of each shoot with about four leaves. Scatter them thinly in open bamboo baskets in the sun for about two hours, turning them, until they look slightly withered. Cool them indoors for half an hour.
Matériaux pour cette étape :
Feuilles de thé fraîches2 kgOutils nécessaires :
Panier en bambou2
2
Clap them soft
Clap them soft
Clap the leaves gently between your hands and toss them for five to ten minutes, then rest them half an hour. Do this three times, until they feel like soft leather. Bruce was told this gives the black colour.
Outils nécessaires :
Panier en bambou3
3
Heat in the pan
Heat in the pan
Heat an iron pan over a straw fire. Put in about a kilo of leaves and turn them briskly by hand until they get too hot to hold.
Matériaux pour cette étape :
Paille1 as requiredOutils nécessaires :
Wok
Foyer de feu4
4
Roll out the juice
Roll out the juice
Gather the hot leaves into a ball and roll it forward under both hands for about five minutes, pressing to squeeze out the juice. Open the ball and shake the leaves apart. Heat them in the pan once more and roll again.
Outils nécessaires :
Panier en bambouWok5
5
Half-dry over charcoal
Half-dry over charcoal
Spread the leaves 8–10 cm deep on a bamboo sieve over a clear, smokeless charcoal fire, with a gap in the middle for the hot air. Take them off while still soft and leave them in a basket overnight to deepen in colour.
Matériaux pour cette étape :
Charbon de bois1 as requiredOutils nécessaires :
Tamis de bambouFoyer de feuPanier en bambou6
6
Sort and fire crisp
Sort and fire crisp
Next day sort the leaves into large, middling and small. Dry each sort again, a thin layer at a time, until crisp. Finish them piled deeper over a fire deadened with ash, covered with a second basket, until a leaf breaks at the slightest pinch.
Matériaux pour cette étape :
Charbon de bois1 as requiredOutils nécessaires :
Tamis de bambouFoyer de feuPanier en bambou7
7
Pack it
Pack it
Press the cooled tea into a tight, closed tin and keep it dry.
Outils nécessaires :
Boîte à thé en fer-blancMatériaux
3- Espace réservé
- 1 as requiredEspace réservé
- 1 as requiredEspace réservé
Ce plan fabrique
Blueprints liés
Ces blueprints partagent des connaissances — techniques, matériaux ou principes
CC0 Domaine public
Ce blueprint est publié sous CC0. Vous êtes libre de copier, modifier, distribuer et utiliser ce travail pour tout usage, sans demander la permission.
Soutenez le Maker en achetant des produits via son Blueprint où il perçoit une Commission Maker définie par les Vendeurs, ou créez une nouvelle itération de ce Blueprint et incluez-le comme connexion dans votre propre Blueprint pour partager les revenus.