To make green tea, the leaves are steamed. This Steaming process is to prevent the oxidation activity within the leaves. It also removes strong smells from the leaves and make them tender. The quality of tea such as its flavor, aroma, and color depends on this important steaming process. At Deroi, we steam the tea leaves in a machine of our own design where we can precisely set the temperature and the duration of steaming for each batch. This helps us to fine-tune our process according to the moisture content in the leaves, which tends to vary during the season.

The process of rolling follows after the leaves have been steamed and made soft. The rolling action breaks the cells inside the tea leaves and expedites a range of chemical reactions within them. These reactions form Assam tea’scharacteristic taste, aroma and colour. Rolling also gives the tea leaves its wiry shape. It must be ensured that the leaves do not break during the drying process.

The leaves have to be dried to a thin margin of 3-5% by weight after they have been steamed and rolled. At Deroi, we dry the tea leaves in an electric carbon-free dryer of our own design. It is a patent pending technology we have developed to eliminate the direct use of coal and gas in the tea manufacturing process. Deroi Tea’s Manufacturing method Drying 10 We spread the rolled leaves on the trays with our hands to minimize mechanical handling of the leaves yet again. In our dryer the leaves remain stationary throughout the drying cycle. This reduces breakage of the leaves to a great deal compared to a conveyor belt driven continuous dryer.