Identification of Critical Control Points in the Enzymatic Oxidation Stage of CTC Black Tea Processing

Abstract

Black tea is one of Indonesia’s leading plantation commodities, possessing high economic value and quality that is significantly influenced by the processing method, particularly the enzymatic oxidation stage. This study aims to determine the quality control of the enzymatic oxidation process of black tea using the CTC (Crushing, Tearing, Curling) method at PT Perkebunan Nusantara I Regional 5 Wonosari Plantation, Malang, East Java. The method used was a descriptive approach involving direct observation, interviews, documentation, and monitoring of process parameters during the Field Work Practice. The parameters observed included enzymatic oxidation room temperature, relative humidity (RH), enzymatic oxidation time, the thickness of the tea powder spread, and changes in the color of the tea powder during the process. The results of the observations showed that quality control was carried out by maintaining the temperature and humidity of the enzymatic oxidation room in accordance with company standards so that the polyphenol oxidation process could proceed optimally. In addition, enzymatic oxidation time and the thickness of the tea powder layer were also controlled to support the formation of the characteristic color, aroma, and flavor of black tea. Proper control of process parameters was able to produce black tea of a quality that met company standards, both physically and sensorially.