Indonesia has a long history of tea cultivation which can be traced back to the Dutch colonial era.
Based on plantation statistics data from 2014, Indonesia has a total tea plantation area of 121,034 hectares. West Java province has the most tea plantation areas with a total of 89,978 hectares or around 73% of total national tea planted and supplies around 70% of the country ‘s tea production
Manufacturing of black tea is a complex process consisting of plucking, withering, curling, fermenting, drying, determining of quality, and packaging stages.
Indonesian black tea (Camellia sinensis) is processed based on several standard methods to achieve a certain grade. There are more than 25 grades produced including Dust one (D1), Fanning’s (FANN) and Pekoe Fanning’s (PF). In general, the physical appearances are similar to each other, which makes it difficult to be differentiated from visual observations by non-experts.
During the packaging process, a tea grade can easily be packed using a bag with a different label of the grade. In the global market, such a mistake should be avoided before shipping.
Black tea is the most commonly consumed tea in Indonesia. Black tea has antibacterial effects and it can inhibit the attachment of Streptococcus mutans to enamel.
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