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Tea Production in PT TAMBI
WONOSOBO
YULIA RAMADIKA WIBOWO
11/315277/DSA/05402
A Graduating Paper
Submitted to the Board of Examiners in Partial Fulfillment of
the Requirements
for the Diploma III Degree
in the English Program, Vocational College
UniversitasGadjahMada
Yogyakarta
2014
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Proses Produksi Teh di PT TAMBI
WONOSOBO
YULIA RAMADIKA WIBOWO
11/315277/DSA/05402
Tugas Akhir
Diajukan kepada Panitia Ujian sebagai Salah Satu Syarat
Memperoleh Gelar Ahli Madya
Program Diploma III Bahasa Inggris, Sekolah Vokasi
UniversitasGadjahMada
Yogyakarta
2014
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Motto
I have no special talents. I am only passionately curious.
(Albert Einstein)
Dont worry about failures, worry about the chances you miss
when you dont even try. Jack Canfield
The only thing that stands between you and your dream is the
will
to try and the belief that it is actually possible. Joel
Brown
Though no one can go back and make a brand new start, anyone
can start from now and make a brand new ending. Carl Bard
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Dedication Sheet
This paper is dedicated to:
Allah SWT
My beloved mother, Sri SutanBudiarti
My beloved brother, DzakyFadhilahHazim
All my family
And my friends
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Acknowledgment
Alhamdulilahhirabbil alamin
Thanks to Almighty God, Allah SWT, for the blessing, guidance,
and
mercy so I can finish my graduating paper. Also, I thanks to the
Great Prophet
Muhammad S.A.W.
I would like to express the deepest appreciation to my beloved
mother who
always supports me, for your praying, faith, and giving advice
every time. Thanks
mom for your love and time during I write this graduating paper.
I know its hard,
but you never give up accompany me. Also, thanks to Dzaky and
all my family
for your support and motivation.
Mrs.ErlinEstianaYuanti, S.S, M.A, thank for your time, support,
advice,
ideas, and being a great advisor for me. For all lecturer in
English Department
Vocational College UGM, Mrs. EndangSoelistiyowati, Mrs. Wati,
Miss Dewi,
Mr. Supriyono, Mr. Vincent, Miss Inung, Mbak Grace, and all
lecturer who have
taught me, thank you for all knowledge you share, amazing
experience, and great
moments.
I would like to thank PT Perkebunan TehTambis staffs who help
me
finish my paper. Thank to Pak Anis, Pak Tuyitno, and all staffs.
I thank them for
the support, motivation, and guidance during my observation.
Then I would like to say thank to all my friends in English
Department
2011, especially for class A. I thank them for all moments,
memory, experience,
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knowledge, and beautiful friendship during these three years.
Uul, Heni, Cindy,
Rahma, Aka, Ninda, and my classmate, thanks for beautiful day we
passed
together and moments that we cannot forget.
Irmi Setia Arum deserves her name to be mentioned here. I thank
her for
being my friend, for her support, her love, and everything she
gives for me all the
time. Rizka Widya, thank for being my friend and support me.
Sagita Effendy,
thank for the motivation, support, and help me to fix my laptop.
Rizqi Wahyuni,
thank for accompany me looking some books and her support. Ririn
Irayanti,
thank for her support. My best friends; Arum, Rizka, Gita, Yuni,
and Nyin-nyin,
big thanks for them for accompany me during these hard time, for
their effort
makes me smile when I stress, for all their joke, and everything
they did for me.
Finally, my great thanks go for all of my informants who gave me
a lot of
inspiration and to all people who have helped me to finish this
graduating paper. I
thank them very much. I hope everyone enjoy what I write.
June 2014
YuliaRamadika
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INTISARI
Penelitian ini bertujuan untuk memberikan informasi mengenai
PT
Perkebunan Teh Tambi yang berfokus pada proses pengolahan teh
dan
pengklasifikasian teh di Unit Perkebunan Tambi.
Informasi yang diperoleh berdasarkan hasil wawancara dan tinjau
pustaka
dengan membaca literature yang berhubungan dengan proses
produksi teh.
Dengan menggunakan metode kualitatif, penulis menjelaskan
mengenai sejarah
perusahaan, proses pengolahan teh yang dimulai dari pemetikan
hingga
pengemasan produk, dan pengklasifikasian teh.
Penelitian ini menyimpulkan bahwa proses pengolahan teh di UP
Tambi
menggunakan orthodox rotorvane system. Proses ini terdiri dari
pelayuan,
penggulungan, penggilingan, sortasi basah, oksidasi enzimatis,
pengeringan,
sortasi kering, dan pengemasan atau pengepakan. Setelah itu, teh
diklasifikasikan
di proses sortasi kering dalam ruang penjenisan. Setelah itu teh
akan diuji oleh
ahli teh di ruang tester. Teh yang baik memiliki aroma yang
kuat, berwarna hitam,
ukurannya sama, bersih dari debu, dan air seduhan berwarna
cerah,
Kata Kunci : PT Perkebunan Teh Tambi, Pengolahan Teh,
Pengklasifikasian Teh
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ABSTRACT
This paper aims to provide information about PT Perkebunan Teh
Tambi
that focused on the tea production and tea classification in UP
Tambi.
The information are obtained from interview and library research
by
reading literature about tea production process. Based on the
qualitative method,
this paper explains the history of the company, tea production
process that starts
from plucking until packaging products, and tea
classification.
The conclusion of this paper is the production process in UP
Tambi uses
orthodox rotorvane system. Those systems consist of withering,
rolling, grinding,
wet sorting, enzymatic oxidation, drying, dry sorting, and
packaging. After that,
the tea will be classified in dry sorting process in grading
room. Then, the tea will
be tested by the tester in testing room. Tea that has good
quality has strong aroma,
the colors is dark, the size is homogen, its clean from any dust
and fiber, and the
steeping is bright.
Key words: PT Perkebunan Teh Tambi, tea processing, tea
classification
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Table of Content
COVER i
APPROVAL SHEET ii
STATEMENT OF ORIGINALITY iii
MOTTO iv
DEDICATION SHEET v
ACKNOWLEDGMENT vi
INTISARI viii
ABSTRACT ix
TABLE OF CONTENT x
CHAPTER I - INTRODUCTION 1
1.1 Background 1
1.2 Objective 3
1.3 Scope 3
1.4 Method of Research 4
1.5 Presentation 4
CHAPTER II - COMPANY PROFILE 5
2.1 History of PT Perkebunan Tambi 6
2.2 Vision and Mission of PT Perkebunan Tambi 8
2.3 Location of PT Perkebunan Tambi 9
2.4 Organization Structure of PT Perkebunan Tambi 10
2.5 Bussiness in PT Perkebunan Tambi 12
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CHAPTER III - TEA PRODUCTION AND TEA TESTING 15
3.1 Tea Production 15
3.1.1 Plucking tea leaves 15
3.1.2 Production in Factory 19
3.1.3 Packaging 30
3.2 Tea Testing 31
CHAPTER IV - CONCLUSION 43
BIBLIOGRAPHY 45
APPENDICES 46
APPENDICES 1 List of Informant 46
APPENDICES 2 Pictures 47
APPENDICES 3 Diagram 52
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CHAPTER I
INTRODUCTION
1.1 Background
The tea plant is classified as Camellia sinensis. Tea was found
for the first
time in Sichuan, China. At the first time, tea was used for
medicine, then, it
became a drink for the noble. Nowadays, tea has been spread out
to the entire
world, including Indonesia. People that have a role to introduce
tea are the
colonialist. According to Ratna Soemantri, a tea connoisseur
from Indonesia, she
said that Indonesia is the biggest country that produces tea but
Indonesia does not
have any drink tea tradition, such as in England. This was
because Indonesian
people thought that tea is drink for lower class.
In China, England and Japan, there are drinking tea ceremony.
Usually,
people in England and Japan do the ceremony in the evening. Tea
tradition in that
country is well known around the world. According to Valley, the
writer of The
Way of Tea, the drinking of tea itself eventually became the
focus of the
gatherings, and participants used the Chinese objects for
serving the tea, as well as
for display in alcoves and on shelves. It means drinking tea is
the important part
of gathering. The Chinese usually serve the tea with beautiful
porcelain. China,
Japan, and England still do the drinking tea ceremony until now.
They keep their
tradition to introduce to next generation that drinking tea is
one of their traditions.
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There are a lot of tea plantations in Indonesia. One of the tea
plantations is
PT Perkebunan Teh Tambi that is located in T. Jogonegoro Street
39, Wonosobo,
Central Java. It is a factory that produces tea. This company
produces black tea as
the product. Wonosobo is a small city located in Central Java.
It takes three hours
from Yogyakarta. Wonosobo lies between two mountains, Mount
Sindoro and
Sumbing. This condition makes Wonosobo has cold temperature in
the afternoon
and at night. Wonosobo is well known for its tobacco and tea
plantation. The
temperature in Wonosobo is about 10o-28C. Sometimes, the
temperature went
down to 6C if it is rainy day. This temperature is really good
for tea plantation
because on that temperature, tea plants can grow well. Then, the
quality will be
good if since the beginning the plantation had good
nutrition.
Some years ago, not all people could drink tea. Tea is a drink
that was
usually consumed by a noble in China (Farsinet, 1). At that
time, tea only had one
flavor that was original. Nowadays, there are four types of tea:
black tea, green
tea, white tea, and oolong tea. Black tea is the biggest
production. There are a lot
of flavors of tea; for example: blackcurrant tea, milk tea, etc.
Also, there is tea that
is mixed with soda. Tea itself has good taste without any
additional flavors.
Usually, people who like original taste of tea are the elders.
It is because tea gives
sensational bitter taste and is good for the body. Also, tea is
good for health. It
will bring good effect to the body, especially, when people
drink tea continuously
at least twice a day in the morning and afternoon (Teavana, 1).
Therefore, there is
tea that becomes medicine. As the time goes by, young people
like the bitter
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sensation of tea. Those who like it have reason to keep their
weight stable or
because they are on diet.
Although there are a lot of people who like the taste of tea,
they did not
know the process to make tea. It starts from the leaves then
become tea that has
good taste. The process is not short, but it takes long time.
From that process, we
can taste the tea from highest quality to the lower quality. The
reasons why the
author chooses this topic are the author is curious about the
process of tea
production and about how the expert can divine the quality of
tea. The author
observed this in the factory named PT Perkebunan Teh Tambi to
get the answer
and to learn about tea processing. Also, the writer conducted
interview with some
people who work in the company, including the experts who divine
the quality of
the tea, to get the information accurately.
1.2 Objective
This paper aims to explain about PT Perkebunan Teh Tambi as
Tea
Company. Also, it discusses how to produce tea and the
characteristic of tea that
has good quality.
1.3 Scope
There are a lot of tea companies in Indonesia. However, this
paper is
focused only on PT Perkebunan Teh Tambi Wonosobo. In order to
have
systematic research, this paper limits the study on the
production of tea and the
role of the quality control persons. Thus, this paper would like
to discuss how to
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produce tea until the packaging and how the expert can divine
the quality of tea
based on the observation in PT Perkebunan Teh Tambi.
1.4 Method of Research
The method that the writer uses is qualitative. Qualitative
method
comprises observation, interview, and library research. This
method is relevant to
get the data accurately. The writer observed the factory and
interviewed workers
and the expert. Also, the writer conducted library research
about oxidation,
fermentation, and tea processing to get information. The data
obtained from this
observation were analyzed and presented descriptively. The
research started on
February until March 2014.
1.5 Presentation
This paper is divided into four chapters. Chapter I consists of
the
background, the objectives and scope of the research, the
methods, and
presentation. This chapter is considered as introduction.
Chapter II consists of
explanation about history of PT Perkebunan Teh Tambi, its
mission and vision,
location, and business in PT Perkebunan Teh Tambi. It explains
about the
company profile. Chapter III consists of the explanation on the
process of tea
production and tea classification. Finally, the last chapter is
the conclusion of this
paper. Moreover, the author encloses the documentation (photos)
and other
material needed.
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CHAPTER II
COMPANY PROFILE OF PT PERKEBUNAN TEH TAMBI
PT Perkebunan Teh Tambi is a company that runs a business in a
tea
production. This company is located in Tumenggung Jogonegoro
Street 39,
Wonosobo. As the company that produces tea, this company has
three tea
plantations that are spread out into three different areas. The
plantation is in
Bedakah, Tanjungsari, and Tambi. From these three plantations,
PT Perkebunan
Teh Tambi produces black tea with three qualities namely quality
I, II, and III.
This company does not only sell their tea to the local people,
but they export their
tea to some countries in Europe and America, such as England,
German, Russia,
Canada, New Zealand, Chili, Pakistan, Irak, Mesir, and America.
According to
Tuyitno, 80% of their tea will be exported, 15% of their tea
will be sold to another
company, and 5% of their tea will be sold to the local
merchant1.
Beside producing tea, this company is also running another
business. The
business also uses the plantation to get more visitors. The
businesses are home
stay, outbound, tea walk, and Wisata Agro. According to Anis,
this business is
another way to promote PT Perkebunan Teh Tambi2. In order to
know more about
PT Perkebunan Tambi, there are several information about this
company such as:
1 Interview with office manager of UP Tambi on Friday, Feb 28,
2014
2 Interview with factory manager of UP Tambi on Friday, Feb 28,
2014
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history, vision & mission, structure organization, and the
business in PT
Perkebunan Tambi.
2.1 History of PT Perkebunan Teh Tambi
In 1865, PT Perkebunan Teh Tambi was a company that was under
Dutch
East Indies and it was leased to Dutch entrepreneurs that are
D.Vander Ships (for
Tanjungsaris Plants Unit) and W.D. Jong (for Tambi and Bedakahs
Plants Unit).
In 1880, all of the plantations were bought by Mr.M.P Van Der
Berg, A.W. Hole,
and Ed Jacobson. After that, they built Begelen Thee & Kina
Maatschappij in
Wonosobo and for the management and tea manufacturer they gave
it to John Feet
and Co. firm that was in Jakarta.
When Japan took over Indonesia in 1942, the entire plantation of
PT
Perkebunan Teh Tambi was under Japans control. After
Indonesias
independence on August 17, 1945, all of the plantations belonged
to Indonesia
and under the authority of Central State Plantation (Pusat
Perkebunan Negara /
PPN) in Surakarta, and the office for the farm was moved to
Magelang, Central
Java.
Based on Konferensi Meja Bundar (KMB) result in Holland on
November
1949, foreign corporation in Indonesia that has been owned by
state must be
returned to its original owner. Based from this result, the
plantation of PT
Perkebunan Teh Tambi which was in Bedakah, Tambi, and
Tanjungsari should be
returned from Indonesias government to Bagelen Thee & Kina
Maatschappij.
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After that, the ex PPN employee built new office named
Perkebunan Gunung on
May 21, 1951.
After Perkebunan Gunung Company managed the three plantations
for
years, Bagelen Thee & Kina Maatschappij did not have any
interest to continue
the company and they felt it is hard to arrange the plantation
because the condition
of the plantation was worse. This condition made Imam Soepomo as
the Head of
Central Java Plantation Department tried to make Bagelen Thee En
Kina
Maatschappij becomes Indonesias. The company agreed with the
suggestion.
After that, they built Perseroan Terbatas (PT) NV Eks PPN
Sindoro Sumbing on
May 17, 1954. The purchase contract between NV Bagelen Thee
& Kina
Maatschappij and PT NV Eks PPN Sindoro Sumbing was done on
November 26,
1954, so it made Bedakah, Tambi, and Tanjungsaris farms status
were officially
under PT NV Eks PPN Sindoro Sumbing. In 1957, there was
agreement between
Wonosobos government and PT NV Eks PPN Sindoro Sumbing to manage
the
plantation together and make new company with 50% capital from
PT NV Eks
PPN Sindoro Sumbing and 50% from Wonosobos government.
The realization of that purpose gave birth to a new company
named
Perseroan Terbatas (PT) NV Perusahaan Perkebunan Teh Tambi by
the issuance
Act of Notary Raden Sujadi in Magelang on August 13, 1957 Number
10, which
got legalization from Minister of Justice on April 18, 1958,
Number JA 5/30/25.
Then it was published on national news on Augusut 12, 1960
Number 65. In
2010, PT Indo Global Galang Pamitra bought PT Perkebunan Sindoro
Sumbings
share.
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The difference between PT Perkebunan Teh Tambi with another
tea
company is on the plantation. The plantation in PT Perkebunan
Teh Tambi is
spread out in three places. However, to minimize the
transportation fee, PT
Perkebunan Teh Tambi makes three tea manufacturing process that
is called
production unit (Unit Perkebunan / UP) Bedakah, Tambi, and
Tanjungsari.
Moreover, to develop the potential of nature around the
plantation, PT Perkebunan
Teh Tambi makes new tourism object named Wisata Agro Kebun Teh
Tambi and
Kampoeng Teh Tanjungsari. As the tea company, PT Perkebunan Teh
Tambi also
has their own vision and mission to make the company exist.
2.2 Vision and Mission PT Perkebunan Teh Tambi
2.2.1 Vision
PT Perkebunan Teh Tambi has a vision to actualize Tea
Company
that is environmentally friendly, has a high productivity,
strong company,
everlasting, and the quality of the production is based on the
customers
taste.
2.2.2 Mission
2.2.2.1 Bussiness Mission
To encourage the economic growth, get tax and national
income.
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2.2.2.2 Social Mission
a. To conduct nature conservation using tea plants as the second
line
after forest. The conservations are to prevent erosion, settle
water
arrangement (rainwater catchment), and to arrange micro
climate
(keep the temperature and humidity).
b. To get employee from nearest village as needed.
c. To produce tea for Indonesian and people around the
world.
2.3 Location of PT Perkebunan Teh Tambi
The office of PT Perkebunan Teh Tambi is on Tumenggung
Jogonegoro
Street 39, Wonosobo, Central Java. This company has three
plantations which are
UP Bedakah, UP Tambi, and UP Tanjungsari. However, this
graduating paper
only focuses on UP Tambi.
UP Tambi is one of the tea plantations in Wonosobo. The location
is about
16 kilometers from Wonosobo to the north and this tea factory is
in the west of
Sindoro Mountain. The plantation wide is about 256, 43 hectare,
the height is
1250 2000 meter above sea level, the humidity is about 70%-90%,
and the
temperature is about 10C-23C. The territorial boundaries in UP
Tambi are:
a. North : Tambi, Kejajar village, and Perhutanis forest.
b. South : Jengkol, Tlogo village, and Perhutanis forest.
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c. West : Maron village and Perhutanis forest.
d. East : Sikatok, Canggal village, and Perhutanis forest.
UP Tambi has four areas for the tea plantations. The company
named
every block based on nature, such as:
a. Taman Block : the location is in Tambi village, sub
district
Kejajar, Wonosobo Regency
b. Pemandangan Block : the location is in Sigedang village,
sub
district Kejajar, Wonosobo Regency.
c. Panama Block : the location is in Tlogo village, sub
district
Garung, Wonosobo Regency.
d. Tanah Hijau Block : the location is in Jengkol village,
sub
district Garung,
Wonosobo Regency.
2.4 Organization Structure in PT Perkebunan Teh Tambi
PT Perkebunan Teh Tambi is a company that runs tea production.
This
company has two stakeholders that are PT Indo Global Galang
Pramitra (IGP) and
Wonosobos Government District (Pemda Kabupaten Wonosobo). The
managing
director is Hj.Sri Wahyuni, S.E, M.M. and the director is Ir. Is
Hartanto. As seen
on chart below, there are three farms that are under PT
Perkebunan Teh Tambi.
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Scheme 1 Organization Structure of PT Perkebunan Teh Tambi
(Drawn by Yulia, March 4, 2014)
A. Direction
I. Plants
II. Manufacture &
Marketing
III. Finance
IV. Public
V. Head of UP Bedakah
VI. Head of UP Tambi
VII. Head of UP
Tanjungsari
a. Head of UP
Bedakah Farms
b. Head of UP
Bedakah factorys
c. Head of UP
Bedakah Office
d. Head of UP Tambi
Farms
e. Head of UP Tambi
factory
f. Head of UP Tambi
Office
g. Head of UP
Tanjungsari Farms
h. Head of UP
Tanjungsari Office
1. Head of Bismo Block 2. Head of Rinjani Block 3. Head of
Mandala
Block
4. Head of Argopuro Block
5. Head of Kembang Block
6. Head of Muria Block 7. Head of Taman Block 8. Head of
Pemandangan
Block
9. Head of Panama Block 10. Head of Tanah
Hijau Block
11. Head of Kutilang Block
12. Head of Gelatik Block
13. Head of Murai Block
V VI
a b c f e d
VII
h g
13 12 11 10 9 8 7 6 5 4 3 2 1
IV III I II
A
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PT Perkebunan Tambi does not only have structure organization
for the
whole company. However, every unit production (UP) has their own
organization
structure. Every people that has the highest position in every
UP, has
responsibilities to the director. The second chart is about the
organization
structure in UP Tambi.
Chart 1. Structure Organization of UP TAMBI
(Yulia, February 28, 2014)
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2.5 Business in PT Perkebunan Teh Tambi
PT Perkebunan Teh Tambi is a big company that has tea as the
main
product. This company does not only sell their main products for
people around
the world, but they sell another thing. They sell view from
their plants to people.
The view in a tea farm is really beautiful because the tea
plants only grow until
around one meter and they grow in a high place that has cold
temperature and
fresh air. This is another business that PT Perkebunan Tambi
runs:
a. Homestay
As company that has huge plantation and beautiful scenery,
PT
Perkebunan Teh Tambi makes side business that is home stay.
The
location of home stay make visitor enjoy the fresh air,
beautiful scenery
and able to relax themselves. Visitor can stay in this homestay
and enjoy
the scent of mountain here. The homestay includes breakfast, tea
service
plus local meal standard package of agro tourism, insurance,
service
charge. Below are the room and the price list:
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Homestay Agrowisata Perkebunan Teh Tambi
Homestay Capacity Price Flower 3 rooms 438,000 Mountain 3 rooms
375,000 Bird A 5 rooms 315,000 Bird B 10 rooms 280,000 Podang
345,000 Merak 1 room for 4 person 375,000 Gladiol 3 rooms 1,250,000
Teratai 4 rooms 1,250,000 Cemara 3 rooms 1,565,000 Louhan 1room for
4 person 625,000 Kersen Kembar 2 room 1,250,000 Extra Bed 125,000
Anggrek Room 1room for 4 person 800,000 Tulip 1room for 4 person
500,000 Sansevieria I 1room for 5 person 650,000 Sansevieria II
1room for 4 person 500,000 Sansevieria Meeting Room 450,000
Camellia Meeting Room 650,000
Table 1. Home Stay Price List
Courtesy: Dieng Tour website (Sunday, March
09, 2014)
b. Wisata Agro
Since this company has huge plantation, this company makes
another side
business named Wisata Agro. The activities are outbound and tea
walk.
Usually, this activity will be held if there is reservation.
This activity can
increase your skill and knowledge because in this activity,
visitor can get
experience on the outbound in the middle of tea plantation and
visit the
factory. Below is the price list:
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Some Outbound Packages in Agrowisata Perkebunan Teh Tambi
Information Standard
Package Exclusive
Package
Exclusive Order
Package
Facilities
Plantation Tour Plantation Tour Plantation Tour Factory Tour
Factory Tour Factory Tour Tea Service Tea Service Tea Service
Luncheon Luncheon Outbound Games
Duration 2 Hours 3 Hours 3 s.d 5 Hours Minimum
Participant 10 Participants 20 Participants 20 Participants
Price Rp. 25,000 Rp. 50,000 Rp. 105,000
Table 2. Outbound package
Courtesy: Dieng Tour Website (Sunday, March 09, 2014)
Visitors can pick between those packages, they can choose to
stay or only
enjoy the wisata agro. Visitors who want to try the home stay
and wisata agro
should make reservation a week before, so the company will
prepare everything
that is needed. Visitors can book the home stay from website or
come to the home
stay.
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CHAPTER III
TEA PRODUCTION AND TEA TESTING
Tea is famous drink world wide. Even some countries have
ceremony to
drink the tea. Tea has good taste, good smell, and the price is
not expensive.
However, to produce the tea is not easy; it takes long time. One
of the companies
that produce tea is PT Perkebunan Teh Tambi in Wonosobo, Central
Java. In this
chapter, there will be explanation about tea production in PT
Perkebunan Teh
Tambi. All of the information is from the staffs and some books
and internet.
3.1 TEA PRODUCTION
Tea production in PT Perkebunan Tambi takes place everyday. It
starts
from 7 a.m. until 5 p.m. There are about 1500 kilogram tea
leaves everyday that
this company produces. Those leaves will be processed during 24
hours. The
processes start from plucking the leaves until packaging.
3.1.1 Plucking tea leaves
Plucking is an activity to pick tea leaves so that the leaves
can be
processed in factory. According to Siswoputranto (1978), the
higher location
to plant the tea, the better that quality will be obtained. This
argument has
been approved by Anis, a managing factory in PT Perkebunan
Tambi, he said
that well, it is true, but the higher place will bring good
taste and the lower
place have strong tea scent. It means tea that plants in high
place will bring
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better quality for its taste. Since in high land almost does not
have pollution, it
is good for the tea plantation. That is why almost all tea
plantations are located
in mountain or high land.
3.1.1.1 Based on the type, there are three types of plucking tea
leaves:
a. Jendangan Excerpts
This plucking is done at an early stage after the plants are
trimmed,
to form a field picking wide, flat leaves with a coating
thickness
sufficient maintenance, so that the plant has a high
production
potential.
b. Production Excerpts
This plucking is usually conducted after excerpts jendangan is
over.
This plucking can be done by asking someone else (this
plucking
does not need any skill) and payments for picker based on
the
number of leaves they earn in a day.
c. Gendesan Excerpts
Plucking production ahead of pruned plants is called
"gendesan
excerpts". It is picking all the shoots that are eligible to be
processed
regardless of the leaf left.
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17
3.1.1.2 Plucking that are done in UP Tambi are:
a. Fine Plucking
This picking is done if the shoot consists of peko3 tip (P) with
one
leaf, or it is written by formula P+1 or P+2.
b. Medium Plucking
This picking is done if the shoot consist of P with two leaves,
three
leaves and bird4 shoot (all leaves) with one, two or three young
leaf,
written by formula P+3, B+1M, B+2M, B+3M.
c. Coarse Plucking
This picking is done if the shoot consist of P with four leaves
or
more, and bird shoot and some old leaves, written by formula
P+4
or more, b+(1-4t).
3.1.1.3 Plucking Analysis
This process is an activity to separate and classify the shoot
based
on the formula. The aims of this activity are to know the
condition of the
plants, to grade pickers skill, to determine plucking, and to
know the
condition of the tip of leaf. The picture below is the formula
to analyze the
leaf.
3 Peko : actively growing shoots
4 Bird shoot: one leaf, not only the shoots
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18
Picture 1.Shoots Analysis
(Yulia, Feb 28, 2014)
3.1.1.4 Transporting the leaves
The plucked tea leaves are collected in a waring5 (Javanese)
then it
will be taken to truck to be weighed. After that, the waring
will be carried
to factory. The truck must be covered by tarpaulin so the leaves
will be in
a good condition.
5 Waring (Javanese): things like sacks
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19
Picture 2. Tea Weighing Process Picture 3. Goes to Whitering
Trough
(Yulia, March 7, 2014) (Yulia, February 28, 2014)
3.1.2 Production in Factory
3.1.2.1 Withering in Withering Room
Withering is a process giving air to tea leaves. This process is
the first step
that should be done. This is an important process because if the
withering
process is not perfect, the following process will take lot of
times. The aims of
withering are to evaporate the water content in the leaves
slowly, then it will
be easier to be ground and to get the scent of withering. This
process takes 18-
20 hours to get good tea leaves. This is the process of
withering:
a. Pengiraban6 (Javanese)
In this process, the shoot will be placed in a place named
Withering Trough (WT). Every tea that has been weighed must
be
placed here quickly, so the quality would not change (Picture
4). The
6 Pengiraban: spread out
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20
size of WT is 24 x 1,8 meters and the maximum weight is 1500
kilograms. The leaves must be placed evenly, so the withering
process
will be good.
Picture 4. Pengiraban on Trough
(Yulia, Feb 28, 2014)
b. Shoots analyzing
After the leaves were placed in WT, the leaves were
analyzed.
The analyzer will take the leaf randomly. Every 500kg tea,
the
analyzer will take 200grams tea. Formula to know the quality of
tea is
shown on Picture 1. Standard in PT Perkebunan Tambi is at
least
50%. Based on the analysis, if one block gets result of more
than 50%
of the total production, the plucker will get bonus.
c. Giving fresh air and hot air
There are two types of air that will be given to the tea leaves
on
the withering process; those are fresh air and hot air. Fresh
air will be
given twice an hour after the leaves were placed in WT. The aims
of
giving the fresh air are: to omit strange smell (such as tang),
to
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21
evaporate water on the leaves, normalize leaves temperature, and
to
prevent red withering. It should be checked every two hours and
the
staff should pay attention to temperature and humidity. Tools
that
they use are thermometer and hygrometer that are put on the
leaves.
The temperature must be 26.7C.
Besides giving fresh air, withering also need heat to process
the
tea leaves. The aim of giving heat is to reduce moisture and
to
evaporate water on the leaves. Good time to give the heat is
five until
six hours after the leaves are put in trough. The hot air is
given if the
relative humidity is more than 75%. The hot air is given through
fan
(a machine that is similar to ventilator, Picture 5).
Picture 5. Fan that used to give the air
(Yulia, Feb 28, 2014)
d. Reversal
When tea leaves have already been withered, the tea leaves
are
reversed. There are two people on every trough. They will stand
in
front of WT and reverse the tea. Tea on the top will be put on
the
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22
trough that is already prepared, and the tea on the bottom will
be put
on top. Reversal will be done two until three times.
3.1.2.2 Grinding in Rolling Room
Grinding is first step to classify the quality of the tea. This
process takes 2
hours. The processes are rolling, grinding, and wet sortation.
The machines
that are used in this step are Open Top Roller (OTR), Rotorvane
(RV), and
Rotary Roll Breaker (RRB). The temperature in grinding room
cannot exceed
25C and the humidity 90-95C. The steps in the grinding room
are:
a. Rolling
This is the first step in grinding room. The aim of this step is
to
prepare the good quality of tea, both physically and chemically;
to roll
the shoot, and to solve tea leaves wall cells so the fluid comes
out on
the leaves surface evenly. The machine used to roll the tea is
Open Top
Roller (OTR) with capacity 350kg/hours. This step takes
40-45
minutes. As for chemical process, there will be reaction
among
polyphenol compound and polyphenol oxidize enzyme because of
oxygen, and this process is a basic formation for inner quality.
Rolling
will cause the leaves bruises and the cell broken, so the fluid
will come
out evenly, and at that time process named enzymatic
oxidation
(fermentation) occur.
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23
Picture 6. Open Top Roller
(Yulia, Feb 28, 2014)
b. Grinding
The aims of this process are to shrink the size of tea leaves,
to cut
the rolling results into smaller size, and gets wet powder as
much as
possible. This process takes 40 minutes. The machine is
named
Rotorvane (RV), and there are four units of RV used here. The
result of
the rolling goes to RV I (15 inch) through conveyor, then it
goes to
RRB I (Rotary Roll Breaker) with mesh size 7-7-8 to get powder
II.
Particle that cannot be done in RRB I will be cut again in RV
II, and
then it will be sorted in RRB II and get powder III. Particle
that is not
qualified will be cut again in RV cones, and it goes to Ghoogi.
In
ghoogi, particle will be sorted using 7mm and 8mm holes.
Particles of
tea that do not have quality will go to next RV. The RV will cut
and sift
the tea leaves. The tea leaves that failed in this process are
named
badag7
(Javanese).
7 Badag: tea that has bad quality
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24
Picture 7. Rotorvane Picture 8. Rotary Roll Breaker
(Yulia, Feb 28, 2014) (Yulia, Feb 28, 2014)
c. Wet Sortation
Machine used in this step is Rotary Roll Breaker (Picture 8)
and
Ghoogi (Picture 9). The process can be seen on the Diagram 1.
The
result that is wanted is 70% powder and 30% badag. The aims
of
this process are to get same powder, make dry sortation easier,
and
to make dry process easier.
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25
Picture 9 Ghoogi
(Yulia, Feb 28, 2014)
Below is the diagram shows grinding process in rolling room and
the
machine:
Diagram 1. Grinding Process
(Yulia, Feb 28, 2014)
RV
Powder IV
IV
Badag RV
RRB II
Ghoogi
Powder III
Powder II
RV 15 RRB I Wet powder
from OTR
Machine
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26
3.1.2.3 Enzymatic Oxidation
This is the important part for tea processing because in this
process,
the most important characteristic of black tea will come out.
The
characteristics are taste, the color, strength, and briskness.
The enzymatic
oxidation in UP Tambi is influence by water amount, temperature
and
humidity, condition of tea, and the oxygen. UP Tambi used
aluminum tray
to put the tea during this process. They choose aluminum because
it does
not give any reaction that can influence the process. The
machine that they
use in this process is humidifier (Picture 10). This machine
will make the
tea get the best temperature to oxidize. The best temperature is
26,7C,
and the relative humidity is more than 90%. The humidity cannot
be too
low because it can make the room dry and the temperature high.
This
condition makes the fermented powder will dry before it goes to
drying
room.
Picture 10. Humidifier and Aluminum Tray
(Yulia, Feb 28, 2014)
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27
3.1.2.4 Drying in Drying Room
Drying process aims to stop enzymatic oxidation process and
to
decrease water up to 3-4%. This process takes 25 minutes. There
are three
frying machines used in this process named Endless Chain
Pressure (ECP)
that consist of three circuit dryer and two circuit drier. Dryer
machine is
used by drying the heat that is pumped by fan. There will be
moving trays
operated by machine that distribute the tea leaves to the next
machine and
caused the tea on the trays moving. There are tools named
spreaders that
are used to flatten the tea powder on the trays. The tea powder
on the trays
will get heat from heater, and then the water on the tea powder
will
evaporate up to 3-4%.
UP Tambi staff will test the dryied tea leaves by smelling the
tea and
kneading the tea. If there is sound kres during kneading tea, it
shows that
the drying process is success. Inlet that is suggested cannot be
too high or
too low, the optimal temperature 90-95C, and the outlet is
45-50C. Tea
that comes out from drying machine should be refrigerated and it
cannot
be stacked more than 10 centimeters high. The high temperature
drying
from drying machine can cause chemical reaction that can make
the tea
quality lower. The next process is dry sorting.
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28
Picture 11 Endless Chain Pressure Picture 12 Heater
(Yulia, Feb 28, 2014) (Yulia, Feb 28, 2014)
3.1.2.5 Dry Sorting in Grading Room
According to Arifin (1994), the aim of this process is to get
size and
particle colors based on the standard that customers order. Tea
from drying
room is heterogenic, the size and the type are still mixed.
Beside that, the
tea contain dust, stalk, and another things that bring effects
to quality.
Drying sorting is needed because it can reduce unwanted
substances on the
tea. The machine which performs the dry sorting process is named
buble
tray. This machine will shake the tea, and then in the end of
machine it
will show the tea quality. Products that UP Tambi produced
are:
a. Quality I : PS, BPS, BOP, BOPF, PF, Dust, BP, BT, BM
b. Quality II : PF II, Dust II, BP II, BT II
c. Quality III : Dust III, PF III, Bohea
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29
According to Muljana (1983), the tea that comes from sorting
machine will classified into three types:
a. Leafy Grades
a.1 Orange pecco (O.P.)
a.2 Pecco (P.)
a.3 Pecco Souchon (P.S.)
a.4 Souchon ( S.)
b. Small Grades
b.1 Broken Orange Pecco (B.O.P.)
b.2 Broken pecco (B.P.)
b.3 Broken tea (B.T.)
c. Broken Grades
c.1 Fanings (F.)
c.2 Dust (D.)
Those kinds of tea qualities make steeping tea different
strength and
colors. Usually, broken grades give strong steeping and have
brown color.
Leafy grades give medium strength and the color is not dark.
Leafy grades
is the best quality because it gives better steeping.
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30
3.1.3 Packaging
After the tea is processed in grading room, the tea will be
packaged. The
purposes of packaging are to protect the products, to maintain
the products
durability, and to promote the products. Every package has its
own standard
which is 50kgs. If the package is more than that weight, it will
bring effect on
the container. In UP Tambi, there are some packaging types
used:
a. Plastic sacks
Plastic sacks have same size as a paper sack which is 120 x 70
x
20cm. Plastic sacks have function to keep the tea from water
and
make the water content stable. This aims to keep the quality, so
the
tea would not be covered with mold. Usually, packages using
plastic
sacks will be sent to the local merchant.
b. Paper sacks
Paper sacks package will be used for exported products
because
paper sacks can keep the quality of the tea. The paper sacks
will be
put in aluminum foil in layer. The advantages of using paper
sacks
are: paper sacks gives the better protection from water, it can
survive
from the external pressure so the tea would not be asunder, and
it is
practical.
c. Tea Bin
Tea bin have function to keep the tea for a while if the
warehouse
capacity is full. Every tea bin has capacity 2500 kg 3000 kg.
The
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31
wall of tea was made from aluminum, so the quality of tea will
be
maintained.
d. Blending Tea
Before packaging, tea will be blended. The blending aims to
make
the size same and to classify the tea based on the order. There
are
two kinds of blending process which are manual and using
machine.
3.2 TEA TESTING
Tea that has finished all aforementioned process will be
classified in
grading room. The classification which has been done in grading
room will be
tested in testing room. The tea will be tested three times in a
day. The testing
method that used in UP Tambi are organoleptic and physically (by
tea
connoisseur).
a. Physical testing
Physically quality testing is quality testing using tongue and
hand. Now,
the tester in UP Tambi is Anis. The tester tests the tea every
morning. The
tea is steeped, then the tester smells the tea to check whether
it has strange
smell or not, such as smell of smoke. After that, the tester
will drink the
tea to know the taste.
b. Organoleptic
The aims of this testing is to know the taste, color,
appearance, and liquor.
Tools for organoleptik testing are standard balance with weights
2,84gram
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32
and 5,63 gram, boiler, timer, gas boiler, white cup made from
porcelain
size 140cc or 280cc, white bowl made from porcelain, white base,
black
base, spittoon, tea filter mesh 60, dust cloth, and analyzing
table from
ceramics. The method for forming organoleptic testing is as
follows:
b.1 Appearances
Tea will be put in a white base and black base. The tea must be
spread
out in the base, so the tester can grade the appearance. The
grades
showing the tea amounts are tippy, some tips, and few tips.
Grading
for colors are very handsome golden tips, good bright tips,
fairly good
bright tips, and very satisfactory tips. The tea must have few
leaf veins,
fiber, and it is not contain another materials.
b.2 Analyzing colors, taste and smell
The tester will prepare for its tools, such as cup and cap,
bowl,
timer, and spoon. Then, he or she will put 2.84 grams of tea to
the cup
and 140cc boiled water. If the cup is bigger, for example the
cup is
280cc, the tea that should be put is 5.68. When the boiled water
is
already on the cup, the tester will set the timer for six
minutes. After
six minutes, the tester will pour the liquor to the bowl. The
tester will
make sure there are no dregs in the bowl because the dregs will
be put
on the cap to analyze the scent. Then, the dregs on the cap will
be
monitoring.
Every tea produced has different result. Sometime it can have
good
quality and sometimes it does not. To know the quality of the
tea, the tea
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33
should be tested. During organoleptic tea testing, there are a
lot of terms that
are used to analyze the tea quality. The terms are about
appearances, colors,
taste, liquor, and infusion. The terms are:
1) Appearance
1.1 Particle
Particle is one of important part to know the quality of the
tea.
Particle shows the production process whether it is good or
not.
Sometimes, during the production process the result of particle
is
different. Below are the table that shows some results of
particles:
Terms Definition
Choppy Cylinders particle, usually this particle is cause by
pressing
in cutting machine.
Flaky open
tea leaf that has opened leaf is caused by unsuccessful
withering process or it comes from old leaf
Curly The leaf appearance of whole leaf grade teas such as
O.P.,
as distinct from wiry
Grainy tea particles that have dust type that are usually used
for
Fanning and Dust
Leafy tea leaves that consist of good leaves
Powdery tea particles that is like powder
Wiry used to the highest OP, it comes from young tip; the
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34
opposite is open
Table 1 Particles Appearance of Tea
(UP Tambi, May 17, 2014)
After the tester put the particles in a clean paper, the tester
analyze
the particle using eyes and hand. The tester kneads the tea and
sees the
particle. Good particle usually has kress sound when kneading.
After
the tester knows the particle, the tester will analyze the tea
particle
size.
1.2 Particle size
Every tea that already finished the production process has
different
particle size. There are three types of particle size which are
bold,
normal, and small. Tea that has bigger size from the sortation
standard
is included on bold size. In contrast, tea that has smallest
size from
sortation standard is included on small size. Tea that has same
size as
sortation standard included normal size. Good tea usually has
normal
size.
1.3 Flatness size
Thickness or flatness on the tea is important to know the
quality of tea.
There are four kinds of flatness which are even/regular,
irregular,
ragged, and mixed. Good quality of tea has regular flatness
because it
has same size and same sortation sorts, it consist of same
size.
Irregular is tea that does not consist of one kind. Ragged is an
uneven
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35
tea, this tea usually does not have good sortation, also size
and the
colors is not same. Mixed is tea that consists of a lot of kind
and size.
1.4 Tip
There are two kinds of tip as the results, these tip are tip
number and
tip colors. For tip number, it consists of three kinds which are
tippy,
some tip, and few tips. For tip colors, it consists of golden
and silver
tip.
1.5 Particle colors
There are four types colors for particles. Every colors
shows
different mistake during the production process. These are
some
particle colors shows after production process:
Terms Definition
Blackish Tea that has blackish colors, it shows that the tea
good
process. It results in satisfactory appearance
Brownish Tea that has brownish colors, it shows that there
is
something wrong on the withering process, grinding, too
much pressure on the sortation
Greyish Tea that has grayish colors because there is too
much
pressure or handling on the sortation
Reddish Tea that has reddish colors because there are too much
stalks
Table 4 Particle Colors of Tea
(UP Tambi, May 17, 2014)
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36
1.6 Cleanliness
Tea that has good quality has well cleanliness. However, not all
tea
production has clean results. Sometimes, there are stalks and
fiber
that follows the tea. There are three kinds of stalks and fiber
that
come out. Those kinds are stalky, some stalks, and few
stalks.
Stalky happened because of coarse plucking. Then, for fiber
there
are three kinds results which are fibrous, some fibers, and
few
fibers. Good tea does not have any stalks, fiber, or other
strange
materials. This condition is rarely because sometimes during
the
production process there are some strange materials, fiber or
stalks
follows.
2) Colors, Taste, Liquor
2.1 Colors
Tea that already finished the production process will have
some
colors as the results. The colors may be different because of
the
fermentation and mount eruption. These are some colors of the
tea that
already finished the production process:
Terms Definition
Bright Fresh steeping, this colors come from good processing
and
fermentation
Coloury The water can become dark if the grinding process is
too
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37
powerful and it takes long time during withering and
fermentation
Cream A precipitate obtained after cooling and usually it has
turbid
colors
Light Steeped tea that has pale colors and lacking strength
Sweet Translucent colors on the bad tea quality
Thin An insipid light liquor that lacks desirable
characteristic
Dull/dark/thicker
colour
Lacks of brightness and usually denotes poor tea. It results
from faulty manufacture and firing, or high moisture
content
Table 5. Colors
(UP Tambi, May 17, 2014)
Those colors were analyze when the tester drink the tea.
This
colors appearance shows the quality of the tea. Usually, good
quality
of tea has light colors. After tester sees the colors, the
tester will
continue the testing to taste the tea.
2.2 Taste
There are a lot of taste that tester get after try the tea
finished
production process. This taste comes from different cause such
as mistake
during withering process, too long process in production or
because of
bacteria. Below are the table shows some taste that will get
after
production process:
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38
Terms Definition
Quality The taste of steeped tea is good and this is the
most
desirable liquoring qualities
Brisk/point The most live characteristic. Results from good
manufacture
Body/thick/strength A liquor having both fullness and strength,
as opposed to
being thin
Pungency Steeping that has astringent taste but not too
bitter
Flavoury Steeping that has strong fragrance
Brassy Steeping that has bitter taste, usually taste comes from
the
leaf that is not withered and has too much old leaves
Character Steeping that has taste, quality, and fragrance
Mature Steeping that has good taste from continued
fermentation
during its storage
Mellow Same as mature, but is has darker color, the opposite
is
harsh/rasping/raw
Plain Steeping that has low quality, brisk and flavor, but
sometimes it has strength due to season changes
Thin Steeping that does not has strong taste; it is because
the
leaves are too withered, rolled and fermented too long.
The opposite is thick.
Stewed It almost does not have tea fragrance and the
characteristic is not good; it is because the continuing
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39
fermentation in dryer because of the low temperature. The
opposite of this process will cause case hardening.
Washy/weak The steeping is really thin
Soft The steeping is not point or brisk, although it is not
really
fresh, but this is not as bad as flat. It is because over
fermentation and high moisture.
Weathery The steeping is similar to soft, usually this is
happened on
the monsoon
Flat The steeping is tasteless, not fresh; the opposite is
brisk;
usually it because too long kept outside with a moist
temperature
Coarse Steeping that has strength but it is less from quality:
tea
from lowlands has this case.
Harsh/raw/rasping The taste is very rough and it is generally
due to under
withered leaves.
Sweaty Taste of steeping is not tasty and the cause is not
certain.
Maybe because it is tainted or during the drying process,
the tea is too dry then the tea is stacked without
refrigerant.
Greenish An immature, raw character. It is often due to
under
fermentation (sometimes under withering)
Bitter It has bitter taste but not astringent
Tainted It is not tasty; often due to being stored next to
other
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40
commodities with strong characteristics of their own
Dry Taste of steeping is dry because high temperature in the
dryer
Over fired The taste of the steeping water is above dry
Smokey Taste of steeping water is smoky
Bakey An over-fired liquor. Tea in which too much moisture
has
been driven off
Burnt Extreme over firing, the taste is above the bakey
Malty Steeping water with low sour taste
Fruity Can be due to over-fermentation and or bacterial
infection
before firing, An overripe taste.
Sour Tea that has sour taste; it is because of bacterial
infection.
Case hardening Tea that has sour taste because of too fast
drying process.
Table 6. Taste of Tea
(UP Tambi, May 17, 2014)
2.3 Scent
There is one possibility of tea scent after it is finished
the
production process. The possibility for tea scent is tainted.
Tainted is
the fragrance of steeping water is not really good because there
is
another fragrance from outside; this can happen because
contamination
from other sources, metal, bacterial infection, etc.
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41
3) Infusion
There are some infusion results when the tea finished the
production
process. The infusion shows when tester makes the tea to be a
drink. The
infusion is important because usually people see the infusion
firstly and
smell the scent. When the tea is too dark, people make argument
that the
tea is too thick. However, every tea infusion has different
meaning, not
only because it is too thick. The table below shows some results
of
infusion. These results are:
Terms Definition
Bright Lively bright appearance. Usually indicates bright
liquors.
Coppery The dregs steeping have copper color; tea from
highland
with well manufacture will produce coppery dregs.
Greenish The dregs steeping that has greenish color, because of
less
process during fermentation and rolling, so it cause the
taste become harsh.
Dark/dull The tea is not bright, brownish, and greenish; this
is
because during manufacture the temperature is too high, too
long during fermentation and bacterial infection.
Mixed Leaves of varying colors.
Table 7. Possibility of Tea Infusion
(UP Tambi, May 17, 2014)
According to Anis, from all the aforementioned before, the best
quality
of tea is tea that has strength, flavor and the steeping is
bright, has black colors,
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42
the size is homogeny, its clean from any dust and fiber, and the
require density
is good. Tea from Tambi is different from another tea because it
has unique
taste.
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43
CHAPTER IV
CONCLUSION
PT Perkebunan Tambi is a company that runs business in tea
production.
Formerly, this company was named Begelen Thee & Kina
Maatschappij. This
company was under Dutch Government in 1865. After Japanese
colonizing, PT
Perkebunan Teh Tambi was under the authority of Central State
Plantation (Pusat
Perkebunan Negara/ PPN). In 1949, this company was under Begelen
Thee &
Kina Maatschappij based on KMB results. On May 17, 1954 NV
Bagelen Thee &
Kina Maatschappij and Imam Soepomo built Perseroan Terbatas (PT)
NV Eks
PPN Sindoro Sumbing. In 2010, PT Indo Global Galang Pramita
bought PT
Perkebunan Teh Tambis share.
PT Perkebunan Teh Tambi is located in Tumenggung Jogonegoro
Street
39, Wonosobo. This company does not only produce tea as its
product. It has
another business related to tea. The businesses are wisata agro
and homestay.
Visitors can enjoy fresh air from every plantation because this
company has three
locations for tea plantation. Every location has its own
management but they are
still under PT Perkebunan Teh Tambi. Visitors can stay in the
homestay if they
want to stay in Wonosobo for some days. Also, there are wisata
agro as another
business. Visitors can enjoy package in wisata agro based on the
companys
offering. Visitors can get new experience when they do the
wisata agro. However,
visitors must book a week before if they want to make
reservation for homestay or
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44
wisata agro. Both side businesses that PT Perkebunan Teh Tambi
runs is a good
way to utilized the tea plantation. The company can get more
customer and they
can promote the company to the visitors.
The main product of PT Perkebunan Teh Tambi is tea production.
The
production process in PT Perkebunan Teh Tambi is going on every
day. The
factory will process the tea starting from 7 a.m. until 5 p. m..
Based on the
observation, the tea production process is using Orthodox
Rotorvane System. This
process consists of withering, rolling, grinding, wet sorting,
enzymatic oxidation,
drying, dry sorting, and packaging. Then, the tea classification
process happens
during the production process of the tea. The tea will be
classified on dry sorting
process in grading room. After that, the tea will be tasted in
testing room by the
tester. The tea will be analyzed from its appearance, scent, and
colors. The tea will
be tested every morning. The testing tea is important because it
is a process to
keep the quality, so the company still has tea that has good
quality. Good quality
of tea has strong aroma, black colors, same particle size, clean
from any dust and
fiber, and the steeping color is bright.
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45
BIBLIOGRAPHY
Arifin, M.Sultani. Petunjuk Teknis Pengolahan Teh. Pusat
Penelitian Teh dan
Kina Gambung. Bandung, 1994. Print.
Lestari, Feny Margita, dkk. Laporan Kegiatan Magang Mhasiswa Di
Industri
Pengolahan Teh Hitam PT. Perkebunan Teh Tambi. Surakarta,
2012.
Print.
Medical Benefit of Drinking Tea. n.d. Farsinet Web. 2 July.
2014.
Muljana, Wahyu. Petunjuk Praktis Bercocok Tanam Teh. Semarang,
1983. Print.
Paket Outbound. Perkebunan Teh Tambi. Dieng Tour. n.d. Web. 9
March.
2014.
Profil PT TAMBI. Wonosobo, 2011. Print.
Siswoputranto, P.S. Perkembangan Teh, Kopi, Coklat
Internasional. Jakarta,
1978. Print.
Sompotan, Johan. Alasan Masyarakat Indonesia Anggap Teh Gak
Keren.
Okezone, 26 Jan. 2013. Web. 24 Oct. 2013.
The History & Origin of Tea. n.d. Teavana Web. 2 July.
2014.
Varley, Paul. The Way of Tea. Microsoft Student 2009.
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46
APPENDICES 1
List of Informants
1. Name : Tuyitno, S.E.
Occupation : Office Manager of UP Tambi
Address : Peumahan Tambi Gajian RT: 27 RW:10, Kejajar,
Wonosobo
2. Name : Anis Giyarto
Occupation : Factory Manager of UP Tambi
Address : Perumahan Tambi Gajian RT: 27 RW:10, Kejajar,
Wonosobo
3. Name : Rian Budi Nugroho
Occupation : Staff
Address : Garung
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47
APPENDICES 2 PICTURES
Picture 13.UP Tambi Factory Picture 14. Head of UP Tambi
Office
(Yulia, Feb, 28 2014) (Yulia, Feb, 28 2014)
Picture 15.Tea Sample Picture 16. Tea Tasting Room
(Yulia, Feb, 282014) (Yulia, Feb, 282014)
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48
Picture 17. Tea Testing
(Yulia, Feb 28, 2014)
Picture 18. Tea Grade I Picture 19. Tea Grade II
(Yulia, Feb 28, 2014) (Yulia, Feb 28, 2014)
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49
Picture 20. Tea Grade I
(Yulia, Feb 28, 2014)
Picture 21. Tea Grade II
(Yulia, Feb 28, 2014)
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50
Picture 22. Tea Grade III
(Yulia, Feb 28, 2014)
Picture 23. PS and Packaging Picture 24. BPS and Packaging
(Yulia, Feb 28, 2014) (Yulia, Feb 28, 2014)
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51
Picture 25. BOP and Packaging Picture 26. PF and Packaging
(Yulia, Feb 28, 2014) (Yulia, Feb 28, 2014)
Picture 27. Sample of Packaging
(Yulia, Feb 28, 2014)
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52
Picture 28. Tea Grading
(Yulia, Feb 28, 2014)
Picture 29. Peko Shoot Picture 30. Bird Shoot
Courtesy: Tea Shoot (June 2014) Courtesy: Tea Shoot (June,
2014)
COVERAPPROVAL SHEETSTATEMENT OF ORIGINALITYMOTTODEDICATION
SHEETACKNOWLEDGMENTINTISARIABSTRACTTABLE OF CONTENTCHAPTER I :
INTRODUCTION1.1 BACKGROUND1.2 OBJECTIVE1.3 SCOPE1.4 METHOD OF
RESEARCH1.5 PRESENTATION
CHAPTER II : COMPANY PROFILE2.1 HISTORY OF PT PERKEBUNAN TEH
TAMBI2.2 VISION AND MISSION2.2.1 VISION2.2.2 MISSION2.2.2.1
BUSSINESS MISSION2.2.2.2 SOCIAL MISSION
2.3 LOCATION OF PT PERKEBUNAN TEH TAMBI2.4 ORGANIZATION
STRUCTURE2.5 BUSINESS IN PT PERKEBUNAN TEH TAMBI
CHAPTHER III ; TEA PRODUCTION AND TEA TESTING3.1 TEA
PRODUCTION3.1.1 PLUCKING TEA LEAVES3.1.1.1 BASED ON THE TYPE3.1.1.2
PLUCKING THAT ARE DONE3.1.1.3 PLUCKING ANALYSIS3.1.1.4 TRANSPORTING
THE LEAVES
3.1.2 PRODUCTION IN FACTORY3.1.2.1 WITHERING IN WITHERING
ROOM3.1.2.2 GRINDING IN ROLLING ROOM3.1.2.3 ENZYMATIC
OXIDATION3.1.2.4 DRYING IN DRYING ROOM3.1.2.5 DRY SORTING IN
GRADING ROOM
3.1.3 PACKAGING
3.2 TEA TESTING
CHAPTER IV : CONCLUSIONBIBLIOGRAPHYAPPENDICES 1APPENDICES 2