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

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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iii

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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

1

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.

15

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

16

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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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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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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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

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

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

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.

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

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.

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

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)

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.

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

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.

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

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

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

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

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

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)

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

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:

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

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

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.

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,

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.

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

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.

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.

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

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)

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)

49

Picture 20. Tea Grade I

(Yulia, Feb 28, 2014)

Picture 21. Tea Grade II

(Yulia, Feb 28, 2014)

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)

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)

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