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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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

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

Table of Content

COVER

APPROVAL SHEET

ii

STATEMENT OF ORIGINALITY

iii

MOTTO

iv

DEDICATION SHEET

ACKNOWLEDGMENT

vi

INTISARI

viii

ABSTRACT

ix

TABLE OF CONTENT

CHAPTER I - INTRODUCTION

1.1 Background

1.2 Objective

1.3 Scope

1.4 Method of Research

1.5 Presentation

CHAPTER II - COMPANY PROFILE

2.1 History of PT Perkebunan Tambi

2.2 Vision and Mission of PT Perkebunan Tambi

2.3 Location of PT Perkebunan Tambi

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

3.1 Tea Production

15
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

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.

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

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

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.

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

Interview with factory manager of UP Tambi on Friday, Feb 28, 2014

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.

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.

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.

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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III

IV

VII

VI

II

10

11

12

13

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

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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
Flower
Mountain
Bird A
Bird B
Podang
Merak
Gladiol
Teratai
Cemara
Louhan
Kersen Kembar
Extra Bed
Anggrek Room
Tulip
Sansevieria I
Sansevieria II
Sansevieria Meeting Room
Camellia Meeting Room

Capacity
3 rooms
3 rooms
5 rooms
10 rooms
1 room for 4 person
3 rooms
4 rooms
3 rooms
1room for 4 person
2 room
1room for 4 person
1room for 4 person
1room for 5 person
1room for 4 person

Price
438,000
375,000
315,000
280,000
345,000
375,000
1,250,000
1,250,000
1,565,000
625,000
1,250,000
125,000
800,000
500,000
650,000
500,000
450,000
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:

14

Some Outbound Packages in Agrowisata Perkebunan Teh Tambi

Information

Standard
Package

Exclusive
Package

Exclusive Order
Package

Plantation Tour
Factory Tour
Tea Service

Plantation Tour
Factory Tour
Tea Service
Luncheon

Duration
Minimum
Participant

2 Hours

3 Hours

Plantation Tour
Factory Tour
Tea Service
Luncheon
Outbound Games
3 s.d 5 Hours

10 Participants

20 Participants

20 Participants

Price

Rp. 25,000

Rp. 50,000

Rp. 105,000

Facilities

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.

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
4

Peko : actively growing shoots

Bird shoot: one leaf, not only the shoots

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.

Waring (Javanese): things like sacks

19

Picture 2. Tea Weighing Process

(Yulia, March 7, 2014)

Picture 3. Goes to Whitering Trough

(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 1820 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).

Badag: tea that has bad quality

24

Picture 7. Rotorvane
(Yulia, Feb 28, 2014)

Picture 8. Rotary Roll Breaker

(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:
RV

RRB I

RV 15

Powder II
RRB II
Powder III

RV

Ghoogi

Badag

Powder IV
IV

Diagram 1. Grinding Process

(Yulia, Feb 28, 2014)

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

(Yulia, Feb 28, 2014)

Picture 12 Heater
(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
Choppy

Definition
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
Blackish

Definition
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
Bright

Definition
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

Lacks of brightness and usually denotes poor tea. It results

colour

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
Quality

Definition
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

(Yulia, Feb, 28 2014)

Picture 15.Tea Sample

(Yulia, Feb, 282014)

Picture 14. Head of UP Tambi Office

(Yulia, Feb, 28 2014)

Picture 16. Tea Tasting Room

(Yulia, Feb, 282014)

48

Picture 17. Tea Testing

(Yulia, Feb 28, 2014)

Picture 18. Tea Grade I

(Yulia, Feb 28, 2014)

Picture 19. Tea Grade II

(Yulia, Feb 28, 2014)

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Picture 20. Tea Grade I

(Yulia, Feb 28, 2014)

Picture 21. Tea Grade II

(Yulia, Feb 28, 2014)

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Picture 22. Tea Grade III

(Yulia, Feb 28, 2014)

Picture 23. PS and Packaging

(Yulia, Feb 28, 2014)

Picture 24. BPS and Packaging

(Yulia, Feb 28, 2014)

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Picture 25. BOP and Packaging

(Yulia, Feb 28, 2014)

Picture 26. PF and Packaging

(Yulia, Feb 28, 2014)

Picture 27. Sample of Packaging

(Yulia, Feb 28, 2014)

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Picture 28. Tea Grading

(Yulia, Feb 28, 2014)

Picture 29. Peko Shoot

Courtesy: Tea Shoot (June 2014)

Picture 30. Bird Shoot

Courtesy: Tea Shoot (June, 2014)