Tea is a widely consumed beverage prepared from the cured leaves of the Camellia sinensis plant. The document discusses the origin and history of tea, noting a legend that tea was discovered in ancient China when dried leaves fell into boiling water. It then provides details on tea cultivation methods, the tea plant, various processing steps including plucking, withering, oxidation, fixing, rolling, drying and aging. Major tea producing regions in India are also listed along with climatic factors and soil requirements for tea cultivation. The processing steps from fresh leaves to the final packaged tea are explained in detail. Lastly, tips are provided on proper tea brewing and storage.
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
Read and share with your tea loving friends and staff to spread the love and knowledge of tea. Learn the basic varieties and glean some advanced details about origins and health benefits.
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
1. Tea processing involves several steps including plucking, withering, rolling, fermentation, drying, sorting, and packing.
2. During plucking, two leaves and a bud are picked by hand for high quality teas during quality periods.
3. The plucked leaves undergo withering to reduce moisture content before rolling bruises the cells and exposes the sap.
4. Fermentation allows the rolled leaves to oxidize and change color before drying halts the process.
The document discusses tea from various perspectives. It provides quotes and passages about tea from historical figures. It also includes sections about the history and origins of tea, the different types of tea and their characteristics, tea etiquette, and how to properly prepare tea. The document serves as an overview on the topic of tea, touching on its cultural and social significance while providing educational information.
This document discusses different types of tea, including white tea, green tea, black tea, and oolong tea. It provides details on their production processes and health benefits. White tea comes from a specific plant variety and has not undergone much oxidation. It may help with weight loss and managing diabetes. Green tea is made from unoxidized leaves and can prevent food poisoning and cancer. Black tea is more oxidized than other teas and provides energy as well as cardiovascular and bone health benefits. Oolong tea is popular in China and contains vitamins and minerals; it can help with bone, oral, and diabetes health.
This document discusses the health benefits of various types of tea. It notes that two billion people drink tea every morning worldwide, with England consuming 165 million cups per day compared to 70 million cups of coffee. It then provides statistics on tea versus coffee consumption in different countries. The document outlines the various types of tea (white, green, oolong, black, herbal) and discusses the health benefits of green tea, oolong tea, rooibos tea, chamomile tea, hibiscus tea, and earl grey tea. It notes that while black tea also has health benefits, they are significantly less than green tea due to more processing. In conclusion, the document promotes visiting the author's website
India is the second largest producer and largest consumer of tea globally. The major tea growing regions are North Bengal, Assam, Tamil Nadu, and Kerala. Tea production requires specific growing conditions and a labor-intensive process including plucking, withering, rolling, fermentation, sorting, and grading to produce teas like white, green, oolong, and black tea. Drinking tea has various health benefits like reducing risks of heart disease, cancer, and lowering cholesterol.
The document defines tea and identifies its main types and benefits. It discusses how tea is the second most consumed beverage globally and exists in many cultures. The key types of tea covered are white, yellow, green, oolong, and black tea. Each has distinct processing methods and health benefits such as cancer prevention, weight loss, and stress relief. Herbal teas are also discussed as using infused herbs, flowers, fruits and spices. The top tea producing countries are also noted.
It includes various types of tea i.e White tea (Unfermented and Unoxidised) ,
Green Tea (Unfermented and Unoxidised)
Oolang Tea (Semi-fermented)
Black Tea (fully Fermented and Oxidised)
It also includes all the steps involved in the processing of these teas.
This document discusses tea and tea making in Ireland. It notes that tea is very popular in Ireland, with the average person drinking 4-6 cups per day. The most popular tea brand in Ireland is Lyons Tea. It then provides instructions for making loose leaf tea using loose tea leaves and a teapot. Finally, it describes several popular tea blends, including English Breakfast, Darjeeling, and Earl Grey teas.
The document summarizes information about tea plants and the process of manufacturing tea. It discusses that tea comes from the Camellia sinensis plant and describes the two main varieties, China and Assam. It then outlines the steps involved in manufacturing tea, including withering, rolling, fermentation, drying, and grading. Key steps are withering to reduce moisture, rolling to break plant cells and allow enzymatic reactions, and fermentation to produce the colors and flavors characteristic of tea.
- Black tea accounts for 83% of global tea production, with Orthodox tea accounting for 44% of the world market and CTC catering 39%.
- Orthodox tea production increased by 1.88% globally while CTC tea increased by 0.56%.
- Domestic tea consumption is growing in countries like India by 3.5% annually, Kenya by 8.8%, and Sri Lanka by 1.5% per year.
The document provides an overview of tea production in India. It discusses:
1) The history of tea in India, including its introduction by the British in the 19th century, when India became a leading producer.
2) The states in India that produce tea, including Assam, West Bengal, Kerala, and others.
3) The tea production process, which involves plucking, withering, oxidation, fixing, rolling, drying, and aging of the tea leaves.
Tea is made from the leaves of the Camellia Sinensis plant. The process begins with plucking the leaves by hand. The leaves are then withered to reduce moisture content. Next, the leaves are rolled or twisted to rupture cells and promote oxidation. The leaves then undergo fermentation where enzymes cause oxidation reactions that produce compounds responsible for the color and flavor of black tea. Temperature and humidity are carefully controlled during fermentation. The leaves are then dried and processed into various tea products.
This document provides an overview of the history and production of tea. It begins with the origins of tea in China in the 4th century AD and discusses how it spread to other parts of Asia and Europe. It then focuses on the introduction and cultivation of tea in India in the 18th century. The rest of the document details the major tea growing regions in India, the types of tea produced, factors that affect tea quality, grading standards, marketing and exports of Indian tea. It concludes with information about the Tea Board of India.
The document discusses the tea industry in India. It provides statistics on tea production in India over the past 5 years, showing that production has increased in North India but declined slightly in South India. It also shows data on the average prices of tea in North India, South India, and all India over this period, with prices generally declining. Some of the listed causes of price variation include competition, dependence on few export countries, closure of tea gardens, labor issues, taxes, and funding. Effects of price variation include closure of tea gardens, lower exports, higher production costs, and slower industry growth.
Indian tea has historically been a major export commodity, however exports have been declining in recent years due to factors such as price cuts by competitor countries, an increase in domestic consumption, and threats from competitors like Sri Lanka and Kenya. The document outlines India's position as a leading tea producer and exporter, and identifies opportunities and challenges for the industry.
CHEMISTRY OF TASTE AND AROMA COMPOUNDS IN TEA AND COFFEEKUSH VERMA
- Tea and coffee contain many chemical compounds that influence their taste and aroma. Tea is derived from the Camellia sinensis plant, while coffee comes from coffee beans of the Coffea plant.
- Both contain antioxidants and caffeine. Their complex flavors come from hundreds of volatile compounds produced during processing as the leaves/beans are dried, fermented, and roasted.
- The main tastes detected on the tongue are sweetness, bitterness, sourness, saltiness, and savory umami. Different compounds influence each taste, like sugars for sweetness and caffeine for bitterness.
Coffee : Different Kinds of Coffee & Styles of CoffeeMudit Grover
• Coffee :
Different Kinds of Coffee & Styles of Coffee
• Made By:
• Mudit Grover (18)
• Coffee
• Coffee is a brewed beverage.
• Prepared from the roasted seeds of an evergreen shrub of the genus Coffea.
• Mainly cultivated in India, Latin America & South America.
• Methods of Coffee Preparation
• Brewing
Process of infusing the coffee beans or coffee powder with hot water for a specific period of time.
Brewed coffee, if kept hot, will deteriorate rapidly in flavour.
Reheating such coffee tends to give it a "muddy" flavour.
• Vacuum Pot
Also known as vac pot, siphon or syphon coffee maker.
Excessively complex for everyday use.
• French Press
• Also known as a press pot, coffee press ,coffee plunger.
• The best and convenient method for brewing the coffee.
Percolator Method
• Continually cycling the boiling water for the process of brewing.
• May recirculate already brewed coffee through the beans.
• Types of Coffee
• Caffè Americano(America)
– Prepared by adding hot water to espresso.
– Consists of a single or double-shot of espresso combined with between 30 - 470ml of hot water.
• Café au lait
– Traditionally the French way of preparing 'coffee with milk' both at home and in Cafés in Europe.
• Caffè latte(Italy)
– A portion of espresso and steamed milk.
– With a little foam on top.
• Café mocha
– A variant of a caffè latte.
– Typically one third espresso and two thirds steamed milk.
– A portion of chocolate is added, typically in the form of a chocolate syrup.
• Video
• Cappuccino(Italy)
– Prepared with espresso, hot milk, and steamed milk foam.
– Traditionally served in a porcelain cup.
• Espresso(Italy)
– A concentrated beverage brewed by forcing a small amount of nearly boiling water.
– Acts as the base for other drinks.
– Has more caffeine per unit volume than most beverages.
• Ristretto
– A very "short" shot of espresso coffee.
• Instant coffee
– The coffee is dehydrated into the form of powder or granules.
– Can be rehydrated with hot water to provide a drink similar.
– Brand of instant coffee
• Nescafe
• Moccona
• Folgers
• Major Coffee Producing Countries
• South America:- brazil, Columbia, Venezuela
• Africa:- Kenya, Ethiopia etc
• Central America:- costa rica, Jamaica, mexico etc.
• Asia:- India, Indonesia.
• Learning Outcome
• We learnt about the different methods of preparing coffee.
• Different styles of coffee.
• Coffee producing countries.
• Bibliography
• Video made from Nibs.
• Food & Beverage Service – Bibekananda Kanjilal
• www.google.com
• www.wikipedia.com
• www.britannica.com
Workers who produce coffee suffer from low wages, poor working conditions, and even slave and child labor. While most coffee is consumed in wealthy nations, it is produced by small-scale farmers in developing countries. Fair trade systems aim to promote social justice for farmers, but fair trade coffee still only accounts for a small percentage of global production. Some criticize Starbucks for claiming to support fair trade while purchasing less than 1% of its coffee through fair trade networks. The document encourages supporting local, fair trade coffee shops as an alternative to large chains.
Hindustan Unilever Limited (HUL) is India's largest consumer goods company. It offers many household brands like Dove, Lifebuoy, Lipton, Lux, and Pond's. The document analyzes HUL's product lines, market share compared to competitors, financial performance from 1998-2007, and future opportunities in India's growing consumer goods market. It finds that while HUL faces competition, opportunities for growth exist as India's per capita income and population rise, driving demand for consumer packaged goods. To strengthen rural distribution, HUL launched Project Shakti to empower women entrepreneurs.
Harvesting and processing of tea_KSMS_BHHA_2nd Sem_Anirban Chowdhury_20th Mar...PriyankaBhattacharya28
The document summarizes the process of tea harvesting and processing. It begins with an introduction to tea and the major tea producing states in India. It then describes the key steps in processing tea which include plucking, withering, disruption, oxidation/fermentation, fixation, sweltering, rolling, drying, and aging/curing. The major steps involve oxidizing the leaves to develop flavor, then drying and shaping the leaves to produce the final tea product.
Tea is an aromatic beverage made by pouring hot water over cured leaves of the tea plant Camellia sinensis. After water, tea is the most widely consumed beverage worldwide. There are several types of tea defined by how the leaves are processed, with the most common being white, green, oolong, and black tea. Tea originated in China and later spread to other countries and cultures, developing varied preparation traditions over time.
Chinese tea has a long history. Legend says tea was discovered by Shennong in 2737 BC when tea leaves accidentally fell into boiling water. For a long time, tea was used as an herbal medicine in China. Lu Yu's classic book The Classic of Tea, written in the 8th century, recorded ways of cultivating, preparing, and drinking tea. Chinese tea culture emphasizes harmony with nature and reflection. Tea plays an important role in Chinese daily life and is considered one of the basic necessities.
Chinese tea has a long history. Legend says tea was discovered by Shennong in 2737 BC when tea leaves accidentally fell into boiling water. For a long time, tea was used as an herbal medicine in China. Lu Yu's classic book The Classic of Tea, written in the 8th century, recorded ways of cultivating, preparing, and drinking tea. Chinese tea culture emphasizes harmony with nature and reflection. Tea plays an important role in Chinese daily life and is considered one of the basic necessities.
The document summarizes the origin and spread of tea. It begins by stating that tea first appeared in China in 2700 BC when a Chinese emperor boiled water and cast tea leaves into it. By 600 BC, tea had spread to Japan and Korea. In the 9th century, Portuguese travelers brought tea to Portugal and it then spread throughout Europe. By 1660, tea production began in Britain and tea is now very popular worldwide. The document also provides details on how to make tea and the different types and colors of tea.
The document discusses green tea and its health benefits. It provides details on the origin, production regions, types of tea including green tea, and the processing and components of green tea. Green tea contains catechins that can decrease blood cholesterol, reduce body fat, prevent cancer and tooth decay, and inhibit high blood pressure due to their antioxidant and antibacterial effects.
This document provides information about various types of beverages. It discusses carbonated drinks such as soda that are charged with carbon dioxide, giving them effervescence. Mineral water comes from underground springs and contains dissolved minerals. Squash is a fruit concentrate diluted with water. Popular juices are made by squeezing or macerating fresh fruits and vegetables. Syrups are thick, sweet liquids used as flavorings. Tea comes from the Camellia sinensis plant and can be black, green, oolong or white depending on processing. Coffee is made from coffee beans, which are harvested, processed by removing the outer layer, roasting, grinding, and brewing to make the beverage.
The document discusses the plant Camellia sinensis, which is used to make tea. It describes the two main varieties, Chinese and Assam, and their growth habits. It then summarizes the major types of tea produced from Camellia sinensis, including white, yellow, green, oolong, black, and puerh teas, and how the processing techniques determine the category and characteristics of each type. Finally, it briefly covers caffeine content in tea, proper storage, and brewing methods.
Tea comes from the Camellia sinensis plant, which exists in different varieties. There are many types of tea defined by how they are processed - white, yellow, green, oolong, black, and puerh teas. The processing method determines factors like the tea's color, flavor, and antioxidant levels. Proper storage and brewing methods help preserve tea's quality and bring out its best attributes.
This document provides information about tea, including its origins, types, and British tea culture. It originated in ancient China and was popularized through Asian cultures like Japan before being introduced to Europe. There are several types defined by the processing of Camellia sinensis leaves, including white, green, oolong, yellow, and black teas. Black tea became particularly popular in Britain, where elaborate tea rituals and customs developed over time. The document also includes a brief personal account of tea consumption and preparation within one household.
Tea originated in China and there are many stories about its origins. It comes from the camellia sinensis plant. The main types of tea - black, green, oolong, and white - differ based on how the leaves are processed. India is one of the largest producers and consumers of tea. There are many regional varieties of tea consumed around the world, such as butter tea in Tibet and matcha in Japan. Tea leaves are also used in divination practices and herbal teas can provide health benefits.
The Brief Introduction of Chinese Tea Culture
Made by me (Betty Krystal Yang)
And also Making Procedure of Different categories of tea
Credit to Krystal Yang
Mail: bettyyangkris@gmail.com
Margarets Fine Imports Tea Fundamentals Seminar, Tea Class and Tea Tastingmargaret harris
1) Tea comes from the camellia sinensis plant and is grown in countries like India, China, Sri Lanka, and Kenya. There are four main types of tea: green, black, oolong, white based on how the leaves are processed.
2) Green tea leaves are steamed or pan-fired to prevent oxidation while black tea leaves are withered, rolled, and allowed to oxidize to produce their color and flavor. Oolong tea is partially oxidized.
3) Steeping techniques vary by tea type but generally involve using near-boiling water and steeping for 1-5 minutes. Tea provides health benefits from antioxidants and may reduce risks of heart disease, cancer
Tea And Coffee And Chocolate Class At Carnegie Mellon By Margarets Fine Impor...margaret harris
1) The document provides an overview of a class about tea, coffee, and chocolate. It summarizes the agenda for the first class, which focuses on tea.
2) The class is taught by Margaret Harris, who discusses the history of tea, main tea growing regions, and different types of tea like black tea, green tea, oolong tea and white tea.
3) The class also covers non-tea drinks like rooibos, yerba mate, and herbal tisanes which are caffeine-free.
Tea comes from the plant Camellia sinensis and there are two main varieties, sinensis and assamica. The processing of tea involves several steps: plucking the leaves, withering them to reduce moisture, disruption to promote oxidation, oxidation to produce flavors, fixation to stop oxidation, rolling the leaves, drying them, and sometimes curing through aging and fermentation. The level of oxidation determines whether the tea becomes white, green, oolong, or black tea.
Matcha tea is an ancient drink that has been used for centuries for its health benefits. Find out why it's so prized, how to make it, and learn about one very important caution when consuming it.
This document discusses different types of tea and their preparation methods. It begins by describing black tea, noting popular varieties and steeping temperatures of around 99°C. It then discusses green tea, oolong tea, flowering tea and others, providing steeping temperatures and methods for each. The document also covers herbal teas, listing 19 varieties like peppermint, chamomile and hibiscus, and their health benefits.
Slide Presentation from a Doctoral Virtual Open House presented on June 30, 2024 by staff and faculty of Capitol Technology University
Covers degrees offered, program details, tuition, financial aid and the application process.
How to Show Sample Data in Tree and Kanban View in Odoo 17Celine George
In Odoo 17, sample data serves as a valuable resource for users seeking to familiarize themselves with the functionalities and capabilities of the software prior to integrating their own information. In this slide we are going to discuss about how to show sample data to a tree view and a kanban view.
Principles of Roods Approach!!!!!!!.pptxibtesaam huma
Principles of Rood’s Approach
Treatment technique used in physiotherapy for neurological patients which aids them to recover and improve quality of life
Facilitatory techniques
Inhibitory techniques
AI Risk Management: ISO/IEC 42001, the EU AI Act, and ISO/IEC 23894PECB
As artificial intelligence continues to evolve, understanding the complexities and regulations regarding AI risk management is more crucial than ever.
Amongst others, the webinar covers:
• ISO/IEC 42001 standard, which provides guidelines for establishing, implementing, maintaining, and continually improving AI management systems within organizations
• insights into the European Union's landmark legislative proposal aimed at regulating AI
• framework and methodologies prescribed by ISO/IEC 23894 for identifying, assessing, and mitigating risks associated with AI systems
Presenters:
Miriama Podskubova - Attorney at Law
Miriama is a seasoned lawyer with over a decade of experience. She specializes in commercial law, focusing on transactions, venture capital investments, IT, digital law, and cybersecurity, areas she was drawn to through her legal practice. Alongside preparing contract and project documentation, she ensures the correct interpretation and application of European legal regulations in these fields. Beyond client projects, she frequently speaks at conferences on cybersecurity, online privacy protection, and the increasingly pertinent topic of AI regulation. As a registered advocate of Slovak bar, certified data privacy professional in the European Union (CIPP/e) and a member of the international association ELA, she helps both tech-focused startups and entrepreneurs, as well as international chains, to properly set up their business operations.
Callum Wright - Founder and Lead Consultant Founder and Lead Consultant
Callum Wright is a seasoned cybersecurity, privacy and AI governance expert. With over a decade of experience, he has dedicated his career to protecting digital assets, ensuring data privacy, and establishing ethical AI governance frameworks. His diverse background includes significant roles in security architecture, AI governance, risk consulting, and privacy management across various industries, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: June 26, 2024
Tags: ISO/IEC 42001, Artificial Intelligence, EU AI Act, ISO/IEC 23894
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2. INTRODUCTION
• Tea is an aromatic beverage prepared by adding
cured leaves of the Camellia Sinesis plant to hot
water.
• The term also refers to the plant itself.
• After water, tea is the most widely consumed
beverage in the world. It has a cooling, slightly
bitter, astringent flavour which many enjoy.
3. ORIGIN & HISTORY
Before we proceed lets learn some thing
interesting about the history and origin
of this wonderful herb called tea.
Story of tea began in ancient China over
5,000 years ago. According to
legend, the Shen Nong, an early emperor
was a skilled ruler, creative
scientist, and patron of the arts.
His far-sighted edicts required, among
4. One summer day while visiting a
distant region of his realm, he and the
court stopped to rest. In accordance
with his ruling, the servants began to
boil water for the court to drink.
Dried leaves from the near by bush
fell into the boiling water, and a brown
liquid was infused into the water.
As a scientist, the Emperor was
interested in the new liquid, drank
some, and found it very refreshing.
Therefore, according to legend, tea
5. History Of Tea In India
• As we have already seen tea likely originated in China as a
medicinal drink and was first introduced during the 16th
century. Drinking tea became popular in Britain during the
17th century. The British introduced it to India, in order to
compete with the Chinese monopoly on the product.
Maniram Dewan (1806-1858) was the first Indian tea planter.
• The tea cultivation begun there [India] in the nineteenth
century by the British, however, has accelerated to the point
that today India is listed as the world's leading producer, its
715,000 tons well ahead of China's 540,000 tons, and of
course, the teas of Assam, Ceylon (now Sri Lanka ), and
Darjeeling are world famous.
6. Tea Producing States in India
• The major tea-producing states in India are :
The major tea production that takes place in our country, comes from the states: Assam, West
Bengal,
Kerala,
Karnataka,
Tamil
Nadu,
Tripura,
Arunachal
Pradesh, Himachal, Nagaland, Sikkim, Uttarakhand, Manipur, Mizoram, Meghalaya, Bihar and Odisha.
7. Tea Cultivation
• Tea requires a moderately hot and humid climate. Climate influences yield, crop
distribution and quality.
• Climatic factors
- Rainfall: Distribution of rainfall matters a lot for sustained high yield of tea throughout the
season. In the North East India, the rainfall distribution is not even. The excess rainfall in the
monsoon months causes drainage problems. If this dry spell persists for a longer period, tea
plants suffer heavily and crop goes down in spite of having sufficient rainfall in the monsoons.
Thus, adequate rainfall during winter and early spring is crucial for high yield.
• Soil
-Tea grows well on high land well drained soils having a good depth. Shallow and compacted subsoils limit root growth. Tea plants growing on such soils are liable to suffer from draught during
dry period and water logging during the rainy months. The depth of ground water table should
not be less than 90 cm for good growth of tea.
8. Tea plant
TEA IS AN EVERGREEN SHRUB WHICH CAN GROW UP TO 17M
HIGH
IT IS USUALLY KEPT BELOW 2M HIGH.
9. 1.Plucking:
•Tea leaves and flushes• terminal bud and
•two young leaves,
•Camellia sinensis bushes
• early spring and
•early summer or late spring.
10. 2. Withering/ Wilting:
•gradual onset of enzymatic oxidation.
•used to remove excess water from the leaves and
allows a very slight amount of oxidation.
•put under the sun o
• left in a cool breezy room to pull moisture out from
the leaves.
11. 3. Disruption:
•"disruption"
or "leaf maceration“
• the tea leaves are bruised or torn
•lightly bruised on their edges
•by shaking and tossing in a•bamboo tray or
•tumbling in baskets.
12. 4. Oxidation / Fermentation:
•leaves are left on their own in a climate-controlled room
•they turn progressively darker.
•this is accompanied by agitation in some cases.
•the chlorophyll in the leaves is enzymatically broken down.
13. 5.Fixation / Kill-green:
•done to stop the tea leaf oxidation
•moderately heating tea leaves
•deactivating their oxidative
enzymes
•removing unwanted scents in the
leaves
• without damaging the flavour of
the tea
14. 6. Sweltering / Yellowing:
Unique to yellow teas
• warm and damp tea leaves from after kill-green
•allowed to be lightly heated in a closed container
•which causes the previously green leaves to turn yellow.
•
15. 7. Rolling / Shaping:
•The damp tea leaves are then rolled to be
formed into wrinkled strips
•by hand
• or using a rolling machine which causes the
tea to wrap around itself.
•This rolling action also causes some of the
sap, essential oils, and juices inside the leaves
to ooze out
• further enhances the taste of the tea
16. 8. Drying:
•Drying is done to "finish" the tea
for sale.
• This can be done in different
ways includingA. panning
B. sunning
C. air drying
D. baking- baking is usually the
most common.
17. 9. Aging / Curing:
•some teas required additional aging
•secondary fermentation, or baking to reach their drinking
potential.
•flavoured teas are manufactured in this stage
21. 4. Use fresh water. Stale water makes
stale tea.
22. 5. Make sure you warm your tea pot before
adding hot water and tea leaves.
23. 6. Steep the tea in water that is neither
under boiled nor over boiled.
24. 7. Use one teaspoon teabag of tea per
person and one extra for the pot.
25. 8. Let the tea infuse for the right
amount of time.
26. 9. Use teapots made of
Earthenware, Stainless Steel and China.
Avoid ones made of Tin.
Earthenware
Chinaware
Stainless Steel
27. 10. Don’t add milk to the tea too soon. Wait
for the last possible minute.
28. •
•
•
•
•
•
•
•
•
•
•
First of all, one should use Indian or Ceylonese tea
Secondly, tea should be made in small quantities
Thirdly, the pot should be warmed beforehand.
Fourthly, the tea should be strong.
Fifthly, the tea should be put straight into the pot
Sixthly, one should take the teapot to the kettle and not the other way
about
Seventhly, after making the tea, one should stir it, or better, give the pot a
good shake
Eighthly, one should drink out of a good breakfast cup
Ninthly, one should pour the cream off the milk before using it for tea.
Tenthly, one should pour tea into the cup first
Lastly, tea — unless one is drinking it in the Russian style — should be
drunk without sugar