TEA

HISTORY
• Tea Story began in China in about 2750 B.C.

• Domesticated in reign of Emperor Sheng Nung

- Father of Tea.

• In olden days, tea leaves boiled after being

plucked straight from the plant.

• Need for storage led to leaves being steamed

and baked.
 HISTORY
• Britishers introduced Tea to America, through
the colonies.

• Tax imposed by King George on Tea. Led to

Boston Tea Party in 1773.

• Concept of Hi- Tea originated Anna the

Dutchess of Bedford in 1840.
 PLANT

• Evergreen plant, botanical name is Camellia

Sinesis.

• Dark green, shiny and leathery leaves.

• Delicate, small, white blossom.

• Is pruned to a height of 4 ft.

 CLIMATE

• Hot and Humid conditions.

• Temperature between 28-32ºC.

• Altitude of about 1000-7000ft above sea level.

 PHARMALOGY

• 77% of water and 23% insoluble solids.

• Rich in Caffeine.

• Per cup provides 4 Calories.

• Rich in Vitamin B.
 CLASSIFICATION OF TEA
1 Black Tea CTC (Assam, Kerela, Bengal)
(Fermented) Orthodox ( Nilgiri, Dajeeling)

2 Green Tea - Chinese Tea

(Unfermented)

3 Oolong - Black Dragon Tea

(Semi-fermented)

4 Herbal Tea - Jasmine, Mint, Licorice

 CULTIVATION

• New plants are grown from seeds in the fruit or

saplings.

• Nursed in nursery for two years and then

pruned back and allowed to grow again.

• Plucking begins after approximately 3-5 years,

when plant is ready for first flush.
 CULTIVATION
• Best Tea leaves are believed to be plucked in
the first flush.

– 1st Flush - 15 days in March/ April.

– 2nd Flush - 10 days after 15-20 of May
– 3rd Flush - 10-15 days in mid October.

• Each bush is plucked 25-30 times in a year

• Two leaves and a bud is plucked from every

shoot.
 DRYING

• After plucking the leaves are dried.

• During this process 50% of moisture is lost.

• Leaves are spread on racks and are allowed to

wither in sun heat or in warm air generated in
factories.
 ROLLING

• After the leaves are dry, they passed through

rolling machine to break the cellular structure.

• In this process certain amount of oils are

secreted which imparts aroma to tea.

• Rolling give a red hue to tea.

 FERMENTATION

• Leaves are taken to fermentation rooms where

it is spread on cemented or tiled floors.

• Fermentation takes place at 25-27°C for 3-4

hrs.

• Oxidation takes place whereby leaves turn

copper in colour.
 FIRING & SORTING

• Fermentation is arrested by firing regulated hot

air over the leaves for 30 minutes.

• After firing process, leaves are sorted as per

the size of the leaf.
 GRADING

• BLACK TEA

– Orthodox or Leaf Tea which is further graded as:

• Suchong,Pekoe, Orange Pekoe and Flowery Orange Pekoe

– CTC is graded as:

• Flowery broken Orange Pekoe, Broken Orange Pekoe,
Pekoe and Dust.

– Largest producers are Earl Grey

 GRADING

• GREEN TEA

– Categorised as Fine young Myson, Young Myson, Myson

No. 1, Twankay and Jowmee.

– Has astringent flavour, Greenish yellow in colour.

– Best Green Teas come from China, Srilanka and Assam.

 POLISHING AND DYEING

• This is the last process in manufacture of tea.

• Followed in China only.

• Tea leaves are polished with chalk.

• Dyeing is done by using indigo.

 STORAGE OF TEA

• Should be kept in air tight containers.

• Stored in cool dark places away from items

with strong flavours.

• Preferably stored in wooden chests.

 SERVICE OF TEA

• Lemon Tea : Served with Lemon, Honey.

• Iced Tea : Served in Collins, Lime juice and

sugar syrup on the side.
HOW TO BREW A PERFECT CUP OF TEA
• Fill kettle with right amount of room
cold water and bring it to a roaring boil.

• Swirl hot water in tea pot and tea cup

to heat the same.

• Add one heaped tea spoon of tea in the

pot.

• Add boiling water to the pot and let tea

infuse with water for 3 minutes.

• Served with separate pot of hot water

and milk.