TeaTea

Tea bushTea Plant

TeaTea

Tea is an evergreen tropical plant called Tea is an evergreen tropical plant called Camellia sinensis Camellia sinensis

It is prepared from the leaf bud and top It is prepared from the leaf bud and top leaves of the bushleaves of the bush

It is a healthy beverage, containing half It is a healthy beverage, containing half the caffeine present in coffee & it aids the caffeine present in coffee & it aids muscle relaxation & stimulates Central muscle relaxation & stimulates Central Nervous SystemNervous System

Tea CultivationTea Cultivation

Grows mainly between the tropics, requiring Grows mainly between the tropics, requiring 1000 – 1250mm of rain per year1000 – 1250mm of rain per year

The Ideal temperature is 10-30°CThe Ideal temperature is 10-30°C It grows above sea level up to 2400mIt grows above sea level up to 2400m The plant are placed in rows a meter The plant are placed in rows a meter

apartapart The bushes are pruned every four to five The bushes are pruned every four to five

years to rejuvenate the bushesyears to rejuvenate the bushes

HarvestingHarvesting

Plucking depends upon the climate, new growth Plucking depends upon the climate, new growth could be plucked 7-12 days intervals during could be plucked 7-12 days intervals during growing seasongrowing season

Harvesting is carried out through the growing Harvesting is carried out through the growing season referred as flushseason referred as flush

First flush is known as early spring pluckingFirst flush is known as early spring plucking Second flush is in late springSecond flush is in late spring Autumn flush is late season Autumn flush is late season

harvestharvest

ProcessingProcessing

The production of tea involves The production of tea involves several stepsseveral steps : :

WitheringWithering

To reduce the moisture in tea leavesTo reduce the moisture in tea leaves Tea is laid out on a wire mesh in troughsTea is laid out on a wire mesh in troughs Air is then passed through the tea removing the Air is then passed through the tea removing the

moisture in a uniform way.moisture in a uniform way. It takes approximately 12-17hrsIt takes approximately 12-17hrs

RollingRolling

Tea is placed into rolling machine, which rotates Tea is placed into rolling machine, which rotates horizontally on the rolling tablehorizontally on the rolling table

It creates the twisted wiry looking tea leavesIt creates the twisted wiry looking tea leaves During the rolling process the leaves are also During the rolling process the leaves are also

broken openbroken open

Tea is placed into rolling machine, which rotates Tea is placed into rolling machine, which rotates horizontally on the rolling tablehorizontally on the rolling table

It creates the twisted wiry looking tea leavesIt creates the twisted wiry looking tea leaves During the rolling process the leaves are also During the rolling process the leaves are also

broken openbroken open

CTC ProductionCTC Production

CTC stands for Crush, Tear & CurlCTC stands for Crush, Tear & Curl Withered leaf are cut to uniform size by a Withered leaf are cut to uniform size by a

machinemachine The leaves are fed to machine where they The leaves are fed to machine where they

are crushed ,torn & curled by metal rollersare crushed ,torn & curled by metal rollers

Oxidation (fermentation)Oxidation (fermentation) The enzyme in the tea leaf comes in contact The enzyme in the tea leaf comes in contact

with air & starts oxidationwith air & starts oxidation It creates flavour, colour & strengthIt creates flavour, colour & strength Tea leaf colour changes from green to light Tea leaf colour changes from green to light

brown to deep brownbrown to deep brown The ideal temperature is 26°CThe ideal temperature is 26°C It takes about 1/2hr to 2hrsIt takes about 1/2hr to 2hrs Longer the oxidation darker is Longer the oxidation darker is

the teathe tea

DryingDrying

To stop oxidation the tea leaves are passed To stop oxidation the tea leaves are passed through hot air the temperature between 190 through hot air the temperature between 190 to 210°Fto 210°F

It reduces the total moisture content to about It reduces the total moisture content to about 3% & stops the enzymes3% & stops the enzymes

The dried tea are now sorted into grades The dried tea are now sorted into grades before packagingbefore packaging

Classification of teaClassification of tea

Tea GradingTea Grading

Whole leafWhole leaf– Souchong, orange pekoeSouchong, orange pekoe

Broken LeafBroken Leaf– PekoePekoe– Broken orange pekoeBroken orange pekoe

Fannings & DustFannings & Dust

Black tea Green tea White Tea

Oolong Herbal tea

Thank youThank you

… … anan

anish banerjeeanish banerjee

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