Tea manufacturing
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  • excellent presentation. with orthodox as such a large percentage of black tea , which countries could be the large current and potential consumption points for orthodox teas other than iran
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Transcript

  • 1. Tea-Manufacturing
  • 2. Global Tea Production
    • Black Tea accounts for 83%.
    • Orthodox tea accounts for 44% of the world market.
    • CTC caters 39% of the world market.
  • 3. Global Tea Production
    • Orthodox Tea – increased by 1.88 per cent.
    • CTC Tea - increased by 0.56 per cent.
  • 4. Domestic Consumption
    • Growing in
    • India by 3.5 per cent.
    • Kenya by 8.8 per cent.
    • Sri Lanka by 1.5 per cent/annum.
  • 5. Exports from India
    • Orthodox tea have increased by 3.20 per cent
    • CTC tea have increased by 6.79 per cent increase.
  • 6. Region wise Production
    • South India – increase by 12.23 per cent.
    • North India – increase by 1.27 per cent
  • 7. Per capita consumption
    • India – 0.8 Kg
    • Sri Lanka - 1.2 Kg
    • UK - 2.5 Kg
  • 8. Major Players
    • The major players in the tea industry are:
    • Hindustan Lever
    • Tata Tea
    • Williamson Magors
    • George Williamson
    • Harrisons Malayalam
    • Mcleod Russel
    • Bishnauth Tea
    • Dhunseri Tea
    • Warren tea
    • AFT Industries
  • 9. Plucking
  • 10. Plucking
    • Only the young tender shoots are skillfully hand plucked as soon they are ready.
    • Each tea bush is plucked every 6-8 days depending on the season.
    • Plucking begins in March and closes by early December ; the cold winter months of December to February are a period of dormancy.
    • Each kilogram of fine tea consists of more than 20,000 individually hand plucked shoots .
  • 11. Types of Tea
    • Fermented – Black Tea
    • Unfermented – Green Tea
    • Semi-fermented – White Tea
  • 12. Oxidation
    • Polyphenols in the leaf gets oxidised with the help of endogenous enzyme namely polyphenol oxidase .
    • When the leaf gets crushed during rolling the polyphenol and the enzyme are mixed in the presence of oxygen .
  • 13. Fermentation
  • 14. Oxidation Process
    • Polyphenol is broken into theaflavin and thearubigin.
    • Theaflavin – Briskness and brightness.
    • Thearubigin – Colour and strength.
  • 15. Oxidation
  • 16. Factors influencing Oxidation
    • Duration – 60-90 min ( South-India )
    • Temperature - 27 deg C
    • Humidity – around 95%
    • Aeration - optimum
    • Thickness of spreading- Floor fermentation
    • Cleanliness - Hot water steralization
  • 17. Orthodox/CTC
    • Orthodox Manufacture:
    • Maceration is done by rolling tables.
    • CTC( Crush,Tear & Curl):
    • Rollers rotating at high speed in opposite directions.
  • 18. CTC (Crush,Tear&Curl)
    • Withering
    • Rolling(CTC)
    • Fermentation
    • Drying
    • Sorting
    • Grading
  • 19. Orthodox
    • Withering
    • Rolling
    • Sifting
    • Fermentation
    • Drying
    • Sorting &Grading
  • 20. Withering
    • Removal of 10-15 % per cent moisture from plucked leaf.
    • Duration to 12-18 hrs.
  • 21. Enclosed Withering
  • 22. Withering
  • 23. Rolling (CTC)
    • Shifter
    • Rotorvane
    • CTC Roller
  • 24. Rolling (Orthodox )
    • Mechanical development of original hand rolling process .
    • Compressing and turning the leaf over.
    • Roller consists of three parts, a circular table , a cylindrical box and cap to apply pressure.
  • 25. Rolling
  • 26. Rolling
  • 27. Rolling
  • 28. Drying
  • 29. Processing
    • Withering : Aroma precursors formed.
    • Fermentation : Oxidation takes place & giving rise to aroma and colouring constituents.
    • Firing : Stops the Oxidation process.
  • 30. Drying
  • 31. Drying
  • 32. Grading
  • 33. Assam Tea
    • Elevation: 45 – 60 metres.
    • Rainfall : 2500 – 3000 mm.
    • Type: rich,full bodied,bright tea liquor.
  • 34. Darjeeling Tea
    • Elevation-90-1750 meters.
    • Grown in the foothills of the snowcovered Himalayan range.
    • Golden or amber in colour and delicate flavour of muscatel grapes .
  • 35. Manufacturing Darjeeling Teas
    • Darjeeling leaves weigh less due to severe withering process .
    • Very exacting, time consuming traditional or Orthodox tea .
  • 36. Dooars and Terai
    • Elevation:90-1750 meters.
    • Rainfall:3,500 mm.
  • 37. Kangra
    • Elevation: 700-1000 metres.
    • Rainfall: 2,300-2500 mm .
  • 38. Nilgiris
    • Elevation: 1000 -2634 m
    • Rainfall : 1,000-1500 mm.
    • Uniqueness: Fragrance and aromotic tea .
  • 39. Anamallais
    • Elevation: 900 -1600 metres
    • Rainfall : 3,000 -3,800 mm
    • Uniqueness: Fragrance with biscuity and floral notes.
  • 40. Wayanad
    • Elevation - 850-1400 metres.
    • Rainfall - 2000 – 2500 mm.
    • Uniqueness – Earthy reddish liquor,Mild and mellow.
  • 41. Karnataka
    • Elevation-750 -1000 metres.
    • Rainfall :2000-3500 mm.
    • Uniqueness : Simple and fragrant teas .
  • 42. Munnar –High Ranges
    • Elevation – 950 -2600 metres
    • Rainfall : 1300-7000 mm.
    • Uniqueness: Clean and medium toned fragrance of sweet biscuit in dip malt .