Tea-Manufacturing
Global Tea Production <ul><li>Black Tea accounts for  83%. </li></ul><ul><li>Orthodox tea accounts for  44%  of the world ...
Global Tea Production <ul><li>Orthodox Tea  – increased by 1.88 per cent. </li></ul><ul><li>CTC Tea   - increased by 0.56 ...
Domestic Consumption <ul><li>Growing in  </li></ul><ul><li>India  by 3.5 per cent. </li></ul><ul><li>Kenya  by 8.8 per cen...
Exports from India <ul><li>Orthodox tea have increased by  3.20 per cent </li></ul><ul><li>CTC tea have increased by  6.79...
Region wise Production <ul><li>South India  – increase by 12.23 per cent. </li></ul><ul><li>North India  – increase by 1.2...
Per capita consumption <ul><li>India –  0.8 Kg </li></ul><ul><li>Sri Lanka - 1.2 Kg </li></ul><ul><li>UK - 2.5 Kg </li></ul>
Major Players <ul><li>The major players in the tea industry are:  </li></ul><ul><li>Hindustan Lever  </li></ul><ul><li>Tat...
Plucking
Plucking <ul><li>Only the  young tender shoots  are skillfully hand plucked as soon they are ready.  </li></ul><ul><li>Eac...
Types of Tea <ul><li>Fermented –  Black Tea </li></ul><ul><li>Unfermented –  Green Tea </li></ul><ul><li>Semi-fermented – ...
Oxidation <ul><li>Polyphenols  in the leaf gets  oxidised with the help of endogenous enzyme namely  polyphenol oxidase . ...
Fermentation
Oxidation Process <ul><li>Polyphenol  is broken into  theaflavin  and thearubigin. </li></ul><ul><li>Theaflavin  – Briskne...
Oxidation
Factors influencing Oxidation <ul><li>Duration –  60-90 min ( South-India ) </li></ul><ul><li>Temperature -  27  deg C </l...
Orthodox/CTC <ul><li>Orthodox Manufacture: </li></ul><ul><li>Maceration is done by rolling tables. </li></ul><ul><li>CTC( ...
CTC (Crush,Tear&Curl) <ul><li>Withering </li></ul><ul><li>Rolling(CTC) </li></ul><ul><li>Fermentation </li></ul><ul><li>Dr...
Orthodox <ul><li>Withering </li></ul><ul><li>Rolling </li></ul><ul><li>Sifting </li></ul><ul><li>Fermentation </li></ul><u...
Withering <ul><li>Removal of 10-15 % per cent moisture from plucked leaf. </li></ul><ul><li>Duration to 12-18 hrs. </li></ul>
Enclosed Withering
Withering
Rolling  (CTC) <ul><li>Shifter </li></ul><ul><li>Rotorvane </li></ul><ul><li>CTC Roller   </li></ul>
Rolling (Orthodox ) <ul><li>Mechanical development of original   hand rolling process . </li></ul><ul><li>Compressing  and...
Rolling
Rolling
Rolling
Drying
Processing <ul><li>Withering  : Aroma precursors formed. </li></ul><ul><li>Fermentation : Oxidation takes place & giving r...
Drying
Drying
Grading
Assam Tea <ul><li>Elevation: 45 – 60 metres. </li></ul><ul><li>Rainfall :  2500 – 3000 mm. </li></ul><ul><li>Type:  rich,f...
Darjeeling Tea <ul><li>Elevation-90-1750 meters. </li></ul><ul><li>Grown in the foothills of the snowcovered Himalayan ran...
Manufacturing Darjeeling Teas <ul><li>Darjeeling leaves  weigh less  due to  severe withering process . </li></ul><ul><li>...
Dooars and Terai <ul><li>Elevation:90-1750 meters. </li></ul><ul><li>Rainfall:3,500 mm. </li></ul>
Kangra <ul><li>Elevation: 700-1000 metres. </li></ul><ul><li>Rainfall: 2,300-2500 mm . </li></ul>
Nilgiris <ul><li>Elevation: 1000 -2634 m </li></ul><ul><li>Rainfall : 1,000-1500 mm. </li></ul><ul><li>Uniqueness:  Fragra...
Anamallais <ul><li>Elevation: 900 -1600 metres </li></ul><ul><li>Rainfall : 3,000 -3,800 mm </li></ul><ul><li>Uniqueness: ...
Wayanad <ul><li>Elevation - 850-1400 metres. </li></ul><ul><li>Rainfall  - 2000 – 2500 mm. </li></ul><ul><li>Uniqueness – ...
Karnataka <ul><li>Elevation-750 -1000 metres. </li></ul><ul><li>Rainfall :2000-3500 mm. </li></ul><ul><li>Uniqueness : Sim...
Munnar –High Ranges <ul><li>Elevation – 950 -2600 metres </li></ul><ul><li>Rainfall : 1300-7000 mm. </li></ul><ul><li>Uniq...
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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 of "Tea manufacturing"

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