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TEA
Tea is prepared from the leaf bud and top leaves of a tropical
evergreen bush called Camellia sinesis. It produces what is
regarded as a healthy beverage containing approximately only half
the caffeine of coffee and at the same time it aids muscle
relaxation and stimulates the central nervous system.
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History
Tea was discovered by accident over 5000 years
when leaves from a tea bush accidently dropped
into some boiling water and delicately flavoured
the drink. Tea was originally drunk for its
medicinal benefits and it was not until the 1700ās
that it began to be consumed as the delicious
beverage that we know today.
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STORAGE
ā¢ Tea should be stored in the following manner
ā¢ In a dry, cleaned and covered container
ā¢ In a well-ventilated area
ā¢ Away from excess moisture
ā¢ Must not be kept near any strong smelling food
as tea absorbs odour very quickly
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The manufacturing process
ā¢ withering
The objective of withering is to reduce the
moisture content in the tea leaf. The plucked
leaves are laid out in troughs where air is passed
through the tea, removing the moisture. This can
take up to 17 hours and by the end of the process
the leaves have a wilted appearance.
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ā¢ rolling
There are two types of rolling:
Orthodox Where the leaves are rolled between
rollers until gently broken.
CTC (Cut, Tear, Curl) Where a machine cuts
and tears the leaves into smaller pieces.
The purpose of this process is to break the leaves
so the enzymes are released and the third step of
oxidation begins.
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ā¢ oxidation
The broken leaves are laid out to oxidise or
ferment. This part of the process is very
important as this will significantly impact the
overall taste and quality of the tea. This can take
up to two hours.
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Types of tea
ā¢ Black tea- soon after plucking, leaves are subjected
to the withering process. The leaves are spread on a
perforated rack under the sun till their moisture
content reaches 50%. During monsoon, hot air may
be used to wither the leaves.
ā¢ Green tea- it is obtained when leaves are withered,
steamed, dried, rolled, and packed. This tea Is not
subjected to fermentation. All tea producing
countries make green tea. It is considered to be the
best tea for health.
ā¢ Oolong tea- it is made by withering leaves, tossing
them in basket to get little bruises, oxidizing
partially, baking, rolling, drying and finally frying.
10. Specialty tea www.hospitalitynu.blogspot.com
ā¢ Assam Tea- it is rich and has full malty flavour. Suitable for service at
breakfast and is served with milk
ā¢ Darjeeling Tea- a delicate tea with grape flavour and known as the
āChampagne of teasā. Usually served as an afternoon or evening tea with
either lemon or little milk if preferred.
ā¢ Earl grey Tea- a blend of Darjeeling and china tea, flavoured with oil of
bergamot. Usually served with lemon or milk.
ā¢ Jasmine- A green tea which is dried with jasmine. It blossoms and
produces a tea which has a scented flavour.
ā¢ Kenya tea- this tea is referred to asā refreshing teaā. It is served with milk.
ā¢ Lapsangsauchang- It is smoky, pungent, perfumed tea. It is delicate to
the palate and is said to have acquired taste and is served with lemon.
ā¢ Tisanes- It is a fruit flavoured tea and has herbal infusions. It is used for
medicinal purposes and is gaining popularity since the trend is towards
healthy eating and drinking. Often these so not contain caffeine.
ā¢ Srilanka makes a pale golden tea with good flavour. Ceylon blend is still
used as a trade name, served with lemon and milk.
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CTC
ā¢ Machinery processed tea, usually from Assam,
Sri Lanka and parts of Africa and South
America. The processing has three stages (crush,
tear, curl or cut, tear, curl), hence the name
āCTCā tea. The resultant product looks like small
pellets of (usually black) tea. It produces a very
strongly flavored, quickly infusing tea that is
often used in teabags.
14. ā¢ Indonesia www.hospitalitynu.blogspot.com
ā¢ SariWangi (Unilever)
ā¢ Ireland
ā¢ Barry's Tea
ā¢ Bewley's
ā¢ Lyons Tea (Unilever)
ā¢ Punjana
ā¢ Tetley (Tata Global Beverages)
ā¢ Israel
ā¢ Wissotzky Tea
ā¢ Japan
ā¢ Lupicia
ā¢ Malaysia
ā¢ BOH Tea Plantation
ā¢ Netherlands
ā¢ Douwe Egberts (Pickwick)
ā¢ Sri Lanka
ā¢ Dilmah
ā¢ Bogawantalawa (BPL Teas)
ā¢ Basilur
ā¢ South Africa
ā¢ Doubleshot
15. ā¢ United Kingdom
ā¢ The UK market is dominated by five brands - PG Tips and Tetley, Premier Foods (was
bought by an Indian firm: India's Apeejay Surrendra Group), Associated British food and
Bettys & Taylors. Tetley leads the market with 27% share, followed by PG Tips with about
24% share. Premier food is in third place, with about 13% share, Associated British food is
4th with about 11% share and Bettys & Taylors 5th with about 6% share. (Source:
ACNielsen Total Cov GB 52 we 25.02.08)
ā¢ Fortnum & Mason
ā¢ Bettys and Taylors
ā¢ Premier food
ā¢ Associated British foods
ā¢ Brooke Bond (no longer trading under this name - see PG Tips) (Unilever)
ā¢ Frederick John Horniman
ā¢ Lancashire Tea
ā¢ Lipton (Unilever)
ā¢ Lyons Tea (Unilever)
ā¢ Marks & Spencer
ā¢ Matthew Algie
ā¢ PG Tips (Unilever)
ā¢ Ringtons
ā¢ Scottish Blend (Unilever)
ā¢ Tetley (Tata Tea Limited)
ā¢ Twinings (Associated British Foods)
ā¢ Typhoo (formerly owned by Premier Foods, now owned by Apeejay Surrendra Group)[1]
ā¢ Whittard of Chelsea
ā¢ Yorkshire Tea (owned by: Betty & Tailors Bettys and Taylors of Harrogate)
ā¢ Nambarrie (Twinings)
ā¢ JING Tea
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