TEATEA TEA IS ATEA IS ABEVERAGE MADEBEVERAGE MADEBY STEEPINGBY STEEPINGPROCESSEDPROCESSEDLEAVES, BUDS,LEAVES, BUDS,OR TWI...
MAJOR TEA PRODUCINGMAJOR TEA PRODUCINGCOUNTRIESCOUNTRIES CHINACHINA EAST AFRICAEAST AFRICA INDIAINDIA INDONESIAINDONES...
TYPES OF TEATYPES OF TEA GREEN TEAGREEN TEA (Unfermented)(Unfermented) OOLONG TEAOOLONG TEA (Chinese fermented(Chinese f...
GREEN TEAGREEN TEA THE OXIDATION PROCESS ISTHE OXIDATION PROCESS ISSTOPPED AFTER A MINIMALSTOPPED AFTER A MINIMALAMOUNT O...
BLACK TEABLACK TEA THE TEA LEAVES ARE ALLOWEDTHE TEA LEAVES ARE ALLOWEDTO COMPLETELY OXIDIZE.TO COMPLETELY OXIDIZE. THE ...
OOLONG TEAOOLONG TEA OXIDATION IS STOPPEDOXIDATION IS STOPPEDSOMEWHERE BETWEEN THESOMEWHERE BETWEEN THESTANDARDS FOR GREE...
TEA LEAVES PROCESSINGTEA LEAVES PROCESSING TRADITIONAL ORTHODOXTRADITIONAL ORTHODOXMETHODMETHOD CTC (Cut, tear and curl ...
TRADITIONAL ORTHODOXTRADITIONAL ORTHODOXMETHODMETHOD WITHERING (drying)WITHERING (drying) ROLLINGROLLING FERMENTATIONFE...
PICKINGPICKING TEA LEAVES AND FLUSHES, WHICHTEA LEAVES AND FLUSHES, WHICHINCLUDES A TERMINAL BUD AND 2INCLUDES A TERMINAL...
WITHERING (drying)WITHERING (drying) THE TEA LEAVES WILL BEGIN TO WILTTHE TEA LEAVES WILL BEGIN TO WILTSOON AFTER PICKING...
ROLLINGROLLING IN ORDER TO PROMOTE ANDIN ORDER TO PROMOTE ANDQUICKEN OXIDATION TEA LEAVESQUICKEN OXIDATION TEA LEAVESARE ...
FERMENTATIONFERMENTATION IN THIS PROCESS THEIN THIS PROCESS THECHLOROPHYLL IN THE LEAVES ISCHLOROPHYLL IN THE LEAVES ISEN...
FIRINGFIRING IT IS DONE TO STOP THE TEA LEAFIT IS DONE TO STOP THE TEA LEAFOXIDATION AT A DESIRED LEVEL.OXIDATION AT A DE...
SIFTINGSIFTING THE DAMP TEA LEAVES ARE THENTHE DAMP TEA LEAVES ARE THENROLLED TO BE FORMED INTO WRINKLEROLLED TO BE FORME...
TYPES OF TEATYPES OF TEA INDIAN AND CEYLON TEAINDIAN AND CEYLON TEA – WITH– WITHMILK AND SUGARMILK AND SUGAR CHINA TEACH...
CTC (Cut, tear and curl )CTC (Cut, tear and curl ) SINGLE SPECIAL MACHINE USEDSINGLE SPECIAL MACHINE USEDTO PROCESS TEA L...
TEA PREPARATIONTEA PREPARATION 42.5 - 52.7 grams dry tea leaves per42.5 - 52.7 grams dry tea leaves per4.5ltr water.4.5lt...
METHOD OF TEAMETHOD OF TEAPREPARATIONPREPARATION USE FRESHLY BOILED WATERUSE FRESHLY BOILED WATER MEASURE DRY TEA ANDMEA...
VARIETY OF TEAVARIETY OF TEABLENDSBLENDS ASSAM TEA-ASSAM TEA- RICH FULL FLAVOURED TEARICH FULL FLAVOURED TEA DARJEELING ...
VARIETY OF TEAVARIETY OF TEABLENDSBLENDS KENYA-KENYA- REFRESHING TEA SERVEDREFRESHING TEA SERVEDWITH MILK.WITH MILK. SRI...
PACKAGINGPACKAGING TEA BAGSTEA BAGS LOOSE TEALOOSE TEA COMPRESSED TEACOMPRESSED TEA INSTANT TEAINSTANT TEA
STORAGESTORAGE IN A DRY, CLEAN AND COVEREDIN A DRY, CLEAN AND COVEREDCONTAINER.CONTAINER. IN A WELL VENTILATED AREA.IN A...
JAPANESE TEAJAPANESE TEACEREMONYCEREMONY POWDERED GREEN TEA, ORPOWDERED GREEN TEA, ORMATCHAMATCHA IS CEREMONIALLYIS CEREM...
JAPANESE TEAJAPANESE TEACEREMONYCEREMONY EQUIPMENTSEQUIPMENTS CHAKINCHAKIN:-IS A SMALL:-IS A SMALLRECTANGULARRECTANGULAR...
JAPANESE TEAJAPANESE TEACEREMONYCEREMONY THE GUESTS ARRIVALTHE GUESTS ARRIVAL :-THEY ARE:-THEY ARELED INTO A WAITING ROOM...
JAPANESE TEAJAPANESE TEACEREMONYCEREMONY THE TEA CEREMONYTHE TEA CEREMONY:-THE HOST:-THE HOSTLIFTS THE TEA SCOOP AND TEAL...
JAPANESE TEAJAPANESE TEACEREMONYCEREMONY THE HOST PASSES THE TEA BOWL TOTHE HOST PASSES THE TEA BOWL TOTHE MAIN GUEST FIR...
CHINESE TEACHINESE TEACULTURECULTURE CHINESE TEACHINESE TEACULTURE:-CULTURE:-REFERS TO THEREFERS TO THEMETHODS OFMETHODS ...
CHINESE TEACHINESE TEACULTURECULTURE BOIL WATER.BOIL WATER. RINSE THE TEAPOT WITH HOT WATER.RINSE THE TEAPOT WITH HOT WA...
CHINESE TEACHINESE TEACULTURECULTURE POUR MORE HOT WATER INTO THEPOUR MORE HOT WATER INTO THETEAPOT AND POUR WATER OVER T...
CHINESE TEACHINESE TEACULTURECULTURE POUR THE FIRST INFUSION INTOPOUR THE FIRST INFUSION INTOSMALL SERVING CUPS WITHIN AS...
AFTERNOON TEAAFTERNOON TEA AFTERNOON TEA, ISAFTERNOON TEA, ISALSO CALLED "LOWALSO CALLED "LOWTEA“.TEA“. TEA IS SERVE FRO...
AFTERNOON TEAAFTERNOON TEA IINCLUDE THREENCLUDE THREEPARTICULAR COURSESPARTICULAR COURSESSERVED SPECIFICALLYSERVED SPECIF...
HIGH TEAHIGH TEA IS SERVED LATER (AROUND SIX IN THEIS SERVED LATER (AROUND SIX IN THEEVENING).EVENING). IT CONSIST OF:-I...
ENDENDDILRAJ SINGHDILRAJ SINGHIHM, GURDASPUR.IHM, GURDASPUR.
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Tea

  1. 1. TEATEA TEA IS ATEA IS ABEVERAGE MADEBEVERAGE MADEBY STEEPINGBY STEEPINGPROCESSEDPROCESSEDLEAVES, BUDS,LEAVES, BUDS,OR TWIGS OF THEOR TWIGS OF THETEA BUSH ,TEA BUSH ,CAMELLIA SINENSISCAMELLIA SINENSIS, IN HOT WATER, IN HOT WATERFOR A FEWFOR A FEWMINUTES.MINUTES.
  2. 2. MAJOR TEA PRODUCINGMAJOR TEA PRODUCINGCOUNTRIESCOUNTRIES CHINACHINA EAST AFRICAEAST AFRICA INDIAINDIA INDONESIAINDONESIA SRI LANKA (CeylonSRI LANKA (Ceylon
  3. 3. TYPES OF TEATYPES OF TEA GREEN TEAGREEN TEA (Unfermented)(Unfermented) OOLONG TEAOOLONG TEA (Chinese fermented(Chinese fermentedtea)tea) BLACK TEABLACK TEA (Fully fermented tea )(Fully fermented tea )
  4. 4. GREEN TEAGREEN TEA THE OXIDATION PROCESS ISTHE OXIDATION PROCESS ISSTOPPED AFTER A MINIMALSTOPPED AFTER A MINIMALAMOUNT OF OXIDATION.AMOUNT OF OXIDATION. BY APPLICATION OF HEAT, EITHERBY APPLICATION OF HEAT, EITHERWITH STEAM, OR BY DRYWITH STEAM, OR BY DRYCOOKING IN HOT PANS, THECOOKING IN HOT PANS, THETRADITIONAL CHINESE METHOD.TRADITIONAL CHINESE METHOD.
  5. 5. BLACK TEABLACK TEA THE TEA LEAVES ARE ALLOWEDTHE TEA LEAVES ARE ALLOWEDTO COMPLETELY OXIDIZE.TO COMPLETELY OXIDIZE. THE OXIDATION PROCESS WILLTHE OXIDATION PROCESS WILLTAKE BETWEEN TWO WEEKS ANDTAKE BETWEEN TWO WEEKS ANDONE MONTH.ONE MONTH.
  6. 6. OOLONG TEAOOLONG TEA OXIDATION IS STOPPEDOXIDATION IS STOPPEDSOMEWHERE BETWEEN THESOMEWHERE BETWEEN THESTANDARDS FOR GREEN TEA ANDSTANDARDS FOR GREEN TEA ANDBLACK TEA.BLACK TEA. THE OXIDATION PROCESS TAKESTHE OXIDATION PROCESS TAKESTWO TO THREE DAYSTWO TO THREE DAYS
  7. 7. TEA LEAVES PROCESSINGTEA LEAVES PROCESSING TRADITIONAL ORTHODOXTRADITIONAL ORTHODOXMETHODMETHOD CTC (Cut, tear and curl )CTC (Cut, tear and curl )METHODMETHOD
  8. 8. TRADITIONAL ORTHODOXTRADITIONAL ORTHODOXMETHODMETHOD WITHERING (drying)WITHERING (drying) ROLLINGROLLING FERMENTATIONFERMENTATION FIRINGFIRING SIFTINGSIFTING GRADINGGRADING
  9. 9. PICKINGPICKING TEA LEAVES AND FLUSHES, WHICHTEA LEAVES AND FLUSHES, WHICHINCLUDES A TERMINAL BUD AND 2INCLUDES A TERMINAL BUD AND 2YOUNG LEAVES, ARE PLUCKED.YOUNG LEAVES, ARE PLUCKED. HAND-PICKING IS DONE BY PULLINGHAND-PICKING IS DONE BY PULLINGTHE FLUSH WITH A SNAP OF THE WRISTTHE FLUSH WITH A SNAP OF THE WRISTAND DOES NOT INVOLVE TWISTING ORAND DOES NOT INVOLVE TWISTING ORPINCHING THE FLUSH, SINCE DOINGPINCHING THE FLUSH, SINCE DOINGTHE LATTER REDUCES THE QUALITY OFTHE LATTER REDUCES THE QUALITY OFTHE LEAVES.THE LEAVES.
  10. 10. WITHERING (drying)WITHERING (drying) THE TEA LEAVES WILL BEGIN TO WILTTHE TEA LEAVES WILL BEGIN TO WILTSOON AFTER PICKING, WITH ASOON AFTER PICKING, WITH AGRADUAL ONSET OFGRADUAL ONSET OF ENZYMATICENZYMATICOXIDATIONOXIDATION.. WILTING IS USED TO REMOVE EXCESSWILTING IS USED TO REMOVE EXCESSWATER FROM THE LEAVES ANDWATER FROM THE LEAVES ANDALLOWS A VERY LIGHT AMOUNT OFALLOWS A VERY LIGHT AMOUNT OFOXIDATION.OXIDATION. THE LEAVES CAN BE EITHER PUTTHE LEAVES CAN BE EITHER PUTUNDER THEN SUN OR LEFT IN A COOLUNDER THEN SUN OR LEFT IN A COOLBREEZY ROOM TO PULL MOISTURE OUTBREEZY ROOM TO PULL MOISTURE OUTFROM THE LEAVES.FROM THE LEAVES.
  11. 11. ROLLINGROLLING IN ORDER TO PROMOTE ANDIN ORDER TO PROMOTE ANDQUICKEN OXIDATION TEA LEAVESQUICKEN OXIDATION TEA LEAVESARE ROLLED-OVER BY HEAVYARE ROLLED-OVER BY HEAVYWHEELS.WHEELS. THIS ALSO RELEASES SOME OFTHIS ALSO RELEASES SOME OFTHE LEAF JUICES, WHICH MAY AIDTHE LEAF JUICES, WHICH MAY AIDIN OXIDATION AND CHANGE THEIN OXIDATION AND CHANGE THETASTE PROFILE OF THE TEA.TASTE PROFILE OF THE TEA.
  12. 12. FERMENTATIONFERMENTATION IN THIS PROCESS THEIN THIS PROCESS THECHLOROPHYLL IN THE LEAVES ISCHLOROPHYLL IN THE LEAVES ISENZYMATICALLY BROKEN DOWN,ENZYMATICALLY BROKEN DOWN,AND ITS TANNINS ARE RELEASEDAND ITS TANNINS ARE RELEASEDOR TRANSFORMED.OR TRANSFORMED. THIS PROCESS IS REFERRED TOTHIS PROCESS IS REFERRED TOASAS FERMENTATIONFERMENTATION IN THE TEAIN THE TEAINDUSTRYINDUSTRY
  13. 13. FIRINGFIRING IT IS DONE TO STOP THE TEA LEAFIT IS DONE TO STOP THE TEA LEAFOXIDATION AT A DESIRED LEVEL.OXIDATION AT A DESIRED LEVEL. THIS PROCESS IS ACCOMPLISHEDTHIS PROCESS IS ACCOMPLISHEDBY MODERATELY HEATING TEABY MODERATELY HEATING TEALEAVES, THUS DEACTIVATINGLEAVES, THUS DEACTIVATINGTHEIR OXIDATIVE ENZYMES,THEIR OXIDATIVE ENZYMES,WITHOUT DESTROYING THEWITHOUT DESTROYING THEFLAVOUR OF THE TEA.FLAVOUR OF THE TEA.
  14. 14. SIFTINGSIFTING THE DAMP TEA LEAVES ARE THENTHE DAMP TEA LEAVES ARE THENROLLED TO BE FORMED INTO WRINKLEROLLED TO BE FORMED INTO WRINKLESTRIPSSTRIPS THE STRIPS OF TEA CAN THEN BETHE STRIPS OF TEA CAN THEN BEFORMED INTO OTHER SHAPES, SUCHFORMED INTO OTHER SHAPES, SUCHAS BEING ROLLED INTO SPIRALS,AS BEING ROLLED INTO SPIRALS,KNEDED AND ROLLED INTO PELLETS,KNEDED AND ROLLED INTO PELLETS,OR TIED INTO BALLS AND OTHEROR TIED INTO BALLS AND OTHERELABORATE SHAPES.ELABORATE SHAPES.
  15. 15. TYPES OF TEATYPES OF TEA INDIAN AND CEYLON TEAINDIAN AND CEYLON TEA – WITH– WITHMILK AND SUGARMILK AND SUGAR CHINA TEACHINA TEA – DELICATE FLAVOUR AND– DELICATE FLAVOUR ANDPERFUME DRUNK ON ITS OWN.PERFUME DRUNK ON ITS OWN. RUSSIAN TEA-RUSSIAN TEA- MADE UP OF CHINA ,MADE UP OF CHINA ,INDIAN AND CEYLON TEA DRUNKINDIAN AND CEYLON TEA DRUNKALONE WITH SLICE OF LEMON.ALONE WITH SLICE OF LEMON. ICED TEAICED TEA –STRONG AND WELL–STRONG AND WELLCHILLED TEA TOP WITH MINT LEAVECHILLED TEA TOP WITH MINT LEAVEAND SERVED WITH SLICE OF LEMON.AND SERVED WITH SLICE OF LEMON.
  16. 16. CTC (Cut, tear and curl )CTC (Cut, tear and curl ) SINGLE SPECIAL MACHINE USEDSINGLE SPECIAL MACHINE USEDTO PROCESS TEA LEAVE TO CUT ,TO PROCESS TEA LEAVE TO CUT ,TEAR AND CURL.TEAR AND CURL. HAVE BROWNER LEAVES THANHAVE BROWNER LEAVES THANORTHODOX.ORTHODOX. PRODUCES STRONG LIQUOR WITHPRODUCES STRONG LIQUOR WITHLESS FLAVOUR.LESS FLAVOUR.
  17. 17. TEA PREPARATIONTEA PREPARATION 42.5 - 52.7 grams dry tea leaves per42.5 - 52.7 grams dry tea leaves per4.5ltr water.4.5ltr water. ½ltr of milk for 20-24 cups.½ltr of milk for 20-24 cups. ½ kilogram of sugar for approx 80½ kilogram of sugar for approx 80cups.cups.
  18. 18. METHOD OF TEAMETHOD OF TEAPREPARATIONPREPARATION USE FRESHLY BOILED WATERUSE FRESHLY BOILED WATER MEASURE DRY TEA ANDMEASURE DRY TEA ANDWATERWATER PUT TEA IN PREHEATED POTPUT TEA IN PREHEATED POT POUR BOILING WATER IN POTPOUR BOILING WATER IN POT ALLOW TO BREW FOR 3-4ALLOW TO BREW FOR 3-4MINUTESMINUTES STRAIN AND SERVE HOTSTRAIN AND SERVE HOT ..
  19. 19. VARIETY OF TEAVARIETY OF TEABLENDSBLENDS ASSAM TEA-ASSAM TEA- RICH FULL FLAVOURED TEARICH FULL FLAVOURED TEA DARJEELING TEA-DARJEELING TEA- LIGHT GRAPE FLAVOURLIGHT GRAPE FLAVOURTEA SERVED WITH LEMON AND LITTLE MILK.TEA SERVED WITH LEMON AND LITTLE MILK. EARL GREY-EARL GREY- BLEND OF CHINA ANDBLEND OF CHINA ANDDARJEELING TEA FLAVORED WITH OIL OFDARJEELING TEA FLAVORED WITH OIL OFBERGAMOT.BERGAMOT. JASMINE-JASMINE- GREEN TEA WITH JASMINEGREEN TEA WITH JASMINESCENTED FLAVOR.SCENTED FLAVOR.
  20. 20. VARIETY OF TEAVARIETY OF TEABLENDSBLENDS KENYA-KENYA- REFRESHING TEA SERVEDREFRESHING TEA SERVEDWITH MILK.WITH MILK. SRI LANKA-SRI LANKA- PALE GOLDEN TEAPALE GOLDEN TEASERVED WITH LEMON OR MILK.SERVED WITH LEMON OR MILK. TISANES-TISANES- FRUIT FLAVORED TEAS ANDFRUIT FLAVORED TEAS ANDHERBAL INFUSION USED FORHERBAL INFUSION USED FORMEDICINAL PURPOSE.MEDICINAL PURPOSE. EXAMPLE OF TISANES LEMON ,MINT,EXAMPLE OF TISANES LEMON ,MINT,BLACKCURRANT , ROSEHIP,BLACKCURRANT , ROSEHIP,PEPPERMINT ETC.PEPPERMINT ETC.
  21. 21. PACKAGINGPACKAGING TEA BAGSTEA BAGS LOOSE TEALOOSE TEA COMPRESSED TEACOMPRESSED TEA INSTANT TEAINSTANT TEA
  22. 22. STORAGESTORAGE IN A DRY, CLEAN AND COVEREDIN A DRY, CLEAN AND COVEREDCONTAINER.CONTAINER. IN A WELL VENTILATED AREA.IN A WELL VENTILATED AREA. AWAY FROM EXCESS MOISTURE.AWAY FROM EXCESS MOISTURE. KEPT AWAY FROM STRONGKEPT AWAY FROM STRONGSMELLING FOODS.SMELLING FOODS.
  23. 23. JAPANESE TEAJAPANESE TEACEREMONYCEREMONY POWDERED GREEN TEA, ORPOWDERED GREEN TEA, ORMATCHAMATCHA IS CEREMONIALLYIS CEREMONIALLYPREPARED AND SERVED TOPREPARED AND SERVED TOOTHERS.OTHERS. CHANOYUCHANOYU "TEA HOT-WATER";"TEA HOT-WATER";ALSO CALLEDALSO CALLED CHADŌCHADŌ OROR SADŌSADŌ,,"THE WAY OF TEA“."THE WAY OF TEA“. STRONGLY INFLUENCED BY ZENSTRONGLY INFLUENCED BY ZENBUDDHISMBUDDHISM ..
  24. 24. JAPANESE TEAJAPANESE TEACEREMONYCEREMONY EQUIPMENTSEQUIPMENTS CHAKINCHAKIN:-IS A SMALL:-IS A SMALLRECTANGULARRECTANGULARWHITE LINEN CLOTHWHITE LINEN CLOTHMAINLY USED TOMAINLY USED TOWIPE THE TEAWIPE THE TEABOWL.BOWL. TEATEABOWL(CHAWA)BOWL(CHAWA) .. TEA SCOOPTEA SCOOP(CHASHAKU)(CHASHAKU) .. WHISKWHISK (CHASEN).(CHASEN).
  25. 25. JAPANESE TEAJAPANESE TEACEREMONYCEREMONY THE GUESTS ARRIVALTHE GUESTS ARRIVAL :-THEY ARE:-THEY ARELED INTO A WAITING ROOM (MACHIAI)LED INTO A WAITING ROOM (MACHIAI)BY THE HOSTS ASSISTANT (THEBY THE HOSTS ASSISTANT (THEHANTO).HANTO). PREPARING FOR GUESTS:-BEFOREPREPARING FOR GUESTS:-BEFORERECEIVING GUESTS, THE TEISHU FILLSRECEIVING GUESTS, THE TEISHU FILLSA STONE BASIN (TSUKUBAI) WITHA STONE BASIN (TSUKUBAI) WITHFRESH WATER AND THEN PURIFIES HISFRESH WATER AND THEN PURIFIES HISHANDS AND MOUTH.HANDS AND MOUTH.
  26. 26. JAPANESE TEAJAPANESE TEACEREMONYCEREMONY THE TEA CEREMONYTHE TEA CEREMONY:-THE HOST:-THE HOSTLIFTS THE TEA SCOOP AND TEALIFTS THE TEA SCOOP AND TEACONTAINER AND PLACES THREECONTAINER AND PLACES THREESCOOPS OF TEA PER GUEST INTO THESCOOPS OF TEA PER GUEST INTO THETEA BOWL.TEA BOWL. THE HOST PUTS ENOUGH HOT WATERTHE HOST PUTS ENOUGH HOT WATERFROM THE KETTLE INTO THE TEA BOWLFROM THE KETTLE INTO THE TEA BOWLAND USES THE WHISK TO MAKE A THINAND USES THE WHISK TO MAKE A THINPASTE.PASTE.
  27. 27. JAPANESE TEAJAPANESE TEACEREMONYCEREMONY THE HOST PASSES THE TEA BOWL TOTHE HOST PASSES THE TEA BOWL TOTHE MAIN GUEST FIRST WHO BOWSTHE MAIN GUEST FIRST WHO BOWSAND ACCEPTS IT.AND ACCEPTS IT. THE MAIN GUEST ADMIRES THE BOWLTHE MAIN GUEST ADMIRES THE BOWLBY RAISING AND ROTATING IT.BY RAISING AND ROTATING IT. HE THEN DRINKS SOME OF THE TEA,HE THEN DRINKS SOME OF THE TEA,WIPES THE RIM OF THE BOWL, ANDWIPES THE RIM OF THE BOWL, ANDPASSES IT TO THE NEXT GUEST WHOPASSES IT TO THE NEXT GUEST WHODOES THE SAME THING. DOES THE SAME THING. 
  28. 28. CHINESE TEACHINESE TEACULTURECULTURE CHINESE TEACHINESE TEACULTURE:-CULTURE:-REFERS TO THEREFERS TO THEMETHODS OFMETHODS OFPREPARATION OFPREPARATION OFTEA, THETEA, THEEQUIPMENT USEDEQUIPMENT USEDTO MAKE TEA ANDTO MAKE TEA ANDTHE OCCASIONSTHE OCCASIONSIN WHICH TEA ISIN WHICH TEA ISCONSUMED INCONSUMED INCHINA.CHINA.
  29. 29. CHINESE TEACHINESE TEACULTURECULTURE BOIL WATER.BOIL WATER. RINSE THE TEAPOT WITH HOT WATER.RINSE THE TEAPOT WITH HOT WATER. FILL THE TEAPOT WITH TEA LEAVES UPFILL THE TEAPOT WITH TEA LEAVES UPTO ONE THIRD OF THE HEIGHT OF THETO ONE THIRD OF THE HEIGHT OF THEPOT.POT. RINSE THE TEA LEAVES BY FILLING THERINSE THE TEA LEAVES BY FILLING THEPOT WITH HOT WATER UP TO HALFPOT WITH HOT WATER UP TO HALFFULL AND DRAINING THE WATERFULL AND DRAINING THE WATERIMMEDIATELY LEAVING ONLY TEAIMMEDIATELY LEAVING ONLY TEALEAVES BEHIND.LEAVES BEHIND.
  30. 30. CHINESE TEACHINESE TEACULTURECULTURE POUR MORE HOT WATER INTO THEPOUR MORE HOT WATER INTO THETEAPOT AND POUR WATER OVER THETEAPOT AND POUR WATER OVER THETEAPOT IN THE LARGE BOWL. BUBBLESTEAPOT IN THE LARGE BOWL. BUBBLESSHOULD NOT BE PERMITTED TO BESHOULD NOT BE PERMITTED TO BEFORMED IN THE TEAPOT.FORMED IN THE TEAPOT. THE INFUSION SHOULD NOT BETHE INFUSION SHOULD NOT BESTEEPED FOR TOO LONG, 30 SECONDSSTEEPED FOR TOO LONG, 30 SECONDSIS AN APPROPRIATE TIME.IS AN APPROPRIATE TIME.
  31. 31. CHINESE TEACHINESE TEACULTURECULTURE POUR THE FIRST INFUSION INTOPOUR THE FIRST INFUSION INTOSMALL SERVING CUPS WITHIN ASMALL SERVING CUPS WITHIN AMINUTE BY CONTINUOUSLYMINUTE BY CONTINUOUSLYMOVING THE TEAPOT AROUNDMOVING THE TEAPOT AROUNDOVER THE CUPS.OVER THE CUPS. EACH CUP OF TEA IS EXPECTEDEACH CUP OF TEA IS EXPECTEDTO HAVE THE SAME FLAVOUR,TO HAVE THE SAME FLAVOUR,AROMA AND COLOUR.AROMA AND COLOUR.
  32. 32. AFTERNOON TEAAFTERNOON TEA AFTERNOON TEA, ISAFTERNOON TEA, ISALSO CALLED "LOWALSO CALLED "LOWTEA“.TEA“. TEA IS SERVE FROMTEA IS SERVE FROMTHREE TO FIVETHREE TO FIVEOCLOCK.OCLOCK. THREE BASIC TYPES OFTHREE BASIC TYPES OFAFTERNOON, OR LOWAFTERNOON, OR LOWTEA:TEA: CREAM TEACREAM TEA - TEA,- TEA,SCONES, JAM ANDSCONES, JAM ANDCREAMCREAM LIGHT TEALIGHT TEA - TEA,- TEA,SCONES AND SWEETSSCONES AND SWEETS FULL TEAFULL TEA - TEA,- TEA,SAVORIES, SCONES,SAVORIES, SCONES,
  33. 33. AFTERNOON TEAAFTERNOON TEA IINCLUDE THREENCLUDE THREEPARTICULAR COURSESPARTICULAR COURSESSERVED SPECIFICALLYSERVED SPECIFICALLYIN THIS ORDER:IN THIS ORDER: SAVORIESSAVORIES -- TINYTINYSANDWICHES ORSANDWICHES ORAPPETIZERS .APPETIZERS .SCONESSCONES -- SERVEDSERVEDWITH JAM ANDWITH JAM ANDDEVONSHIRE ORDEVONSHIRE ORCLOTTED CREAM.CLOTTED CREAM.PASTRIESPASTRIES -- CAKES,CAKES,COOKIES, SHORTBREADCOOKIES, SHORTBREADAND SWEETS.AND SWEETS.
  34. 34. HIGH TEAHIGH TEA IS SERVED LATER (AROUND SIX IN THEIS SERVED LATER (AROUND SIX IN THEEVENING).EVENING). IT CONSIST OF:-IT CONSIST OF:- SCONESSCONES CAKESCAKES BUNS OR TEA BREADSBUNS OR TEA BREADS CHEESE ON TOASTCHEESE ON TOAST COLD MEATS AND PICKLESCOLD MEATS AND PICKLES POACHED EGGS ON TOAST.POACHED EGGS ON TOAST. IT IS MORE OF A MANS MEAL, THAN A LADIESIT IS MORE OF A MANS MEAL, THAN A LADIESSOCIAL DIVERSION.SOCIAL DIVERSION.
  35. 35. ENDENDDILRAJ SINGHDILRAJ SINGHIHM, GURDASPUR.IHM, GURDASPUR.
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