Tea- Botany and cultivation

1. Non Alcoholic
Beverages

2. BEVERAGE
S
Beverage: french word ‘bever’ meaning ‘a drink’
Categories of beverages:
Alcoholic beverages and 2) non alcoholic beverages
ALCOHOLIC BEVERAGE
Depressants
Lowering the activity of the brain
Classified into three main groups:
1.Fermented alcohol
Formed by fermentation of sugar into alcohol and CO2
5-25% alcohol by volume
Examples: Wine,Beer, Cider etc
2.Distilled alcohol
Obtained by successive distillation of fermented liquors from grains, fruits or
vegetables;Upto 75% alcohol by volume
It has higher caloric content and less nutritional value than fermented alcohol
Examples:Whiskey,Vodka,Rum,Brandy etc
3.Compound alcohol
These are flavored alcohol
Contain high alcoholic strength
Examples:- Gin

3. NON ALCOHOLIC BEVERAGES
Does not contain any alcohol or little alcohol
Good for health
Classified into three categories
1. Stimulating
Helps to stimulate the vital organs of our body
Coffee and tea are stimulating beverage, they contain cafeine or related alkaloids
Cafeine impart mental activity and reduction in fatigue
Stimulatesincreased production of digestive juice, diuretic action, increase excretion of uric
acid
2. Nourishing
Helps to gain the energy
Healthy for body contains lots of nutrients
Examples: juices and milk.
3.Refreshing
Helps refresh our body as well as our mind
Examples: Squash, coke, pepsi etc

4. TEA (Camellia sinensis L.)
CULTIVATION AND
PROCESSING
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5. TEA
Scientific name: Camellia sinensis (L.)
Family : Theaceae
Stimulatory property of tea leaf extract was discovered by
Chinese emperor Shen Nung in 2700B.C.
Origin: India or China or both
Cultivation of tea in India: 1818-1834
Tea producing countries: India, China, Srilanka, Indonesia,
Japan, Iran, Argentina etc
Tea growing regions in India: Assam, Darjeeling, Nilgiris and
Anamalai and others like Ranchi, Dehradun, Kumoan districts
etc.
Two distinct varieties of tea:
1) Small leaved sinensis (China)
2) Large leaved –assamica (Assam)

6. Tea in India
In India,the major three areas of tea cultivation are :-
1) North- Eastern India (2) South India (3) North-West India.
1. North-Eastern :- It includes only Assam and West Bengal region and
accounting about three-fourth production.Assam is the leading producer
of tea accounting for over 51 per cent of the production.
2. South India : In South India, tea is produced in Nilgiri, Cardamom, Palni and
Anaimalai hills in Tamil Nadu, Kerala and Karnataka states . This region
accounts for 25 per cent production in India. Tamil Nadu is the largest
producer of tea in South India accounting for about 16 per cent of total tea
production of India.
3. North West India : Some of tea is produced in Dehra Dun, Almora and
Garhwal districts of Uttaranchal and in Kangra Valley and Mandi district of
Hiamchal Pradesh. Green tea is produced in Kangra valley of Himachal
Pradesh.

7. MORPHOLOGY
Tea plant is an evergreen or semi-evergreen
woody shrub or a small tree. It can reach to a
height of upto 9-15 m but they are pruned to
about 1-2 m for cultivation purposes. Leaves
are broad, simple, alternate, elliptic, oblong,
oval, oil gland dotted and leathery with
serrated margin. Most leaves have short white
hairs on the underside. The leaf blade is 10 cm
long and 2- 5 cm wide. The leaf size is the main
criterion for the classification of tea plants:
1. Assam type (characterized by the large
leaves)
2. China type (characterized by the small
leaves).
Flowers are pinkish white, fragrant, axillary and
appear in cluster of 2-4. Fruit is a smooth
rounded three-celled capsule and contains 1-6
brown seeds. The seed is 1.25 cm in diameter.

8. Cultivation of
Tea
• Tea gardens are set up on the cleared hill slopes where
shade trees like Grevillea robusta,Erythrinia
lithosperma, Derris robusta, Albizia procera, A. chinensis
are planted in advance to provide shade to the tea
plants.
• The tea plants are most commonly raised from seeds
sown first in nursery.Seeds are sown in the germination
beds and transplanted into fields when these are about
30 cm in height.
• A main stem is removed after few months to get more
lateral branches. Periodical pruning and skiffing are
done to encourage vegetative growth and to enable the
bush to attain a suitable height (40-50 cm) for plucking .

9. Plucking
• It is the method of collecting tender leaves from the tea
bushes.
• It denotes the harvesting or picking of the tea shoots
and in addition ensures regeneration of new shoots after
plucking and keeps them in vegetative phase.
• The top of the tea bush is pruned as a flat or dome
surface and kept at a considerable height for easy
harvesting and to allow equal sunlight without mutual
shading among shoots.
• Such flat well pruned tea bush of certain initial growth is
called as plucking table Or plucking level and new leaves
above this level are harvested.

10. Manual plucking
Plucking shears
Mechanical harvesting
Harvesting by plucking shears
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HARVESTING
METHODS

11. Grade of Tea Leaves
The tea leaves are of different grades on
the basis of age of the leaves.
1. The youngest terminal buds known as
Golden tips or Flower orange Pekoe
(F.O.P.) is rich in tannin (28%).
2. Smallest first leaf known as Orange
Pekoe (O.P.) has 28% Tannin.
3. Second leaf known as Pekoe (P) has
21% Tannin.
4. The third leaf known as Pekoe
Souchong (P.S.) has 18% Tannin.
5. The fourth leaf known as Souchong
(S) has 14% Tannin.
6. The fifth and largest leaf known as
Congou (C) has less tannin content.

12. • Janam plucking:
Imperial
Proved superior in North East India under soil
environmental condition
•Fine plucking or:
mother leaf plucking:
(2 leaves + bud ) Plucking just above the
mother leaf (the first normal leaf)
•Medium plucking:
or Fish leaf plucking :
3 leaves + bud
Plucking at the point just above the fish leaf.
•Coarse plucking: more than 3 leaves + bud
•Black plucking: A type of plucking, wherein all projections
above plucking table
Plucking (Harvesting) of Tea

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14. Plucking types (Harvesting) of Tea
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15. Packing of plucked leaves for
processing
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16. Tea processing
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17. 1. Withering:
•Removal of surface moisture from leaves
• Increases organic acids and PPO activity
CTC Orthodox
Leaf moisture content 70-75% 50-55%
Duration 10-15 h 18-24 h
•Tea manufacture involves disruption of the cellular integrity of tea leaves, thereby enabling
the mixing up of substrates (polyphenols) and the enzymes (polyphenol oxidases).
•Initiates with the uptake of atmospheric oxygen and formation of oxidized polyphenolic
compounds along with volatile flavor compounds that impart characteristic aroma to tea.
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18. IndoorWithering
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19. 2 .Rolling:
 During rolling cells of leaves
are broken to liberate sap
containing polyphenol oxydase
 Rolling takes place for about
30 to 40 minutes.
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20. 3. Fermentation:
•Spreading leaf & Carried out at low temp. (200C) and high 95%RH, 2-
3 h (orthodox method)
•In a Revolving drum (250C-270C) for 60-90 min (CTC) with
conditioned air
•Pleasant aroma & Leaf color green to coppery- completion of
Fermentation
Catechi
ns
orthoquinon
es
Theaflavi
ns
Thearubigin
s
Polyphenol
Oxidase
Theaflavins- 0.3-2% of dry wt.-provides briskness and brightness
Thearubiginins- 9-19% of dry wt.- offer depth and fullness to the tea

21. Drying or Firing
 Objective of drying is to arrest fermentation.
 Slow reduction in moisture content as to stop fermentation process.
 Moisture content is reduced to about 4 %.
 Duration is for about 30 - 40 minutes.
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22. 4. Drying
To terminate biochemical reactions
To reduce moisture content (2.5-3.0%)
To improve black tea character and flavour
•fermented leaf is subjected to a blast of hot air
•The optimal inlet temperature for CTC processed leaf is 100 ± 5°C.
•Exhaust temperature 54.4 ± 2.7°C.
•Drying below 1.0%- loss in quality.
•Above 3.0% moisture content- loss of keeping quality.
•Black color due to transformation of chlorophyll to pheophytin
•Polyphenols combine with tea leaf proteins- reduction in
astringency

23. Sorting and Grading
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Remove stalks fibers and grade the tea by
passing through different sized meshes.

24. 5. Grading
Whole leaf grade Broken Orange Pekoe, Orange Pekoe, Pekoe,
Souchong, BOP fannings, Fannings, Dust
leafy grade Flowery pekoe, Pekoe
Broken grade Primary dust (BOP dust, Fine dust) and Secondary
dust (Pekoe dust, Golden dust, Superfine dust)
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25. Labeling & packaging
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26. Green tea
White tea
Pu-erh tea26
Light oolong
tea
R
B
A
lS
a
H
c
M
k
I
P
tA
eN
aD
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Y
4/3/B20la20ckoolong
tea
Types of tea based on processing
level
s

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28. White Tea
 Leaf buds fully open and are still
covered with fine silky hairs.
 Quickly air dried
 White tea is said to have three
time more antioxidants than
green or black tea.
Green
Tea
 Without fermentation .
 China and Japan
 Polyphenols, Catechins,
• and Flavonoids
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29. Oolong Tea
 between green tea and black tea .
 Non fermented tea
 “green” and “amber” style.
 The “amber” styles are allowed to
oxidize slightly more than the
“green style” oolong tea.
Black Tea
 Global out put 73 %
 Fermented
 Theaflavin and Thearubigins
•
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30. Yield of
tea
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Average Yield of harvested fresh leaves -1500 -1700 kg/hectare
100 kg fresh leaves gives 25kg finished tea

31. Biochemical compounds responsible for colour
Compounds Colour
Theaflavins Yellowish brown
Thearubigins Reddish brown
Flavonol glycosides Light yellow
Pheophorbide Brownish
Pheophytin Blackish
Carotene RASHMI PANDEY Yellow
Biochemical compounds responsible for taste in tea
Compounds Taste
Polyphenol Astringent
Amino acids Brothy
Caffeine Bitter
Theaflavins Astringent
Thearubigin Ashy and slight astringent
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32. Biochemical compounds responsible for flavour
Compounds Flavour
Linalool, Linalool oxide Sweet
Geraniol, Phenyl acetaldehyde Floral
Nerolidol , Benzaldehyde, Methyl salicylate ,
Phenyl ethanol
Fruity
Trans-2 Hexanal , n-Hexanal , Cis 3--Hexanol,
Grassy
, b-Ionone
Fresh flavour
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34. thank
s
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