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Tea processing by abdul nasir

This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.

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Tea processing by abdul nasir

  1. 1. Processing of Tea Abdul Nasir 13/IFT/013 Submitted to: Pooja Jha Mam,
  2. 2. Introdution Tea processing -leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea starts with freshly-plucked leaf and ends with ‘finished’, or ‘made’ tea.
  3. 3. There are some classes of tea (green, yellow, white, oolong and black) Come from same plant The different types are the result of differences in the tea manufacturing process, and not due to different types of tea plants.
  4. 4.  Although each type of tea has different taste, smell, and visual appearance, tea processing for all tea types consists of a very similar set of methods with only minor variations.
  5. 5. Tea Scientific name :Camellia sinensis. Family : Camelliaceae. Tea processing It is a method in which the leaves and flushes from camellia sinensis are transferred into the dried leaves for brewing tea
  6. 6. Overview
  7. 7. Plucking Tea leaves and flushes, which includes a terminal bud and two young leaves, are picked from Camellia sinensis bushes Collected twice a year during early spring and early summer or late spring.
  8. 8. Picking is done by hand when a higher quality tea is needed, or where labour costs are not prohibitive
  9. 9. Withering/ Wilting The tea leaves begin to wilt soon after picking. Withering is used to remove excess water from the leaves and allows a very slight amount of oxidation. The leaves can be either put under the sun or left in a cool breezy room to pull moisture out from the leaves.
  10. 10. Cont…  The process is also important in promoting the breakdown of leaf proteins into free amino acids  increases the availability of freed caffeine, both of which change the taste of the tea.
  11. 11. Disruption/ Rolling  the tea leaves are bruised or torn in order to promote and quicken oxidation.  The leaves may be lightly bruised on their edges by shaking and tossing in a bamboo tray or tumbling in baskets  More extensive leaf disruption can be done by machinery.
  12. 12. Rotor vane  Tea leaves are passed on to the Withering trough, Where it gets crushed and goes to the Rotor Vane
  13. 13.  Leg-cut  Triturator and other instrument used for crushing tea leafs.
  14. 14. Rolling / Shaping  The damp tea leaves are then rolled to be formed into wrinkled strips, by hand  or using a rolling machine which causes the tea to wrap around itself.  This rolling action also causes some of the sap, essential oils, and juices inside the leaves to ooze out, which further enhances the taste of the tea
  15. 15. Oxidation/Fermentation  For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker.  This is accompanied by agitation in some cases.  oxidation occurs during the manufacture of white, oolong, and black teas.  Green and yellow teas are prevented from oxidizing by steaming, drying and/or frying techniques
  16. 16.  During the manufacture of tea, both spontaneous and controlled oxidation occurs  Oxidation in tea manufacture officially begins during the withering stage as spontaneous oxidation  then accelerates gradually during the subsequent steps necessary to transform fresh leaf into finished black tea
  17. 17.  Oxidation process is often incorrectly termed as “fermentation”  In traditional oxidation, sieved leaf is spread out in a thin layer (2-3 inches or 5-8 cm) on the floor of factory , on tables or perforated trays
  18. 18.  Several flavor compounds produced by reaction with sugars and amino acids  Green Tea - no oxidation  Yellow Tea -no oxidation  White Tea slight, spontaneous oxidation occurs (8-15%)  Oolong Tea- partial oxidation  Black Tea fully oxidized  Puerh always fermented, not always oxidized
  19. 19. Fermentation  Fermentation is important in manufacture Black tea  The leaves must be exposed to bacteria ( or have bacteria present inherently) in order for fermentation to occur  exposure to oxygen during tea manufacture is often reduced or eliminated after the withering stage for fermentation
  20. 20.  bacteria required to both initiate and maintain fermentation are potentially present during several aspects of its production:  1. On the surfaces of the leaf of the old- growth plants themselves  2. In the controlled environment of the tea production rooms in which the ‘Raw’ is temporarily stored
  21. 21. Fixation / Kill-green  is done to stop the tea leaf oxidation at a desired level.  This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzyme
  22. 22. Drying
  23. 23. Drying  Drying is done to "finish" the tea for sale. This can be done by panning, sunning, air drying, or baking.  The drying of the produced tea is responsible for many new flavour compounds particularly important in green teas
  24. 24. Grading
  25. 25. Aging / Curing some teas required additional aging, secondary fermentation, or baking to reach their drinking potential
  26. 26. Packaging  . Packing is the process of preserving the product using the cheapest but most appropriate material taking in to account the product properties.  Before packing tea is passed under powerful magnets to prevent possible pieces of iron mixing with the tea
  27. 27. Packing
  28. 28. Color tea concept
  29. 29. Nutritional benefit & madical use 1) Packed with Antioxidant 2) Fight Cancer 3) Burns Fat 4) Prevent heart Disease 5) Slow Memory lose 6) Boost Immune System 7) Relieves Stress 8) Corrects digestive issues
  30. 30. Main Component of Tea 1) Tannin 2) Phenolic compound 3) Amino acids 4) Caffeine 5) Carotenoids 6) Carbohydrates
  31. 31. Different method 1. Orthodogs Orthodox tea is made of the two top leaves of each plant, thus giving the best quality of tea, rich of taste and capable of multiple infusions. These leaves are carefully handpicked, hand-rolled and dried. Leaves processed in this way are later sold as loose leaf tea.
  32. 32. 2. CTC Method The CTC method (for crush, tear, and curl) uses machines to process the tea. The leaves, buds and stems are crushed and torn by several cylindrical rollers with sharp “teeth”. This produces finely ground, low quality tea used mostly for bagged tea, highly recommended for one infusion only
  33. 33. Different types of teas  Black tea  Green tea  Oolong tea  Ice tea  Herbal tea  Instant tea  Scented tea
  34. 34. Green Tea Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time. The
  35. 35. Oolong Tea The processing of oolong tea requires only a partial oxidation of the leaves. Here only 50% fermentation is done.
  36. 36. Black tea  Black Tea is a type of tea that is more oxidized than oolong, green and white teas  Black tea is generally stronger in flavour than the less oxidized teas. 100% fermentation is done.
  37. 37. Instant Tea  Instant teas are produced from black tea by extracting the liquor from processed leaves, tea wastes, or undried fermented leaves, concentrating the extract under low pressure, and drying the concentrate to a powder by freeze-drying, spray-drying, or vacuum-drying.  Low temperature used to minimize loss of flavour and aroma.
  38. 38.  Herbal tea  “herbal teas” are single or blended infusions of leaves, fruits, bark roots or flowers of almost any edible, non-tea plant.  Most herbal teas are naturally caffeine- free
  39. 39. Ice tea
  40. 40. Scented Tea
  41. 41. Thank you

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This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.

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