this slide use full for hotel management students

1. TEA
Pankaj Sood

2. Tea is one of the best known of hot beverages and its history goes
back to more than 4000 years. Tea was originally said to have
been drunk for nervous and digestive disorders. It was not till 17
century that the tea reached Europe, where it becomes a status
symbol. The English however did not just drink as a social virtual
but it becomes a passion. The scientific name for a tea is
“Camellia sinensis”.

3. PROCESSING OF TEA
PLUCKING
Tender tea leaf is plucked. Darjeeling 4 days old Assam 8 to 9 days old.
The length of the leaf is not assign of quality.
WITHERING
This gives suppleness if we leave the stalk and the leaf for 10 hour they
become more supple and easy to turn. The leaves may be blasted by hot dry
air to speed the process.
ROLLING
Orthodox tea is rolled in a huge machine which twist and rolls it while
rolling the cells are broken which let out the coloring liquor .
FERMANTATION
These juices are allowed to ferment which oxidize the green pigment to red
and then brownish in color the fermentation is stopped after 2-3 hours.

5. DRYING FIRING
The fermentation process is stopped by during and it when it weathers a time if
fermentation is allowed to go on, one will get a flat cup of tea & even the colors
is blackish and there is no flavor and all the finishing is done at 200oF to 250oF.
BLENDING
Shorting and grading is done to determine the quality available. This also
determines if a particular brand can sell by itself or needs to be blended. This is
done to achieve a uniform quality and it is this called Blended Tea.

7. TYPES OF TEA
Along
Green
Herbals
Tisane
Black
Orthodox
Darjeeling
C.T.C
Legg cut