This document provides information on tea, including its origins in Asia, the tea making process, different types of teas, and how to prepare various teas. It discusses how tea leaves are harvested and cured. The main tea processing techniques are described as withering, oxidation, fixing, rolling, and drying. Different types of teas like black tea, white tea, green tea, oolong tea, chai, and iced tea are explained. Popular tea blends and how to store tea are also summarized.
Tea is prepared from the leaf bud and top leaves of the Camellia sinesis bush. It contains about half the caffeine of coffee and aids relaxation while stimulating the nervous system. Tea was discovered over 5,000 years ago when leaves fell in boiling water. Major tea producing countries include India, China, Sri Lanka, East Africa, and Indonesia. Tea should be stored in a dry, covered, well-ventilated container away from odors. The manufacturing process involves withering, rolling, oxidation, and drying. Main types are black, green, and oolong teas.
Tea is a widely consumed beverage prepared from the cured leaves of the Camellia sinensis plant. The document discusses the origin and history of tea, noting a legend that tea was discovered in ancient China when dried leaves fell into boiling water. It then provides details on tea cultivation methods, the tea plant, various processing steps including plucking, withering, oxidation, fixing, rolling, drying and aging. Major tea producing regions in India are also listed along with climatic factors and soil requirements for tea cultivation. The processing steps from fresh leaves to the final packaged tea are explained in detail. Lastly, tips are provided on proper tea brewing and storage.
Read and share with your tea loving friends and staff to spread the love and knowledge of tea. Learn the basic varieties and glean some advanced details about origins and health benefits.
This document provides an overview of tea and the tea production process. It defines tea as coming from the Camellia sinensis plant and being prepared by pouring hot water over cured leaves. Herbal infusions made the same way from other plants are called tisanes. The document describes the different varieties of tea plants used, the grading of tea leaves, common tea brands, and the orthodox manufacturing process for black tea which involves plucking, withering, rolling, fermentation, and firing of the leaves. It also briefly outlines the green tea production method in China.
This document discusses different types of tea, including white tea, green tea, black tea, and oolong tea. It provides details on their production processes and health benefits. White tea comes from a specific plant variety and has not undergone much oxidation. It may help with weight loss and managing diabetes. Green tea is made from unoxidized leaves and can prevent food poisoning and cancer. Black tea is more oxidized than other teas and provides energy as well as cardiovascular and bone health benefits. Oolong tea is popular in China and contains vitamins and minerals; it can help with bone, oral, and diabetes health.
India is the second largest producer and largest consumer of tea globally. The major tea growing regions are North Bengal, Assam, Tamil Nadu, and Kerala. Tea production requires specific growing conditions and a labor-intensive process including plucking, withering, rolling, fermentation, sorting, and grading to produce teas like white, green, oolong, and black tea. Drinking tea has various health benefits like reducing risks of heart disease, cancer, and lowering cholesterol.
This document provides information on tea, including its origins in Asia, the tea making process, different types of teas, and how to prepare various teas. It discusses how tea leaves are harvested and cured. The main tea processing techniques are described as withering, oxidation, fixing, rolling, and drying. Different types of teas like black tea, white tea, green tea, oolong tea, chai, and iced tea are explained. Popular tea blends and how to store tea are also summarized.
Tea is prepared from the leaf bud and top leaves of the Camellia sinesis bush. It contains about half the caffeine of coffee and aids relaxation while stimulating the nervous system. Tea was discovered over 5,000 years ago when leaves fell in boiling water. Major tea producing countries include India, China, Sri Lanka, East Africa, and Indonesia. Tea should be stored in a dry, covered, well-ventilated container away from odors. The manufacturing process involves withering, rolling, oxidation, and drying. Main types are black, green, and oolong teas.
Tea is a widely consumed beverage prepared from the cured leaves of the Camellia sinensis plant. The document discusses the origin and history of tea, noting a legend that tea was discovered in ancient China when dried leaves fell into boiling water. It then provides details on tea cultivation methods, the tea plant, various processing steps including plucking, withering, oxidation, fixing, rolling, drying and aging. Major tea producing regions in India are also listed along with climatic factors and soil requirements for tea cultivation. The processing steps from fresh leaves to the final packaged tea are explained in detail. Lastly, tips are provided on proper tea brewing and storage.
Read and share with your tea loving friends and staff to spread the love and knowledge of tea. Learn the basic varieties and glean some advanced details about origins and health benefits.
This document provides an overview of tea and the tea production process. It defines tea as coming from the Camellia sinensis plant and being prepared by pouring hot water over cured leaves. Herbal infusions made the same way from other plants are called tisanes. The document describes the different varieties of tea plants used, the grading of tea leaves, common tea brands, and the orthodox manufacturing process for black tea which involves plucking, withering, rolling, fermentation, and firing of the leaves. It also briefly outlines the green tea production method in China.
This document discusses different types of tea, including white tea, green tea, black tea, and oolong tea. It provides details on their production processes and health benefits. White tea comes from a specific plant variety and has not undergone much oxidation. It may help with weight loss and managing diabetes. Green tea is made from unoxidized leaves and can prevent food poisoning and cancer. Black tea is more oxidized than other teas and provides energy as well as cardiovascular and bone health benefits. Oolong tea is popular in China and contains vitamins and minerals; it can help with bone, oral, and diabetes health.
India is the second largest producer and largest consumer of tea globally. The major tea growing regions are North Bengal, Assam, Tamil Nadu, and Kerala. Tea production requires specific growing conditions and a labor-intensive process including plucking, withering, rolling, fermentation, sorting, and grading to produce teas like white, green, oolong, and black tea. Drinking tea has various health benefits like reducing risks of heart disease, cancer, and lowering cholesterol.
Describes the process of making tea, the history of tea, the health benefits in a cup of tea, different types of tea and different ways of drinking tea in different cultures. It is an informal presentation I gave to my local rotary club
Tea is an infusion prepared from the leaves, flowers, or roots of the Camellia sinensis plant. It originated in China but was introduced to Europe by the Portuguese in the 16th century. Portugal pioneered tea cultivation and consumption in Europe beginning in 1750 on the Azores islands. The traditional British "tea party" was introduced by Catherine of Braganza, a Portuguese princess, when she married King Charles II of England. While tea contains substances like fluoride and caffeine that can be harmful in excess, it also contains beneficial antioxidants and polyphenols that promote health. The document discusses the history and cultivation of tea in Portugal and the Azores as well as its various types and health effects.
The document discusses the different types of tea, including black tea, oolong tea, green tea, white tea, leaf tea, dust tea, and jasmine tea. It provides details on the production processes for each type, such as withering, steaming, rolling, drying, and levels of fermentation. Black tea undergoes full fermentation to stop moisture content, while green and white teas avoid fermentation. Leaf tea uses whole leaves to reduce oxidation. Dust tea is a lower quality tea made from fine grains.
Tea processing transforms fresh tea leaves into dried tea for brewing. It involves plucking leaves from the tea plant, withering or wilting leaves to reduce moisture, rolling or tearing leaves to promote oxidation, oxidizing leaves to desired level, and drying finished tea leaves. The level of oxidation determines the tea type - no oxidation for green tea, partial for oolong tea, and full oxidation for black tea. Processing methods can be traditional or mechanized, and produce teas that vary in taste, aroma, and health benefits due to their unique chemical compositions.
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
The document provides information about tea processing at Rathnayaka Tea (Pvt) Ltd in Sri Lanka. It discusses the history of the company and details each step of tea processing, including plucking, withering, rolling, and fermentation. The summary concludes with key facts about the company's current operations and export of black tea to Russia.
1. Tea processing involves several steps including plucking, withering, rolling, fermentation, drying, sorting, and packing.
2. During plucking, two leaves and a bud are picked by hand for high quality teas during quality periods.
3. The plucked leaves undergo withering to reduce moisture content before rolling bruises the cells and exposes the sap.
4. Fermentation allows the rolled leaves to oxidize and change color before drying halts the process.
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.
CHEMISTRY OF TASTE AND AROMA COMPOUNDS IN TEA AND COFFEEKUSH VERMA
- Tea and coffee contain many chemical compounds that influence their taste and aroma. Tea is derived from the Camellia sinensis plant, while coffee comes from coffee beans of the Coffea plant.
- Both contain antioxidants and caffeine. Their complex flavors come from hundreds of volatile compounds produced during processing as the leaves/beans are dried, fermented, and roasted.
- The main tastes detected on the tongue are sweetness, bitterness, sourness, saltiness, and savory umami. Different compounds influence each taste, like sugars for sweetness and caffeine for bitterness.
Tea processing transforms freshly plucked tea leaves into dried leaves for brewing tea. There are six main types of tea which are the result of differences in processing, not the plant itself. The basic steps are plucking leaves, withering to remove moisture, disruption to promote oxidation, oxidation to change color and flavor, fixing to stop oxidation, shaping, and drying. Oxidation levels determine the tea type from no oxidation in green tea to full oxidation in black tea. Fermentation through microbial activity is also important for puerh and black teas.
It includes various types of tea i.e White tea (Unfermented and Unoxidised) ,
Green Tea (Unfermented and Unoxidised)
Oolang Tea (Semi-fermented)
Black Tea (fully Fermented and Oxidised)
It also includes all the steps involved in the processing of these teas.
Green tea processing involves several steps including plucking, enzyme deactivation through steaming, rolling, and drying. Traditional drying methods include sun drying and shade drying but modern methods like convection drying, microwave drying, infrared drying, and hybrid processes are now commonly used. Microwave drying provides uniform and rapid heating but can damage tea leaves. Infrared drying also allows for fast, controlled, and uniform heating without contact. Comparison of drying methods found microwave vacuum drying produced the highest quality tea based on sensory attributes and rehydration ratio, though conventional methods can better retain certain nutrients like amino acids. Overall, modern methods can significantly reduce drying time but require more capital investment.
- Black tea accounts for 83% of global tea production, with Orthodox tea accounting for 44% of the world market and CTC catering 39%.
- Orthodox tea production increased by 1.88% globally while CTC tea increased by 0.56%.
- Domestic tea consumption is growing in countries like India by 3.5% annually, Kenya by 8.8%, and Sri Lanka by 1.5% per year.
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
Tea is made from the leaves of the Camellia Sinensis plant. The process begins with plucking the leaves by hand. The leaves are then withered to reduce moisture content. Next, the leaves are rolled or twisted to rupture cells and promote oxidation. The leaves then undergo fermentation where enzymes cause oxidation reactions that produce compounds responsible for the color and flavor of black tea. Temperature and humidity are carefully controlled during fermentation. The leaves are then dried and processed into various tea products.
The document discusses tea from various perspectives. It provides quotes and passages about tea from historical figures. It also includes sections about the history and origins of tea, the different types of tea and their characteristics, tea etiquette, and how to properly prepare tea. The document serves as an overview on the topic of tea, touching on its cultural and social significance while providing educational information.
This document is an assignment submission on tea manufacturing and packaging. It discusses various steps in black tea production, including leaf quality assessment, withering, fermentation, drying, sorting, and packaging. It describes how factors like leaf temperature, damage, and red leaf formation can impact tea quality. The effects of packing density and transportation conditions on leaf quality are also examined.
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
The document discusses green tea and its health benefits. It provides details on the origin, production regions, types of tea including green tea, and the processing and components of green tea. Green tea contains catechins that can decrease blood cholesterol, reduce body fat, prevent cancer and tooth decay, and inhibit high blood pressure due to their antioxidant and antibacterial effects.
Tea is an aromatic beverage made by pouring hot water over cured leaves of the tea plant Camellia sinensis. After water, tea is the most widely consumed beverage worldwide. There are several types of tea defined by how the leaves are processed, with the most common being white, green, oolong, and black tea. Tea originated in China and later spread to other countries and cultures, developing varied preparation traditions over time.
Describes the process of making tea, the history of tea, the health benefits in a cup of tea, different types of tea and different ways of drinking tea in different cultures. It is an informal presentation I gave to my local rotary club
Tea is an infusion prepared from the leaves, flowers, or roots of the Camellia sinensis plant. It originated in China but was introduced to Europe by the Portuguese in the 16th century. Portugal pioneered tea cultivation and consumption in Europe beginning in 1750 on the Azores islands. The traditional British "tea party" was introduced by Catherine of Braganza, a Portuguese princess, when she married King Charles II of England. While tea contains substances like fluoride and caffeine that can be harmful in excess, it also contains beneficial antioxidants and polyphenols that promote health. The document discusses the history and cultivation of tea in Portugal and the Azores as well as its various types and health effects.
The document discusses the different types of tea, including black tea, oolong tea, green tea, white tea, leaf tea, dust tea, and jasmine tea. It provides details on the production processes for each type, such as withering, steaming, rolling, drying, and levels of fermentation. Black tea undergoes full fermentation to stop moisture content, while green and white teas avoid fermentation. Leaf tea uses whole leaves to reduce oxidation. Dust tea is a lower quality tea made from fine grains.
Tea processing transforms fresh tea leaves into dried tea for brewing. It involves plucking leaves from the tea plant, withering or wilting leaves to reduce moisture, rolling or tearing leaves to promote oxidation, oxidizing leaves to desired level, and drying finished tea leaves. The level of oxidation determines the tea type - no oxidation for green tea, partial for oolong tea, and full oxidation for black tea. Processing methods can be traditional or mechanized, and produce teas that vary in taste, aroma, and health benefits due to their unique chemical compositions.
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
The document provides information about tea processing at Rathnayaka Tea (Pvt) Ltd in Sri Lanka. It discusses the history of the company and details each step of tea processing, including plucking, withering, rolling, and fermentation. The summary concludes with key facts about the company's current operations and export of black tea to Russia.
1. Tea processing involves several steps including plucking, withering, rolling, fermentation, drying, sorting, and packing.
2. During plucking, two leaves and a bud are picked by hand for high quality teas during quality periods.
3. The plucked leaves undergo withering to reduce moisture content before rolling bruises the cells and exposes the sap.
4. Fermentation allows the rolled leaves to oxidize and change color before drying halts the process.
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.
CHEMISTRY OF TASTE AND AROMA COMPOUNDS IN TEA AND COFFEEKUSH VERMA
- Tea and coffee contain many chemical compounds that influence their taste and aroma. Tea is derived from the Camellia sinensis plant, while coffee comes from coffee beans of the Coffea plant.
- Both contain antioxidants and caffeine. Their complex flavors come from hundreds of volatile compounds produced during processing as the leaves/beans are dried, fermented, and roasted.
- The main tastes detected on the tongue are sweetness, bitterness, sourness, saltiness, and savory umami. Different compounds influence each taste, like sugars for sweetness and caffeine for bitterness.
Tea processing transforms freshly plucked tea leaves into dried leaves for brewing tea. There are six main types of tea which are the result of differences in processing, not the plant itself. The basic steps are plucking leaves, withering to remove moisture, disruption to promote oxidation, oxidation to change color and flavor, fixing to stop oxidation, shaping, and drying. Oxidation levels determine the tea type from no oxidation in green tea to full oxidation in black tea. Fermentation through microbial activity is also important for puerh and black teas.
It includes various types of tea i.e White tea (Unfermented and Unoxidised) ,
Green Tea (Unfermented and Unoxidised)
Oolang Tea (Semi-fermented)
Black Tea (fully Fermented and Oxidised)
It also includes all the steps involved in the processing of these teas.
Green tea processing involves several steps including plucking, enzyme deactivation through steaming, rolling, and drying. Traditional drying methods include sun drying and shade drying but modern methods like convection drying, microwave drying, infrared drying, and hybrid processes are now commonly used. Microwave drying provides uniform and rapid heating but can damage tea leaves. Infrared drying also allows for fast, controlled, and uniform heating without contact. Comparison of drying methods found microwave vacuum drying produced the highest quality tea based on sensory attributes and rehydration ratio, though conventional methods can better retain certain nutrients like amino acids. Overall, modern methods can significantly reduce drying time but require more capital investment.
- Black tea accounts for 83% of global tea production, with Orthodox tea accounting for 44% of the world market and CTC catering 39%.
- Orthodox tea production increased by 1.88% globally while CTC tea increased by 0.56%.
- Domestic tea consumption is growing in countries like India by 3.5% annually, Kenya by 8.8%, and Sri Lanka by 1.5% per year.
The document provides information about the origins and cultivation of tea. It discusses how tea leaves are picked and processed, and the major types of tea like black, green, oolong, and white tea. It also covers iced tea, tea culture, major tea consuming regions, different types of tea pots and cups, reasons for drinking tea including health benefits, and examples of tea consumption and preparation routines.
Tea is made from the leaves of the Camellia Sinensis plant. The process begins with plucking the leaves by hand. The leaves are then withered to reduce moisture content. Next, the leaves are rolled or twisted to rupture cells and promote oxidation. The leaves then undergo fermentation where enzymes cause oxidation reactions that produce compounds responsible for the color and flavor of black tea. Temperature and humidity are carefully controlled during fermentation. The leaves are then dried and processed into various tea products.
The document discusses tea from various perspectives. It provides quotes and passages about tea from historical figures. It also includes sections about the history and origins of tea, the different types of tea and their characteristics, tea etiquette, and how to properly prepare tea. The document serves as an overview on the topic of tea, touching on its cultural and social significance while providing educational information.
This document is an assignment submission on tea manufacturing and packaging. It discusses various steps in black tea production, including leaf quality assessment, withering, fermentation, drying, sorting, and packaging. It describes how factors like leaf temperature, damage, and red leaf formation can impact tea quality. The effects of packing density and transportation conditions on leaf quality are also examined.
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
The document discusses green tea and its health benefits. It provides details on the origin, production regions, types of tea including green tea, and the processing and components of green tea. Green tea contains catechins that can decrease blood cholesterol, reduce body fat, prevent cancer and tooth decay, and inhibit high blood pressure due to their antioxidant and antibacterial effects.
Tea is an aromatic beverage made by pouring hot water over cured leaves of the tea plant Camellia sinensis. After water, tea is the most widely consumed beverage worldwide. There are several types of tea defined by how the leaves are processed, with the most common being white, green, oolong, and black tea. Tea originated in China and later spread to other countries and cultures, developing varied preparation traditions over time.
Chinese tea has a long history. Legend says tea was discovered by Shennong in 2737 BC when tea leaves accidentally fell into boiling water. For a long time, tea was used as an herbal medicine in China. Lu Yu's classic book The Classic of Tea, written in the 8th century, recorded ways of cultivating, preparing, and drinking tea. Chinese tea culture emphasizes harmony with nature and reflection. Tea plays an important role in Chinese daily life and is considered one of the basic necessities.
Chinese tea has a long history. Legend says tea was discovered by Shennong in 2737 BC when tea leaves accidentally fell into boiling water. For a long time, tea was used as an herbal medicine in China. Lu Yu's classic book The Classic of Tea, written in the 8th century, recorded ways of cultivating, preparing, and drinking tea. Chinese tea culture emphasizes harmony with nature and reflection. Tea plays an important role in Chinese daily life and is considered one of the basic necessities.
This document summarizes Taiwan's tea culture and traditions. It discusses various types of Taiwanese tea like Oriental Beauty Tea and Dong Ding Oolong Tea. It explains the tea production process and recommended brewing methods. The document also explores how tea is incorporated into Taiwanese daily life through ceremonies and customs. Traditional arts like calligraphy and music that accompany tea drinking are demonstrated. The health benefits of drinking tea are outlined as well.
Tea originated in China and there are many stories about its origins. It comes from the camellia sinensis plant. The main types of tea - black, green, oolong, and white - differ based on how the leaves are processed. India is one of the largest producers and consumers of tea. There are many regional varieties of tea consumed around the world, such as butter tea in Tibet and matcha in Japan. Tea leaves are also used in divination practices and herbal teas can provide health benefits.
Britain has a long tradition of tea drinking that dates back to the 17th century. Tea was introduced to Britain from China and became especially popular after Charles II's Portuguese wife Catherine of Braganza popularized it at court in the 1600s. Today, Britain drinks over 165 million cups of tea per day. The traditional British way of drinking tea involves brewing loose leaf tea in a warmed teapot and serving it with a significant amount of milk and sugar. Tea breaks, tea parties, and other tea-related words are now ingrained in British culture and language.
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis.
The document provides information on the history and production process of tea. It discusses how tea originated in China thousands of years ago and was later introduced to India, Japan, and other countries. It describes the tea production process which involves plucking leaves, withering, oxidation or fermentation, and fixing. It explains the different types of teas produced based on the level of oxidation, including green, white, oolong, black and pu-erh teas. It also covers the major tea producing regions in India and characteristics of teas from Assam, Darjeeling, and Kangra.
ગુજરાતીમાં
In English
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis.
INT-450 Chinese Tea Culture and Food EthnographyS Meyer
Tea originated in China over 2500 years ago when leaves from the Camellia Sinensis plant fell into water being drunk by the legendary Chinese emperor Shennong. Throughout Chinese history, tea became popularized as a medicine during the Han Dynasty and was used as a form of currency during the Song Dynasty. Chinese tea culture involves elaborate tea ceremonies and different types of tea are associated with Yin and Yang energies. Drinking tea is an important part of Chinese social and spiritual life.
Tea And Coffee And Chocolate Class At Carnegie Mellon By Margarets Fine Impor...margaret harris
1) The document provides an overview of a class about tea, coffee, and chocolate. It summarizes the agenda for the first class, which focuses on tea.
2) The class is taught by Margaret Harris, who discusses the history of tea, main tea growing regions, and different types of tea like black tea, green tea, oolong tea and white tea.
3) The class also covers non-tea drinks like rooibos, yerba mate, and herbal tisanes which are caffeine-free.
The document provides an overview of the history and marketing of tea. It discusses how tea was first discovered in China by Emperor Shennong in 2737 BCE. It was introduced to India by the British to compete with Chinese monopoly, and the first tea industry was launched in Assam. Today, India is the world's largest consumer and producer of tea. The document also summarizes tea production, exports, popular brands, and the future prospects of the tea industry.
Tea is the most consumed beverage in the world after water. The document discusses the history and traditions of tea in various cultures like China, Japan, England, and India. It also highlights the health benefits of tea, different types of teas and how they can be paired with foods, and tea's potential uses for skin and beauty. Radhika Shah, a tea sommelier, educates people on appreciating tea and dispels myths about chai in India.
The document provides an overview of tea production in India. It discusses:
1) The history of tea in India, including its introduction by the British in the 19th century, when India became a leading producer.
2) The states in India that produce tea, including Assam, West Bengal, Kerala, and others.
3) The tea production process, which involves plucking, withering, oxidation, fixing, rolling, drying, and aging of the tea leaves.
This document provides information about tea, including its origins, types, and British tea culture. It originated in ancient China and was popularized through Asian cultures like Japan before being introduced to Europe. There are several types defined by the processing of Camellia sinensis leaves, including white, green, oolong, yellow, and black teas. Black tea became particularly popular in Britain, where elaborate tea rituals and customs developed over time. The document also includes a brief personal account of tea consumption and preparation within one household.
Tea originated in China in the 4th century AD when a man named Shen Nung drank tea leaves and found it had medicinal properties. The first written record of tea was in 350 AD. Tea cultivation spread across China to meet increasing demand. Tea was introduced to Europe in the 16th century and public tea sales began in England in 1657. Tea cultivation began in India in the late 18th century after British officials experimented with importing Chinese tea seeds. India's three main tea growing regions - Darjeeling, Assam, and Nilgiri - produce distinct teas due to differing elevations, soils and climates.
Tea originated in China, where it was first consumed as early as the Shang Dynasty in Yunnan Province. According to a Chinese myth, tea was discovered in 2737 BC by the legendary emperor Shen Nong, when dried tea leaves fell into a pot of hot water he was drinking under a Camellia tree. The document then provides a recipe for Indian masala chai tea that includes boiling water, tea leaves, ginger, cardamom, sugar and milk. Brewing the tea with these spices makes masala chai refreshing and healthy for treating colds or headaches.
The document discusses the plant Camellia sinensis, which is used to make tea. It describes the two main varieties, Chinese and Assam, and their growth habits. It then summarizes the major types of tea produced from Camellia sinensis, including white, yellow, green, oolong, black, and puerh teas, and how the processing techniques determine the category and characteristics of each type. Finally, it briefly covers caffeine content in tea, proper storage, and brewing methods.
Similar to Intro to Tea: Types History and Health (20)
This document provides an introduction to EBSCO Discovery Service (EDS) for students at Antelope Valley College. EDS allows students to search the library's electronic resources, including books, ebooks, articles, videos and more from a single search box. It explains how to access EDS from the library homepage and how to conduct searches. The results screen is divided into search results on the right and filters on the left to refine results. Filters include date, resource type, and subject to better target searches. Mastering EDS will help students effectively research and find relevant academic materials.
AVC Library Faculty Survey Results (2012)Scott Lee
The survey collected 119 responses from AVC faculty in Fall 2011 regarding their use of and opinions on the library. Key findings include:
- About half of faculty use the library occasionally to prepare for classes or for personal enrichment.
- Most faculty integrate research assignments but rarely assign library tutorials.
- Faculty encourage student use of electronic resources more than print.
- Most faculty see the library as having adequate resources and librarians as knowledgeable, but many are unsure how well resources meet student needs.
- Few faculty use research methods workshops due to lack of awareness or need in their discipline.
- Further analysis could examine relationships between variables and qualitative comments.
Council of Chief Librarians Survey Results & Executive SummaryScott Lee
This document provides a summary and analysis of surveys administered to California community college librarians on information literacy. The surveys had 26 and 29 participants respectively and covered topics like how libraries identify learning objectives, use of student learning outcomes, and assessment practices. Key findings included that most libraries used ACRL standards and outcomes to develop objectives, over half used workshops for professional development, and the most common assessment was student surveys. Recommendations included training on the new ACRL Framework and further examining assessment practices.
Council of Chief Librarians Survey PresentationScott Lee
The document summarizes the results of surveys conducted by CCL on information literacy programs. Major themes identified included student learning outcomes, learning objectives, use of standards, and professional development. For student learning outcomes, the most common areas addressed were accessing information and evaluating sources. Learning objectives were most often based on student and college guidelines. Student equity funds were used for reserves, staffing, and other purposes. Over half of librarians attended workshops for professional development. No clear trends emerged for professional development needs or hot topics.
The document discusses censorship in libraries and provides context on the history of censorship. It defines censorship and describes how challenges to library materials work, including the process of filing official complaints. It also discusses the American Library Association's position in supporting intellectual freedom and opposing censorship. Filtering software for internet access in libraries is another topic covered, along with examples of materials that have been frequently challenged in libraries from 2000-2009.
Copyright protects original creative works and grants authors certain exclusive rights for a limited time. The length of copyright protection has increased over time from an original 14 years to the current standard of life of the author plus 70 years. Notable works like Mickey Mouse and Happy Birthday have had their copyright extended through legislation. Copyright covers literary, musical, dramatic works and more but does not protect ideas, facts, or functional objects. Fair use and first sale doctrine place limits on authors' exclusive rights.
This document provides a history of libraries from ancient Sumeria and Egypt to the modern era. It describes how early libraries evolved from clay tablets and papyrus collections housed in palaces and temples for official records, to libraries in Greece and the great Library of Alexandria which had hundreds of thousands of scrolls organized by subject. It then discusses the role of monasteries in preserving knowledge during the Dark Ages by copying manuscripts by hand, the growth of universities and their libraries, the invention of paper and the printing press which increased access to books, and the establishment of subscription libraries and modern public libraries open to all citizens beginning in the 19th century.
This document provides an overview of library catalogs, beginning with a brief history. It describes the earliest catalog from the Alexandrian Library in Egypt around the 3rd century BC, which was divided into subject areas and had an author index. Modern library catalogs transitioned to using cards in the 19th century and automated systems in the 1970s. Catalogs organize bibliographic metadata using controlled vocabularies, subject headings, and classification systems to facilitate browsing and locating materials. Call numbers assigned to items determine their physical location based on their classified subject. The Library of Congress and Dewey Decimal systems are the primary classification schemes used in academic and public/school libraries respectively.
The document discusses plagiarism, defining it as using another's work and passing it off as one's own. It notes that students are responsible for any plagiarism in their work according to the AVC Student Code of Conduct. The document provides examples of plagiarism and signs that indicate plagiarized work, such as a change in writing style or outdated references. It also gives tips on avoiding plagiarism by properly citing sources. Statistics are presented showing increases in cheating and plagiarism at universities over time.
The document provides a history of the internet and internet searching. It discusses how the internet was originally created in 1969 as ARPANET to enable communication between universities. It then covers the development of email in 1971, as well as early internet protocols. The document outlines the evolution of early internet search tools like Archie, Gopher, and Wanderer. It concludes by describing the basic components and techniques used by modern search engines.
This document defines and discusses periodicals. Periodicals are publications that are issued regularly, such as daily, monthly, quarterly, etc. They provide more current information than books. There are two main types - popular periodicals aimed at a general readership like newspapers and magazines, and scholarly periodicals targeted at experts in a field like academic journals. Periodicals reflect the evolving opinions and events of their time.
This document outlines the typical departments and areas within libraries. It describes the main functions of reference, circulation, reserves, technology, periodicals, and stacks. It also discusses other common areas like media, library instruction, government information, special collections, and interlibrary loans. The document provides details on the roles and collections within each department.
An exploratory case study of library anxietyScott Lee
This study examined library anxiety (LA) in basic skills students at the Los Angeles Community College District. A survey found students experienced moderate levels of LA on average. Qualitative interviews revealed that while students valued libraries, their awareness and use of library resources was low due to a lack of guidance from faculty. The author recommends that libraries recognize LA in basic skills students, strengthen connections to developmental education programs on campus, engage instructors to promote library services, and balance technology with educational roles.
12. SIX TYPES OF TEA
• White
• Yellow
• Green
• Black
• Oolong (Blue)
• Pu-er
13.
14.
15. TYPES OF TEA
• Most common types are Black, Green &
White
• Difference between types is processing
• Matcha = Ground Green Tea
16. WHITE TEA
• Minimal amounts of
processing
• Uses tea buds that
have not fully
developed into leaves
• Leave have a tight
rolled appearance with
light hair
17. WHITE TEA
• Has a light sweet taste
• Common Types of White
Tea:
• Silver Needle
• White Peony
• Long Life Eyebrow
• Tribute Eyebrow
18. YELLOW TEA
• Uses Early Spring
Buds
• Wrapped in a cloth
for “smothering” or
“sealing” during
oxidation
• Only made in China
19. YELLOW TEA
• Very Rare & Difficult to
Find
• More aromatic and less
“grassy” or “astringent”
than Green tea
• Common Names:
• Huang Ya
• Jun
20. GREEN TEA
• Minimal Withering
• De-enzyming or
Fixing
• Chinese (Pan
Fired)
• Japanese
(Steamed)
25. HISTORY OF TEA
• Tea was likely
consumed in
India, China,
Laos, Thailand,
Vietnam and
Myanmar.
• Cultivation began
in Yunnan
Province in
China.
26. HISTORY OF TEA
• First consumed for
medicinal purposes
during Shang
dynasty (1700’s -
1000’s BCE).
• Mixed with other
types of plants,
seeds, bark, etc.
• Kept in dried cakes
and boiled with salt.
27. HISTORY OF TEA
• Eventually
consumed in a
pure fashion.
• Always
appreciated for
its stimulation
properties.
28. HISTORY OF TEA
• During Han dynasty
(206 BCE - 220 CE),
tea spreads
throughout China.
• Average citizens
begin to consume
more tea.
• Developments in tea
processing improved
popularity.
29. HISTORY OF TEA
• During Han
dynasty (618-907)
Refinement to the
drinking of tea.
• Tea began to
combine with art
and culture.
• Creation of tea
ceremonies and
tea masters.
30. HISTORY OF TEA
• Social class
became
defined by tea
behaviors and
tea ware.
• Lu Yu writes
“The Classic of
Tea”.
32. HISTORY OF TEA
• Social class
became defined
by tea behaviors
and tea ware.
• Lu Yu writes
“The Classic of
Tea”.
• Blending of tea to
improve taste.
33. “Sometimes such items as onion, ginger, jujube
fruit, orange peel, dogwood berries, or peppermint
are boiled along with the tea. Such ingredients may
be merely scattered across the top for a glossy
effect, or they can be boiled together and the froth
drawn off. Drinks like that are no more than the
swill of gutters and ditches; still, alas, it is
common practice to make tea that way.”
The Classic of Tea by Lu Yu
45. HISTORY OF TEA
• Began the trade of
tea in compressed
bricks.
• Created trading
routes to Tibet,
Mongolia, and
Siberia.
• Tea came to Japan
through Zen priests
and Buddhist monks.
46. HISTORY OF TEA
• During Song
Dynasty (960-
1279), tea
continued to be
mixed with art and
hospitality.
• Tea became
graded by quality.
• Creation of
powdered teas.
47. HISTORY OF TEA
• Development
of fine
porcelain tea
ware that
would
influence
ceramics in
Japan and
Europe.
48. HISTORY OF TEA
• Ming Dynasty
(1368-1644)
moved into whole
leaf tea only.
• Developed tea
processing
techniques
leading to current
types of tea.
49. HISTORY OF TEA
• Japan
• Continued developing powdered tea
(Matcha)
• Developed tea culture and practices
(Chanoyu)
50. HISTORY OF TEA
• Europe
• Dutch were the first major importers of
Chinese tea
• France, Germany (1650), England (1658)
began to drink tea
52. HISTORY OF TEA
• England
• 1669 - English East India Company begins importing tea
from China through India
• 1815 - Tea discovered growing in Assam valley in India,
but England ignores it
• 1848 - England steals tea bushes, seeds and tea growers
from China and starts farms in Darjeeling
• 1850’s-1900 - England develops the Assam Bush as a
separate type of tea.
53.
54. HISTORY OF TEA
• World
• 1878 - Dutch Grow Assam in Java
• Tea Production Spreads to:
• Africa
• Indonesia
• Sri Lanka
• Thailand
• Over 40 Other Countries
57. HEALTH BENEFITS OF
TEA
• Flavonols
• Catechins (EC, ECG, EGC, ECGC)
• Theaflavins
• Thearubigins
58. HEALTH BENEFITS OF
TEA
• Help Suppress Growth of Some Tumors
• Reduce Cholesterol
• Reduce Weight
• Anti-inflammatory
59. • The Modern Tearoom - The Blvd
• Tea Trekker - Online Store
• Harney & Sons - Online Store
• Vital Tea Leaf - San Francisco
• Wing Hop Fung - LA County
• Mandarin Oriental Tea Lounge - Las Vegas
• Gold Leaf Spice & Teas - Salinas