The document provides information about a group project including the group members' names and roll numbers. It then summarizes the process of manufacturing tea, including: the history of tea originating in 2737BC China; optimal growing conditions; health benefits; and the steps of plucking, withering, rolling, fermentation, drying, grading, cleaning, and packing. The key steps in the manufacturing process are plucking young tea leaves, withering them to reduce moisture, rolling to rupture cells, fermenting through oxidation, drying to stop oxidation, grading quality, cleaning, and final packing for sale.

2. Group# 08
Name
 Imtiaz nawaz
 Faiz subhani
 Adeel basheer
 Umer Farooq
 Muhammad Iqbal
Roll num
 26
 43
 46

3. Procedure of
manufacturing
TEA

4. History of tea
 Chinese emperor Shen Nung was sat beneath a
Camellia scientist one day in 2737BC when a few
leaves were stirred by the wind. As his servant boiled
drinking water in a pot, the leaves fell in and so
accidentally resulted in the world’s first cup of tea

5. Growing Conditions
 A hot, moist Climate
 Temperature ranging
from 10 – 30 degrees
centigrade
 Average yearly rain
fall, around 200mm
 Ground level of
between 600 – 200m
above sea level

6. Health & Benefits of Tea
 Help to relax on human
 Assist in natural immune
 Response to infection
 Reduce risk of heart
diseases, cancers,
cholesterol level, higher
blood pressure.
 Reduce eye fatigue.

8. Plucking
 It is a process of harvesting
and collecting tea leaves
 Only the young tender
shoots are skillfully hand
plucked as soon they are
ready.

9.  For quality of tea all plucking
is done manually
 Mechanical Plucking System
can use when there is a
scarcity of puckers during
July to September.

10. Withering
 The primary aims of withering
are, to reduce the moisture
content of the leaf and to soften
it.
 The leaves are spread on a large
tray of wire mash
 Withering duration is dependent
on temperature and humidity and
could range from 18 to 24 hours.

11. Rolling
 Rolling shapes the leaves and
wrings out the juices
 It is a process where rollers
are used to rupture the cell
walls of the withered leaves
for oxidation of the
polyphenols in the presence
of oxygen from air.

12. Fermentation
 It is the process of
oxidation of leaves
 Humidified cold air is
blown through leafs so
that the chemical in the
raptured cells react with
oxygen in the air

13.  Leaf tea color changes from green to tan in
this process.
 Oxidation time depends upon quality of leafs
and type of tea.

14. Teas of different levels of
oxidation
Green
Yellow
Oolong
black

15. Drying
 At the desired level of
oxidation, the tea leaves
are gently heated to stop
the oxidation process
 The leafs are dried in
blower by hot air to stop
oxidation

16. Grading
 Tea leaf grading is the process of evaluating products
based on the quality and condition of the tea leaves
themselves
 The highest grades are referred to as "orange pekoe
 and the lowest as "fanning's" or "dust"

17.  Tea is graded in three categories
1. Broken
1. Fanning
2. dust

18. Cleaning
 After all the above processes
tea is cleaned before packing
 Air blower are used for this
purpose
 Tea is cleaned of fiber and
large undesired lumps of tea in
a pre-sorter

19. Packing
 For selling purposes packing of tea is essential in
different packages
 We provide tea in tea bags for offices and institutions
 We provide tea in packets and card’s boxes in different
sizes for households

20. Any question