Tea was discovered over 5,000 years ago in China and was originally consumed for its medicinal benefits before being enjoyed as a beverage in the 1700s. Tea is grown in over 25 countries worldwide with China and India being two of the largest producers. The tea making process involves plucking leaves from the Camellia sinensis bush, processing the leaves through various methods like cutting, tearing, curling or fermentation, and then drying to produce black, green, oolong and other teas. Popular tea varieties include Darjeeling, Assam, English breakfast, and herbal teas.

1. TEA rpranith.reddy10@gmail.com
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2. TEA
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3. ORIGIN ?
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4.  Tea was discovered by accident over 5,000
years ago.
 Originally drunk for its medicinal benefits.
 Until 1700s that began to be consumed as
the delicious beverage.
 Tropical evergreen bush called CAMELLIAN
SINENSIS.
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5.  Tea is grown in more than 25countries
around the world.
 China is the oldest tea growing country & is
known for specialty blends such as keemun,
Oolongs & Green tea.
 INDIA-30% 0f worlds tea.
 Best known are the teas from Assam,
Darjeeling tea and also Nilgiri.
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6.  Maturation of the plant , plucking is done.
 The pluckers pluck the top leaves and the
flower is called Pekoe.
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7.  Tea leaves are spread on a perforated rack
under the sun for 24 hours till the moisture
contents comes down to 50%.
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8.  There are 2 methods for Rolling:
1. C.T.C- Cut-Tear-Curl: Here, two cylinders
have grooves on them. When the leaves are
passed through these cylinders, the leaves
not only get cut & torn but they also get
curled. CTC reduces the fermentation time to
½ . But it can not be applied to Green tea &
Oolong tea.
 Leg Cut:- Here, the leaves are shredded into
strips. Therefore maximum tannin comes out
& fermentation is very quick.
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9.  This whole process of making black tea is
called the ORTHODOX method.
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10.  Tea leaves are passed through a crasher.
 Then the fermentation is done.
 The juice has a substance called TANIN.
 When it comes in contact with air, it gets
oxidized & becomes deep coo perish red in
color.
 Finally firing is done, leaves are exposed to
dry warm air till they have 3% moisture
content.
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11.  Afternoon Tea:- Usually a blend of delicate
Darjeeling tea, as the name of the blend
suggests this tea is suitable for afternoon tea.
Served with milk or lemon & sugar offered
separately.
 Assam:- Rich full & malty flavoured tea,
suitable for breakfast.
 Darjeeling:- Delicate tea with a light grape
flavour & known as the “Champagne of teas”.
Served as afternoon or evening tea.
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12.  Early Grey:- Blend of Darjeeling & China tea.
 English Breakfast:- Flavorsome & refreshing
tea, served as breakfast tea.
 Jasmine:- Green (unoxidised) tea that is dried
with jasmine Blossom & produces a tea with a
fragrant & scented flavor.
 Herbal Teas:-Mint, Peppermint, Rosehip.
 Fruit Teas:- Cherry, Lemon, Mandarin
Orange.
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