Green tea is made from Camellia sinensis leaves that are steamed and rolled to prevent full oxidation. It has a light color and delicate taste. Health benefits include antioxidant effects and reduced risk of some cancers. Tea tasting involves smelling, slurping, and spitting out tea to evaluate aroma, flavor, and mouthfeel without consuming large volumes. Modern sorting machines use sieves and fiber extraction to separate tea particles by size and density. Tea should be stored away from light, heat, moisture, odors, and air in opaque containers to preserve freshness for 1-2 years.

1. Tea Packaging
 What is green tea? Manufacturing process? Health benefit?
Black vs Green vs Oolong tea?(117)
 Tea tasting definition?
Tea infusions, briskness, strength, creaming down,
Gilchrist map of tasting zone, (net)Tea brewing(net)
tea tasting procedure, tea tasting term (A,B,C)
Table of organileptic taste scores?(130-131)
 Sorting define? Modern method of sorting?
Fibre extractor & Mydeldon Sorters working principles?
Write storage condition of tea? How to store properly?
 Drying, objective, types, FBD, Hybrid dryer?
Factors influence the drying?
 White, yellow & oolong tea (114 no page) manufacturing procedure?
 Fermentation, difference between tea & general fermentation?
Types &, factors of fermentation?
Green Tea:
Green tea is made from the leaves of Camellia sinensis that have undergone a process of steaming, multiple
rolling and drying. The step of fermentation (oxidation) is skipped after rolling, as the enzymes are inactivated
through steaming. Green tea brew has a delicate taste and is light green or golden in color.
Manufacturing Process:
 Plucking: Freshly plucked leaves are processed.
 Steaming: The leaves are heated (through steaming or pan firing) almost immediately to inactivate the
enzymes, to prevent oxidation.
 Rolling: The tea is then rolled partially and dried partially to bring down the moisture to enable a second
rolling.
 Drying and 2nd
rolling: The partially dried leaves are rolled again to give it shape.
 2nd
Drying: The rolled leaves are fully dried
 Sorting & Grading:
Health Benefits:
1. It is a rich source of Manganese, Zinc, Chromium, Fluoride and Selenium.
2. It’s most important active component is Epigallocatechin gallate (EGCG)
3. Also contains L- theanine a type of Amino acid.
4. Green tea is a source of antioxidant nutrients.
5. Green tea is rich in polyphenols (Catechins and garllic acid)

2. 6. It protect against oxidative damage in body.
7. Green tea inhibit many cancers in the body.
8. Reduces blood pressure and cardiovascular disease risk.
9. The oxidation of LDL-cholesterol is inhibited by green tea.
10. Green tea increases the levels of HDL- cholesterol.
11. Catechin protects against some radiation.
12. Polyphenols has a potential to control body weight
Harmful effects of over consumption:
1. The negative effects of caffeine Theophylline are nervousness, sleep disorders, vomits,
headaches, epigastric pain, tachycardia.
2. Green tea should not be taken by some patients suffering heart problems
Tea Tasting
Tea tasting is the process in which a trained taster determines the quality of a particular tea. It has two existing
system:
1. Organoleptic tast
2. Biochemical test
Method: 129 page
Tea Tasting Notes
1. AROMA: According to studies 90% of what we taste is what we smell. Take a deep, long inhale as you bring
the tea to your mouth, so that the aroma mingles with what you’re tasting on your tongue.
2. SLURP: Slurping helps your tea cool and allows your palette to taste it in a better way. Allowing it to touch
every part of your palette, giving you full range to its flavor.
3. SPIT: Spit it all out to avoid over consumption of liquid throughout the day.
Sorting:
Sorting is a mechanical process based on the four important characteristics of tea. These include:
 Size
 Shape
 specific gravity
 Surface characteristics of the particles.
Modern methods of sorting:
Modern methods of sorting were introduced along with mechanization in the 1870s.
More modern sorting machines incorporate different sieves with meshes of size 8, 10, 12, 16, 24, 30 or
greater. Tea passed over a number 8 mesh is cut and sifted again, and so on. As the tea passes through

3. the various meshes, it is classified into grades such as whole leaves, broken leaves, fanning, and dusts.
In modern factories a Myddleton machine is used at the first stage of the operation for orthodox teas.
For CTC manufacture, an electrostatic stalk extraction unit is used first.
Sorting Machines:
The Myddleton tea stalk extractor is a common machine in all types of tea manufacture. It is used
widely in almost all tea growing areas as an initial sorting machine. It performs the operations of
grading and making tea free of stalks.
Working principle:
An oscillating motion is imparted to the sieves with the help of a crankshaft, which revolves at 200rpm.
Leaf is fed to the Myddleton machine at spread thicknesses of approximately 1.3 to 1.9 inches. The tea
being sorted in the Myddleton moves down a slopped tray between the bosses. This imparts a slight
disturbance to the mass and causes the leaf to hop through the perforations. The stalk and fibre slide
over the bosses pass over the end of the tray, and is thus separated.
The Myddleton can also be used for grading by treating fine and coarse teas separately. The following
arrangement of trays would then the required.
Storage Conditions to Avoid:
Avoiding just five storage conditions will make a huge difference in the shelf life of your tea. These factors are:
 Light
 Heat
 Moisture
 odor and
 air
1. Light and UV rays degrade our tea very quickly.
2. Avoid buying tea from vendors who store their clear tea in glass or plastic containers
3. Avoid placing it in the sun or near heat sources.
4. Tea absorbs water from the air very easily. So keep it away from humid areas
5. Obviously, we won't want to expose your tea to liquid moisture either unless, of course, you're brewing
it.
6. Odor is something that tea absorbs very easily. So it should be kept away from bad Odor source.
7. Air helps tea to absorb moisture and odors. So, Avoid leaving tea out, sealing it with excess air

4. How to Store Tea Properly:
Avoiding the five 'tea killers' above means we will have to consider the location, packaging material and
packaging mechanism you're using to store your tea. Here are the best practices for each:
Location :
1.Store far away from anything with a strong odor.
2.Store in a dark cabinet or completely opaque container.
3.Keep delicate teas separate from strongly scented teas.
Avoid storing tea in humid areas of your kitchen and house
Tea Storage Materials:
 Use opaque packaging if possible.
 Ensure the packaging safe.
 Glazed ceramics, non-reactive metals and opaque, non-leaching plastics can be used
 Plastic 'sandwich bags' are not a good storage option, as they expose your tea to light, odor and
air.
Tea Storage Mechanisms:
1. A tight seal can protect tea. Good options includes:
Double lids
Odor-free silicone seals
Multi-ply bags with resalable plastic 'zippers'
2. If vendor doesn't use adequate packaging for your tea, resist the urge to continue storing it poorly.
Invest in quality packaging.
3. Only open what we can drink in the next few months. Don't hold onto teas for years.
The General Timeline for Teas:
White/Green/Green Oolong - 1 Year
Dark Oolong/Black 1 Year - 18 Months
Drying
Drying or firing is one of the most important operation of the black tea manufacturing after fermentation.
Objectives
 To arrest enzymic reaction as well as oxidation
 To remove moisture from the leaf particles and to produce a stable product with good keeping quality
 Some flavouring characteristics are developed in the final product

5. Theory/Mechanism:
Keeping quality of tea mainly depends on the Drying technique and final moisture content.
Any wet solid particle contains two types of moisture
• Surface moisture
• Core moisture
The Surface moisture easily evaporates but core moisture takes longer time to evaporate.
Evaporation takes place in two stages:
1. Constant rate period
2. Falling rate period
1. Constant Rate Period
During the initial stage water from the wet surface evaporate easily and rate of evaporation is rapid depending
on Moisture content and Temperature of inlet air used in drying.
2) Falling rate period
 Remove core moisture during this period
 Water is removed through the dried outer surface by diffusion
 Consume more time
Types of dryer: Drying sheet of 4/1(Afzal sir)
Hybrid dryer
This type of drier combines useful features of both the conventional as well as fluidised bed dryers. The dryer
consists of three stages arranged one above the other. The first stage comprises of a 6 feet tray circuit where
fermented leaf is quickly predried. At the second stage the tea is made to bubble over 4 feet grid trays that carry
the tea to the third and the final stage – the fluidised zone. The dried tea is swept onwards and discharged – the
fluff moving up is trapped by the first circuit on the top. The system does not require a separate fluff collection
system. The temperature used for drying is around 110 – 115°C – much lower than that of the FBDs, while fuel
consumption and capacity remain the same as those for FBD, the power requirement is much lower at 17 KW
(23 HP).

6. Factors that influence drying
The following factors influence drying:
1. Temperature of inlet air
Too high temperature at the initial stage may cause case hardening and blistering or scorching. On the
other hand, too low temperature slows down the rate of drying creates stewing.
2. Volume of air
Volume of air for drying depends on two factors – moisture to be removed and temperature selected
3. Thickness of spread
The thickness of spread of leaf depends on the degree of wither as well as inlet temperature index.
4. Period of drying
Time required for drying tea varies with degree of wither, temperature, thickness of spread and volume
of air.
5. Temperature & Moisture loss during drying
In the fluid bed drier, temperature of leaf and moisture loss in different zones are playing major roles on
the quality of the tea.
6. Drying time and rate of moisture removal
During drying the rate of moisture removal from the fermented leaf should be maintained between 3.2
to 3.5% per minute.
White Tea: Green Bud → Withering (72 hrs) → Drying (110°C/65°C)
Yellow tea:
A rare and expensive variety of Green Tea.
Produced similarly to green tea, but with an added step of being steamed under a damp cloth after
oxidation, giving the leaves a slightly yellow color.
Important Points of Making Yellow tea
1. Pan Frying : Inactivation of Enzyme
2. 1st Wrapping : Beginning of smothering process
3. Second Heating:Production of the flavor
4. Second Wrapping
Oolong tea: from book
Fermentation: from sheet of 4/1