The presentation covers the manufacturing and packaging process for tea, including types of green tea like sencha and gunpowder, how they are processed, and quality control measures. It discusses tasting tea properly by smelling, slurping, and spitting, and the production of instant tea which involves extraction, stripping, creaming, concentration and drying. The presentation also covers organic tea production, semi-fermented teas that are 20-70% fermented, and ensuring quality through cleaning, hygiene, drying, waste management and certification.

1. Presentation on
Tea Manufacturing and Packaging
Presented by:
Mamunur Rashid
Reg. No. : 2011337069

2. Topics Covered
• Tea Tasting
• Green Tea (Types & Manufacturing process)
• Instant Tea Processing
• Organic Tea
• Semi-Fermented Tea
• Quality control of Tea

3. Tea Tasting
• A skill to recognise the key flavour notes and identify
different tea blends

4. Preparation for Tea Tasting
• 3g of tea for 6 ounces of water at
180℉ steeped for 2 minute
• To pull every bit of aroma, flavor
and from the leaf

5. Tea Tasting
Aroma:
90% of what we taste is what
we smell. Take a deep, long inhale
as you bring the tea to your mouth.
Slurp:
Allows to touch every part of
your palette, giving you full range
to its flavor.
Spit:
Spit it all out to avoid over
consumption of liquid throughout
the day.

6. Green tea
• Green tea is made from the leaves of Camellia sinensis that have
undergone a process of steaming, multiple rolling and drying.

7. Types of Green Tea
• Sencha: made from smaller leaves,
has highest polyphenol
concentration
• Macha: used in traditional
Japanese green tea ceremony
• Bancha: slightly stronger, lowest
caffeine content

8. Types of Green Tea
• Gunpowder: slightly
smoky flavor, high in
fluoride content
• Gyokuro: made from flush
leaf, greener color

9. Processing of Green Tea
Handpicking Steaming Pre-drying
Sifting/Grading Post-drying Rolling

10. Processing of Instant Tea
Selection of
raw materials
Extraction Stripping
Tea creamingConcentrationDrying

11. Organic Tea
• Produced without the use of
synthetic fertilizers,
pesticides, or other
chemicals
• Certification confirms the
avoidance of synthetic
chemicals

12. Semi Fermented Tea
• Chlorophyll in the tea
destroyed
• Completion of 20% to 70%
fermentation

13. Quality Control of Tea
• Cleaning of fresh leaf
• Microbial contamination
• Hygiene in manufacturing process
• Fermentation room
• Drying and packing
• Waste management
• Certification in quality control

14. References
• https://www.teaclass.com/lesson_0302.html
• http://www.teadiscussion.com/types/green-tea-
types.php
• http://www.madehow.com/Volume-5/Green-
Tea.html
• http://www.sciencedirect.com/science/article/pii/S14
66856412000720
• https://techfactslive.com/no-more-tea-bags/9032/
• http://www.teavivre.com/info/fermentation-of-teas/
• http://www.green-tea-guide.com/oolong-tea.html

15. Thank You