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.
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.
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into dried leaves for brewing tea.
The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it.
The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. When producing black and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavor and aroma compounds.
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
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.
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into dried leaves for brewing tea.
The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it.
The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. When producing black and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavor and aroma compounds.
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
DO YOU KNOW HOW MANY DIFFERENT TYPES OF TEA LEAVES YOU CAN BUY?sayanchakraborty105
Tea is a natural energy booster. Drinking a cup of tea in the evening or at the afternoon can refresh your mind and boost your energy level. But do you know how many different types of tea leaves you can buy? Let's explore and know some of them.
Herbal Teas:- Boost Your Immune System With Tea World's Herbal Teas
Herbal Teas:-
Herbal teas are beverages created by steeping or decocting herbs, spices, or other plant material in hot water. They are also known as herbal infusions and, less frequently, tisanes. All various sorts of herbal teas are commonly referred to as herb tea or tea. Tea is a base in some herbal mixtures.
Health Benefits Of Herbal Teas:-
Our health and immune systems have changed due to our lifestyles and junk food eating habits. The latest health reports show that in 2050, 80% of the people in the world will suffer from lifestyle diseases. Drinking herbal tea is one of the remedies for reducing the percentage of our lifestyle diseases and boosting our immune systems.
Tea World serves you the finest varieties of Oolong Teas from around the world. Tea World brings you a variety of teas. You can find the best premium varieties of teas from Tea World.
TeasyTeas is a well-known varieties of tea brands which contains a varieties of teas including a pleasant flavor and aroma which not only gives you refreshing feel but also helps you in various types of health issues. For more visit us: http://www.teasyteas.com/teas/
Green tea has been studied more than any other type of tea. It's benefits are far ranging. This is an informational presentation about these benefits. Please share if you find this information useful. Thank you.
Slideshow presentation of the short report providing basic information about green tea – different types of green tea, the application and potential benefits of using green tea products, a brief look at the scientific opinion, potential side effects, and resources for more information.
Matcha tea is an ancient drink that has been used for centuries for its health benefits. Find out why it's so prized, how to make it, and learn about one very important caution when consuming it.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
1. Types Of Tea and Their Processing
Methods
By- Chinmaya Sahoo
(A-2017-01-031)
4th yr B Sc. Hons Agriculture
2. Tea(Most widely drunk beverage after water)
Scientific Name: Camellia spp. (2n=30)
Family: Theaceae Or Cammeliaceae
Origin : China in South-East Asia
Morphologically ;
✓Tea is an evergreen shrub.
✓leaves are simple, alternate, serrate.
✓flower bisexual, with superior ovary.
✓ fruit is a capsule.
3. C3 plant , Cross- pollinated crop and Polymorphic sp.
Why ShouldWe DrinkTea?
Protects Health ✓Tea is hydrating to the body
Boosts Energy. ✓Tea helps fight free radicals
Tea warms us up ✓Tea allows us to socialise
Supports Mental Health. ✓Tea can help us reduce stress
Regulate Blood Sugar. ✓Tea can help you cut down on calories
Aids Digestion. ✓Strengthened Immune System
4. Typesof tea
There are various types of tea, all produced from the same plant Camellia sinensis.
Tea are mainly classified according to method of processing.
The conventional teas include: totally fermented black tea, raw or unfermented green
tea and white tea and partially fermented Oolong tea.
The non-conventional tea products are instant tea (cold- and hot-soluble), flavored tea,
and decaffeinated tea.
5. Beside these all recently new trend came in the tea market with the numerous
products such as canned or bottled teas, soluble tea mixes, tea beverages,
frozen tea liquid, and tea tablets are convenience products.
1. White Tea – Unfermented
2. Green Tea –Unfermented
3. Oolong Tea - Semi-fermented
4. Black Tea - Fermented
6. White Tea
White tea is made from top buds and young leaves (not fully opened) that
have been steamed to inactivate polyphenol oxidation and then, dried.
Since white tea made from unfolded tea buds having pubescence which give
silvery appearance to final product hence called as 'White Tea’.
7. Polyphenols percentage is highest in the bud and gradually decline with age of leaves so
due to highest percentage of polyphenols in bud, White tea is considered to have high
therapeutic value.
White tea is considered as one of the most expensive tea for consumer and more
remunerative to producer.
8.
9. GreenTea
Green tea leaves are not oxidized and are unfermented.
Manufactured in such a manner that the oxidation of green leaf polyphenols is prevented.
If the shoots are left as such then the polyphenols are acted upon by the enzyme
polyphenol oxidase and are oxidised to quinines.
To prevent this oxidation of polyphenols, it is essential to fix or inactivate the enzyme
polyphenol oxidase.
It has the largest number of varieties, each with its own unique flavour and aroma.
10.
11. Oolong Tea
Oolong, is a traditional Chinese tea produced through a unique process including
withering the plant under strong sun and oxidation before curling and twisting.
It combines green tea’s finishing techniques and black tea’s oxidation
Oolong tea is 'semi-fermented' and also known as hybrid of black and green tea.
Oolong tea possesses characteristic of both black and green tea.
12.
13. BlackTea
Black tea is a fully oxidized tea.
Black tea manufacture involves crushing the tea leaves to promote enzymatic oxidation
and subsequent condensation of tea polyphenols in a process known as fermentation,
which leads to the formation of theaflavins and thearubigins.
The catechins and theaflavins (in black tea) are the microbiologically active molecules
It is generally Stronger in flavour than the unoxidised one.
Black tea retain its flavour for several years and most
widely produced and drunk tea in the world 🌍.
14.
15. Green tea Black Tea
Process Short, no fermentation Longer Fermentation
Colour Green or yellow Red or black
Taste Sweet after bitter Distinct flavour, added in sugar and/ or milk
Antioxidant In general, more Polyphenols More Flavonoids
Caffeine Less More
Quality Better in fresh Depend on produced location
Health benifits More in general:
may irritate to empty stomach
Cardiovascular system
16.
17. Instant tea
Instant tea is a powder in which water is added, in order to reconstitute it into a cup of
tea.
Instant tea granules are made by using low pressure to extract liquid from fresh tea leaves.
The liquid is then freeze dried to form a powder.
Unfortunately, this type of processing destroys most of the antioxidants that make tea
such a healthy drink.
18. In fact, according to USDA report powdered iced tea loses more than ninety percent of
its antioxidants when it’s processed – and some instant teas have almost no antioxidant
catechins, once it’s reduced to a powder.
If you’re drinking tea for its health benefits, you’re cheating yourself when you use
instant tea granules.
19. FLAVOREDTEA
Tea is referred to as ‘flavored’ if it has supplementary taste and/or aromas added to it.
Flavoring is done to satisfy diverse tastes and provide enticing aromas.
These added flavorings may be from natural plants, other substances (such as oils), or
synthetic sources.
Flavored teas are further divided into 3 categories i.e. naturally flavored, artificially
flavored and herbal flavored.
20. NaturallyFlavored Tea
This is tea whose aroma and tastes has been enhanced using naturally-occurring or
plant substances without any artificial additives.
Examples are essential oils, aromatic substances and more. Such a tea would be Jasmine
Green (when its naturally flavored using the jasmine flower).
21. ArtificiallyFlavoredTea
This is tea that uses flavors that have been synthetically manufactured from chemicals,
to end up producing some popular tastes and aroma.
The flavors are then applied on the tea for consumption adding an aromatic or complex
flavor experience.
22. HerbalFlavoredTea
The flavors are derived from natural plants like roots, flowers, fruits, or plant barks
that have pleasant aromas and flavors.
These are then added to tea leaves to produce the resulting herbal flavored tea, sometimes
referred to as herbal tea.
While the primary purpose is usually to add a sweeter or more complex flavor and aroma
to the tea, oftentimes the herbs are used to add medicinal value to the tea. An example
would be Belight Tea.
23. DecaffeinatedTea
Decaffeinated tea is tea leaves that have undergone a process that removes most of the
caffeine.
By law, tea labelled “decaffeinated” must contain less than 2.5% of its original caffeine.
Because of this law and limitations in the process, no decaf tea is actually caffeine free.
Any type of tea can be decaffeinated, although black and green teas are popular.
If you are one to lose deep sleep because of too much caffeine, decaffeinated
tea is something worth looking into.
24.
25.
26. ~Processing of Black Tea~
Today, the majority of tea harvesting (plucking) is still done by hand.
The uppermost section of the shoots of the tea plant, where the young, tender new leaves
and buds are found, are plucked for making tea.
The development of the new buds and leaves is called the flush. Thus the term first flush
refers to the first development of buds and leaves, generally occurring in the Spring.
The grade of tea depends on the time of harvest (Spring time first flush generally being
the best) , what part of the tea plant is plucked, and the quality of the plucked leaves.
27. For superior teas, the bud or the bud plus youngest leaf is plucked.
For most good to average teas, the bud and top two leaves are gathered and for average to
below average grade teas, plucking may consist of the bud, top two leaves, and the older
leaf below them. Plus some of the twig.
Harvested fresh leaves are sent to the factories where they undergomechanical process
associated with the manufacture of the finished product.
The process involved in the manufacture of black tea are :
1.Withering 2.Rolling 3.Fermentation 4.Drying/Firing 5. Cleaning and Sorting
6.Grading. 7.Packaging
28. 1. Withering
This step is performed in order to remove moisture from the freshly plucked tea leaves. During
withering it is necessary that air should circulate as freely as possible around the leaf.
This is usually achieved by use of a withering trough consist of a long, narrow, rectangular box fitted
with a perforated floor through which a fan blows air upward through a shallow bed of leaves.
An air heater may be fitted but it is important to avoid over heating of leaf and the leaf temperature is
usually maintained close to ambient.
29. Withering times of 12-16h are most common. The moisture content of leaves during
withering is decreases from 78% to about 68-55%.
Withering is a conditioning step of the leaf to prepare it for the next step of rolling.
The know biochemical transformation during weathering are liberation of amino acids.
Changes in organic acids and increase in caffeine content, sugars, polyphenol oxidase
activity, formation of volatile components and increase in cell membrane permeability
and leaf during withering absorbs more oxygen to enhance oxidative reaction.
30. As a result of physico-chemical changes occurring during withering, overall concentration of the cell sap
increased. So leaves are conditioned for good fermentation, which in turn is directly responsible for the desired
quality of finished black tea.
The following tests should be done to judge whether good withering of tea is obtained.
1.Well withered leaves should not produce cracking sound when squeezed.
2.Withered leaves when pressed with the hand should form a compactball.
3.The stalk of the withered leaf should not be brittle.(Green tea does not go through this process)
31.
32. 2.Rolling
Rolling is carried on by machines. The purpose of this step is to break apart and expose
the oils in the tea leaf to release the enzymes that will interact with air and promote
oxidation of the leaf.
As different machines operate most effectively at different moisture contents, and thus the
choice of method of leaf disruption affects the requirements for both withering and drying.
Leaf disruption is carried out by: -
(a) Orthodox Roller (b ) Crush, tear and curl (CTC) machine
33. (a) Orthodox Roller:-
It is a batch machine. Here a batch of leaf is loaded into a cylindrical hopper positioned
above a circular table bearing a series of ridges on its upper surface.
Downward pressure is placed on the cylinder of leaf in the hopper, forcing the leaf at the
lower end into contact with the table.
The table and hopper move eccentrically to each other, bruising, rolling and disrupting the
leaves. Varying the downward pressure on the cylinder can vary the degree of disruption.
The orthodox roller requires a fairly dry leaf with moisture content of about 60% und
output contains a relatively high proportion of large particles.
35. (b) The CTC Machine
Machine is very widely used and produces small particles, popular for use in tea bags.
The machine basically consist of one or more pairs of contra rotating rollers. The surfaces
of the roller are machined in a patter designed to give a tearing and cutting action and this
is aided by a speed differential, usually. 10:1 between the rollers.
A CTC machinë produces a high value product and handle leaves with relatively wide
range of moisture contents, but operates most effectively at 68-70%.
Cooling air is supplied to prevent over heating of the leaves
36.
37. Advantage of CTC over Orthodox process
� Leaf distortion is much greater
� Fermentation is faster
� Liquoring properties are improved
� CTC and Lawrie Tea Processor (LTP ) {a modern CTC machine} teas have higher
levels of theaflavins and thearubigins and therefore have more colour and are brighter and
brisker than orthodox teas.
38. 3.Fermentation
Fermentation is the process during which the polyphenols in the tea leaf are oxidized in
presence of the enzymes (polyphenole oxidase) and subsequently condensed to form
colored compounds like Theaflavin and Thearubigin that imparts tea character to the
black tea.
In this process rolled leaf is put fermentation finks specially made of tiles, cement or
aluminum. Amount of O, supply, temperature and fermentation period are three main
parameters that determine the quality of tea during this process.
An adequate supply of air to each tea particle is necessary as all the chemical and
biochemical reactions that occur during this period are oxygen dependent
39. The optimum temperature for fermentation process is in between 24°C-29°C.
Fermentation period varies from 2 to 3 hrs depending on the type of leaf, degree of
wither, temperature, availability of oxygen and fermenting ability of the tea flush.
Fermentation is a very sensitive process. Even 5 minutes time delay in adjusting the
correct fermentation period is likely to deteriorate flavour appreciably.
During fermentation the leaf changes colour and become dark coppery. A typical aroma
develops at this stage.
40.
41. 4.Drying (firing)
Drying of tea invariably involves the use of hot air. In the early stages of drying,
enzymatic reactions continue and some of the end products are of importance in
determining the character of the made tea.
Ultimately, however, enzymes are inactivated or destroyed by heat and the reduction in
water activity level
The water content of tea at the end of fermentation is about 60-72%, which is reduced to
about 2.5 to 3.5%.
Firing is done at temperature 85-90°C For better keeping quality and flavour.
The drying is carried out by belt dryers or fluidized bed dryers.
42. Belt dryers are of the multi-pass type, in which tea travels along a series of perforated
belts mounted in a hot air chamber.
The most common configuration is four to eight belts stacked vertically.
Tea enters at top of the dryer and air at the base (counter current).
As each pass is completed the tea falls onto a lower belt, finally leaving the dryer through
a discharge value.
43.
44. In fluidized bed dryers the product is deposited on the perforated floor and hot air is
blown upwards through the floor at a velocity controlled between that needed to expand
the product bed and that at which individual particles float.
The bed may either be stationary or vibratory and mechanical sweeps are often fitted to
assist product movement through the dryer.
45.
46. 5.Cleaning andSorting
Tea leaving the dryer is in a relatively crude state and consists of a mixture of different
sized leaf particles together with a quantity of stalk and fibre.
The tea is sorted into portions by size, during passage through a vertical stack of
vibrating mesh screens.
Stalk and fibre is removed by electrostatic attraction during passage close to electrically
charged rollers.
47. The particle size in each portion, the grade, is determined by the size of the mesh.
The humidity in the cleaning and sorting room should be as low as possible both to
minimize moisture pick up by the tea and to ensure effective operation of the electrostatic
cleaning equipment.
In areas of high humidity, localized heating in the vicinity of the electrically charged
rollers is required.
48. 5.Grading of tea
Tea grading has not been standardized between major growing countries.
The leaf grades result exclusively from the last stage of production, the sorting stage.
There are 4 basic groups in orthodox production: Leaf, Broken, Fannings and Dust.
Tea grades commonly refer to leaf size and location on the tea bush.
49.
50.
51. 7.Packaging
At the point of production vacuum packing of tea is carried out in aluminum foil-
polyester-polyethylene laminates, which are of extremely low oxygen and
moisture permeability.
Although the traditional wooden tea chest has remained in use, Multiwall Kraft
paper sacks have been developed for tea.
Leaf tea is retained in two basic forms, loose in paper containers within a
cardboard outer or in tea bags.
52.
53. ~processing of Green Tea~
Green tea differs technologically and chemically from black tea.
The fermentation stage is completely omitted from processing and enzymic activity in
the leaves is inhibited by heating (steaming or pin-firing) as soon as possible after
plucking.
The character of green tea is thus largely determined by the endogenous components of
the leaves at the time of plucking, rather than by compounds formed in post harvest
reactions.
54. Steaming
The “Steamer” is an additional equipment needed for the manufacture of green tea.
The fresh leaf is placed into a hexagonal wooden drum which can be revolved on trounions and through which
a perforated steam pipe in carried.
The steam from the pipe impinges on the leaf as the drum revolves and with steam at a pressure of 30 to 40
pounds per square inch.
Sterilization of the leaf should be complete in about two minutes. If the leaf is well steamed, it will be firm but
pliable, if over steamed it will be squashy looking very important to cool the leaf immediately after steaming to
avoid over steaming
55.
56. Rolling anddrying
As soon the leaf has cooled down sufficiently and adequate quantity has accumulated for a roll, it should be placed
in the roller the pressure cup should be lowered on the leaf and sufficient pressure exerted for two minutes to drain
off all water in the leaf.
The water so expressed should be collected and thrown away and the roller set in motion.
Rolling should be carried out for 10 minutes with slight pressure and again for 5 minutes without pressure.
The leaf after rolling should be passed rapidly in and out of a firing machine at a temperature of 94 – 96°C and
any lumps broken up by hand, but this should not be done until the leaf has become pliable as too much dust will
result.
57. The firing should be continued until the leaf has acquired a slight gummy feel and an olive green appearance.
It should again be laid out to cool when any crispness caused by firing will soon disappear.
When cool, the leaf will be ready for rolling again which usually requires from 20 minutes to half an hour.
The final rolling is merely to give the requisite twist and appearance to the leaf, and only sufficient pressure should
be applied to produce these results. The final firing should be done at a temperature between 94°C to 96°C.
58.
59. ~Processing of Oolong tea~
The first stage involves outdoor withering in the sunlight. Sunlight is important in
initiating biochemical reactions involved in producing the character of semi-fermented
teas.
Outdoor withering is a simple process in which fresh shoots are spread onto shallow
bamboo baskets.
During outdoor withering the temperature increases to 35-40°C, the length of the wither
ranging from 30 to 60 min, depending on the ambient temperature.
60. After the outdoor wither, the tea is transferred to the floor of a withering room for the
indoor wither at room temperature.
This lasts 6-8h in the case of oolong tea. During the indoor wither the leaf layer is
manually agitated every hour.
The withered leaves are then pan-fired at 250-300’C for 15 min.
Pan firing inactivates enzymes and terminates biochemical changes,
The remainder of the processing is the same as that applied during the production of pan
fired green tea.
61.
62. References
Foods – facts and principles by N.Shankuntala Manay and N.Shadaksharasway .
Published by- New age international (P) Ltd. New Delhi.
Tea cultivation in Himachal Pradesh, (D. K. Sharma and Parmod Verma)
Cultivation and manufacture of Tea ( Dr. Himadri Panda)
Tea cultivation to consumption (K.C Willson and M.N Clifford)
The cultivation and manufacture of Tea (Lt.Conl Edward Money)
Organic tea – cultivation and marketing by N.Ghosh Hazra. Published by –
International book distributing co. Lucknow.