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    Twining's Tea Training For Costa Coffee: Tea Rituals - Varies All Around The World

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    Prtk Srstha
    The document provides an overview of tea rituals and traditions around the world, the history of tea originating in China, and the history of Twinings tea in London. It then details the different types of tea (white, yellow, green, oolong, black, puerh), how they are produced, and the tea range that would be offered in a Costa Coffee shop.

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    Twining's Tea Training For Costa Coffee: Tea Rituals - Varies All Around The World

    Uploaded by

    Prtk Srstha
    56 views8 pages
    The document provides an overview of tea rituals and traditions around the world, the history of tea originating in China, and the history of Twinings tea in London. It then details the different types of tea (white, yellow, green, oolong, black, puerh), how they are produced, and the tea range that would be offered in a Costa Coffee shop.

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    Tea

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    The document provides an overview of tea rituals and traditions around the world, the history of tea originating in China, and the history of Twinings tea in London. It then details the different types of tea (white, yellow, green, oolong, black, puerh), how they are produced, and the tea range that would be offered in a Costa Coffee shop.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    56 views8 pages

    Twining's Tea Training For Costa Coffee: Tea Rituals - Varies All Around The World

    Uploaded by

    Prtk Srstha
    The document provides an overview of tea rituals and traditions around the world, the history of tea originating in China, and the history of Twinings tea in London. It then details the different types of tea (white, yellow, green, oolong, black, puerh), how they are produced, and the tea range that would be offered in a Costa Coffee shop.

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    Twinings Tea Training for Costa Coffee

    Tea rituals varies all around the world

    Ireland is the highest consumers in tea per capita. Secondly


    followed by Turkey (Apple Tea). Uk comes third.
    165 million cups a day in the UK.70 mil cups of coffee a day.
    Everybody prefers their tea different. We will contour to
    what people like their teas.

    History of tea

    Tea originated 5000 years ago In china by Shengnum


    (Herbalist)
    According to legends, He was boiling water below a Tea
    Tree. Tea leaves fell into his pot of water
    1600s introduced in Europe. Discovered by the Dutch.
    2000 coffee shops in London in the 1650s.
    In 1657 tea was started in England as a medicinal herb.
    1662 the queen made it popular. Tea was worth more than
    gold.

    Twinings History

    Thomas Twining was the founder of Twinings tea in 1706AD.


    First tea shop opened in London, Started of with selling
    coffee.
    He Learned his trade from East India Company. After he
    thought he had enough knowledge about doing his own
    business, he opened his own shop.
    He allowed ladies in his shop apart from the norms where
    ladies werent allowed into coffee shops.
    In 1711 AD he opened his first lose leaf tea shop called
    Golden Lion.
    Twinings have been serving every king and queen since.
    Twinings had the first Logo in the world 1787 AD, made by
    Richard Twining.
    He also got the tax reduced for tea, which was very high at
    that time.
    Ealr grey was an actual person who was the Former Prime
    Minister of GB.
    Richard twinings the second introduced the Earl Grey tea.
    Queen Victoria (awarded Twinings the Royal Warrant 1837.
    In 1930s, English Breakfast was invented by Twinings for
    serving everyone in breakfast for Britain and would go great
    with milk.
    In 1908 tea bags were invented by accident in the US
    Tea Bags got popular in 1950s.
    In 1990s infusions and green teas were introduced.
    Associated British Foods is the mother company of
    Twninings at the current moment.

    Tea Plants

    All teas varieties come from One plant and have two sub-species.

    Camelia Sinensis (Founded in China in 5000BC) is the Tea Plant.All


    different teas are made by manipulating the one tea plant. 6 diff
    varieties can be done.

    Cameloa sinensis sinensis


    Chinese Variety
    Hardier plant
    Grows in ahigher altitude
    More citrusy and fresher
    Hibernates during winter

    Camelia sinensis assamica


    Founded in Assam by a scottishmen
    Grows in a lower altidute, all year round
    A bit fussier to grow
    Richer, earthier and robust

    White Tea

    Lightest and purest form of tea


    Picked always in spring, when the lightest and freshest
    leaves come thru
    Has caffiene
    Put out on bamboo trays, and dried
    Brwed at 90 deg at 2-3 mins
    Least yielded
    Only buds and top leaf are plucked
    Top are silver tips bottom white peany/ bai mu dan

    Yellow Tea
    Very very rare
    Made with 3-4 days with high effort and skills
    Soft and smooth, very subtle
    Passed down knowledge in family

    Green Tea
    Healthy
    More antioxidants
    First two leaves are plucked

    - Sencha
    Steamed
    Preserved
    Dried
    - Pan Fired(long jing)
    Takes longer(10-15mins)
    Oolong


    More leaves are picked 3-4

    Wither the leaves, process of losing water and
    moisture, 30-50% water
    Shake the leaves to bruise in a bamboo tray or a
    roller, controlled oxidation
    Green oolong
    o Oxidize a little bit and keep green
    o Lighter and fresher
    Black oolong
    o Bruise it more and oxidize more
    o Bolder
    Dry it and roll them by hands

    Black tea
    Most popular in the uk
    Picked later on in the year
    Needs more time to photosynthesise and develop nutrition
    Pick the bud and first 3-4 leaves
    Can pick 25-32 kg a day, wet leaf
    Withered
    20 cubic tons of air is rotated every 20mins overnight
    Tea is rolled, Breaks the leaf and its cells
    Leave it to oxidize for 3-4 hours and dry
    Earthy, malty and robust

    Puerh
    Fermented tea
    Only made in yuan province in china
    Fermented by the environment and the materials like
    yeast

    PLANTATION TO CUP

    All grown on raised heights


    Plucking
    Hand picked
    Best quality
    Keeps plants alive for longer
    Provides jobs
    Can be selective
    Only the mature ones are plucked
    Better for the environment

    ETP (Ethical Tea Partnership)

    Formed in 1997 by twinings and few other tea companys


    Charity organizations
    No child labour
    Gender equality
    Education
    Health
    Etc.

    Infusion

    Does not contain tea and caffeine


    - Flowers
    - Roybus
    - Mint
    - Roots
    - Fruits
    - Spices

    Tea Bags VS Loose Leaf teas


    Quicker reaction Slower reaction
    Bolder colour Brighter fragnant
    Bubbles More clear and cleaner
    More sediments cup

    Flat Floral notes fruitiness


    No body Brighter aroamas
    Blunt sweetness More sweetness
    Astringency
    Heavier mouthfeel
    Presence of aftertaste

    Limitations with lose leaf teas in a coffee shop

    Why is it more expensive?


    Doesn't look like tea I norm have or make at home.
    I dont like change.
    Its too much hastle.
    Can you make it sweeter

    Costa Finer store tea range

    Rosey white fig


    - White tea
    - Large and full leaves
    - 90 degree water, if boiled will burn the tea
    - Bai mu dan
    - Brewed for 2-3 mins
    - Best without milk

    Visual- Clear,
    Amber
    Aroma-Yellow
    roses
    Taste
    Profiles-
    Light and
    sweet
    High umami
    Astringent
    Green tea
    - Secha tea
    - 85 degrees
    - Smaller and flatter leaves
    - 2 mins brew time
    - Without milk

    Visual- Dull
    or pale, Light
    green
    Aroma and
    Taste-
    Medium
    strength
    Fresh
    Seaweed
    Mouthfurring
    Full english
    - Blend of black teas from kenya, assam and shilong
    - 97 degrees
    - 3-5 mins brew time
    - Best with milk
    Dull film
    Brown and
    oily
    Earthy
    Seaweed
    Choclate
    Bitterness
    Light
    Dry long
    aftertaste

    The Earl
    - From china, anhui province
    - Bergamot oil and keemot flavour
    - 97 degrees
    - With or without milk or lemon
    - 3 mins

    Clear
    Amber
    Forest floor
    Citrus
    Peachy
    Heavy
    Medium
    All day decaf
    - Black tea
    - Decaf
    - Milder flavour
    - 2mgs of caffeine compared to 25 gms
    - 97 degrees
    - With or without milk

    Oily and light


    brown
    Seaweed
    Mild and dried
    fruit
    Woddy
    Coarse
    Light aftertaste

    Elderflower blossom dargeeling


    - Blacktea
    - 2nd flush
    - Quite light
    - 2-3 mins brew
    - 90 degrees

    Bright
    Golden
    Citrus
    Floral

    Superfruity
    - Infusion
    - 97 degrees
    - Raspberries, strawberry, blueberries, hibiscus,
    beetroot
    - 3 mins brew
    Mint
    - Infusion
    - 2-3 mins
    - Without milk
    - 97 degrees

    Tea Rituals

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