Non Alcoholic Beverages: Tea

Tea is one of the most consumed non-alcoholic aromatic

beverages.
It is prepared from the leaf bud and top leaves of a
tropical evergreen bush called Camellia Sinesis. It
produces what is regarded as a healthy beverage
containing approximately only half the caffeine of coffee
and at the same time, it aids muscle relaxation and
stimulates the central nervous system.
Origin
Tea was discovered by accident over 5000 years when
leaves from a tea bush accidentally dropped into some
boiling water and delicately flavored the drink. Tea was
originally drunk for its medicinal benefits and it was not
until the 1700’s that it began to be consumed as the
delicious beverage that we know today.
Producing Countries
Tea is grown in more than 25 countries around the
world. The crop benefits from acidic soil and warm
climate and where there is at least 130cm of rain a year.
It is an annual crop and its flavor, quality, and character
are affected by the location, altitude, type of soil and
the climate.
The main tea producing countries are:
 India: It is the largest producer
 China
 Sri Lanka
 East Africa (Kenya, Zimbabwe, Tanzania)
 Indonesia
Blend
The word blend indicates that a named tea in the
market is up for sale may be composed for a variety of
tea to produce one marketable product acceptable to
the average consumer’s palate, for eg. a standard tea
may be a blend of Indian Tea for strength, African tea for
color and Chinese tea for flavor and delicacy.
Storage
Tea should be stored in the following manner
 In a dry, cleaned and covered container
 In a well-ventilated area
 Away from excess moisture
 Must not be kept near any strong-smelling food as
tea absorbs odor very quickly
Making of Tea
Tea is an infusion and thus maximum flavor is required
from the brew. Few rules to be followed are-
 Ensure all equipment used are clean
 Heat the teapot before putting in the dry tea so that
the maximum heat can be obtained from the brew
 Measure the dry tea and freshly drawn cold water
exactly
 Use freshly boiled water
 Make sure that the water is boiling on entering the
pot
 Allow it to brew for 3-4 minutes, to obtain maximum
strength from the brew
 Remove the tea leaves at the end of this period if
making in multi-pot insulated urns
Different Types of Tea and Their Style of Service
Indian or Ceylon blend:
It can be made in either china or metal teapots. Usually,
both are offered with milk. Sugar would be offered
separately.
China:
This is made from a special blend of tea which is more
delicate in flavor and perfume than any other tea but
lacks body. Less dry tea is required than for making
Indian or Ceylon tea. It is made in the normal way and is
best made in a china teapot. The addition of a slice of
lemon improves flavor. Generally, china tea should not
be served with milk but sugar may be offered.
Russian or lemon blend:
This may be brewed from a similar blend to china tea,
but more often it is made from Indian or Ceylon tea. It is
made in a normal way and served with a slice of lemon.
Iced Tea:
Make a strong tea and chill it well. This tea may be
strained and stored chill till required.
Multi Pots:
On occasions like reception, tea breaks, etc tea is made
well in advance.
Specialty Tea
Assam Tea:
It is rich and has a full malty flavor. Suitable for service
at breakfast and is served with milk
Darjeeling Tea:
A delicate tea with grape flavor and known as the
‘Champagne of teas’. Usually served as an afternoon or
evening tea with either lemon or little milk if preferred.
Earl Grey Tea:
A blend of Darjeeling and china tea, flavored with oil of
bergamot. Usually served with lemon or milk.
Jasmine:
A green tea that is dried with jasmine. It blossoms and
produces a tea that has a scented flavor.
Kenya tea:
This tea is referred to as” refreshing tea”. It is served
with milk.
Lapsangsauchang:
It is smoky, pungent, perfumed tea. It is delicate to the
palate and is said to have acquired taste and is served
with lemon.
Tisanes:
It is a fruit-flavored tea and has herbal infusions. It is
used for medicinal purposes and is gaining popularity
since the trend is towards healthy eating and drinking.
Often these so not contain caffeine.
Srilanka makes a pale golden tea with good flavor.
Ceylon blend is still used as a trading name, served with
lemon and milk.
CTC:
Machinery processed tea, usually from Assam, Sri Lanka
and parts of Africa and South America. The processing
has three stages (crush, tear, curl or cut, tear, curl),
hence the name “CTC” tea. The resultant product looks
like small pellets of (usually black) tea. It produces a
very strongly flavored, quickly infusing tea that is often
used in teabags.
Tea Brands:
Lipton
Tetley (Tata Global Beverages)
Twinings (Associated British Foods)
Dilmah
Madame Flavour
T2
Brooke Bond