TEA

SUBMITTED BY:-

ANSH AJAY SRIVASTAVA

BSc THIRD YEAR

SUBMITTED TO:-

MS PRAGYA
 WHAT IS TEA?
 Tea is an aromatic beverage prepared from fresh leaves of
CAMELLIA SINESIS.
 Tea is the second most consumed beverage in the world
after water.
 India is the second largest producer of tea.
 Turkey is the largest consumer of tea, while INDIA ranks
fourth.

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 CAMELLIS SINESIS
 Camellia Sinesis is native to EAST ASIA, the INDIAN
SUBCONTINENT & SOUTHEAST ASIA, but today it is
cultivated all around the world in tropical and subtropical
regions.
 It is evergreen shrub or small tree that is usually trimmed to
below 2m(6.6 ft) when cultivated. It has strong taproot
system. The flowers are yellow-white, 2.5-4 cm in diameter,
with seven to eight petals.
 The seeds of C.Sinesis can be pressed to yield tea oil, a
sweetish seasoning and cooking oil.

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 ORIGIN OF TEA
 The story of tea begins in China. According to legend
in 2737 BC tea was discovered in an accident by
Chinese emperor SHEN NUNG.
 An early credible record of tea drinking dates in 3 rd
century AD in a medical text written by HUA TAO.
 Earliest physical evidence, found in 2016, comes
from the Mausoleum of Emperor Jing of Han in
Xi’an, indicating that tea was drunk in Han dynasty.

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 HISTORY OF TEA IN INDIA
 In 1689, Quington records that tea was consumed by banias in Surat.
 During British rule there were rumours of Singpo tribes in northeast Assam
eating tea as vegetable.
 In 1823,ROBERT BRUCE an English explorer was sent to find whether its true
or not and it was found to be true.
 In 1834, William Bentick set up INDIA TEA COMMITTEE. They failed as they
researched for Chinese tea bush and were unable to recognize Assam tea bush.
 In 1848, after first opium war a botanist from Scotland, ROBERT FORTUNE was
sent to china as a disguise to steal the secret of tea processing. (THE GREAT
THEFT).
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*Tea was one of the reason of OPIUM wars.

 Tea was first not popular as we see it now. It was popular only in upper
class.
 Opening of Darjeeling-Himalayan railway in 1880s made tea available in
local markets and India emerged as a tea market.
 Only after WW1 the status of tea began as we know today. Tea stalls
opened at almost every railway station, bus station, markets, etc. Large
hoardings and pamphlets showing process of tea making in local languages
were put up in public places educating people freely.

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 TYPES OF TEA
There are majorly six types of tea in the world:-
1) WHITE TEA
2) OOLONG TEA(RED TEA)
3) BLACK TEA
4) GREEN TEA
5) YELLOW TEA
6) DARK TEA(PU-ERH)

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 WHITE TEA
 White tea is a delicate, minimally processed tea that is
highly sought after by connoisseurs and enjoyed by
experts and novices alike. White tea has a light body
and a mild flavor with a crisp, clean finish. White tea
tends to be very low in caffeine.
 White tea is primarily produced in China, particularly
in the Fujian province, where it has a rich history
 White tea is the least processed of the three teas.
Because of this, it retains a high amount of
antioxidants

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 OOLONG TEA(RED TEA)
 Oolong is a partially oxidized
tea, placing it somewhere in
between black and green teas
in terms of oxidation. Oolong
teas can range from around 10-
80% oxidation.
 Oolong teas are primarily
produced in China and Taiwan.

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 BLACK TEA
 To produce black tea, tea leaves are
harvested, wilted, and then lightly crushed.
Some types of black tea, such as Irish
Breakfast, are broken up into even smaller
pieces using a method known as crush-tear-
curl, or CTC. The tea leaves are then fully
oxidized, which turns them a brownish-black
color
 Black tea is primarily produced in China and
India. Other up-and-coming tea-producing
countries that export black tea include Sri
Lanka, Nepal, Vietnam, and Kenya

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 GREEN TEA
 Green tea is harvested and then
immediately either steamed or pan-fired
in order to halt the oxidation process.
Stopping oxidation soon after harvest is
what gives green tea leaves their bright
green color and their light, vegetal taste.
The tea leaves are then rolled or pressed
into their final shape and dried.
 Green tea is primarily produced in
China and Japan

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 YELLOW TEA
 The production of yellow tea is
similar to green tea except that it
undergoes an additional step. The
young leaves are harvested from the
tea plant, withered, rolled, and dried
to prevent oxidation. During the
drying process, the yellow tea
leaves are encased and steamed.
 This drying process is slower than
the method used for producing
green tea.

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 DARK TEA(PU-ERH)
 Pu-erh tea is an aged, partially
fermented tea that is similar to black
tea in character. Pu-erh teas brew up
an inky brown-black color and have
a full body with a rich, earthy, and
deeply satisfying taste. Pu-erh teas
are fairly high in caffeine,
containing about the same amount
as black tea.
 Pu-erh originated in the city of Pu-
erh in the Yunnan province of China

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There are almost 1500 types of teas in the world

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 PROCESSING OF TEA
 There are mainly ten steps in tea processing.
 All teas follows similar steps of processing but in different sequence.

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 PLUCKING
This operation is a significant step in the final
quality of the tea. Usually, tender and uniform
terminal bud and two shooting leaves or only
shoots with three leaves are picked from the tea
plant twice a year. Manual picking is done for high
quality tea and it highly depends on the skill of the
picker but this is a costly method. Mechanical
picking of tea flushes and leaves are also practiced
but it results in large quantities of broken leaves
and partial flushes. However, mechanical
harvesting at right time can yield high quality teas.
Plucking of coarse leaves is strictly avoided since it
interferes in the quality of the tea.
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 WILTHERING/WILTING
The tea leaves will begin to wilt soon after
plucking, with a gradual onset of enzymatic
oxidation. Wilthering is used to remove
excess wate from the leaves and allow a
very slight amount of oxidation. The leaves
can be either put under the sun or left in a
cool breezy room to pull moisture out from
the leaves. In a wilthering rooms leaves are
spread out along through for 8-14 hrs for
overnight. During this time 35% moisture
is lost.

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 METHODS OF WILTHERING
Natural method of Withering
The freshly picked tea leaves are spread out in very thin layers on wire
meshed racks that are arranged one above the other and further subjected
to drying in natural air for a minimum period of 20 to 24 hours.
Artificial Withering
The plucked tea leaves are widely laid in 18 to 20cm layers in tables with
wire meshes that are placed in a tunnel in which forced circulation of
warm air mixed with fresh air takes place. This method of withering
significantly causes a reduced withering time, resulting in approximately
60-62% residual moisture reduction rendering the withered tea leaves
suitable for tea processing.
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 DISRUPTION
The teas are bruised or torn in order to promote and quicken
oxidation. The bruising breaks down the structures inside and
outside of the leaf cells and allows from the co-mingling of
oxidative enzymes with variations substrates, which allows the
beginning of oxidation. This also releases some of the leaf juices,
which may aid in oxidation and change the taste profile of tea.
.CTC Method (Crushing, Tearing and Curling)
CTC machine comprises of two metal rollers that are separated
but placed with minimum distance between each other that
revolves at unequal speeds. This movement cuts, tears and twists
the withered and broken up tea leaves. As a result the juice from
the tea leaves are pressed to the surface of the leaves, which
initiates the fermentation process.

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 OXIDATION
For teas that require oxidation, the leaves are left on their own in
a climate-controlled room where they turn progressively darker.
This is accompanied by agitation in some cases. In this process
the chlorophyll in the leaves is enzymatically broken down, and
its tannins are released or transformed. The tea producer may
choose when the oxidation should be stopped, which depends on
the desired qualities in the final tea as well as the weather
conditions (heat and humidity). For light oolong teas this may be
anywhere from 5–40% oxidation, in darker oolong teas 60–70%,
and in black teas 100% oxidation. Oxidation is highly important
in the formation of many taste and aroma compounds, which
give tea its liquor colour, strength, and briskness. Depending on
the type of tea desired, under or over-oxidation can result in
grassy flavours, or overly thick winey flavours. [This process is
sometimes referred to erroneously as fermentation in the tea
industry.

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 FIXATION
It is done to stop the tea leaf oxidation at a desired level. This process is
accomplished by moderately heating tea leaves, thus deactivating their oxidative
enzymes and removing unwanted scents in the leaves, without damaging the
flavour of the tea.Traditionally, the tea leaves are panned in a wok or
steamed, but with advancements in technology, kill-green is sometimes done by
baking or panning in a rolling drum. In some white teas and some black teas
kill-green is done simultaneously with drying.

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 SWELTERING/YELLOWING
Unique to yellow teas, warm and damp tea leaves from after kill-green
are allowed to be lightly heated in a closed container, which causes the
previously green leaves to turn yellow. The resulting leaves produce a
beverage that has a distinctive yellowish-green hue due to
transformations of the leaf chlorophyll. Through being sweltered for 6–8
hours at close to human body temperatures, the amino acids and
polyphenols in the processed tea leaves undergo chemical changes to
give this tea its distinct briskness and mellow taste.

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 ROLLING/SHAPING
The damp tea leaves are then rolled to be formed into
wrinkled strips, by hand or using a rolling machine
which causes the tea to wrap around itself. The most
commonly used rolling machines are big, circular
rotators that press the leaves between two grooved
wooden plates which tear, squeeze and bruise the
leaves. The roller machines can process up to 25 kg at
a time. This rolling action also causes some of the
sap, essential oils, and juices inside the leaves to ooze
out, which further enhances the taste of the tea. The
strips of tea can then be formed into other shapes,
such as being rolled into spirals, kneaded and rolled
into pellets, or tied into balls, cones and other
elaborate shapes
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 DRYING
Drying is done to finish the tea for
sale. This can be done in a myriad
of ways including panning, sunning,
air drying, or baking. Baking is
usually the most common. Great
care must be taken to not over-cook
the leaves. The drying of the
produced tea is responsible for
many new flavour compounds
particularly important in green teas

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 AGING/CURING
While not always required, some teas require additional
aging, fermentation, or baking to reach their drinking
potential. For instance, a green tea puerh, prior to curing into
a post-fermented tea, is often bitter and harsh in taste, but
becomes sweet and mellow through fermentation by age or
dampness. Additionally, oolong can benefit from aging if fired
over charcoal. Flavoured teas are manufactured in this stage
by spraying the tea with aromas and flavours or by storing
them with their flavorants.

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 SORTING
Tea sorting can help remove physical impurities, such as stems and
seeds. Using sorting equipment to improve tea production
efficiency is very common in tea processing plants, especially in
black tea processing. A Color sorter may also be used to classify
final product grades according to color and shape.

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 ADVANATAGES OF TEA
1) Contains Antioxidants :-Antioxidants are released into the body when people
drink tea, helping the body combat free radicals. Cancer can be brought on by
substances called free radicals that can harm DNA and cells
2) Contains Less Caffeine:-Tea is a superior substitute for coffee for those looking
to reduce their caffeine intake because it has less caffeine overall compared to the
same amounts of coffee. Additionally, two cups of coffee have the same amount of
antioxidants as one cup of tea.
3) Reduces the Risk of Stroke and Helps with Anxiety
4) Aids in Weight Loss
5) Helps Avoid Tooth Decay
6) Rich Source of Magnesium
7) Health Benefits

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 DISADVANTAGES OF TEA
1) Reduced Mineral Absorption:-Mineral absorption is decreased
because of tea's high polyphenol content. By attaching to the iron in
meals and preventing the body from absorbing it.
2) Increased Anxiety and Stress Levels:-Tea is frequently consumed
to soothe tension and anxiety. The caffeine in tea, however, can
actually boost anxiety and stress, according to new studies.
3) Disrupts Sleep Cycle
4) Causes Nausea
5) Causes Acidity

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Thank you

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