Tea
It is defined as a universally drunk beverage made by infusing the leaves of an evergreen
Asiatic shrub called “ Camellia Sinesis”. There are two main types of tea plant
1. Indian and
2. Chinese --with numerous varieties and hybrids. Best teas are cultivated at an altitude of 200 mts. The tea producing areas are located between 40 degree North and 41 degrees South. The regions where good tea is cultivated generally have a hot and humid climate and a winter, which is neither very dry nor very cold.
After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.
There are over 3,000 types of tea in the world. Amazingly, all 3,000 plus of these teas come from the same plant, Camellia Sinensis. Variations in a growing region, time of harvest, parts of the plant harvested, plant variety, processing method, and numerous other factors make the key differences between, say, a delicate Silver Needle white and an assertive Second Flush Assam black. Selecting teas you like and developing your palate doesn’t have to be an arduous task. Once you understand what you are buying and/or drinking, your foray into the world will be much easier. Tea or Camellia Sinensis is an evergreen plant that grows mainly in tropical and sub-tropical climates. Nevertheless, some varieties can also tolerate marine climates. Tea plants require at least 50 inches of rainfall a year and prefer acidic soils. High-quality tea plants are cultivated at elevations of up to 1,500 metres (4,900 ft); at these heights, the plants grow more slowly and acquire a better flavour. A tea plant will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking.
The names popular around the world are derived from the Chinese character of the word tea. One is tê and the other is chá.
1. Plucking & Leaf Handling :
At the beginning of the growing season, tender new shoots grow from the stalk of the tea bush. These shoots have two leaves and a bud on the end. When these leaves and a bud are picked, they are called the “first flush.”
Once the tea bush has grown its two leaves and a bud, it begins a short period of dormancy. During this time, it grows, but very little. The growth is trimmed to encourage new growth. (Some plantations will use this growth to make very low-grade tea, which will not list a flush and is typically for bags and/or impoverished local markets.) New leaves grow and are harvested. These leaves are the “second flush.”
Indian and Japanese teas are most frequently named by a flush.
Plucking round
Plucking round describes the time interval in days between consecutive pluckings. It varies from 4 to 14 days though the 7-day round is the most common practice.
Standard of plucking
• Black plucking removes all above tipping level, except unopened buds.
• Standard plucking leaves buds and small one and buds on the bush, remainder plucked to tipping level.
• Coarse plucking leaves buds, one and buds and small two and buds on the bush, remainder plucked to tipping level.
2.Withering:
It is a procedure which brings about physical and chemical changes in the flush to produce quality, apart from conditioning the flush for rolling by reducing turgor, weight and volume. Previously the flush used to be withered under the sun. Now, this process is generally achieved either by thinly spreading the flush on mats, or in thick layers in troughs for 8-18 hours depending on the condition of the leaves. About 50% of moisture is reduced.
3. Rolling: The object of rolling is to macerate the leaf so that the enzymes and their substrates get intimately mixed up. This is achieved mechanically either by the use of an orthodox roller, the rotor vane or by CTC (crushing, tearing and curling) machines. Before this, the finer leaves are segregated from the coarser ones. Rolling ruptures the cell wall thereby enabling the production of enzymes.
4. Fermentation: It is the process of oxidation of leaves. The mechanical aspect involves spreading out of the leaves macerated by rolling a layer 5-8 cms thick, for 45 minutes to 3 hours, depending on the quality of the leaves. Fermenting machines make the process continuous, that is, every unit of the macerated leaf has to be spread out for individual treatment. Tannin is oxidised and the development of colour, flavour and aroma takes place.
5. Drying: It reduces the moisture content of rolled and fermented leaves from 45-50% level to a 3% level in dried black tea. It also allows the development of black tea aroma. Drying is physically achieved by blowing hot air through fermented leaves as they are conveyed in chains. The drying process lasts for about 20 minutes.
6. Sorting: Sorting may be defined as a procedure in which particles of bulk tea are separated into grades of different sizes. This sizing can be done either manually or by using different sizing equipment. Sorting meshes of various sizes are used to grade the tea.
7. Blending: tea purchased by merchants is first cleaned to remove any unwanted debris like splinters or stones etc. Expert tea blenders sample the tea by tasting and examining the leaf. The assessment is then compared with the cost of the tea. Then as per the standards specified by the merchant or the end-user the teas are blended to achieve a standard and consistent taste. Blending is a highly-skilled job to ensure a standard
Types of Tea
1. White Tea
White tea is similar to green tea, in that it's undergone very little processing and no fermentation. But there is a noticeable difference in taste. Most green teas have a distinctive 'grassy' taste to them, but white tea does not. The flavour is described as light, and sweet. You should steep white tea in water that is below the boiling point.
There is also considerably less caffeine in white tea than the other varieties (15mg per serving, compared to 40mg for black tea, and 20mg for green). Some studies have also shown that white tea contains more active cancer-fighting antioxidants than green tea.
As with all teas, there are many varieties of white tea, with poetic names such as white peony, golden moon, silver needle and white cloud. White teas are produced mostly in China and Japan, but the Darjeeling region of India also produces some fine white teas.
2. Green Tea
4. Oolong Tea
1. Indian and
2. Chinese --with numerous varieties and hybrids. Best teas are cultivated at an altitude of 200 mts. The tea producing areas are located between 40 degree North and 41 degrees South. The regions where good tea is cultivated generally have a hot and humid climate and a winter, which is neither very dry nor very cold.
After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.
There are over 3,000 types of tea in the world. Amazingly, all 3,000 plus of these teas come from the same plant, Camellia Sinensis. Variations in a growing region, time of harvest, parts of the plant harvested, plant variety, processing method, and numerous other factors make the key differences between, say, a delicate Silver Needle white and an assertive Second Flush Assam black. Selecting teas you like and developing your palate doesn’t have to be an arduous task. Once you understand what you are buying and/or drinking, your foray into the world will be much easier. Tea or Camellia Sinensis is an evergreen plant that grows mainly in tropical and sub-tropical climates. Nevertheless, some varieties can also tolerate marine climates. Tea plants require at least 50 inches of rainfall a year and prefer acidic soils. High-quality tea plants are cultivated at elevations of up to 1,500 metres (4,900 ft); at these heights, the plants grow more slowly and acquire a better flavour. A tea plant will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking.
The names popular around the world are derived from the Chinese character of the word tea. One is tê and the other is chá.
Manufacture:
1. Plucking & Leaf Handling :
At the beginning of the growing season, tender new shoots grow from the stalk of the tea bush. These shoots have two leaves and a bud on the end. When these leaves and a bud are picked, they are called the “first flush.”
Once the tea bush has grown its two leaves and a bud, it begins a short period of dormancy. During this time, it grows, but very little. The growth is trimmed to encourage new growth. (Some plantations will use this growth to make very low-grade tea, which will not list a flush and is typically for bags and/or impoverished local markets.) New leaves grow and are harvested. These leaves are the “second flush.”
Indian and Japanese teas are most frequently named by a flush.
Plucking round
Plucking round describes the time interval in days between consecutive pluckings. It varies from 4 to 14 days though the 7-day round is the most common practice.
Standard of plucking
• Black plucking removes all above tipping level, except unopened buds.
• Standard plucking leaves buds and small one and buds on the bush, remainder plucked to tipping level.
• Coarse plucking leaves buds, one and buds and small two and buds on the bush, remainder plucked to tipping level.
2.Withering:
It is a procedure which brings about physical and chemical changes in the flush to produce quality, apart from conditioning the flush for rolling by reducing turgor, weight and volume. Previously the flush used to be withered under the sun. Now, this process is generally achieved either by thinly spreading the flush on mats, or in thick layers in troughs for 8-18 hours depending on the condition of the leaves. About 50% of moisture is reduced.
3. Rolling: The object of rolling is to macerate the leaf so that the enzymes and their substrates get intimately mixed up. This is achieved mechanically either by the use of an orthodox roller, the rotor vane or by CTC (crushing, tearing and curling) machines. Before this, the finer leaves are segregated from the coarser ones. Rolling ruptures the cell wall thereby enabling the production of enzymes.
4. Fermentation: It is the process of oxidation of leaves. The mechanical aspect involves spreading out of the leaves macerated by rolling a layer 5-8 cms thick, for 45 minutes to 3 hours, depending on the quality of the leaves. Fermenting machines make the process continuous, that is, every unit of the macerated leaf has to be spread out for individual treatment. Tannin is oxidised and the development of colour, flavour and aroma takes place.
5. Drying: It reduces the moisture content of rolled and fermented leaves from 45-50% level to a 3% level in dried black tea. It also allows the development of black tea aroma. Drying is physically achieved by blowing hot air through fermented leaves as they are conveyed in chains. The drying process lasts for about 20 minutes.
6. Sorting: Sorting may be defined as a procedure in which particles of bulk tea are separated into grades of different sizes. This sizing can be done either manually or by using different sizing equipment. Sorting meshes of various sizes are used to grade the tea.
7. Blending: tea purchased by merchants is first cleaned to remove any unwanted debris like splinters or stones etc. Expert tea blenders sample the tea by tasting and examining the leaf. The assessment is then compared with the cost of the tea. Then as per the standards specified by the merchant or the end-user the teas are blended to achieve a standard and consistent taste. Blending is a highly-skilled job to ensure a standard
Types of Tea
1. White Tea
There is also considerably less caffeine in white tea than the other varieties (15mg per serving, compared to 40mg for black tea, and 20mg for green). Some studies have also shown that white tea contains more active cancer-fighting antioxidants than green tea.
As with all teas, there are many varieties of white tea, with poetic names such as white peony, golden moon, silver needle and white cloud. White teas are produced mostly in China and Japan, but the Darjeeling region of India also produces some fine white teas.
2. Green Tea
Green tea is nothing more than the leaves of the Camellia Sinensis that have been processed a certain way. Green teas, like white teas, are closer to tasting like fresh leaves or grass than the black or oolong. They are also lower in caffeine and have higher antioxidant properties.
Preparation
First, the green leaves are seen how much oxidation should take place before drying them out. Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed.
Processing of Green Tea
The processing of green tea is similar to that of white tea in that it does not oxidize. After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are steamed or pan-fried. Next, the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
Preparation
First, the green leaves are seen how much oxidation should take place before drying them out. Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to oxygen resulting in oxidation. The amount of oxidation depends upon how much of the enzymes are exposed.
Processing of Green Tea
The processing of green tea is similar to that of white tea in that it does not oxidize. After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are steamed or pan-fried. Next, the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
4. Oolong Tea
Oolong tea is gently rolled after picking allowing the essential oils to react with the air and slowly oxidize. This process turns the leaf darker with time and produces distinctive fragrances. When the leaf has reached the desired oxidation the leaf is heated, in a process called 'panning', to stop the process. It's then rolled to form the tea into its final shape. The resulting tea can be anywhere between a green and a black, depending on the processing method. This tea is handcrafted, undergoing a labour-intensive process. The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The finest Oolongs are often prepared and enjoyed Gong Fu style to savour their complex tastes and fragrances.
[ Gongfu Cha (literally, “Kung Fu Tea”) is a traditional Chinese term that refers to two things: a special class of artisanal, handmade teas and a method of brewing teas of that calibre using particular vessels such as a gaiwan, a small clay or porcelain teapot, a sharing pitcher, and small tasting cups. The term literally means "making tea with skill".]
Gongfu Tea set
Processing
The processing of oolong tea requires only partial oxidation of the leaves. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. Then the leaves are tossed in baskets in order to bruise the edges of the leaves. This bruising only causes the leaves to partially oxidize because only a portion of the enzymes is exposed to air. Next, the leaves steamed in order to neutralize the enzymes and stop any oxidation. Oolong tea can have varying degrees of oxidation. Some are closer to black teas, and some are closer to green.
4. Black Tea
moisture, leaving them soft and flexible. These withered leaves are then crushed between the rollers of a machine to release their flavoured juices. In the tearing process, the cells of the leaves are exposed and the oxidation process begins. They are then taken to the fermenting room where under controlled temperature and humidity, they change into copper colour. Finally, they are dried in ovens, where they are curled by heat and become brownish-black.
It is made by steaming the leaves in large vats. The steaming prevents the leaves from changing its green colour, hence the name. The leaves are then crushed in a machine and dried in ovens. It is produced by using many of the same techniques that were practised centuries ago.
[Leaf tea grading is a process in the tea industry to evaluate the products based on the quality and condition of the tea leaves used to make them. The sizes of the tea leaves after plucking determines the quality as the smaller tea leaves are more valuable than larger tea leaves. There are various tea grades with the highest tea grade being “orange pekoe” and the lowest being “fannings” or “dust”. The tea grades are used to identify the type and style of the dry leaf. There are various parameters that ultimately determine the tea grade like the size of the leaf, type of tea leaves in the mix, the bloom of the leaves, aroma, taste and the colour of the final brew.]
5. Pu-erh Tea
Pu-erh tea is moderate in taste, not as strong as black tea. It can cut grease, help digestion, warm stomach, help produce saliva and slake thirst, dispel the effects of alcohol and refresh one’s mind. Pu-erh tea has functions of lowering the triglyceride, cholesterol, hyperuricemia in the body.
6. Scented Tea
Scented or Flower tea is either green or white tea that has been infused with certain flowers, which impart a delicate and interesting taste, and of course a wonderful aroma. As with black tea and milk or sugar, flowers were added to green tea originally to disguise a less than favourable taste in the poorer varieties. This is still the case with many commercially produced flower teas, which hide the taste of very cheap tea behind a strong flowery presence. Flower teas, in particular the delicious jasmine, have gained such a following both in Asia and the Western world, that many people only drink this variety. The Seven Cups jasmine teas combine really fine quality green and white teas with a subtle but distinct jasmine flavour, and are a real treat, especially for dedicated jasmine fans.
Special kinds of Tea
Ø Earl Gray: Blend of Indian and China teas and Bergamot oils. It is light and delicately scented. Bergamot is a pear-shaped orange and the oil is extracted from the rind.
Ø Assam: Strong, recuperative tea.
Ø Darjeeling: Flavor of Muscatel, can be drunk with lemon or milk.
Ø Jasmine: China tea mixed with scented jasmine flavours, best drunk with a slice of lemon.
Ø Lady Londonderry’s mixture: a special blend of China, Indian and Formosa teas.
Ø Green gunpowder: China tea with curled leaves, which looks like gunpowder.
Ø Lap sang Souchang: A distinctive China tea with tarry taste; quite pungent.
Ø Tisanes: Teas that have a herbal base, e.g.- jasmine and chamomile.
Some best Tea Brands sold in the World:
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| British brand |
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| Produced by Bettys &Taylor’s group, United Kingdom. |
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| New York--USA |
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| Founded in Portland--Now owned by Unilever |
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| Sri Lanka |
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| British |
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| Celestial Seasonings--USA |
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