BY BY SANDEEP SIRSANDEEP SIR

KAPOL COLLEGE OF HOTEL MANAGEMENT, KANDIVALI(W.)

AN OVERVIEW:

• India is the second largest producer of India is the second largest producer of tea (tea (camelia sinensiscamelia sinensis), the largest ), the largest consumer and the fourth largest exporter consumer and the fourth largest exporter (after Sri Lanka, Kenya and China) in the (after Sri Lanka, Kenya and China) in the world production .world production .

• Indian tea exports hit a new bottom in Indian tea exports hit a new bottom in 2007 with only 155.6 m kgs of tea 2007 with only 155.6 m kgs of tea shipped overseas and total earnings of Rs shipped overseas and total earnings of Rs 15 billion. 15 billion.

• The major tea growing areas of India are: The major tea growing areas of India are: North Bengal, Assam, Tamil Nadu and North Bengal, Assam, Tamil Nadu and Kerala. Kerala.

HISTORY OF TEA

The second emperor of China, Shen Nung, discovers tea when tea leaves blow into his cup of hot water .

In 1824 the first tea plant was brought to Ceylon & planted in the Royal Botanical Gardens, Peradeniya.

The pioneer of Ceylon Tea industry James Taylor planted the first 19 acres of tea in “Loolecondra” Estate near to the Kandy.

Tea Sector plays most vital role in Indian economy.

“ Camellia Sinensis”

STRATEGY OF TEA PRODUCTION:

GROWING CONDITIONS

A hot, moist Climate Temperature ranging from 10 – 30 degrees

centigrade Average yearly rain fall, around 200mm Ground level of between 600 – 200m above sea

level

PLUCKING:

• Plucking rounds depend on climate; Plucking rounds depend on climate; new growth can be plucked at 7 - 12 new growth can be plucked at 7 - 12 day intervals during the growing day intervals during the growing season. Tea harvesting is exhaustive season. Tea harvesting is exhaustive and labour intensive.and labour intensive.

WITHERING:

The objective of withering is to reduce the The objective of withering is to reduce the moisture in the tea leaves by up to 70%. The moisture in the tea leaves by up to 70%. The leaves are thinly spread to wither either leaves are thinly spread to wither either naturally naturally oror Tea is laid out on a wire mesh in Tea is laid out on a wire mesh in troughs. Air is then passed through the tea troughs. Air is then passed through the tea removing the moisture in a uniform way. This removing the moisture in a uniform way. This process takes around 12 to 17 hours.process takes around 12 to 17 hours.

ROLLING: Then the green leaf passes to the rolling machinery Then the green leaf passes to the rolling machinery

where it is twisted and rolled to break up the leaf cells where it is twisted and rolled to break up the leaf cells and release the juices which give the tea its flavor. The and release the juices which give the tea its flavor. The first important chemical change starts here when the first important chemical change starts here when the juices which remain on the leaf are exposed to the air juices which remain on the leaf are exposed to the air and development of the essential oil begins. and development of the essential oil begins. 

FERMENTATION:

• Rolled leaf is put on fermentation racks Rolled leaf is put on fermentation racks specially made of tiles, cement or aluminium. specially made of tiles, cement or aluminium.

• Fermentation rooms are kept clean and cold . Fermentation rooms are kept clean and cold . Fermentation period varies from 2 to 3 hrs Fermentation period varies from 2 to 3 hrs depending on the type of leaf, degree of wither, depending on the type of leaf, degree of wither, temperature, availability of oxygen and temperature, availability of oxygen and fermenting ability of the tea flush. fermenting ability of the tea flush.

• Fermentation is a very sensitive process. Even Fermentation is a very sensitive process. Even 5 minutes time delay in adjusting the correct 5 minutes time delay in adjusting the correct fermentation period is likely to deteriorate fermentation period is likely to deteriorate flavour appreciably. During fermentation the flavour appreciably. During fermentation the leaf changes colour. leaf changes colour.

SORTING & GRADING:

The bulk tea is sorted on mechanically oscillated The bulk tea is sorted on mechanically oscillated sieves. The sieve size decreases gradually from sieves. The sieve size decreases gradually from top to bottom. Thus the bigger size teas are top to bottom. Thus the bigger size teas are retained on the top while the broken leaves fall retained on the top while the broken leaves fall towards the floor. towards the floor.

TEA PROCESSING CYCLE

TYPES:

• White teaWhite tea: Unwilted and unoxidized: Unwilted and unoxidized

• Yellow teaYellow tea: Unwilted and unoxidized but : Unwilted and unoxidized but allowed to yellow allowed to yellow

• Green teaGreen tea: Wilted and unoxidized : Wilted and unoxidized

• Oolong teaOolong tea: Wilted, crushed, and partially : Wilted, crushed, and partially oxidized oxidized

• Black teaBlack tea: Wilted, crushed, and fully oxidized: Wilted, crushed, and fully oxidized

HEALTH & BENEFITS OF TEA

Higher antioxidant capacity than fruits & vegetables.

Help to relax on human Assist in natural immune Response to infection Reduce risk of heart diseases, cancers,

cholesterol level, higher blood pressure. Reduce eye fatigue.

BLACK , GREEN, WHITE TEA…….

THANK YOUTHANK YOU