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    Tea Grow Types and Process

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    Limario Manoban
    This document provides information about tea, including what it is, how it is grown, the main types of tea, and the process of transforming tea leaves into tea bags. It begins by defining tea and describing how it is planted and grown on tea plantations. It then discusses the major types of tea - black, green, oolong, white, and pu-erh teas - and the differences in how they are processed. Finally, it outlines the eight step process used to transform fresh tea leaves into the packaged tea found in tea bags.

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    © All Rights Reserved
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    Tea Grow Types and Process

    Uploaded by

    Limario Manoban
    88 views6 pages
    This document provides information about tea, including what it is, how it is grown, the main types of tea, and the process of transforming tea leaves into tea bags. It begins by defining tea and describing how it is planted and grown on tea plantations. It then discusses the major types of tea - black, green, oolong, white, and pu-erh teas - and the differences in how they are processed. Finally, it outlines the eight step process used to transform fresh tea leaves into the packaged tea found in tea bags.

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    Tea-Grow-Types-and-Process

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    This document provides information about tea, including what it is, how it is grown, the main types of tea, and the process of transforming tea leaves into tea bags. It begins by defining tea and describing how it is planted and grown on tea plantations. It then discusses the major types of tea - black, green, oolong, white, and pu-erh teas - and the differences in how they are processed. Finally, it outlines the eight step process used to transform fresh tea leaves into the packaged tea found in tea bags.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    88 views6 pages

    Tea Grow Types and Process

    Uploaded by

    Limario Manoban
    This document provides information about tea, including what it is, how it is grown, the main types of tea, and the process of transforming tea leaves into tea bags. It begins by defining tea and describing how it is planted and grown on tea plantations. It then discusses the major types of tea - black, green, oolong, white, and pu-erh teas - and the differences in how they are processed. Finally, it outlines the eight step process used to transform fresh tea leaves into the packaged tea found in tea bags.

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    You are on page 1of 6

    MAGDARAOG, MARK NARLAN

    HERNANDEZ, CHERLYN G.

    HERNANDEZ, NILDA A.

    TAJA, JENICA R.

    TEA

    Objectives:

    ➢ What is tea
    ➢ How it is Grown (Agriculture)
    ➢ Types of tea (1 variety)
    ➢ Process of tea from plant to tea bags

    ➢ What is Tea
    ➢ Tea plantation thrives well in deep, well-drained, friable loamy soils. Virgin
    forest soils that are rich in humus and iron are the best-suited soils for tea
    plantations and a large proportion of potash and phosphorus in the main
    soil gives a special flavor to tea as is the case in Darjeeling.
    ➢ Tea can be propagated by seed and by cuttings. Seeds collected from
    the fruits of seed baries are soaked in water and only heavy seeds, which
    sink, are alone used for sowing in beds. Germination occurs in 20 to 30
    days. At that stage they are carefully lifted and transplanted in polythene
    sleeves.
    ➢ How it is Grown (Agriculture)

    ➢ Tea bushes are grown from


    cuttings or seeds. They take about
    four years to mature.
    ➢ When they are six to 18 months
    old they are planted in a the
    plantation and when they get a little
    bigger they replanted into their
    permanent spot in a row at the
    plantation about four feet apart.

    ➢ Types of tea (1 variaty)


    ➢ All tea comes from only one plant
    called Camellia sinensis. However, based
    on the type of tea leaves picked and the
    level of oxidation or processing, tea is
    classified into five main types: Black, Green, Oolong, White, and Pu-erh.

    ➢ Black tea is the most common type of tea


    accounting for up to 85% of total tea
    consumption in the western world. Black tea is
    fully oxidized and has a darker appearance,
    stronger flavour, and higher caffeine content
    compared to other teas. The caffeine content in black tea is still around
    half the level of coffee. Often black teas can be consumed with sugar, milk,
    or lemon and offer some of the same health benefits as other teas.
    ➢ Green tea is 'unoxidized' tea.
    The leaves are heated soon after
    picking in order to destroy the enzymes
    that cause oxidation. This type of
    processing preserves a high level of
    antioxidants, vitamins, and minerals accounting for the various health
    benefits of green tea. The infusion is pale greenish-yellow in color and tastes
    light and grassy. It is best consumed without any additives, although some
    people may prefer to add lemon or a sweetener but not milk

    ➢ Oolong tea is semi-oxidized, so the


    leaf is allowed to sit for maybe 2-4 hours,
    before being heated up to halt oxidization.
    The amount of oxidation affects the flavor
    and appearance of the tea. Longer
    oxidization results in a darker oolong which is
    more similar in taste to a black tea, while shorter oxidization makes it more
    similar in nature to green tea. When steeped, Oolong tea produces golden
    or light brown tea with a very delicate flavour resembling neither black nor
    green tea. Oolong tea is semi-oxidized, so the leaf is allowed to sit for
    maybe 2-4 hours, before being heated up to halt oxidization. The amount
    of oxidation affects the flavour and appearance of the tea. Longer
    oxidization results in a darker oolong which is more similar in taste to a black
    tea, while shorter oxidization makes it more similar in nature to green tea.
    When steeped, Oolong tea produces golden or light brown tea with a very
    delicate flavour resembling neither black nor green tea.
    ➢ White tea is the least processed of all teas.
    Only the unopened buds and young leaves
    covered in silver fuzz are used, and they are
    merely withered and dried. White tea
    produces a very light-colored infusion with a
    mild flavour. Its caffeine content is even lower than that of green tea and
    is considered to have a very high level of antioxidants. White tea is best
    consumed without any additives at all.

    ➢ Pu-erh tea is a special type of tea that


    comes from the Yunan province of China and
    is known for its earthy flavour. It is made out of
    tea plucked from wild tea trees rather than
    cultivated bushes and the leaves go through
    microbial fermentation by pressing the raw leaves together and then
    storing them for maturity. Pu-erh tea can be either black or green
    depending on the level of oxidation allowed in the process. Although we
    don't stock any Pu-erh tea on its own, our Coffee Truffle tea has Pu-erh tea
    as the base onto which we have added coffee beans and cocoa pieces
    to give it a rich coffee chocolate flavour.
    ➢ Process of tea from plant to tea bags
    ➢ Picking First the tea is picked from the tea estate and then it is transported
    down into the factoring for withering.
    ➢ Withering practices call for manually spreading the leaves in thin layers and
    exposing them to the open air for between 18-20 hours. In the Modern
    factory, they will place the leaves in troughs, perforated drums, or tunnels
    and expose them to mechanical blasts of hot air. This process oxidizes the
    polyphenols, or tannins, the primary active ingredient, and turns the tea
    leaves a copper colour.
    ➢ Curshing They are crushed either by hand or on rotating tables called rolling
    machines. Either method twists the leaves so that they are eventually
    coated with their juices and torn into smaller pieces.
    ➢ Drying Tea leaves are mechanically dried using a high-temperature
    method to seal in juices and flavour. This process turns the leaves to their
    characteristic black colour. Oolong tea leaves are rolled, dried, and rolled
    again. Green tea leaves are steamed within 24 hours of harvesting, using
    either moist or dry heat in perforated drums or hot iron pans.
    ➢ Milling The leaves are brought to a mill room, where they are cut with a
    rotating blade into varying degrees of fineness, depending on the type of
    tea. The cut-up leaves are further refined by sifting them through
    mechanical sieves with meshes of varying grades. The tea used in tea bags
    is broken down or small-sized teas because they require a shorter brewing
    time.
    ➢ Blending The teas are blended according to company recipes to achieve
    a uniform taste and texture. Most teas are a blend of between 20-40 types
    of tea leaves. The processed and blended tea leaves are stored in hoppers
    that hold up to 800 pounds (363 kg) of tea. Flow tubes connect each
    hopper to a dosing wheel. The doser wheel resembles a ferris wheel with
    small chambers in the place of seats. The air pushes the leaves through the
    flow tube and into the wheel which separates the tea into the chambers in
    pre-measured amounts, usually two grams.
    ➢ Bag Assembly Two large rolls of filter paper is fed over the top and
    underneath the doser wheel. it releases the tea onto the bottom paper
    layer of paper as it moves along a conveyer belt. The top layer of paper is
    lowered onto the lower layer so that each measure of tea is sandwiched
    between the two layers.

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