tea

TEATEA

TEA IS A TEA IS A BEVERAGE MADE BEVERAGE MADE BY STEEPING BY STEEPING PROCESSED PROCESSED LEAVES, BUDS, LEAVES, BUDS, OR TWIGS OF THE OR TWIGS OF THE TEA BUSH , TEA BUSH , CAMELLIA SINENSISCAMELLIA SINENSIS, , IN HOT WATER IN HOT WATER FOR A FEW FOR A FEW MINUTES.MINUTES.

MAJOR TEA PRODUCING MAJOR TEA PRODUCING COUNTRIESCOUNTRIES CHINA CHINA EAST AFRICAEAST AFRICA INDIAINDIA INDONESIAINDONESIA SRI LANKA (CeylonSRI LANKA (Ceylon

TYPES OF TEATYPES OF TEA

GREEN TEAGREEN TEA (Unfermented) (Unfermented) OOLONG TEAOOLONG TEA (Chinese (Chinese

fermented tea)fermented tea) BLACK TEABLACK TEA (Fully fermented (Fully fermented

tea )tea )

GREEN TEAGREEN TEA

THE OXIDATION PROCESS IS THE OXIDATION PROCESS IS STOPPED AFTER A MINIMAL STOPPED AFTER A MINIMAL AMOUNT OF OXIDATION.AMOUNT OF OXIDATION.

BY APPLICATION OF HEAT, EITHER BY APPLICATION OF HEAT, EITHER WITH STEAM, OR BY DRY WITH STEAM, OR BY DRY COOKING IN HOT PANS, THE COOKING IN HOT PANS, THE TRADITIONAL CHINESE METHOD. TRADITIONAL CHINESE METHOD.

BLACK TEABLACK TEA

THE TEA LEAVES ARE ALLOWED THE TEA LEAVES ARE ALLOWED TO COMPLETELY OXIDIZE.TO COMPLETELY OXIDIZE.

THE OXIDATION PROCESS WILL THE OXIDATION PROCESS WILL TAKE BETWEEN TWO WEEKS AND TAKE BETWEEN TWO WEEKS AND ONE MONTH. ONE MONTH.

OOLONG TEAOOLONG TEA

OXIDATION IS STOPPED OXIDATION IS STOPPED SOMEWHERE BETWEEN THE SOMEWHERE BETWEEN THE STANDARDS FOR GREEN TEA AND STANDARDS FOR GREEN TEA AND BLACK TEA. BLACK TEA.

THE OXIDATION PROCESS TAKES THE OXIDATION PROCESS TAKES TWO TO THREE DAYS TWO TO THREE DAYS

TEA LEAVES PROCESSINGTEA LEAVES PROCESSING

TRADITIONAL ORTHODOX TRADITIONAL ORTHODOX METHODMETHOD

CTC (Cut, tear and curl ) CTC (Cut, tear and curl ) METHODMETHOD

TRADITIONAL ORTHODOX TRADITIONAL ORTHODOX METHODMETHOD

WITHERING (drying)WITHERING (drying) ROLLINGROLLING FERMENTATIONFERMENTATION FIRINGFIRING SIFTINGSIFTING GRADINGGRADING

PICKINGPICKING

TEA LEAVES AND FLUSHES, WHICH TEA LEAVES AND FLUSHES, WHICH INCLUDES A TERMINAL BUD AND 2 INCLUDES A TERMINAL BUD AND 2 YOUNG LEAVES, ARE PLUCKED.YOUNG LEAVES, ARE PLUCKED.

HAND-PICKING IS DONE BY PULLING HAND-PICKING IS DONE BY PULLING THE FLUSH WITH A SNAP OF THE THE FLUSH WITH A SNAP OF THE WRIST AND DOES NOT INVOLVE WRIST AND DOES NOT INVOLVE TWISTING OR PINCHING THE FLUSH, TWISTING OR PINCHING THE FLUSH, SINCE DOING THE LATTER REDUCES SINCE DOING THE LATTER REDUCES THE QUALITY OF THE LEAVES. THE QUALITY OF THE LEAVES.

WITHERING (drying)WITHERING (drying)

THE TEA LEAVES WILL BEGIN TO WILT THE TEA LEAVES WILL BEGIN TO WILT SOON AFTER PICKING, WITH A GRADUAL SOON AFTER PICKING, WITH A GRADUAL ONSET OF ONSET OF ENZYMATIC OXIDATIONENZYMATIC OXIDATION. .

WILTING IS USED TO REMOVE EXCESS WILTING IS USED TO REMOVE EXCESS WATER FROM THE LEAVES AND ALLOWS WATER FROM THE LEAVES AND ALLOWS A VERY LIGHT AMOUNT OF OXIDATION.A VERY LIGHT AMOUNT OF OXIDATION.

THE LEAVES CAN BE EITHER PUT UNDER THE LEAVES CAN BE EITHER PUT UNDER THEN SUN OR LEFT IN A COOL BREEZY THEN SUN OR LEFT IN A COOL BREEZY ROOM TO PULL MOISTURE OUT FROM ROOM TO PULL MOISTURE OUT FROM THE LEAVES. THE LEAVES.

ROLLINGROLLING

IN ORDER TO PROMOTE AND IN ORDER TO PROMOTE AND QUICKEN OXIDATION TEA LEAVES QUICKEN OXIDATION TEA LEAVES ARE ROLLED-OVER BY HEAVY ARE ROLLED-OVER BY HEAVY WHEELS.WHEELS.

THIS ALSO RELEASES SOME OF THIS ALSO RELEASES SOME OF THE LEAF JUICES, WHICH MAY AID THE LEAF JUICES, WHICH MAY AID IN OXIDATION AND CHANGE THE IN OXIDATION AND CHANGE THE TASTE PROFILE OF THE TEA. TASTE PROFILE OF THE TEA.

FERMENTATION FERMENTATION

IN THIS PROCESS THE IN THIS PROCESS THE CHLOROPHYLL IN THE LEAVES IS CHLOROPHYLL IN THE LEAVES IS ENZYMATICALLY BROKEN DOWN, ENZYMATICALLY BROKEN DOWN, AND ITS TANNINS ARE RELEASED AND ITS TANNINS ARE RELEASED OR TRANSFORMED.OR TRANSFORMED.

THIS PROCESS IS REFERRED TO THIS PROCESS IS REFERRED TO AS AS FERMENTATIONFERMENTATION IN THE TEA IN THE TEA INDUSTRY INDUSTRY

FIRINGFIRING

IT IS DONE TO STOP THE TEA LEAF IT IS DONE TO STOP THE TEA LEAF OXIDATION AT A DESIRED LEVEL.OXIDATION AT A DESIRED LEVEL.

THIS PROCESS IS ACCOMPLISHED THIS PROCESS IS ACCOMPLISHED BY MODERATELY HEATING TEA BY MODERATELY HEATING TEA LEAVES, THUS DEACTIVATING LEAVES, THUS DEACTIVATING THEIR OXIDATIVE ENZYMES, THEIR OXIDATIVE ENZYMES, WITHOUT DESTROYING THE WITHOUT DESTROYING THE FLAVOUR OF THE TEA. FLAVOUR OF THE TEA.

SIFTINGSIFTING

THE DAMP TEA LEAVES ARE THEN THE DAMP TEA LEAVES ARE THEN ROLLED TO BE FORMED INTO WRINKLE ROLLED TO BE FORMED INTO WRINKLE STRIPSSTRIPS

THE STRIPS OF TEA CAN THEN BE THE STRIPS OF TEA CAN THEN BE FORMED INTO OTHER SHAPES, SUCH FORMED INTO OTHER SHAPES, SUCH AS BEING ROLLED INTO SPIRALS, AS BEING ROLLED INTO SPIRALS, KNEDED AND ROLLED INTO PELLETS, KNEDED AND ROLLED INTO PELLETS, OR TIED INTO BALLS AND OTHER OR TIED INTO BALLS AND OTHER ELABORATE SHAPES. ELABORATE SHAPES.

TYPES OF TEATYPES OF TEA

INDIAN AND CEYLON TEAINDIAN AND CEYLON TEA – WITH – WITH MILK AND SUGARMILK AND SUGAR

CHINA TEACHINA TEA – DELICATE FLAVOUR AND – DELICATE FLAVOUR AND PERFUME DRUNK ON ITS OWN.PERFUME DRUNK ON ITS OWN.

RUSSIAN TEA-RUSSIAN TEA- MADE UP OF CHINA , MADE UP OF CHINA , INDIAN AND CEYLON TEA DRUNK INDIAN AND CEYLON TEA DRUNK ALONE WITH SLICE OF LEMON.ALONE WITH SLICE OF LEMON.

ICED TEAICED TEA –STRONG AND WELL –STRONG AND WELL CHILLED TEA TOP WITH MINT LEAVE CHILLED TEA TOP WITH MINT LEAVE AND SERVED WITH SLICE OF LEMON.AND SERVED WITH SLICE OF LEMON.

CTC (Cut, tear and curl CTC (Cut, tear and curl )) SINGLE SPECIAL MACHINE USED SINGLE SPECIAL MACHINE USED

TO PROCESS TEA LEAVE TO CUT , TO PROCESS TEA LEAVE TO CUT , TEAR AND CURL.TEAR AND CURL.

HAVE BROWNER LEAVES THAN HAVE BROWNER LEAVES THAN ORTHODOX.ORTHODOX.

PRODUCES STRONG LIQUOR PRODUCES STRONG LIQUOR WITH LESS FLAVOUR.WITH LESS FLAVOUR.

TEA PREPARATIONTEA PREPARATION

42.5 - 52.7 grams dry tea leaves 42.5 - 52.7 grams dry tea leaves per 4.5ltr water.per 4.5ltr water.

½ltr of milk for 20-24 cups.½ltr of milk for 20-24 cups. ½ kilogram of sugar for approx 80 ½ kilogram of sugar for approx 80

cups.cups.

METHOD OF TEA METHOD OF TEA PREPARATIONPREPARATION

USE FRESHLY BOILED WATERUSE FRESHLY BOILED WATER MEASURE DRY TEA AND WATERMEASURE DRY TEA AND WATER PUT TEA IN PREHEATED POTPUT TEA IN PREHEATED POT POUR BOILING WATER IN POTPOUR BOILING WATER IN POT ALLOW TO BREW FOR 3-4 ALLOW TO BREW FOR 3-4

MINUTESMINUTES STRAIN AND SERVE HOTSTRAIN AND SERVE HOT..

VARIETY OF TEA VARIETY OF TEA BLENDSBLENDS

ASSAM TEA-ASSAM TEA- RICH FULL FLAVOURED TEA RICH FULL FLAVOURED TEA

DARJEELING TEA-DARJEELING TEA- LIGHT GRAPE FLAVOUR LIGHT GRAPE FLAVOUR TEA SERVED WITH LEMON AND LITTLE MILK.TEA SERVED WITH LEMON AND LITTLE MILK.

EARL GREY-EARL GREY- BLEND OF CHINA AND BLEND OF CHINA AND DARJEELING TEA FLAVORED WITH OIL OF DARJEELING TEA FLAVORED WITH OIL OF BERGAMOT.BERGAMOT.

JASMINE-JASMINE- GREEN TEA WITH JASMINE GREEN TEA WITH JASMINE SCENTED FLAVOR.SCENTED FLAVOR.

VARIETY OF TEA VARIETY OF TEA BLENDSBLENDS

KENYA-KENYA- REFRESHING TEA SERVED REFRESHING TEA SERVED WITH MILK.WITH MILK.

SRI LANKA-SRI LANKA- PALE GOLDEN TEA PALE GOLDEN TEA SERVED WITH LEMON OR MILK.SERVED WITH LEMON OR MILK.

TISANES-TISANES- FRUIT FLAVORED TEAS AND FRUIT FLAVORED TEAS AND HERBAL INFUSION USED FOR HERBAL INFUSION USED FOR MEDICINAL PURPOSE.MEDICINAL PURPOSE.

EXAMPLE OF TISANES LEMON ,MINT, EXAMPLE OF TISANES LEMON ,MINT, BLACKCURRANT , ROSEHIP, BLACKCURRANT , ROSEHIP, PEPPERMINT ETC.PEPPERMINT ETC.

PACKAGINGPACKAGING

TEA BAGSTEA BAGS LOOSE TEALOOSE TEA COMPRESSED TEACOMPRESSED TEA INSTANT TEAINSTANT TEA

STORAGESTORAGE

IN A DRY, CLEAN AND COVERED IN A DRY, CLEAN AND COVERED CONTAINER.CONTAINER.

IN A WELL VENTILATED AREA.IN A WELL VENTILATED AREA. AWAY FROM EXCESS MOISTURE.AWAY FROM EXCESS MOISTURE. KEPT AWAY FROM STRONG KEPT AWAY FROM STRONG

SMELLING FOODS.SMELLING FOODS.

JAPANESE TEA JAPANESE TEA CEREMONYCEREMONY

POWDERED GREEN TEA, OR POWDERED GREEN TEA, OR MATCHA MATCHA IS CEREMONIALLY IS CEREMONIALLY PREPARED AND SERVED TO PREPARED AND SERVED TO OTHERS.OTHERS.

CHANOYUCHANOYU "TEA HOT-WATER"; "TEA HOT-WATER"; ALSO CALLED ALSO CALLED CHADŌCHADŌ OR OR SADŌSADŌ, , "THE WAY OF TEA“."THE WAY OF TEA“.

STRONGLY INFLUENCED BY ZEN STRONGLY INFLUENCED BY ZEN BUDDHISMBUDDHISM . .

JAPANESE TEA JAPANESE TEA CEREMONYCEREMONY

EQUIPMENTSEQUIPMENTS CHAKINCHAKIN:-IS A SMALL :-IS A SMALL

RECTANGULAR RECTANGULAR WHITE LINEN CLOTH WHITE LINEN CLOTH MAINLY USED TO MAINLY USED TO WIPE THE TEA BOWL. WIPE THE TEA BOWL.

TEA TEA BOWL(CHAWA)BOWL(CHAWA)..

TEA SCOOPTEA SCOOP (CHASHAKU)(CHASHAKU) . .

WHISKWHISK (CHASEN).(CHASEN).

JAPANESE TEA JAPANESE TEA CEREMONYCEREMONY

THE GUESTS' ARRIVALTHE GUESTS' ARRIVAL:-THEY ARE :-THEY ARE LED INTO A WAITING ROOM (MACHIAI) LED INTO A WAITING ROOM (MACHIAI) BY THE HOST'S ASSISTANT (THE BY THE HOST'S ASSISTANT (THE HANTO). HANTO).

PREPARING FOR GUESTS:-BEFORE PREPARING FOR GUESTS:-BEFORE RECEIVING GUESTS, THE TEISHU FILLS RECEIVING GUESTS, THE TEISHU FILLS A STONE BASIN (TSUKUBAI) WITH A STONE BASIN (TSUKUBAI) WITH FRESH WATER AND THEN PURIFIES HIS FRESH WATER AND THEN PURIFIES HIS HANDS AND MOUTH. HANDS AND MOUTH.

JAPANESE TEA JAPANESE TEA CEREMONYCEREMONY

THE TEA CEREMONYTHE TEA CEREMONY:-THE HOST :-THE HOST LIFTS THE TEA SCOOP AND TEA LIFTS THE TEA SCOOP AND TEA CONTAINER AND PLACES THREE CONTAINER AND PLACES THREE SCOOPS OF TEA PER GUEST INTO THE SCOOPS OF TEA PER GUEST INTO THE TEA BOWL.TEA BOWL.

THE HOST PUTS ENOUGH HOT WATER THE HOST PUTS ENOUGH HOT WATER FROM THE KETTLE INTO THE TEA FROM THE KETTLE INTO THE TEA BOWL AND USES THE WHISK TO MAKE BOWL AND USES THE WHISK TO MAKE A THIN PASTE. A THIN PASTE.

JAPANESE TEA JAPANESE TEA CEREMONYCEREMONY

THE HOST PASSES THE TEA BOWL TO THE HOST PASSES THE TEA BOWL TO THE MAIN GUEST FIRST WHO BOWS THE MAIN GUEST FIRST WHO BOWS AND ACCEPTS IT. AND ACCEPTS IT.

THE MAIN GUEST ADMIRES THE BOWL THE MAIN GUEST ADMIRES THE BOWL BY RAISING AND ROTATING IT. BY RAISING AND ROTATING IT.

HE THEN DRINKS SOME OF THE TEA, HE THEN DRINKS SOME OF THE TEA, WIPES THE RIM OF THE BOWL, AND WIPES THE RIM OF THE BOWL, AND PASSES IT TO THE NEXT GUEST WHO PASSES IT TO THE NEXT GUEST WHO DOES THE SAME THING.  DOES THE SAME THING. 

CHINESE TEA CULTURECHINESE TEA CULTURE

CHINESE TEA CHINESE TEA CULTURE:-CULTURE:- REFERS REFERS TO THE METHODS TO THE METHODS OF PREPARATION OF PREPARATION OF TEA, THE OF TEA, THE EQUIPMENT USED EQUIPMENT USED TO MAKE TEA AND TO MAKE TEA AND THE OCCASIONS IN THE OCCASIONS IN WHICH TEA IS WHICH TEA IS CONSUMED IN CONSUMED IN CHINA.CHINA.

CHINESE TEA CULTURECHINESE TEA CULTURE

BOIL WATER. BOIL WATER. RINSE THE TEAPOT WITH HOT WATER. RINSE THE TEAPOT WITH HOT WATER. FILL THE TEAPOT WITH TEA LEAVES UP FILL THE TEAPOT WITH TEA LEAVES UP

TO ONE THIRD OF THE HEIGHT OF THE TO ONE THIRD OF THE HEIGHT OF THE POT. POT.

RINSE THE TEA LEAVES BY FILLING THE RINSE THE TEA LEAVES BY FILLING THE POT WITH HOT WATER UP TO HALF FULL POT WITH HOT WATER UP TO HALF FULL AND DRAINING THE WATER IMMEDIATELY AND DRAINING THE WATER IMMEDIATELY LEAVING ONLY TEA LEAVES BEHIND. LEAVING ONLY TEA LEAVES BEHIND.

CHINESE TEA CULTURECHINESE TEA CULTURE

POUR MORE HOT WATER INTO THE POUR MORE HOT WATER INTO THE TEAPOT AND POUR WATER OVER THE TEAPOT AND POUR WATER OVER THE TEAPOT IN THE LARGE BOWL. TEAPOT IN THE LARGE BOWL. BUBBLES SHOULD NOT BE PERMITTED BUBBLES SHOULD NOT BE PERMITTED TO BE FORMED IN THE TEAPOT. TO BE FORMED IN THE TEAPOT.

THE INFUSION SHOULD NOT BE THE INFUSION SHOULD NOT BE STEEPED FOR TOO LONG, 30 SECONDS STEEPED FOR TOO LONG, 30 SECONDS IS AN APPROPRIATE TIME. IS AN APPROPRIATE TIME.

CHINESE TEA CULTURECHINESE TEA CULTURE

POUR THE FIRST INFUSION INTO POUR THE FIRST INFUSION INTO SMALL SERVING CUPS WITHIN A SMALL SERVING CUPS WITHIN A MINUTE BY CONTINUOUSLY MINUTE BY CONTINUOUSLY MOVING THE TEAPOT AROUND MOVING THE TEAPOT AROUND OVER THE CUPS.OVER THE CUPS.

EACH CUP OF TEA IS EXPECTED EACH CUP OF TEA IS EXPECTED TO HAVE THE SAME FLAVOUR, TO HAVE THE SAME FLAVOUR, AROMA AND COLOUR. AROMA AND COLOUR.

AFTERNOON TEAAFTERNOON TEA

AFTERNOON TEA, IS ALSO AFTERNOON TEA, IS ALSO CALLED "LOW TEA“.CALLED "LOW TEA“.

TEA IS SERVE FROM TEA IS SERVE FROM THREE TO FIVE O'CLOCK.THREE TO FIVE O'CLOCK.

THREE BASIC TYPES OF THREE BASIC TYPES OF AFTERNOON, OR LOW AFTERNOON, OR LOW TEA: TEA:

CREAM TEACREAM TEA - TEA, - TEA, SCONES, JAM AND CREAMSCONES, JAM AND CREAM

LIGHT TEALIGHT TEA - TEA, - TEA, SCONES AND SWEETSSCONES AND SWEETS

FULL TEAFULL TEA - TEA, - TEA, SAVORIES, SCONES, SAVORIES, SCONES, SWEETS AND DESSERTSWEETS AND DESSERT

AFTERNOON TEAAFTERNOON TEA

IINCLUDE THREE NCLUDE THREE PARTICULAR COURSES PARTICULAR COURSES SERVED SPECIFICALLY IN SERVED SPECIFICALLY IN THIS ORDER:THIS ORDER:

SAVORIESSAVORIES - - TINY TINY SANDWICHES OR SANDWICHES OR APPETIZERS .APPETIZERS .

SCONESSCONES - - SERVED WITH SERVED WITH JAM AND DEVONSHIRE OR JAM AND DEVONSHIRE OR CLOTTED CREAM.CLOTTED CREAM.

PASTRIESPASTRIES - - CAKES, CAKES, COOKIES, SHORTBREAD COOKIES, SHORTBREAD AND SWEETS.AND SWEETS.

HIGH TEAHIGH TEA

IS SERVED LATER (AROUND SIX IN THE IS SERVED LATER (AROUND SIX IN THE EVENING).EVENING).

IT CONSIST OF:- IT CONSIST OF:- SCONES SCONES CAKES CAKES BUNS OR TEA BREADS BUNS OR TEA BREADS CHEESE ON TOAST CHEESE ON TOAST COLD MEATS AND PICKLES COLD MEATS AND PICKLES POACHED EGGS ON TOAST. POACHED EGGS ON TOAST. IT IS MORE OF A MAN'S MEAL, THAN A IT IS MORE OF A MAN'S MEAL, THAN A

LADIES SOCIAL DIVERSION. LADIES SOCIAL DIVERSION.

ENDENDDILRAJ SINGHDILRAJ SINGH

IHM, GURDASPUR.IHM, GURDASPUR.