Download - New microsoft power point presentation (2)
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Group# 08Name
Imtiaz nawaz Faiz subhani Adeel basheer Umer Farooq Muhammad Iqbal
Roll num 26 43 46
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Procedure of manufacturingTEA
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History of tea
Chinese emperor Shen Nung was sat beneath a Camellia scientist one day in 2737BC when a few leaves were stirred by the wind. As his servant boiled drinking water in a pot, the leaves fell in and so accidentally resulted in the world’s first cup of tea
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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
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Health & Benefits of Tea 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.
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Plucking
It is a process of harvesting and collecting tea leaves
Only the young tender shoots are skillfully hand plucked as soon they are ready.
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For quality of tea all plucking is done manually
Mechanical Plucking System can use when there is a scarcity of puckers during July to September.
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Withering The primary aims of withering
are, to reduce the moisture content of the leaf and to soften it.
The leaves are spread on a large tray of wire mash
Withering duration is dependent on temperature and humidity and could range from 18 to 24 hours.
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Rolling Rolling shapes the leaves and
wrings out the juices It is a process where rollers
are used to rupture the cell walls of the withered leaves for oxidation of the polyphenols in the presence of oxygen from air.
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Fermentation It is the process of
oxidation of leaves Humidified cold air is
blown through leafs so that the chemical in the raptured cells react with oxygen in the air
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Leaf tea color changes from green to tan in this process.
Oxidation time depends upon quality of leafs and type of tea.
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Teas of different levels of oxidation Green
Yellow
Oolong
black
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Drying At the desired level of
oxidation, the tea leaves are gently heated to stop the oxidation process
The leafs are dried in blower by hot air to stop oxidation
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Grading Tea leaf grading is the process of evaluating products
based on the quality and condition of the tea leaves themselves
The highest grades are referred to as "orange pekoe
and the lowest as "fanning's" or "dust"
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Tea is graded in three categories
1. Broken
2. Fanning
3. dust
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Cleaning After all the above processes
tea is cleaned before packing
Air blower are used for this purpose
Tea is cleaned of fiber and large undesired lumps of tea in a pre-sorter
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Packing For selling purposes packing of tea is essential in
different packages
We provide tea in tea bags for offices and institutions
We provide tea in packets and card’s boxes in different sizes for households
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Any question
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