Group# 08Name

Imtiaz nawaz Faiz subhani Adeel basheer Umer Farooq Muhammad Iqbal

Roll num 26 43 46

Procedure of manufacturingTEA

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

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

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.

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.

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.

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.

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.

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

Leaf tea color changes from green to tan in this process.

Oxidation time depends upon quality of leafs and type of tea.

Teas of different levels of oxidation Green

Yellow

Oolong

black

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

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"

Tea is graded in three categories

1. Broken

2. Fanning

3. dust

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

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

Any question