Tea

Tea comes from an evergreen plant ‘Camellia Sinensis’. For making tea, leaf bud and top leaves are used.

China, East Africa, India, Indonesia and Sri Lanka are Tea producing countries. India is the largest producer of Tea.

In Tea terminology ‘Flush’ refers to a picking. The top tender buds and leaves called ‘flushes’ are picked at different times of the year.

TEA MAKING PROCESS

·         Plucking

The tender bud and two other young leaves are picked from the tea plant typically twice a year during early spring and early summer. It is usually done by hands.

·         Withering

The leaves are spread on perforated racks under the sun or in an airy room. Withering is done to reduce the moisture content in the leaves; it reaches 50 % during the withering process.

·         Fermentation/Oxidation

The leaves are bruised either by tossing or by gentle crushing. The chlorophyll breaks and tannins are released. The leaves turn rapidly black due to oxidation. This process is called fermentation in tea industry.

·         Firing

This process is done to stop further fermentation by exposing tea leaves to heat. The heat is kept moderate so that the flavors of tea are not damaged.

·         Rolling/Shaping

The tea leaves are rolled to give desired shapes. The rolling action also causes some of the essential oils and sap to ooze out, which further enhances the taste of the tea.

·         Drying

This prepares tea leaves for sale. It may be done by sunning, air drying, baking or pan frying.

·         Ageing

Some teas may require additional ageing to develop complex flavors. Flavored teas are manufactured in this stage by spraying with aromas and flavors.

TYPES OF TEA

·         Black Tea

Picking – Withering – Rolling/CTC – Full Fermentation – Firing

·         Green Tea

Picking – Withering – Steaming/Pan frying – Rolling and Drying

·         Oolong Tea

Picking – Gentle Bruising – Short Fermentation – Rolling and Drying

·         White Tea

Picking – Steaming – Drying

TEA BLENDS AND THEIR CHARACTERISTICS

·         Assam

Strong, full bodied and malty flavored drink. Usually taken with milk.

·         Darjeeling

Thin, light colored, delicate flavor, astringent tannic characteristics. It is known as ‘Champagne of Teas’. Best enjoyed without milk, a little milk may be added.

·         Earl Grey

Blend of China and Darjeeling tea, flavored with oil extracted from the rind of Bergamot orange. Best taken black or with lemon.

·         Lapsang Souchong

Chinese black tea, smoke dried over pinewood fire, which gives a smoky flavor. Taken black.

·         Sri Lanka

Pale golden tea with good flavor. Served with lemon or milk.

·         Jasmine

·         Rose

·         Lotus

·         Spices

Type                                        Water Temperature                          Brewing Time

White tea                                            66-70⁰ C                                   1-2 minutes

Yellow tea                                           71-77⁰ C                                   1-2 minutes

Green tea                                            77-82⁰ C                                   1-2 minutes

Oolong tea                                          82-88⁰ C                                   2-3 minutes

Black tea                                             95⁰ C                                        3-5 minutes

CTC

Crush/Cut – Tear – Curl

After this stage resultant product looks like small pallets of tea. This form of tea is more popular in Indian market.

Orange Pekoe

It is a term used to describe a particular grade of black teas made of terminal buds along with a few of youngest leaves.

Tisanes

These are fruit flavoured and herbal infusions which are often used for medicinal purposes and are gaining popularity due to healthier drinking trends. These teas do not contain caffeine. A few examples are peppermint, chamomile and rosehip.