SRI KUMARAN PUBLIC SENIOR SECONDARY SCHOOL

CHENGAPALLI
NAME : RITTHI.S

GRADE : 11- A3

ROLL NUMBER : 11030

SUBJECT : COMPUTER SCIENCE

TOTAL MARKS :

MARK :
MY GREETINGS TO PRINCIPAL, CLASS TEACHER AND

COMPUTER SCIENCE TEACHER!

 A TRIP TO HISTORY OF TEA AND COFFEE

CONTENTS :

1. History of tea
2. Types of tea
3. Brewing process of different types of tea
4. Advantages and Disadvantages of tea
5. Major tea producing countries
6. History of coffee
7. Types of coffee
8. Brewing process of coffee
9. Advantages and Disadvantages of coffee
10. Major coffee producing countries

INTRODUCTION
 We drink tea and coffee almost every day in our life but does anyone think who, where
and how the tea and coffee are made? No, so I am here to say about the beginning of drinking
tea and coffee. Tea and coffee after water are the most commonly consumed beverage in the
world. Coffee and tea are not consumed for nutrition. Thus, by evaluation of the quality of
coffee, tea and their products, flavor, aroma and desirable psychological effects are most
important. The name coffee is used not only for fruits of the coffee tree which is cherry
coffee but also for processing fruit such as green coffee, roasted coffee, instant coffee and
coffee beans as a beverage. Tea is an aromatic beverage commonly prepared by pouring hot
or boiling water over cured leaves of tea plant. It has a cooling slightly bitter and astringent
flavor that many people enjoy. Tea while processing, the purity, absence of foreign materials
and the characteristic flavor and taste of the beverage obtained from the tea are the main
factors of determining its quality. Coffee and tea can generally be recommended as health
promoting additions to an adult for diet. However, consuming coffee at high doses can
increase anxiety, insomnia, calcium loss and possibly the risk of fractures. The dose to which
an individual is stimulated by coffee varies from individual to individual. Adequate calcium
intake may be particularly important for tea and coffee drinkers. Caffeine, a substance which
is present in tea and coffee stimulate human brain and ward off drowsiness is thought to be
responsible for taste in tea and coffee but originally found to be tasteless. It is also used as a
food additive regulated by the Food and Drug Administrative (FDA). Now, let’s go to our
trip to history of tea and coffee.

HISTORY OF TEA
 According to a legend, Tea was first drunk in China from 2737.B.C by the Chinese
Emperor of Tang dynasty, Shen Nung who was known as god of agriculture by the people
because he was dedicated to studying of herbs and its effects.
 He discovered tea when the leaves from a wild tree blew into his pot of boiling water
which gave a pleasant smell and was immediately interested in the resulting taste of the
brew and he drank it. Hence, gives a delicious flavor.
 Therefore, the word chai or cha came from the Chinese.

How tea first came to India?

 Tea was first introduced to India by the British in the nineteenth century, to overcome the
monopoly of the Chinese production.
 The first area the tea planted was in the mountain region surrounding the city of
Darjeeling in Assam, which perched o the Himalayan foothills, in1850s.
 In Assam, a wild species of tea was found and brought under cultivation. This variety was
closely related to the Chinese tea plant, Camellia sinensis assamica, which had been
imported by the British.
 It had larger leaves than its Chinese counterpart and flourished best in the plains of
Assam.
 Finally, in the late nineteenth century, the British set up tea plantations in the
mountainous region of the southern tip of India which is the Nilgiri mountains of Tamil
Nadu.

TYPES OF TEA
 There are over 3000 varieties of tea but these are classified by their level of oxidation or
processing technique and type of tea leaves picked. Thus, tea is classified into five main
types.
 They are : 1) Black tea
2) Green tea
3) Oolong tea
4) White tea
5) Puer-h tea

BLACK TEA

 Black tea is fully oxidized and has a darker appearance, stronger flavor and higher
caffeine content compared to other tea and it is around half the level of coffee.
 Black tea is the most common type accounting for up to 85% of total consumption in
the western world.
 Often black tea is consumed with sugar, milk, lemon and offer some of the same health
benefits as other tea.
 Popular varieties of black tea:
1. Assam tea
2. Darjeeling tea
3. Earl tea
4. English Breakfast tea

GREEN TEA
 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 sugar but not milk.
 Popular varieties of green tea:
1. Matcha tea
2. Sencha tea
3. Gunpowder Green tea
4. Dragonwell (Longing) tea

OOLONG TEA or WULONG TEA

 Oolong tea is semi-oxidized, so the leaf is allowed to sit for 2 to 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
flavor resembling neither black nor green tea.
 Popular varieties of Oolong tea:
1. Ti Kuan Yin (Iron Goddess of Mercy) tea
2. Dan Cong (Phoenix) tea

WHITE TEA
 White tea is the least processed of all teas. It is best consumed without any additives at
all.
 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 coloured infusion with a mild flavor.
 Its caffeine content is even lower than that of green tea and is considered to have a
very high level of antioxidants.
 Popular varieties of white tea:
1. Baihao Yinzhen (Silver Needle) tea
2. Bai Mundan ( White Peony) tea

PUER-H TEA
 Puer-h tea is a special type of tea that comes form the Yunan province of China and is
known for its earthy flavor.
 It is made out of tea plucked from wild trees rather than cultivated bushes and the
leaves go through microbial fermentation by pressing the raw leaves together and then
storing them for maturity.
 Puer-h tea can be either black or green depending upon the level of oxidation allowed
in the process.
 Popular varieties of Puer-h tea:
1. Sheng (raw) puer-h tea
2. Shou (ripe) puer-h tea

BREWING OF DIFFERENT TYPES OF TEA

Type of tea Water Amount of hot Amount of cold Minutes of
temperature water water steeping
Black tea 195 F to 205 F 1- 1½ tsp 2 – 3 tsp 2 – 3 minutes
Green tea 175 F 1- 1 ½ tsp 2 – 3 tsp 45 seconds – 1
minute
Oolong tea 195 F 1- 1 ½ tsp 2 – 3 tsp 3 minutes
White tea 175 F 1 ½ - 2 tsp 2 – 4 tsp 4 – 5 minutes
Puer-h tea 195 F- 212 F 2 – 21/2 tsp 1- 1½ tsp 5 minutes

METHODS OF BREWING TEA:

1) POT BREW

 The process of brewing tea in a pot can be started by swirling a little boiling water
around the empty teapot as tea likes hot water.
 You can even use water to warm the teacups before pouring tea into it. Next, add tea
into the pot and pour hot water into it and stir.
 Keep it aside for about five minutes for the flavour to set.
 Milk/cream/sugar/honey can be added as per taste once you pour it into a cup.

2) GRANDPA BREW

 This brewing method is most popular in China and with this one can relish the taste of
tea.
 All you have to do is fill a large cup with tea leaves and hot water (not necessarily
boiling though).
 There is no infuser required and you need not even worry about the steeping time as
well.
 Just top off the water when the cup is half full.
 Large, loose tea leaves are preferred for this method as smaller leaves may over steep or
turn bitter more quickly.

3) COLD BREW

 This brewing method originated in Japan and it needs a little patience.

 Though there are special tea bags available for cold brewing, any kind of loose tea
leaves or bags can be used.
 Tea here is steeped in cold or room temperature water for an extended period of time.
The process brews the tea leaves slowly, using time rather than temperature to release
the flavours.
4) TETSUBIN

 Tetsubin is a Japanese cast-iron kettle with a pouring spout, a lid, and a handle crossing

over the top.
 They retain heat longer than any other serving method, remaining hot for almost an
hour. 
 The process of brewing tea here involves selecting your tea type, pre-heating the pot,
measuring the tea, heating and then steeping it.
 Small cups of cast-iron are also available with tetsubin. 

5) THE INDIAN BREW

 The typical Indian tea has a deep colour, is milky and very rich in flavour.
 It’s also steaming hot and needs sugar to balance the pleasant bitter taste.
 Begin by bringing milk, water and optional spices (ginger is a favourite, especially
during winters/monsoon) of your choice to a simmer.
 Reduce the heat to the lowest and add the tea leaves. Leave it on till you see it take on a
deep tan colour.

ADVANTAGES OF TEA

a) Tea contains antioxidants

 Antioxidants work to prevent the body’s version of rust and thus help to keep us young

and protect us from damage from pollution.

b) Tea contains less caffeine than coffee

 Herbal tea blends have no caffeine and traditional teas have less than 50 percent of what

typically is found in coffee.

  This means you can drink it without as many effects on your nervous system according

to nutritionists.

c) Tea may reduce your risk of heart attack and stroke

 A recent study found a nearly 20 percent reduction in the risk of heart attack and a 35

percent reduced risk of stroke among those who drank one to three cups of green tea a

day.

 Those who drank four or more cups of green tea daily had a 32 percent reduction in the

risk of having a heart attack and lower levels of the bad cholesterol, LDL.

d) Tea may help with weight loss

 Although research on this isn’t as strong, studies have shown an effect have depended

on consumption of large amounts of tea, often in pill form.

e) Tea may help protect your bones

 Data from recent animal studies has shown that green tea may prevent bone loss.

f) Tea may keep your smile bright

 Japanese researchers have found that tea can decrease tooth loss because it changes the

pH in your mouth when you drink it and that may be what prevents cavities.  Tea does

not appear to erode tooth enamel.

g) Tea may boost the immune system

 Studies have shown tea can tune up immune cells so they reach their targets quicker.

h) Tea may help battle cancer

  Studies on this are currently mixed and research is ongoing.

 However, if you’ve got a strong family history of cancer and you want to do anything

you can, increasing your tea consumption might help.

i) Herbal tea may soothe the digestive system

 Herbal teas such as chamomile can be good for people with irritable bowel syndrome

because it is an antispasmodic.

 Other herbal teas such as ginger can help calm nausea.

j) Pure tea is calorie free

 Tea is a great no-calorie alternative to water.  It provides so many options for flavour

and taste, can be drunk hot or cold and you don’t have to put anything in it.

 So, enjoy that cup of tea this afternoon and it is recommended that you should drink

four cups of tea a day to be of optimal benefit to your health.

DISADVANTAGES OF TEA

 Reduced iron absorption: Tea is a rich source of a class of compounds called tannins which
leads to iron deficiency.
 Increased anxiety, stress, and restlessness comes due to the caffeine content in it
 Poor sleep
 Nausea
 Heartburn
 Pregnancy complications
 Headaches
 Dizziness
 MAJOR TEA PRODUCING COUNTRIES

1. CHINA – 2,400,000 TONNES

2. INDIA – 900,000 TONNES
3. KENYA – 305,000 TONNES
4. SRI LANKA – 300,000 TONNES
5. TURKEY – 175,000 TONNES
6. INDONESIA – 157,000 TONNES
7. VIETNAM – 117,000 TONNES
8. JAPAN – 89,000 TONNES
MAJOR TEA PRODUCING STATES IN INDIA

 India is the second largest tea producer in the world

 Assam
 West Bengal,
 Tamil Nadu
 Kerala 
 Himachal Pradesh
 Uttarakhand
 Meghalaya
 Nagaland
 Tripura
HISTORY OF COFFEE
 An Ethiopian legend says, the goat herder Kaldi first discovered the potential of
these beloved beans.
 The story goes that that Kaldi discovered coffee after he noticed that after eating the
berries from a certain tree, his goats became so energetic that they did not want to sleep
at night.
 Kaldi reported his findings to the abbot of the local monastery, who made a drink with
the berries and found that it kept him alert through the long hours of evening prayer.
 The abbot shared his discovery with the other monks at the monastery, and knowledge of
the energizing berries began to spread.

How coffee first came to India?

 Coffee came to India well before the East India company, through an India Sufi saint
named "Baba Budan".

 The first record of coffee growing in India is following the introduction of coffee beans
from Yemen by Baba Budan to the hills of Chandragiri, Karnataka in 1670.
 Since then coffee plantations have become established in the region, extending south
to Kodagu.
 Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight
anywhere in the world.
 Indian coffee, grown mostly in southern India under monsoon rainfall conditions, is also
termed as "Indian monsooned coffee".
 Its flavour is defined as: "The best Indian coffee reaches the flavour characteristics of
Pacific coffees, but at its worst it is simply bland and uninspiring".

TYPES OF COFFEE

 The four main coffee types are: 

1. Arabica
 2. Robusta
3. Liberica
4. Excelsa

Arabica Coffee Beans (Coffea arabica)

 Arabica beans are by far the most popular type of coffee beans, making up about 60% of
the world’s coffee.
 These tasty beans originated many centuries ago in the highlands of Ethiopia, and may
even be the first coffee beans ever consumed.
 The name Arabica likely comes from the beans’ popularity in 7th-century
Arabia (present-day Yemen).
 The downside of Arabica beans is that they’re harder to grow. Because of this, Arabica
beans are pricier.
 All coffee beans grow in the so-called Bean Belt, an area between the Tropics of Cancer
and Capricorn, in 50 countries around the world.
 But Arabica beans need extra shade, water, and high altitude to grow properly. These
plants are more susceptible to plant diseases and must be grown at an altitude of at least
2,000 feet.
 They’re also smaller plants, measuring between 8 and 15 feet when fully grown. They’re
known for their smooth, complex flavor and distinct lack of bitterness.

Robusta Coffee Beans (Coffea caniphora)

 The second most popular type of coffee bean is Robusta. This bean originated in sub-
Saharan Africa and is now grown primarily in Africa and Indonesia.
 It’s also particularly popular in Vietnam and is often mixed into coffee blends.
 It’s a less expensive variety, making it a very budget-friendly choice for roasters.
 Robusta beans are larger and more rounded than the other bean varieties.
 These plants typically grow much larger than Arabica plants, measuring between 15 and
20 feet.
 Robusta beans are typically considered to be hardier because they can grow at lower
altitudes and resist diseases. But recent research suggests that they don’t handle heat as
well as was previously thought.
 Robusta coffee is harsher and more bitter. It often has a strong smell and a somewhat
flat, almost burnt taste.
 Robusta beans also have significantly more caffeine than Arabica beans.

Liberica Coffee Beans (Coffea liberica)

 Native to central and western Africa – specifically Liberia, hence its name – Coffea
liberica is prized for its piquant floral aroma and bold, smoky flavor profile.
 This hardy species is frequently mixed with other varieties to add body and complexity,
but rarely receives any credit.
 Unheard of in Western civilization before the late 1800s, Liberica gained a foothold with
Southeast Asian coffee producers after a fungal disease “coffee rust” wiped out much of
the region’s Arabica crops.
 Growing from a much larger plant than Arabica or Robusta, most Liberica cherries tend
to be irregular in shape and closer to Robusta in size and general appearance.
 It’s also tolerant of hot, humid climates and does well at low altitude.
  Liberica coffee has a controversial and polarizing reputation for wild inconsistency. 

Excelsa Coffee Beans (Coffea excelsa)

 The fourth major type of coffee bean is called Excelsa. Though it was once considered a
separate coffee species, scientists recently reclassified it as a Liberica variant.
 Excelsa beans grow almost entirely in Southeast Asia, and they’re shaped somewhat like
Liberica beans - elongated ovals.
 These beans grow on large 20 to 30-foot coffee plants at medium altitudes. Excelsa
beans are pretty unique.
 They combine light roast traits like tart notes and fruity flavors with flavors that are
more reminiscent of dark roasts.
 They’re also lighter on aroma and caffeine - while maintaining an unusual depth of
flavor.
 Excelsa beans aren’t as common as Arabica and Robusta beans and can be harder to
find outside of Asia.

BREWING PROCESS OF COFFEE

1. LA CAFETIERE METHOD

 This method is simple and most suitable for making coffee in a small quantity.
 The Cafetiere equipment has a glass container with a lid and lip.
 In this method, measured quantity of medium Coffee grind is placed.
 Freshly boiled water added to the Coffee.
 It is served with or without milk.

2. ESPRESSO

 Espresso is a produced by pushing hot water between 192oF and 204oF at high pressure
through a bed of finely ground, compacted Coffee.
 It contains no milk.
 A strong concentration of black coffee made in an espresso machine by forcing steam
through coffee beans under pressure.
 Espresso is the foundation for many coffee drinks.

3. TRUKISH
  This is an old fashioned way of brewing coffee.
 Pulverized coffee beans are placed into an lbrik, then water is added.
 The mixture is then brought to a light boil three different times.
 Once this is done, the Coffee must be allowed to sit until the Coffee grounds settle.
 Then poured into a cup, holding back the foam.
 Once, the cup is full, spoon a tiny bit of foam on the top of the Coffee.

4. INSTANT METHOD

 This may be made in individual coffee cup or in large quantities.

 It involves the mixing of soluble coffee solids with boiling water.
 This form of coffee may be made very quickly , immediately before it is required by
pouring freshly boiled water on to a measured quantity of coffee powder.
 Stir well
 Hot or cold milk, cream and sugar may be added to taste.

ADVANTAGES OF COFFEE

1. You could live longer.

 Coffee drinkers are less likely to die from some of the leading causes of death in
women like coronary heart disease, stroke, diabetes and kidney disease.

2. Your body may process glucose (or sugar) better.

 People who drink more coffee are less likely to get type 2 diabetes.
3. You're less likely to develop heart failure.

 Drinking one to two cups of coffee a day may help ward off heart failure, when a
weakened heart has difficulty pumping enough blood to the body.

4. You are less likely to develop Parkinson's disease.

 Caffeine is not only linked to a lower chance of developing Parkinson’s disease, but it

may also help those with the condition better control their movements.

5. Your liver will thank you.

 Both regular and decaf coffee seem to have a protective effect on your liver.
 Coffee drinkers are more likely to have liver enzyme levels within a healthy range
than people who don’t drink coffee.

6. Your DNA will be stronger.

 Dark roast coffee decreases breakage in DNA strands, which occur naturally but can
lead to cancer or tumors if not repaired by your cells.

7. Your odds of getting colon cancer will go way down.

 One in 23 women develop colon cancer.

 But Coffee drinkers , decaf or regular, were 26 percent less likely to
develop colorectal cancer.

8. You may decrease your risk of getting Alzheimer's disease.

 Almost two-thirds of Americans living with Alzheimer’s disease are women.

 But the caffeine in two cups of coffee may provide significant protection against
developing the condition.
 Women age 65 and older who drank two to three cups of coffee a day were less likely
to develop dementia in general.

9. You're not as likely to suffer a stroke.

 For women, drinking at least one cup of coffee a day is associated with lowered stroke
risk, which is the fourth leading cause of death in women.

10. Boosts skin health

  Coffee also has perks for your skin.
 Coffee beans contain caffeine and polyphenols like chlorogenic acids (CGA) that may
have anti-inflammatory and antimicrobial effects and protect from photoaging.
 Coffee consumption is also associated with a lowered risk of basal cell carcinoma, a
common skin cancer. 

DISADVANTAGES OF COFFEE

1. Anxiety disorders
 The caffeine in coffee might make anxiety worse.
2. Bipolar disorder
 The caffeine in coffee might make symptoms of mania worse.
3. Bleeding disorders
 The caffeine in coffee might slow blood clotting and make bleeding disorders
worse.
4. Heart disease
 Drinking coffee on a daily basis doesn't seem to increase the risk for serious
complications from heart disease.
  But people who smoke and have heart disease might have an increased risk of dying
from heart disease if they consume coffee daily.
5. Diabetes
 The caffeine in coffee might affect blood sugar. Use coffee with caution if you have
diabetes.
6. Diarrhea
 The caffeine in coffee, especially when taken in large amounts, can worsen diarrhea.
7. Seizures
 Coffee contains caffeine. People with epilepsy should avoid using caffeine in high
doses. Low doses of caffeine should be used cautiously.
8. Glaucoma
 Drinking caffeinated coffee increases pressure inside the eye. The increase starts
within 30 minutes and lasts for at least 90 minutes. If you have glaucoma, drink
coffee with caution.
9. High blood pressure
 Drinking caffeinated coffee might increase blood pressure in people with high blood
pressure. But this doesn't seem to occur in people who drink caffeinated products
regularly.
10. Irritable bowel syndrome (IBS)
 Coffee contains caffeine. The caffeine in coffee, especially when taken in large
amounts, may worsen diarrhea and other symptoms of IBS.
11. Loss of bladder control
 Coffee contains caffeine. Caffeine can make bladder control worse by increasing
frequency of urination and the urge to urinate.
12. Thinning bones (osteoporosis)
 Drinking caffeinated coffee can increase the amount of calcium that is flushed out in
the urine.
 This might weaken bones. If you have osteoporosis, don't drink more than 3 cups of
coffee daily.
 If you are generally healthy and get enough calcium from your food or supplements,
drinking about 4 cups of coffee daily doesn't seem to increase the risk of getting
osteoporosis.
MAJOR COFFEE PRODUCING COUNTRIES
Ran
Country
k

1
 Brazil

2
 Vietnam

3
 Colombia

4
 Indonesia

5  Ethiopia

6  Honduras

7
 India

8
 Uganda

9
 Mexico

10
 Guatemala

11
 Peru
Ran
Country
k

12
 Nicaragua

13
 China

MAJOR COFFEE PRODUCING STATES OF INDIA

 Karnataka
 Kerala
 Tamil Nadu
 Andhra Pradesh
 Odisha
 Assam 
 Manipur 
 Meghalaya 
 Mizoram 
 Tripura 
 Nagaland 
 Arunachal Pradesh 
 THANK YOU 