TEA

Ms. Zyra Jane V. Canta

 TEA
•Is a type of non alcoholic beverage
made by steeping processed leaves,
buds, or twigs of the tea bush, known as
Camellia sinensis, in hot water for a
few minutes.
ORIGIN AND HISTORY

China
India
Sri Lanka / Ceylon
Japan
Korea
 TEA CULTURE
In many different cultures, tea is often drunk at the following occasions
such as:
• Social events, such as afternoon tea and the tea party or tea ceremony.
• It may drunk early in the day to heighten alertness; because it
contains theophylline and bound caffeine (sometimes called “theine”)
although there are also decaffeinated teas.
• In many cultures such as Arab culture tea is a focal point for social
gatherings.
There are tea ceremonies which have arisen in
different cultures particularly in Asia:

 Chanoyu: it is Japan’s complex, formal and serene

tea ceremony.
 Gung Fu Cha Tea ceremony: is a Korea tea
ceremony which is typically uses small Yi Xing clay
pots and oolong tea.
CLASSIFICATION / DESCRIPTION OF TEA
 Orange Pekoe (O.P) – describe the largest size wiry,
thin black tea leaves
 Pekoe – describes the basic grade, slightly smaller than
O.P.
 Broken Orange Pekoe (B.O.P) – is used to describe,
obviously, a smaller size of thin black leaf tea than
Pekoe.
 Pekoe Fannings (P.F) – a slightly smaller leaf than
BOP, the smallest leaf that is used in our teabag
range.
 Fannings – is the smallest leaf grade, you’ll be
lucky to find this in cheaper teabag range.
Dust – the sifting that are used in most cheap
teabags.
 Congou – is generally used in most cheap teas from
China.
 Souchong – is the description given to the broad
black leaf teas from China.
The description arev enhance by such expressions as:
 Finest (F.) – a further refined description for the finest available.
Flowery (F.) – referring to the presence of fine flower buds from
early picking.
 Golden Flowery (G. F.) – refers to the inclusion of flower buds
from an early picking.
 Tippy (T.) – referring to the presence of fine golden tips from
budding.
TEA PRODUCTION / PROCESSING (ORTHODOX)
Withering Drying White Tea

Drying
(jasmine
added)
Panfrying,
Withering
steaming or OR Green Tea
(often)
firing
Rolling
FRESH Sorting shaping
TEA cleaning
Shaking or
rolling in
Withering baskets to Short
Panfrying Drying Oolong Tea
bruise leaf Fermentation
edges

Rolling into
Withering strips or Full Panfrying
Black Tea
cutting Fermentation (drying)
 Withering
The main purpose of withering is to make the
turgid leaf flaccid and prepare the leaf for net stage to
facilitate rolling.

 Rolling
The rolling could last for 45 minutes.
 Fermentation
Fermentation period varies from 2 to 3 hours
depending on the type of leaf, degree of wither ,
temperature, availability of oxygen and fermenting
ability of the tea flush
 Firing / Drying
 Sorting & Grading
SERVING
TEA
 ICED TEA
Austia Belgium
China Germany
Italy Philippines
Thailand United Kingdom
United States
BOTTLED ICED TEA

SUN TEA
PACKAGING