Tea- cultivation and processing.pptx
- 2. BEVERAGE S Beverage: french word ‘bever’ meaning ‘a drink’ Categories of beverages: Alcoholic beverages and 2) non alcoholic beverages ALCOHOLIC BEVERAGE Depressants Lowering the activity of the brain Classified into three main groups: 1.Fermented alcohol Formed by fermentation of sugar into alcohol and CO2 5-25% alcohol by volume Examples: Wine,Beer, Cider etc 2.Distilled alcohol Obtained by successive distillation of fermented liquors from grains, fruits or vegetables;Upto 75% alcohol by volume It has higher caloric content and less nutritional value than fermented alcohol Examples:Whiskey,Vodka,Rum,Brandy etc 3.Compound alcohol These are flavored alcohol Contain high alcoholic strength Examples:- Gin
- 3. NON ALCOHOLIC BEVERAGES Does not contain any alcohol or little alcohol Good for health Classified into three categories 1. Stimulating Helps to stimulate the vital organs of our body Coffee and tea are stimulating beverage, they contain cafeine or related alkaloids Cafeine impart mental activity and reduction in fatigue Stimulatesincreased production of digestive juice, diuretic action, increase excretion of uric acid 2. Nourishing Helps to gain the energy Healthy for body contains lots of nutrients Examples: juices and milk. 3.Refreshing Helps refresh our body as well as our mind Examples: Squash, coke, pepsi etc
- 4. TEA (Camellia sinensis L.) CULTIVATION AND PROCESSING 4/3/2020 1
- 5. TEA Scientific name: Camellia sinensis (L.) Family : Theaceae Stimulatory property of tea leaf extract was discovered by Chinese emperor Shen Nung in 2700B.C. Origin: India or China or both Cultivation of tea in India: 1818-1834 Tea producing countries: India, China, Srilanka, Indonesia, Japan, Iran, Argentina etc Tea growing regions in India: Assam, Darjeeling, Nilgiris and Anamalai and others like Ranchi, Dehradun, Kumoan districts etc. Two distinct varieties of tea: 1) Small leaved sinensis (China) 2) Large leaved –assamica (Assam)
- 6. Tea in India In India,the major three areas of tea cultivation are :- 1) North- Eastern India (2) South India (3) North-West India. 1. North-Eastern :- It includes only Assam and West Bengal region and accounting about three-fourth production.Assam is the leading producer of tea accounting for over 51 per cent of the production. 2. South India : In South India, tea is produced in Nilgiri, Cardamom, Palni and Anaimalai hills in Tamil Nadu, Kerala and Karnataka states . This region accounts for 25 per cent production in India. Tamil Nadu is the largest producer of tea in South India accounting for about 16 per cent of total tea production of India. 3. North West India : Some of tea is produced in Dehra Dun, Almora and Garhwal districts of Uttaranchal and in Kangra Valley and Mandi district of Hiamchal Pradesh. Green tea is produced in Kangra valley of Himachal Pradesh.
- 7. MORPHOLOGY Tea plant is an evergreen or semi-evergreen woody shrub or a small tree. It can reach to a height of upto 9-15 m but they are pruned to about 1-2 m for cultivation purposes. Leaves are broad, simple, alternate, elliptic, oblong, oval, oil gland dotted and leathery with serrated margin. Most leaves have short white hairs on the underside. The leaf blade is 10 cm long and 2- 5 cm wide. The leaf size is the main criterion for the classification of tea plants: 1. Assam type (characterized by the large leaves) 2. China type (characterized by the small leaves). Flowers are pinkish white, fragrant, axillary and appear in cluster of 2-4. Fruit is a smooth rounded three-celled capsule and contains 1-6 brown seeds. The seed is 1.25 cm in diameter.
- 8. Cultivation of Tea • Tea gardens are set up on the cleared hill slopes where shade trees like Grevillea robusta,Erythrinia lithosperma, Derris robusta, Albizia procera, A. chinensis are planted in advance to provide shade to the tea plants. • The tea plants are most commonly raised from seeds sown first in nursery.Seeds are sown in the germination beds and transplanted into fields when these are about 30 cm in height. • A main stem is removed after few months to get more lateral branches. Periodical pruning and skiffing are done to encourage vegetative growth and to enable the bush to attain a suitable height (40-50 cm) for plucking .
- 9. Plucking • It is the method of collecting tender leaves from the tea bushes. • It denotes the harvesting or picking of the tea shoots and in addition ensures regeneration of new shoots after plucking and keeps them in vegetative phase. • The top of the tea bush is pruned as a flat or dome surface and kept at a considerable height for easy harvesting and to allow equal sunlight without mutual shading among shoots. • Such flat well pruned tea bush of certain initial growth is called as plucking table Or plucking level and new leaves above this level are harvested.
- 10. Manual plucking Plucking shears Mechanical harvesting Harvesting by plucking shears 4/3/2020 RASHMI PANDEY 10 HARVESTING METHODS
- 11. Grade of Tea Leaves The tea leaves are of different grades on the basis of age of the leaves. 1. The youngest terminal buds known as Golden tips or Flower orange Pekoe (F.O.P.) is rich in tannin (28%). 2. Smallest first leaf known as Orange Pekoe (O.P.) has 28% Tannin. 3. Second leaf known as Pekoe (P) has 21% Tannin. 4. The third leaf known as Pekoe Souchong (P.S.) has 18% Tannin. 5. The fourth leaf known as Souchong (S) has 14% Tannin. 6. The fifth and largest leaf known as Congou (C) has less tannin content.
- 12. • Janam plucking: Imperial Proved superior in North East India under soil environmental condition •Fine plucking or: mother leaf plucking: (2 leaves + bud ) Plucking just above the mother leaf (the first normal leaf) •Medium plucking: or Fish leaf plucking : 3 leaves + bud Plucking at the point just above the fish leaf. •Coarse plucking: more than 3 leaves + bud •Black plucking: A type of plucking, wherein all projections above plucking table Plucking (Harvesting) of Tea
- 14. Plucking types (Harvesting) of Tea 4/3/2020 RASHMI PANDEY 14
- 15. Packing of plucked leaves for processing 15
- 17. 1. Withering: •Removal of surface moisture from leaves • Increases organic acids and PPO activity CTC Orthodox Leaf moisture content 70-75% 50-55% Duration 10-15 h 18-24 h •Tea manufacture involves disruption of the cellular integrity of tea leaves, thereby enabling the mixing up of substrates (polyphenols) and the enzymes (polyphenol oxidases). •Initiates with the uptake of atmospheric oxygen and formation of oxidized polyphenolic compounds along with volatile flavor compounds that impart characteristic aroma to tea. 4/3/2020 RASHMI PANDEY 17
- 19. 2 .Rolling: During rolling cells of leaves are broken to liberate sap containing polyphenol oxydase Rolling takes place for about 30 to 40 minutes. 4/3/2020 RASHMI PANDEY 19
- 20. 3. Fermentation: •Spreading leaf & Carried out at low temp. (200C) and high 95%RH, 2- 3 h (orthodox method) •In a Revolving drum (250C-270C) for 60-90 min (CTC) with conditioned air •Pleasant aroma & Leaf color green to coppery- completion of Fermentation Catechi ns orthoquinon es Theaflavi ns Thearubigin s Polyphenol Oxidase Theaflavins- 0.3-2% of dry wt.-provides briskness and brightness Thearubiginins- 9-19% of dry wt.- offer depth and fullness to the tea
- 21. Drying or Firing Objective of drying is to arrest fermentation. Slow reduction in moisture content as to stop fermentation process. Moisture content is reduced to about 4 %. Duration is for about 30 - 40 minutes. 4/3/2020 RASHMI PANDEY 21
- 22. 4. Drying To terminate biochemical reactions To reduce moisture content (2.5-3.0%) To improve black tea character and flavour •fermented leaf is subjected to a blast of hot air •The optimal inlet temperature for CTC processed leaf is 100 ± 5°C. •Exhaust temperature 54.4 ± 2.7°C. •Drying below 1.0%- loss in quality. •Above 3.0% moisture content- loss of keeping quality. •Black color due to transformation of chlorophyll to pheophytin •Polyphenols combine with tea leaf proteins- reduction in astringency
- 23. Sorting and Grading 4/3/2020 RASHMI PANDEY 23 Remove stalks fibers and grade the tea by passing through different sized meshes.
- 24. 5. Grading Whole leaf grade Broken Orange Pekoe, Orange Pekoe, Pekoe, Souchong, BOP fannings, Fannings, Dust leafy grade Flowery pekoe, Pekoe Broken grade Primary dust (BOP dust, Fine dust) and Secondary dust (Pekoe dust, Golden dust, Superfine dust) 4/3/2020 24
- 25. Labeling & packaging 4/3/2020 RASHMI PANDEY 25
- 26. Green tea White tea Pu-erh tea26 Light oolong tea R B A lS a H c M k I P tA eN aD E Y 4/3/B20la20ckoolong tea Types of tea based on processing level s
- 28. White Tea Leaf buds fully open and are still covered with fine silky hairs. Quickly air dried White tea is said to have three time more antioxidants than green or black tea. Green Tea Without fermentation . China and Japan Polyphenols, Catechins, • and Flavonoids 4/3/2020 RASHMI PANDEY 28
- 29. Oolong Tea between green tea and black tea . Non fermented tea “green” and “amber” style. The “amber” styles are allowed to oxidize slightly more than the “green style” oolong tea. Black Tea Global out put 73 % Fermented Theaflavin and Thearubigins • 4/3/2020 RASHMI PANDEY 29
- 30. Yield of tea 4/3/2020 RASHMI PANDEY 30 Average Yield of harvested fresh leaves -1500 -1700 kg/hectare 100 kg fresh leaves gives 25kg finished tea
- 31. Biochemical compounds responsible for colour Compounds Colour Theaflavins Yellowish brown Thearubigins Reddish brown Flavonol glycosides Light yellow Pheophorbide Brownish Pheophytin Blackish Carotene RASHMI PANDEY Yellow Biochemical compounds responsible for taste in tea Compounds Taste Polyphenol Astringent Amino acids Brothy Caffeine Bitter Theaflavins Astringent Thearubigin Ashy and slight astringent 4/3/2020 31
- 32. Biochemical compounds responsible for flavour Compounds Flavour Linalool, Linalool oxide Sweet Geraniol, Phenyl acetaldehyde Floral Nerolidol , Benzaldehyde, Methyl salicylate , Phenyl ethanol Fruity Trans-2 Hexanal , n-Hexanal , Cis 3--Hexanol, Grassy , b-Ionone Fresh flavour 4/3/2020 RASHMI PANDEY 32