2. Tea is a beverage made by steeping
processed leaves, buds, or twigs of the tea
bush (Camellia sinensis) in hot water for a
few minutes.
The processing can include
oxidation
heating
drying
the addition of
other herbs
flowers
spices
fruits.
3. World’s most popular beverage after water
Every day, 800 million cups or glasses of tea
are consumed globally.
There are four basic types of true tea:
black tea
oolong tea
green tea
white tea.
4. The term herbal tea usually refers to
infusions of fruit or of herbs such as
Rosehip
Chamomile
jiaogulan
that contain no C. sinensis.
Alternative terms for herbal tea
tisane
herbal infusion
5. Tea is a natural source of
amino acid theanine
methylxanthines such as
caffeine
theobromine
polyphenolic antioxidant catechins.
It has almost no carbohydrates, fat, or protein.
It has a
cooling
mildly fragrant
slightly bitter
astringent
flavor.
6. 2004: new high world tea production
grew by 2 %
reach an estimated 3.2 million tones
FAO’s report for the Intergovernmental Group on Tea
meeting in Bali (20-22 July 2005).
The expansion was due the increases in:
Turkey
China
Kenya
Malawi
Sri Lanka
Indonesia.
7. China: 800 000 tones milestone.
Sri Lanka: 309 000 tones.
Indonesia: 170 000 tones.
Turkey: 205 500 tones.
Kenya: 328 000 tones.
Malawi: 50 000 tones.
India: 820 200 tones
(declined by 4.3%).
900,000
800,000
700,000
600,000
500,000
400,000
300,000
200,000
100,000
0
1st Qtr
China
Sri Lanka
Indonesia
Turkey
Kenya
Malawi
India
8. in 2004 world tea exports
increased by 4.4 percent
reached 1.47 million tonnes
The largest exporters
Kenya: almost 293 000 tones (8.9 % increase)
Sri Lanka
Indonesia: increase 8.9%.
China: reached 282 000 tones (> 7 %)
dominated by green tea (> 75 %).
Importers (2004)
EC (an increase of 2.4 %) = 215 000 tones
US (5.3 %) = 99 000 tones
Japan (2 %) = 56 000 tones
in response to promotional efforts on the health
benefits of tea consumption.
9. In 2004, according to FAO
opened at US$1.56 per kg in January
closed at US$1.73 per kg in December
A recent study on the market evolution
between 1993/1995 and 2001/2003:
out of 27 agricultural commodities, tea showed
the second lowest variability in prices:
2% decline compared to
39% for cocoa
38% for coffee.
11. The genus Camellia covers over 260 species.
It is an important plant:
economically: Camellia sinensis
horticulturally: Camellia japonica
increasing number of interspecies hybrids (evergreen
ornamental shrubs and trees).
The tea plant is an evergreen shrub or small tree
that may reach 30 feet if unpruned.
It is adapted to sub-tropical areas.
tolerate some frost.
12. The leaves are
lanceolate
glabrous: without hairs
but sometimes pubescent on lower surface
2 to 5 inches long.
The harvested portions are the succulent short tips
and young leaves.
Including older leaves reduces the quality of the tea.
Leaves are harvested at intervals of 2 weeks or
less.
13. Tea plant is an evergreen plant and grows in
tropical and sub-tropical climates
prefers acidic soils
heavy rainfall
elevations up to 1524 meters.
Grown in rows or on terraces
4 feet apart and 4-5 feet tall
Help irrigation and prevent soil erosion
14. Only the top 1-2 in of the mature plant are
picked.
called flushes
new flushes are produced every 7 – 10 days
during the growing season.
Vegetative Propagation
A variety can be grown vegetatively without
going through the usual cycle of annual
growth.
Cuttings obtained from mother bush
Rooted & grown in nursery for 1- 2 years
Can also be grown from seeds
15. Planting
Planting is a crucial operation
determines the development and productive level
of tea throughout its economic life.
Wrong planting of good planting materials
affects the plant productivity.
For long term benefits, techniques of:
care
planning
refinement
are essential.
16. Pruning
cultivated plants are pruned for ease of
plucking
helps in maintaining the plant as a low bush in
a phase of continuous vegetative growth.
stimulates and controls growth.
helps rejuvenate bushes that have crossed the
period of maximum productivity.
Tea plants will grow into a tree if undisturbed
Chinese tea (C. sinensis var sinensis): 3 meters.
Assam variety (C. sinensis var. assamica or
C. assamica): 6 -20 meters.
17. Fertilizer
To replenish the nutrients removed from
the plant as yield
the soil by the plant for its growth
Nutrient requirements should be
related to local soil conditions
must be monitored continuously to ensure an
optimum balance of nutrients.
18. Weed control
Weeds affect tea by competing with it for
moisture
nutrients
sunlight.
The effect of weeds:
a reduction in yield.
as secondary hosts for some important pests.
The timing of weed emergence relative to the
growth stages of tea is an important parameter
in weed management
19. Pest Management
Optimal management of the pests should
consider
ecologically
economically.
The presence of mites and insects
their characteristic mode of feeding
diverse habitat and seasonal cycles
20. White
Green Tea
Oolong Tea
Black Tea
(Brick Tea)
(Scented Tea)
21. Processing tea is considered the art of tea.
taste, body, and overall character are created.
Basic form:
the raw green leaves
whether or not, and how much oxidation (or
fermentation) should take place.
Tea leaves have enzymes in their veins.
When the leaf is broken, bruised, or crushed, the
enzymes are exposed to the air resulting in oxidation.
The amount of oxidation depends upon how much
of the enzymes are exposed and for how long.
22. The Processing of White Tea
does not go through any oxidation at all.
the leaves are immediately fired or steamed after
letting them wither (air dry) for a period of time.
to prevent oxidation,
no rolling, breaking, or bruising of any kind.
The dried buds have a silver-like appearance
the most popular white tea called Silver Needle.
White teas are the least processed of any tea
taste like fresh leaves or grass.
They also have the lowest amount of caffeine and
most likely have the highest antioxidant properties
23. The Processing of Green Tea
similar to white tea no oxidation.
the leaves are laid out to wither for 8 - 24 hours.
most of the water evaporate.
the leaves are steamed or pan fried.
to neutralize the enzymes preventing oxidation
leaves are rolled up in various ways and tightness.
a final drying takes place.
no oxidation has more of a green appearance.
it goes off to be sorted, graded, and packaged.
closer to tasting like fresh leaves or grass
lower in caffeine, higher in antioxidant.
24. The Processing of Oolong Tea
requires only a partial oxidation of the leaves.
The leaves are laid out to wither for 8 to 24 hours.
This lets most of the water evaporate.
The leaves are tossed in baskets
to bruise the edges of the leaves.
the leaves partially oxidized, only a portion of the
enzymes are exposed to air.
leaves steamed to neutralize the enzymes and
stop any oxidation.
Oolong tea can have varying degrees of oxidation.
Some are closer to black teas, some closer to green.
a final drying takes place.
it goes off to be sorted, graded, and packaged.
25. The Processing of Black Tea
requires a full oxidation of the leaves.
The leaves are laid out to wither for 8 to 24 hours.
This lets most of the water evaporate.
The leaves are rolled to crack up the surface
O2 will react with the enzymes the oxidation process.
The leaves are left to completely oxidize
turning the leaves to a deep black color.
a final drying takes place.
it goes off to be sorted, graded, and packaged.
26.
27. Brick Tea:
usually pressed into brick shape, is mainly
produced in Hunan, Hubei, Sichuan, Yunnan and
Guangxi Zhuang Autonomous Region.
Brick tea is made from black tea or green tea and
is pressed into blocks.
The most famous one is "Pu'er Tea" made in
Yunnan province.
28. Scented Tea:
very popular in Northern China
a mixture of green tea with flower petals of
rose
Jasmine
Orchid
Plum
through an elaborate process.
Among this type, jasmine tea is common.
29. The active compounds in green tea are from
a group of polyphenols called catechins
Four catechins present in green tea:
Epicatechingallate
Epicatechin
Epigallocatechin
Epigallocatechingallate
30.
31. Contain polyphenols (catechin):
25% of dry weight of fresh tea leaves
Mostly in white and green tea
Antioxidants
Caffeine per 6-oz. cup
Espresso (2oz.): 60-90mg
Drip coffee: 60-165mg
Black tea: 25-110mg
Oolong tea: 12-55mg
Green tea: 8-16mg
32. Moderate consumption offers protection against:
heart and blood vessel disease
some cancers
bacterial infections. Tea is a natural and healthy drink.
Nowadays, more than half of the world 5 billions
population drink tea.
Tea is refreshing and helps you work efficiently.
Tea is a thirst quencher and aids digestion of food.
Tea helps to disinfect and alleviate inflammation;
helps urinary output and purge toxin.
Tea makes nutrition sense and is good for health.
33. Improving immune system and preventing cancers
Slowing down aging process
Preventing loss of bone calcium
Alleviating blood lipoid, cholesterol, blood pressure,
and arteriosclerosis
Helping sterilization and reinforcing teeth and
intestine
Reducing urine hyperacidity and gout
Eliminate body fat
Preventing sunburn and resisting UV
34. Tea is also rich in various vitamins
for smokers, it helps to discharge nicotine out of the
system.
Antioxidant
With HIV the epigallocatechingallate acts as a
block to the HIV transport protein on the host
cell
Cancer
Epigallocatechingallate has been shown to
inhibit angiogenesis of tumor cell and thus not
allowing them to become cancerous.
This is achieved by stopping the production of
angiogenic compounds in the tumor cells.
Weight loss
35. Green tea stops angiogenesis
Stops blood flow to tumor
Mice given green tea
EGCG (Epigallocatechin gallate) slowed
angiogenesis
Green tea induced apoptosis
Increases normal cell growth while promoting
programmed cell death
Mice given green tea over a 4 month period
tumors suppressed
36. Disadvantages of Tea-Drinking
Too much tannic acid will affect the secretion of
the gastric juice, irritate the membrane of the
stomach and cause indigestion or constipation.
Strong tea taken just before bedtime will give rise
to occasional insomnia.
Constant drinking of over-strong tea may induce
heart and blood-pressure disorders
in some people, reduce the milk of a breast-feeding
mother, and put a brown color on the teeth of young
people.
just don't make your tea too strong.
