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
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 are 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,
Witherin
steaming OR Green Tea
g (often)
or firing
Rolling
FRESH Sorting shaping
TEA cleaning
Shaking or
rolling in
Witherin Short
baskets to Oolong
g Fermentatio Panfrying Drying
bruise leaf Tea
n
edges
Rolling
Withering into strips Full Panfrying
Black Tea
or 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
BREWED TEA
ICED TEA
BOTTLED ICED TEA
SUN TEA
FRUIT TEA
MILK TEA
TYPES OF
TEA
