1. TEATEA
 TEA IS ATEA IS A
BEVERAGE MADEBEVERAGE MADE
BY STEEPINGBY STEEPING
PROCESSEDPROCESSED
LEAVES, BUDS,LEAVES, BUDS,
OR TWIGS OF THEOR TWIGS OF THE
TEA BUSH ,TEA BUSH ,
CAMELLIA SINENSISCAMELLIA SINENSIS
, IN HOT WATER, IN HOT WATER
FOR A FEWFOR A FEW
MINUTES.MINUTES.

2. MAJOR TEA PRODUCINGMAJOR TEA PRODUCING
COUNTRIESCOUNTRIES
 CHINACHINA
 EAST AFRICAEAST AFRICA
 INDIAINDIA
 INDONESIAINDONESIA
 SRI LANKA (CeylonSRI LANKA (Ceylon

3. TYPES OF TEATYPES OF TEA
 GREEN TEAGREEN TEA (Unfermented)(Unfermented)
 OOLONG TEAOOLONG TEA (Chinese fermented(Chinese fermented
tea)tea)
 BLACK TEABLACK TEA (Fully fermented tea )(Fully fermented tea )

4. GREEN TEAGREEN TEA
 THE OXIDATION PROCESS ISTHE OXIDATION PROCESS IS
STOPPED AFTER A MINIMALSTOPPED AFTER A MINIMAL
AMOUNT OF OXIDATION.AMOUNT OF OXIDATION.
 BY APPLICATION OF HEAT, EITHERBY APPLICATION OF HEAT, EITHER
WITH STEAM, OR BY DRYWITH STEAM, OR BY DRY
COOKING IN HOT PANS, THECOOKING IN HOT PANS, THE
TRADITIONAL CHINESE METHOD.TRADITIONAL CHINESE METHOD.

5. BLACK TEABLACK TEA
 THE TEA LEAVES ARE ALLOWEDTHE TEA LEAVES ARE ALLOWED
TO COMPLETELY OXIDIZE.TO COMPLETELY OXIDIZE.
 THE OXIDATION PROCESS WILLTHE OXIDATION PROCESS WILL
TAKE BETWEEN TWO WEEKS ANDTAKE BETWEEN TWO WEEKS AND
ONE MONTH.ONE MONTH.

6. OOLONG TEAOOLONG TEA
 OXIDATION IS STOPPEDOXIDATION IS STOPPED
SOMEWHERE BETWEEN THESOMEWHERE BETWEEN THE
STANDARDS FOR GREEN TEA ANDSTANDARDS FOR GREEN TEA AND
BLACK TEA.BLACK TEA.
 THE OXIDATION PROCESS TAKESTHE OXIDATION PROCESS TAKES
TWO TO THREE DAYSTWO TO THREE DAYS

7. TEA LEAVES PROCESSINGTEA LEAVES PROCESSING
 TRADITIONAL ORTHODOXTRADITIONAL ORTHODOX
METHODMETHOD
 CTC (Cut, tear and curl )CTC (Cut, tear and curl )
METHODMETHOD

8. TRADITIONAL ORTHODOXTRADITIONAL ORTHODOX
METHODMETHOD
 WITHERING (drying)WITHERING (drying)
 ROLLINGROLLING
 FERMENTATIONFERMENTATION
 FIRINGFIRING
 SIFTINGSIFTING
 GRADINGGRADING

9. PICKINGPICKING
 TEA LEAVES AND FLUSHES, WHICHTEA LEAVES AND FLUSHES, WHICH
INCLUDES A TERMINAL BUD AND 2INCLUDES A TERMINAL BUD AND 2
YOUNG LEAVES, ARE PLUCKED.YOUNG LEAVES, ARE PLUCKED.
 HAND-PICKING IS DONE BY PULLINGHAND-PICKING IS DONE BY PULLING
THE FLUSH WITH A SNAP OF THE WRISTTHE FLUSH WITH A SNAP OF THE WRIST
AND DOES NOT INVOLVE TWISTING ORAND DOES NOT INVOLVE TWISTING OR
PINCHING THE FLUSH, SINCE DOINGPINCHING THE FLUSH, SINCE DOING
THE LATTER REDUCES THE QUALITY OFTHE LATTER REDUCES THE QUALITY OF
THE LEAVES.THE LEAVES.

10. WITHERING (drying)WITHERING (drying)
 THE TEA LEAVES WILL BEGIN TO WILTTHE TEA LEAVES WILL BEGIN TO WILT
SOON AFTER PICKING, WITH ASOON AFTER PICKING, WITH A
GRADUAL ONSET OFGRADUAL ONSET OF ENZYMATICENZYMATIC
OXIDATIONOXIDATION..
 WILTING IS USED TO REMOVE EXCESSWILTING IS USED TO REMOVE EXCESS
WATER FROM THE LEAVES ANDWATER FROM THE LEAVES AND
ALLOWS A VERY LIGHT AMOUNT OFALLOWS A VERY LIGHT AMOUNT OF
OXIDATION.OXIDATION.
 THE LEAVES CAN BE EITHER PUTTHE LEAVES CAN BE EITHER PUT
UNDER THEN SUN OR LEFT IN A COOLUNDER THEN SUN OR LEFT IN A COOL
BREEZY ROOM TO PULL MOISTURE OUTBREEZY ROOM TO PULL MOISTURE OUT
FROM THE LEAVES.FROM THE LEAVES.

11. ROLLINGROLLING
 IN ORDER TO PROMOTE ANDIN ORDER TO PROMOTE AND
QUICKEN OXIDATION TEA LEAVESQUICKEN OXIDATION TEA LEAVES
ARE ROLLED-OVER BY HEAVYARE ROLLED-OVER BY HEAVY
WHEELS.WHEELS.
 THIS ALSO RELEASES SOME OFTHIS ALSO RELEASES SOME OF
THE LEAF JUICES, WHICH MAY AIDTHE LEAF JUICES, WHICH MAY AID
IN OXIDATION AND CHANGE THEIN OXIDATION AND CHANGE THE
TASTE PROFILE OF THE TEA.TASTE PROFILE OF THE TEA.

12. FERMENTATIONFERMENTATION
 IN THIS PROCESS THEIN THIS PROCESS THE
CHLOROPHYLL IN THE LEAVES ISCHLOROPHYLL IN THE LEAVES IS
ENZYMATICALLY BROKEN DOWN,ENZYMATICALLY BROKEN DOWN,
AND ITS TANNINS ARE RELEASEDAND ITS TANNINS ARE RELEASED
OR TRANSFORMED.OR TRANSFORMED.
 THIS PROCESS IS REFERRED TOTHIS PROCESS IS REFERRED TO
ASAS FERMENTATIONFERMENTATION IN THE TEAIN THE TEA
INDUSTRYINDUSTRY

13. FIRINGFIRING
 IT IS DONE TO STOP THE TEA LEAFIT IS DONE TO STOP THE TEA LEAF
OXIDATION AT A DESIRED LEVEL.OXIDATION AT A DESIRED LEVEL.
 THIS PROCESS IS ACCOMPLISHEDTHIS PROCESS IS ACCOMPLISHED
BY MODERATELY HEATING TEABY MODERATELY HEATING TEA
LEAVES, THUS DEACTIVATINGLEAVES, THUS DEACTIVATING
THEIR OXIDATIVE ENZYMES,THEIR OXIDATIVE ENZYMES,
WITHOUT DESTROYING THEWITHOUT DESTROYING THE
FLAVOUR OF THE TEA.FLAVOUR OF THE TEA.

14. SIFTINGSIFTING
 THE DAMP TEA LEAVES ARE THENTHE DAMP TEA LEAVES ARE THEN
ROLLED TO BE FORMED INTO WRINKLEROLLED TO BE FORMED INTO WRINKLE
STRIPSSTRIPS
 THE STRIPS OF TEA CAN THEN BETHE STRIPS OF TEA CAN THEN BE
FORMED INTO OTHER SHAPES, SUCHFORMED INTO OTHER SHAPES, SUCH
AS BEING ROLLED INTO SPIRALS,AS BEING ROLLED INTO SPIRALS,
KNEDED AND ROLLED INTO PELLETS,KNEDED AND ROLLED INTO PELLETS,
OR TIED INTO BALLS AND OTHEROR TIED INTO BALLS AND OTHER
ELABORATE SHAPES.ELABORATE SHAPES.

15. TYPES OF TEATYPES OF TEA
 INDIAN AND CEYLON TEAINDIAN AND CEYLON TEA – WITH– WITH
MILK AND SUGARMILK AND SUGAR
 CHINA TEACHINA TEA – DELICATE FLAVOUR AND– DELICATE FLAVOUR AND
PERFUME DRUNK ON ITS OWN.PERFUME DRUNK ON ITS OWN.
 RUSSIAN TEA-RUSSIAN TEA- MADE UP OF CHINA ,MADE UP OF CHINA ,
INDIAN AND CEYLON TEA DRUNKINDIAN AND CEYLON TEA DRUNK
ALONE WITH SLICE OF LEMON.ALONE WITH SLICE OF LEMON.
 ICED TEAICED TEA –STRONG AND WELL–STRONG AND WELL
CHILLED TEA TOP WITH MINT LEAVECHILLED TEA TOP WITH MINT LEAVE
AND SERVED WITH SLICE OF LEMON.AND SERVED WITH SLICE OF LEMON.

16. CTC (Cut, tear and curl )CTC (Cut, tear and curl )
 SINGLE SPECIAL MACHINE USEDSINGLE SPECIAL MACHINE USED
TO PROCESS TEA LEAVE TO CUT ,TO PROCESS TEA LEAVE TO CUT ,
TEAR AND CURL.TEAR AND CURL.
 HAVE BROWNER LEAVES THANHAVE BROWNER LEAVES THAN
ORTHODOX.ORTHODOX.
 PRODUCES STRONG LIQUOR WITHPRODUCES STRONG LIQUOR WITH
LESS FLAVOUR.LESS FLAVOUR.

17. TEA PREPARATIONTEA PREPARATION
 42.5 - 52.7 grams dry tea leaves per42.5 - 52.7 grams dry tea leaves per
4.5ltr water.4.5ltr water.
 ½ltr of milk for 20-24 cups.½ltr of milk for 20-24 cups.
 ½ kilogram of sugar for approx 80½ kilogram of sugar for approx 80
cups.cups.

18. METHOD OF TEAMETHOD OF TEA
PREPARATIONPREPARATION
 USE FRESHLY BOILED WATERUSE FRESHLY BOILED WATER
 MEASURE DRY TEA ANDMEASURE DRY TEA AND
WATERWATER
 PUT TEA IN PREHEATED POTPUT TEA IN PREHEATED POT
 POUR BOILING WATER IN POTPOUR BOILING WATER IN POT
 ALLOW TO BREW FOR 3-4ALLOW TO BREW FOR 3-4
MINUTESMINUTES
 STRAIN AND SERVE HOTSTRAIN AND SERVE HOT ..

19. VARIETY OF TEAVARIETY OF TEA
BLENDSBLENDS
 ASSAM TEA-ASSAM TEA- RICH FULL FLAVOURED TEARICH FULL FLAVOURED TEA
 DARJEELING TEA-DARJEELING TEA- LIGHT GRAPE FLAVOURLIGHT GRAPE FLAVOUR
TEA SERVED WITH LEMON AND LITTLE MILK.TEA SERVED WITH LEMON AND LITTLE MILK.
 EARL GREY-EARL GREY- BLEND OF CHINA ANDBLEND OF CHINA AND
DARJEELING TEA FLAVORED WITH OIL OFDARJEELING TEA FLAVORED WITH OIL OF
BERGAMOT.BERGAMOT.
 JASMINE-JASMINE- GREEN TEA WITH JASMINEGREEN TEA WITH JASMINE
SCENTED FLAVOR.SCENTED FLAVOR.

20. VARIETY OF TEAVARIETY OF TEA
BLENDSBLENDS
 KENYA-KENYA- REFRESHING TEA SERVEDREFRESHING TEA SERVED
WITH MILK.WITH MILK.
 SRI LANKA-SRI LANKA- PALE GOLDEN TEAPALE GOLDEN TEA
SERVED WITH LEMON OR MILK.SERVED WITH LEMON OR MILK.
 TISANES-TISANES- FRUIT FLAVORED TEAS ANDFRUIT FLAVORED TEAS AND
HERBAL INFUSION USED FORHERBAL INFUSION USED FOR
MEDICINAL PURPOSE.MEDICINAL PURPOSE.
 EXAMPLE OF TISANES LEMON ,MINT,EXAMPLE OF TISANES LEMON ,MINT,
BLACKCURRANT , ROSEHIP,BLACKCURRANT , ROSEHIP,
PEPPERMINT ETC.PEPPERMINT ETC.

21. PACKAGINGPACKAGING
 TEA BAGSTEA BAGS
 LOOSE TEALOOSE TEA
 COMPRESSED TEACOMPRESSED TEA
 INSTANT TEAINSTANT TEA


22. STORAGESTORAGE
 IN A DRY, CLEAN AND COVEREDIN A DRY, CLEAN AND COVERED
CONTAINER.CONTAINER.
 IN A WELL VENTILATED AREA.IN A WELL VENTILATED AREA.
 AWAY FROM EXCESS MOISTURE.AWAY FROM EXCESS MOISTURE.
 KEPT AWAY FROM STRONGKEPT AWAY FROM STRONG
SMELLING FOODS.SMELLING FOODS.

23. JAPANESE TEAJAPANESE TEA
CEREMONYCEREMONY
 POWDERED GREEN TEA, ORPOWDERED GREEN TEA, OR
MATCHAMATCHA IS CEREMONIALLYIS CEREMONIALLY
PREPARED AND SERVED TOPREPARED AND SERVED TO
OTHERS.OTHERS.
 CHANOYUCHANOYU "TEA HOT-WATER";"TEA HOT-WATER";
ALSO CALLEDALSO CALLED CHADŌCHADŌ OROR SADŌSADŌ,,
"THE WAY OF TEA“."THE WAY OF TEA“.
 STRONGLY INFLUENCED BY ZENSTRONGLY INFLUENCED BY ZEN
BUDDHISMBUDDHISM ..

24. JAPANESE TEAJAPANESE TEA
CEREMONYCEREMONY
 EQUIPMENTSEQUIPMENTS
 CHAKINCHAKIN:-IS A SMALL:-IS A SMALL
RECTANGULARRECTANGULAR
WHITE LINEN CLOTHWHITE LINEN CLOTH
MAINLY USED TOMAINLY USED TO
WIPE THE TEAWIPE THE TEA
BOWL.BOWL.
 TEATEA
BOWL(CHAWA)BOWL(CHAWA) ..
 TEA SCOOPTEA SCOOP
(CHASHAKU)(CHASHAKU) ..
 WHISKWHISK (CHASEN).(CHASEN).

25. JAPANESE TEAJAPANESE TEA
CEREMONYCEREMONY
 THE GUESTS' ARRIVALTHE GUESTS' ARRIVAL :-THEY ARE:-THEY ARE
LED INTO A WAITING ROOM (MACHIAI)LED INTO A WAITING ROOM (MACHIAI)
BY THE HOST'S ASSISTANT (THEBY THE HOST'S ASSISTANT (THE
HANTO).HANTO).
 PREPARING FOR GUESTS:-BEFOREPREPARING FOR GUESTS:-BEFORE
RECEIVING GUESTS, THE TEISHU FILLSRECEIVING GUESTS, THE TEISHU FILLS
A STONE BASIN (TSUKUBAI) WITHA STONE BASIN (TSUKUBAI) WITH
FRESH WATER AND THEN PURIFIES HISFRESH WATER AND THEN PURIFIES HIS
HANDS AND MOUTH.HANDS AND MOUTH.

26. JAPANESE TEAJAPANESE TEA
CEREMONYCEREMONY
 THE TEA CEREMONYTHE TEA CEREMONY:-THE HOST:-THE HOST
LIFTS THE TEA SCOOP AND TEALIFTS THE TEA SCOOP AND TEA
CONTAINER AND PLACES THREECONTAINER AND PLACES THREE
SCOOPS OF TEA PER GUEST INTO THESCOOPS OF TEA PER GUEST INTO THE
TEA BOWL.TEA BOWL.
 THE HOST PUTS ENOUGH HOT WATERTHE HOST PUTS ENOUGH HOT WATER
FROM THE KETTLE INTO THE TEA BOWLFROM THE KETTLE INTO THE TEA BOWL
AND USES THE WHISK TO MAKE A THINAND USES THE WHISK TO MAKE A THIN
PASTE.PASTE.

27. JAPANESE TEAJAPANESE TEA
CEREMONYCEREMONY
 THE HOST PASSES THE TEA BOWL TOTHE HOST PASSES THE TEA BOWL TO
THE MAIN GUEST FIRST WHO BOWSTHE MAIN GUEST FIRST WHO BOWS
AND ACCEPTS IT.AND ACCEPTS IT.
 THE MAIN GUEST ADMIRES THE BOWLTHE MAIN GUEST ADMIRES THE BOWL
BY RAISING AND ROTATING IT.BY RAISING AND ROTATING IT.
 HE THEN DRINKS SOME OF THE TEA,HE THEN DRINKS SOME OF THE TEA,
WIPES THE RIM OF THE BOWL, ANDWIPES THE RIM OF THE BOWL, AND
PASSES IT TO THE NEXT GUEST WHOPASSES IT TO THE NEXT GUEST WHO
DOES THE SAME THING. DOES THE SAME THING.

28. CHINESE TEACHINESE TEA
CULTURECULTURE
 CHINESE TEACHINESE TEA
CULTURE:-CULTURE:-
REFERS TO THEREFERS TO THE
METHODS OFMETHODS OF
PREPARATION OFPREPARATION OF
TEA, THETEA, THE
EQUIPMENT USEDEQUIPMENT USED
TO MAKE TEA ANDTO MAKE TEA AND
THE OCCASIONSTHE OCCASIONS
IN WHICH TEA ISIN WHICH TEA IS
CONSUMED INCONSUMED IN
CHINA.CHINA.

29. CHINESE TEACHINESE TEA
CULTURECULTURE
 BOIL WATER.BOIL WATER.
 RINSE THE TEAPOT WITH HOT WATER.RINSE THE TEAPOT WITH HOT WATER.
 FILL THE TEAPOT WITH TEA LEAVES UPFILL THE TEAPOT WITH TEA LEAVES UP
TO ONE THIRD OF THE HEIGHT OF THETO ONE THIRD OF THE HEIGHT OF THE
POT.POT.
 RINSE THE TEA LEAVES BY FILLING THERINSE THE TEA LEAVES BY FILLING THE
POT WITH HOT WATER UP TO HALFPOT WITH HOT WATER UP TO HALF
FULL AND DRAINING THE WATERFULL AND DRAINING THE WATER
IMMEDIATELY LEAVING ONLY TEAIMMEDIATELY LEAVING ONLY TEA
LEAVES BEHIND.LEAVES BEHIND.

30. CHINESE TEACHINESE TEA
CULTURECULTURE
 POUR MORE HOT WATER INTO THEPOUR MORE HOT WATER INTO THE
TEAPOT AND POUR WATER OVER THETEAPOT AND POUR WATER OVER THE
TEAPOT IN THE LARGE BOWL. BUBBLESTEAPOT IN THE LARGE BOWL. BUBBLES
SHOULD NOT BE PERMITTED TO BESHOULD NOT BE PERMITTED TO BE
FORMED IN THE TEAPOT.FORMED IN THE TEAPOT.
 THE INFUSION SHOULD NOT BETHE INFUSION SHOULD NOT BE
STEEPED FOR TOO LONG, 30 SECONDSSTEEPED FOR TOO LONG, 30 SECONDS
IS AN APPROPRIATE TIME.IS AN APPROPRIATE TIME.

31. CHINESE TEACHINESE TEA
CULTURECULTURE
 POUR THE FIRST INFUSION INTOPOUR THE FIRST INFUSION INTO
SMALL SERVING CUPS WITHIN ASMALL SERVING CUPS WITHIN A
MINUTE BY CONTINUOUSLYMINUTE BY CONTINUOUSLY
MOVING THE TEAPOT AROUNDMOVING THE TEAPOT AROUND
OVER THE CUPS.OVER THE CUPS.
 EACH CUP OF TEA IS EXPECTEDEACH CUP OF TEA IS EXPECTED
TO HAVE THE SAME FLAVOUR,TO HAVE THE SAME FLAVOUR,
AROMA AND COLOUR.AROMA AND COLOUR.

32. AFTERNOON TEAAFTERNOON TEA
 AFTERNOON TEA, ISAFTERNOON TEA, IS
ALSO CALLED "LOWALSO CALLED "LOW
TEA“.TEA“.
 TEA IS SERVE FROMTEA IS SERVE FROM
THREE TO FIVETHREE TO FIVE
O'CLOCK.O'CLOCK.
 THREE BASIC TYPES OFTHREE BASIC TYPES OF
AFTERNOON, OR LOWAFTERNOON, OR LOW
TEA:TEA:
 CREAM TEACREAM TEA - TEA,- TEA,
SCONES, JAM ANDSCONES, JAM AND
CREAMCREAM
 LIGHT TEALIGHT TEA - TEA,- TEA,
SCONES AND SWEETSSCONES AND SWEETS
 FULL TEAFULL TEA - TEA,- TEA,
SAVORIES, SCONES,SAVORIES, SCONES,

33. AFTERNOON TEAAFTERNOON TEA
 IINCLUDE THREENCLUDE THREE
PARTICULAR COURSESPARTICULAR COURSES
SERVED SPECIFICALLYSERVED SPECIFICALLY
IN THIS ORDER:IN THIS ORDER:
 SAVORIESSAVORIES -- TINYTINY
SANDWICHES ORSANDWICHES OR
APPETIZERS .APPETIZERS .
SCONESSCONES -- SERVEDSERVED
WITH JAM ANDWITH JAM AND
DEVONSHIRE ORDEVONSHIRE OR
CLOTTED CREAM.CLOTTED CREAM.
PASTRIESPASTRIES -- CAKES,CAKES,
COOKIES, SHORTBREADCOOKIES, SHORTBREAD
AND SWEETS.AND SWEETS.

34. HIGH TEAHIGH TEA
 IS SERVED LATER (AROUND SIX IN THEIS SERVED LATER (AROUND SIX IN THE
EVENING).EVENING).
 IT CONSIST OF:-IT CONSIST OF:-
 SCONESSCONES
 CAKESCAKES
 BUNS OR TEA BREADSBUNS OR TEA BREADS
 CHEESE ON TOASTCHEESE ON TOAST
 COLD MEATS AND PICKLESCOLD MEATS AND PICKLES
 POACHED EGGS ON TOAST.POACHED EGGS ON TOAST.
 IT IS MORE OF A MAN'S MEAL, THAN A LADIESIT IS MORE OF A MAN'S MEAL, THAN A LADIES
SOCIAL DIVERSION.SOCIAL DIVERSION.

35. ENDEND
DILRAJ SINGHDILRAJ SINGH
IHM, GURDASPUR.IHM, GURDASPUR.