small ppt on tea

1. PRESENTED BY :- TASHI
LHAMO, UGYEN TSHOMO,
VISHAL PATEL, VISHVJEET
ARYA
PRESENTED TO :- Mr. PRANAV
AGGARWAL

2.  It is a healthy
beverage containing
approximately only
half the caffeine of
coffee and at the
same time it aids
muscle relaxation and
stimulates the central
nervous system.

3. OOLONG TEA
BLACK TEA
WHITE TEA
GREEN TEA

5.  Originated from China
 It is traditional Chinese tea(camellia sinesis)
 The name oolong tea came into the English
language from the Chinese name meaning
"black dragon”
 It is a semi-oxidized tea.
 It can be sweet and fruity with honey aromas,
or woody and thick with roasted aromas.
 It has delicate flavor.

7. Reduction of heart disease
It can reduce the weight
Improves the skin
Help in building the healthy bones
It can prevent the cancer

9. Black tea is a type of tea that is more
oxidized than oolong, green and
white teas. All four types are made
from leaves of camellia sinensis.
Black tea is generally stronger in
flavor than the less oxidized tea.

10. plucking
withering
Rolling
Fermentation
Grading and
sorting

11. Black tea can help manage – or prevent
- diabetes. Black tea contains
carbohydrates that work to slow blood
sugar absorption.
Black tea protects your heart health.
Black tea may help with weight loss

14. The name "white tea" derives from the fine
silvery-white hairs on the unopened buds of
the tea plant, which gives the plant a whitish
appearance.
It is grown primarily in China, mostly in it's
Fujian province.
White tea comes from the buds and leaves of
the Chinese Camellia sinensis plant.

15. White Tea first appeared in the Northern Song
Dynasty (960 - 1127) in China.
The first mention of White Tea appeared in
"Treatise on Tea”, written by the Emperor
Huizong (1107-1110) in China.
In 1968 the first exports of White Tea was
done.

16. It is divided into four steps:
Withering
Fixing (Kill-Green)
Rolling/Forming
Drying

17. Picked leaves are spread out (inside and/or
outside in the sun) to soften the cell walls of
leaves.
 The best combination seems to be outdoor
withering of the leaves on a mild summer day,
followed by further withering done inside.
The stems are then removed from the leaves,
the natural waxy film coating is removed and
they are slow-fire baked until dry.

18. Stops the natural fermentation and
growing processes within the leaves
without damaging them.
Steaming the leaves, hand pressing in a
hot pan and baking techniques are used.

19. Leaves are passed through hot and/or
cold rollers to slightly break down the
leaves.
It establishes the shape of the leaves
and intensifies the tea flavour.

20. Sun drying, pan heating and hot air methods
are used.
It Establishes the final moisture content of the
leaves.
It stops fermentation.
It prevents mold growth.
It removes any grassy leaf taste and develops
the tea's aroma.

21.  White Peony White Tea
(Bai Mu Dan)
 Silver Needle White Tea
(Bai Hao Yin Zhen)

23. It is obtained by withered, steamed, dried,
rolled, and packed.
It is considered to be the best tea for
health.
It is made from the leaves of Camellia
Sinensis that have undergone minimal
oxidation during processing.

24.  Green tea was first brewed in 2737 BC during
the reign of Emperor Shennong.
 A Book by LU YU in 600 -900 AD is
considered the importance in Green tea
history.
 The Kissa Yojoki(the book of tea) written by
Zen priest Eisai in 1191, describe how dinking
green tea affect five vital organs.

25. Cultivation
and
harvesting
Drying
Shaping
Final
drying
Post-
processing

26. Green tea is the healthiest beverage on
the planet.
It is loaded with antioxidants and nutrients
that have powerful effects on the body.
This includes improved brain function, fat
loss, a lower risk of cancer.