Tea : It is a non – alcoholic stimulating beverage obtained from tropical plant of Camellia family.There are two varieties of shrubs.A. Camellia Assimica – native of IndiaB. Camellia Sinensis – a native of china
Climate – Tropical or sub tropical. Climate – Tropical or sub tropical.Soil – Acid typeRainfall – 70inches per year.Uppermost tender leaves are called Flushes.Flushes determine the quality and strength of tea infusion.
Caffeine CaffeinePolyphenolsEssential Oils
1. Black tea - Fermented 1. Black tea - Fermented2. Oolong Tea - Semi – fermented3. Green tea - Un-Fermented
Black Tea- Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Black tea requires a longer or fully oxidized enzyme process to create the character, color, flavor and aroma . Black Tea- Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Black tea requires a longer or fully oxidized enzyme process to create the character, color, flavor and aroma .Ex. Keemun, Darjeeling, Ceylon, Assam.
Oolong Tea - Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Oolong tea’s enzymes are partially oxidized to create a liquor that ranges from reddish brown to green to pale yellow . Oolong Tea - Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Oolong tea’s enzymes are partially oxidized to create a liquor that ranges from reddish brown to green to pale yellow .Ex. Formosa oolong
Green Tea – Any variety of Camellia sinensis that undergoes a process of firing or steaming immediately after plucking. This stops any enzyme action or oxidation of the leaves. The taste or character of green tea is heavily determined by the choice of clonal plant used, time of plucking, shoot maturity, geographic and weather conditions and cultivation method. Green Tea – Any variety of Camellia sinensis that undergoes a process of firing or steaming immediately after plucking. This stops any enzyme action or oxidation of the leaves. The taste or character of green tea is heavily determined by the choice of clonal plant used, time of plucking, shoot maturity, geographic and weather conditions and cultivation method. Ex. Gun powder, imperial, Hyson, Chanmees.
Popular Japanese Green teas are Popular Japanese Green teas areGyokuroSenchaBanchaMatcha – used for japanese tea ceremony.
Herbal Teas Herbal TeasThey are gaining popularity because of caffeine free nature. They do not contain any true tea leaves.They are made from flowers , berries, seeds and roots of many plants.
#Jasmine Blossom #Jasmine Blossom jasmine flavour#Hunan GreenChinese: sweetly fragrant smooth on palate#Jasmine LotusTea leaves encase a vibrant pink amaranth flower. On infusion the beautiful flower is revealed.
#Fujian Oolong #Fujian OolongChina’s famous oolong tea.#Roobos strawberry and honey (origin South.Afr)It’s a Dutch word for red bush,it produces caffeine free bright russet liquor.#Oriental Sancha (China, Jap)Used for ritual ceremonial and spiritual significance, has medicinal properties.
#Mango and strawberry #Mango and strawberry A delicious infusion with succulent fruit flavour.Blend of ginger, lemon grass, lemon peel, liquorice root- caffeine free infusion.#Tulsi mintHerbal infusion
It is made by spray or freeze drying an infusion of tea. It is then packed in air tight containers. It is used in automatic vending machine. It is made by spray or freeze drying an infusion of tea. It is then packed in air tight containers. It is used in automatic vending machine.
This is made from the leaves and small stems of a species of a tree which grows in Paraguay and Brazil and is processed like black tea. This is made from the leaves and small stems of a species of a tree which grows in Paraguay and Brazil and is processed like black tea.It is taken without milk and has medicinal properties.
These are made by adding flavouring like Jasmine flowers, rose petals, orange zest or mint leaves to tea during firing stage after which they are sieved out, for e.g earl grey, lemon scented ,cinnamon tea. These are made by adding flavouring like Jasmine flowers, rose petals, orange zest or mint leaves to tea during firing stage after which they are sieved out, for e.g earl grey, lemon scented ,cinnamon tea.
1. Traditional Orthodox Method 1. Traditional Orthodox Method2. CTC Method
Plucking PluckingWitheringRollingFermentationFiringSifting & Grading
The plucked leaves are weighed and then spread out thinly or evenly on special racks 24 hours, where it is allowed to lose 50% of its moisture by evaporation
The leaves are put through rolling machines that break up the leaf cells. In this process the natural juices are released to come in contact with air. The leaves are put through rolling machines that break up the leaf cells. In this process the natural juices are released to come in contact with air.
In this stage oxidation of tea tannin takes place. The rolled leaves are spread out on racks in cool humid room for about 3 hours, during this period the leaves become bright, coppery red because of oxygen and also develop flavour and aroma from the enzymes present in the leaf sap. In this stage oxidation of tea tannin takes place. The rolled leaves are spread out on racks in cool humid room for about 3 hours, during this period the leaves become bright, coppery red because of oxygen and also develop flavour and aroma from the enzymes present in the leaf sap.
The leaves are now fired in a current of hot,dry air for 20-30 minutes.Firing helps in stopping of fermentation and turns the leaves to black , dry and crisp.
The dry tea is sifted, graded and packed into foil lined tea chests and sealed to protect the tea from moisture and odour. The dry tea is sifted, graded and packed into foil lined tea chests and sealed to protect the tea from moisture and odour.Method of producing green tea is similar to black tea except fermentation stage is omitted.For oolong tea partial fermentation is allowed.
The CTC leaves have pellet like appearance and always broken in size and have browner leaf than orthodox method.It produces strong liquor with less flavour. The CTC leaves have pellet like appearance and always broken in size and have browner leaf than orthodox method.It produces strong liquor with less flavour.Leaves are processed through a special machine which cuts, tears and curls the withered leaves.
Leaf tea Leaf teaBroken and small leaf teasFanningsDust
SFTGFOP(super fine tippy golden flowery orange pekoe) SFTGFOP(super fine tippy golden flowery orange pekoe)TGFOP(tippy golden flower orange pekoe)FOP(flowery orange pekoe)OP(orange pekoe)P(pekoe)PS(pekoe souchong)Pekoe – Chinese word - leaf from tip.
Produced by CTC method. Produced by CTC method.BOP (broken orange pekoe)FBOP(flowery broken orange pekoe)BP (Broken Pekoe)BPS (Broken Pekoe Souchong)
Fannings are small pieces of leaf.This grade includes BOP fannings,Pekoe fannings and fannings. Fannings are small pieces of leaf.This grade includes BOP fannings,Pekoe fannings and fannings.Dust This is the trade name forSmaller leaf particle size.This grade yields stronger and darker brew with a shorter infusion time.
Tea bags are nothing but blended tea in right proportion by experts having exact measured quantity.Tea bags exterior material doesn’t spoil the flavour of the tea. Tea bags are nothing but blended tea in right proportion by experts having exact measured quantity.Tea bags exterior material doesn’t spoil the flavour of the tea.Tea bags are more expensive but they are more convenient and hygienic.
Tea is a unique beverage having aromatic and has highly volatile substances. Tea is a unique beverage having aromatic and has highly volatile substances.Therefore it is important not to lose these in the process of making tea.For infusion the water should be at quitehigh temperature so that essential oils are released slowly.
Therefore tea should not be boiled,besides aromatic substances,tannin gets rapidly dissolved,i.e.if you boil tea;tannin being an alkaloid gives bitter taste,obstinate bitter flavour and black colour. Therefore tea should not be boiled,besides aromatic substances,tannin gets rapidly dissolved,i.e.if you boil tea;tannin being an alkaloid gives bitter taste,obstinate bitter flavour and black colour.Stored water is better to make tea as fresh water has more chlorine in comparison.
It is important to choose the right kind of teapot that retains the temperature for longer period. It is important to choose the right kind of teapot that retains the temperature for longer period.The porcelain or china with shiny milky surface is considered to be good as there is less heat loss due to outer shiny silver surface,the chances of dropping temperature becomes less.
Godrej GodrejDarjeeling tea ExpressTata Tea Ltd.Hindustan Unilever – Taj Mahal, yellow label,green label, brooke bond, taaza.Organic India.
Harney & Sons – U.S.A Harney & Sons – U.S.AKalahari tea – South AfricaLipton – Scotland, U.K, U.S.A,IndiaRepublic of tea – U.S.ACelestial Seasonings – U.S.ATetley – Australia, Canada, France, IndiaNestea – U.S.A
One of the greatest social and cultural unity of mankind is perhaps drinking tea together and each country has contributed and enriched this culture of guest entertainment in their own way. One of the greatest social and cultural unity of mankind is perhaps drinking tea together and each country has contributed and enriched this culture of guest entertainment in their own way.Chinese and Japanese are more inclined to towards it as they even celebrate tea festivals and rituals.
The calorific value of tea is almost zero, making it an ideal drink for the modern day calorie conscious consumer. The calorific value of tea is almost zero, making it an ideal drink for the modern day calorie conscious consumer. brew contains a small level of vitamins such as thiamin (B1), riboflavin (B2), niacin, biotin and inositol. Vitamin E is also present in tea. Although rich in potassium, the sodium content in tea is very low. This makes tea an ideal beverage for hypertensive individuals.
3. In addition to the nutrients, tea provides about 70% of our daily fluoride intake. Fluoride is needed to support bone mineralization and protect teeth against dental caries. 3. In addition to the nutrients, tea provides about 70% of our daily fluoride intake. Fluoride is needed to support bone mineralization and protect teeth against dental caries. 4. Caffeine and polyphenols, the major non-nutrient components in tea has pharmacological effects.
5. Scientific investigations have found the polyphenols could act as anti-oxidants after consumption, thus decreasing the risk of many diseases. Tea contains high amounts of polyphenols. 5. Scientific investigations have found the polyphenols could act as anti-oxidants after consumption, thus decreasing the risk of many diseases. Tea contains high amounts of polyphenols.
6. Caffeine, the well-known stimulant, acts on the central nerve system, increases alertness and reduces feelings of drowsiness and fatigue. The caffeine in a cup of tea is less than half the amount found in a cup of coffee. Up to 300mg: of caffeine (8- 10 cups of tea) is considered moderate, with no evidence of harmful effects in the vast majority of the adult population. 6. Caffeine, the well-known stimulant, acts on the central nerve system, increases alertness and reduces feelings of drowsiness and fatigue. The caffeine in a cup of tea is less than half the amount found in a cup of coffee. Up to 300mg: of caffeine (8- 10 cups of tea) is considered moderate, with no evidence of harmful effects in the vast majority of the adult population.
It is the most popular after dinner beverage. It is the most popular after dinner beverage.It has a strong characteristic flavor.The combination of cigar, coffee and cognac is known as short cut to heaven.It is a cure to drowsiness, headache and catalyst to great thoughts.It contains caffeine, a stimulant of alkaloid family, that has accumulating ill effects and not recommended for hypertension, cardiac and insomnia patients.
Coffee plant is an evergreen tree or bush which grows in subtropical and tropical climate. Coffee plant is an evergreen tree or bush which grows in subtropical and tropical climate.It is grown at 1850 m above the sea level.To grow coffee plant one requires rich soil,high rainfall along with hot climate.The part of plant is processed and used for making into coffee is the ripened berries which grow along the stem.The flesh of coffee fruits is removed and coffee beans are dried.
Coffea arabica (Arabica coffee): Coffea arabica (Arabica coffee):It is one of the best quality coffees. Its beans are uniform, bold regular sized and have good flavour.It is grown in India,Brazil,Colombia,Costa Rica,Kenya and Jamaica.
It is the second main type of coffee. It is the second main type of coffee.The beans from the plant are usually smaller and of a lower quality with neutral flavour.It is grown is east and west Africa.Gives higher yield.
It is third main type of coffee. It is third main type of coffee.The beans are large in size but lack in quality.It is grown in Malaysia and Guyana.
The Dry Method The Dry MethodIt is used in countries which do not have sufficient water.The coffee berries are spread out thinly in the sun and left till pulp shrivels tight on to the parchment.
The berries are then put through hulling machine which removes pulp and parchment in one stage. The berries are then put through hulling machine which removes pulp and parchment in one stage.Beans processed in this way have traces of silver skin and lack attractiveness of washed Beans.
It is used in countries where there is sufficient water. It is used in countries where there is sufficient water.The berries are processed through depulping machine, which removes fleshy part leaving the two seeds in their parchment jacket.They are then placed in large vats allowed to ferment for 24-40 hours.
During fermentation the coffee beans develop aroma any adhering pulp gets removed . During fermentation the coffee beans develop aroma any adhering pulp gets removed .The beans are then washed and dried in the sun.They are then put in machine for removal of parchment and sent for grading.
# Bold or A Large,heavy,flat beans # Bold or A Large,heavy,flat beans Second size or B Med. sized,heavy,flat beans Small or C Small size,heavy,flat beans# Peaberry 1 Large,peaberry Peaberry 2 Small,peaberry
#Elephant – Berries of above average size,often deformed in shape.#Triage or T – Broken beans,usually of low quality.#TT- Large broken beans.#CTT- Mixed small flat and large broken beans.
The green coffee bean has little or no flavour. The green coffee bean has little or no flavour.The flavour,aroma and colour is imparted by roasting of coffee bean.Roasting can vary from light to dark and is graded by colour .Light roast gives mild taste and dark roast gives bitter charateristics.
The roasted coffee bean is ground to allow the flavor, aroma and colour to be easily extracted by hot water. The roasted coffee bean is ground to allow the flavor, aroma and colour to be easily extracted by hot water.The ground coffee deteriorates more rapidly than the roasted coffee bean because of the high volatility of the flavoring oils.
Chicory a perennial herb is added to coffee. Chicory a perennial herb is added to coffee.Chicory when mixed with coffee produces a very strong and heavy coffee.At times figs are added to coffee.For ex. Bru & Sunrise.
Instant coffee is pure coffee in soluble form and is made by brewing freshly blended roasted and ground coffee in large extractors where a very strong coffee concentrate is produced. Instant coffee is pure coffee in soluble form and is made by brewing freshly blended roasted and ground coffee in large extractors where a very strong coffee concentrate is produced.The liquid is then atomised to a fine mist into a drying chamber containing hot air where the water evaporates from each tiny droplets leaving a pure coffee powder.
Caffeine is the alkaloid substance found in coffee due to which it has stimulating property. Caffeine is the alkaloid substance found in coffee due to which it has stimulating property.It can be removed upto 87% by putting green beans under vacuum.Caffeine free is suitable for heart patients.Ex. Nescafe Gold, Davidoff (Germany)
espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee. espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee. espresso often has a thicker consistency, a higher concentration of dissolved solids, and crema (foam) . As a result of the pressurized brewing process, all of the flavours and chemicals in a typical cup of coffee are very concentrate
Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker
Made in double copper vessel. In top vessel freshly ground coffee is put with boiling water. Made in double copper vessel. In top vessel freshly ground coffee is put with boiling water.Coffee gets infused with reverse osmosis process later on liquor is reheated mixed with milk.
Made in small special handle pot called IBRIK or KANAKA made from powder coffee, water, sugar, cardamom, clove, cinnamon & nutmeg. Made in small special handle pot called IBRIK or KANAKA made from powder coffee, water, sugar, cardamom, clove, cinnamon & nutmeg.Allowed to froth twice by heating served in Porcelain cup called FINNGAN encased in silver egg shape cup called ‘Zarf’.
Fresh and Honest Fresh and Honest Illy Beans Tata Café French Press Single EstatesLavazzaDevan’s Oriental Espresso
Coorg PureMysore GoldMr. Bean Tata CaféTata Kaapi
Kopi Luwak - Indonesian Kapal Api -IndonesianMr. Brown coffee – TaiwanVincafe - vietnamStarbucks – U.SSeattle’s Best coffee
Would you like to have tea or coffee ? Would you like to have tea or coffee ?Coffee please! Would you like your coffee with milk or without milk?With Milk Pour milk after serving coffee. Pour a little & stop Place coffee set in an appropriate & convenient place for guest to help himself for a second cup Enjoy your coffee Mr. Shivapuri and have a pleasant day”.
It is a small tropical tree originally grown in South America and now commercially grown in West Africa. It is a small tropical tree originally grown in South America and now commercially grown in West Africa.It needs a good soil, low altitude and high rainfall to grow.The fruit of the tree which grows on the branches as well as main trunk is used for making cocoa and chocolate.
The fruit is a large pod 4 inches-12 inches length, about 4 inches in diameter and has a hard leathery rind containing 25-70 seeds in 5 distinct rows embedded in soft pulp. The fruit is a large pod 4 inches-12 inches length, about 4 inches in diameter and has a hard leathery rind containing 25-70 seeds in 5 distinct rows embedded in soft pulp.
Criollo CriolloForasteroThe cocoa majorly comes from West Africa.
Riped cocoa pods are collected, split open and the beans and pulp surrounding is scooped out and fermented under controlled conditions. Riped cocoa pods are collected, split open and the beans and pulp surrounding is scooped out and fermented under controlled conditions.Sweat boxes are used for fermentation where temperature is allowed to rise to 40-50 degree centigrade.
To kill germs,prevent germination of the seed and decomposition of the bean. To kill germs,prevent germination of the seed and decomposition of the bean.To encourage the enzyme reaction reducing bitterness and developing flavors.The beans absorb the liquid from the fermenting sugary pulp, which is then converted into alcohol and then into acetic acid.
The fermentation is stopped as soon as the mass of beans passes into the acid stage. The fermentation is stopped as soon as the mass of beans passes into the acid stage.If fermentation is allowed to continue, it would develop unpleasant flavors and odors in the beans.Post which the beans are dried and roasted.Then the shells are removed (winnowing).Then at the final stage cocoa is extracted out.
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