There are two varieties of shrubs. A. Camellia Assimica – native of India
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Climate – Tropical or sub tropical.
1. Black tea - 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 .
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 .
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.
Popular Japanese Green teas are
#Mango and strawberry
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.
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
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.
The dry tea is sifted, graded and packed into foil lined tea chests and sealed to protect the tea from moisture and odour.
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.
SFTGFOP(super fine tippy golden flowery orange pekoe)
Produced by CTC method.
Fannings are small pieces of leaf.This grade includes BOP fannings,Pekoe fannings and fannings.
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 is a unique beverage having aromatic and has highly volatile substances.
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.
It is important to choose the right kind of teapot that retains the temperature for longer period.
Harney & Sons – 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.
The calorific value of tea is almost zero, making it an ideal drink for the modern day calorie conscious consumer.
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.
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.
It is the most popular after dinner beverage.
Coffee plant is an evergreen tree or bush which grows in subtropical and tropical climate.
Coffea arabica (Arabica coffee):
It is the second main type of coffee.
It is third main type of coffee.
The Dry Method
The berries are then put through hulling machine which removes pulp and parchment in one stage.
It is used in countries where there is sufficient water.
During fermentation the coffee beans develop aroma any adhering pulp gets removed .
# Bold or A Large,heavy,flat beans
#Elephant – Berries of above average size,often deformed in shape.
The green coffee bean has little or no flavour.
The roasted coffee bean is ground to allow the flavor, aroma and colour to be easily extracted by hot water.
Chicory a perennial herb is added to coffee.
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.
Caffeine is the alkaloid substance found in coffee due to which it has stimulating property.
espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee.
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 small special handle pot called IBRIK or KANAKA made from powder coffee, water, sugar, cardamom, clove, cinnamon & nutmeg.
Fresh and Honest
Would you like to have tea or coffee ?
It is a small tropical tree originally grown in South America and now commercially grown in West Africa.
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.
Riped cocoa pods are collected, split open and the beans and pulp surrounding is scooped out and fermented under controlled conditions.
To kill germs,prevent germination of the seed and decomposition of the bean.
The fermentation is stopped as soon as the mass of beans passes into the acid stage.
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