TEA

Views:
 
Category: Education
     
 

Presentation Description

No description available.

Comments

Presentation Transcript

PowerPoint Presentation:

Cha` Ideogram for Tea in Cantonese and Mandarin language

PowerPoint Presentation:

According to legend, in 2737 BC, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. That tree was a Camelliae Sinensis, and the resulting drink was what is now called Tea.

PowerPoint Presentation:

The Tea during the Chinese Dynasties Pre-Classical Period (Before 618 A.D.) From 350 to 600 A.D., the demand for tea dramatically increased and outstripped the supply of wild tea trees. Farmers began to grow tea plants in the Szechwan district, but soon tea cultivation had spread throughout China. Classical Period  (618-907 A.D., Tang Dynasty) During this time, tea drinking evolved into an art form. Tea as part of the Chinese culture was epitomized by the book “Ch’a Ching” or “Tea Classic” written by Lu Yu in 780 A.D. Lu Yu because of his book, “Tea Classic” is considered to be the “Father of Tea” in Chinese history. Romantic Period (690-1279 A.D., Sung Dynasty) Tea rooms and houses were built in order to enjoy tea at a social and spiritual level. There were even competitions among tea connoisseurs who were judged on the way they conducted their ceremony and on the quality of the tea leaves, water, and brewed tea Zen philosophy dominated this period and tea preparation became less complicated and more peaceful. The Japanese art of tea has its roots from this era.

PowerPoint Presentation:

Naturalistic Period (1368-1911 A.D., Ming & Ching Dynasties) During this era, tea became a beverage to be enjoyed by everyone, rich and poor, Chinese and Europeans. The first written mention of tea in Europe was in Gaimbattista Ramusio’s book “Voyages and Travels.” He was a secretary of the Venetian Council of Ren, and he wrote about the health enhancing properties of tea. In 1606, the Dutch East India Company imported the first shipments of Chinese tea. Tea consumption spread throughout Europe, Africa, and the rest of Asia. In 1773, a group of U.S. colonists protesting the taxation of tea by Great Britain, boarded a ship from the Dutch East India Company and dumped its cargo of tea. This event known as the Boston Tea Party is the reason why tea is not subject to import taxes today in the United States. Tea during this time was made from loose leaves steeped in hot water. Different methods to process tea originated during this period, which as a result led to different types of tea such as green, oolong, and black teas. Present Day Today, tea is the most widely consumed beverage in the world after water.

PowerPoint Presentation:

Camelliae Sinensis Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Ericales Family: Theaceae Genus: Camellia Species: C. sinensis Camellia sinensis (L.) Kuntze

PowerPoint Presentation:

Tea Classification White tea : Wilted and unoxidized Yellow tea : Unwilted and unoxidized, but allowed to yellow Green tea : Unwilted and unoxidized Oolong : Wilted, bruised, and partially oxidized Black tea : Wilted, sometimes crushed, and fully oxidized Post-fermented tea : Green tea that has been allowed to ferment/compost

PowerPoint Presentation:

Tea Processing Chart

PowerPoint Presentation:

The Top Chinese Teas

PowerPoint Presentation:

Xiaguan tea-growing region This tea growing region includes Simao, Baoshan, and northern Lincang areas that covered Mengku, Changning, Yunxian, Jingdon, Jinggu, Mejiang, Zhenyuan, and other places. High altitude and high temperature with less rainfall, tea grown with fresh spring water tends to be of more fragrance, slightly bitter, yet with faintly acidic flavor . Menghai tea-growing region Menghai tea-growing region covers Xishuangbanna area, south of Lancang River (the name changed to Mekong River in Vietnam), including Jinghong, Bada, Bulang, Banzhang, Nannuo, Menglong, Mengsong, and Mengzhe areas. Lower altitude, but higher temperature with more rainfall, tea in this region features strong aroma, higher bitterness, and great fragrance. The birth place of Camilliae Sinensis

PowerPoint Presentation:

The Yunnan Provence

PowerPoint Presentation:

The 26 Mountains of Yunnan and the Famous 6 1. Xishuangbanna Yiwu tea growing area 2. Xishuangbanna Nannuo tea growing area 3. Xishuangbanna Youle (Jinuo) tea growing area 4. Xishuangbanna Yibang Tea Mountain 5. Xishuangbanna Manzhuan Tea Mountain 6. Xishuangbanna Lao Mansa Tea Mountain 7. Xishuangbanna Gedeng Tea Mountain 8. Xishuangbanna Mangzhi Tea Mountain 9. Xishuangbanna Lao Banzhang Tea Mountain 10. Xishuangbanna Lao Mane (Bulang Tea Mountain) 11. Xishuangbanna Hekai Tea Mountain 12. Xishuangbanna Bada tea growing area 13. Xishuangbanna Mengsong (Menghai tea growing area) 14. Xhishuangbanna Da Mengsong Tea Mountain 13. Xishuangbanna Mengsong (Menghai tea growing area) 14. Xhishuangbanna Da Mengsong Tea Mountain 15. Puerh Jinggu tea growing area 16. Puerh Bangwei tea growing area 17. Puerh Zhenyuan tea growing area 18. Puerh Wuliang tea growing area 19. Puerh Jingdong tea growing area 20. Puerh Jiangcheng tea growing area 21 . Puerh Jingmai Tea Mountain 22. Puerh Kunlu Tea Mountain 23. Lincang Yongde tea growing area 24. Lincang Mengku tea growing area 25. Lincang Fengqing tea growing area 26. Baoshan Channing tea growing area

PowerPoint Presentation:

Green Snail Spring

PowerPoint Presentation:

Chinese Plantation

PowerPoint Presentation:

Japanese Plantation

PowerPoint Presentation:

Indonesian Plantation

PowerPoint Presentation:

Assam Plantation

PowerPoint Presentation:

1880 started the Tea rooms in Scotland

PowerPoint Presentation:

The British Colonies

PowerPoint Presentation:

1662

PowerPoint Presentation:

The English-British East Indian Company 1600-1784

PowerPoint Presentation:

The Boston Tea Party was a direct action by colonists in Boston, a town in the British colony of Massachusetts, against the British government and the monopolistic East India Company that controlled all the tea imported into the colonies. On December 16, 1773, after officials in Boston refused to return three shiploads of taxed tea to Britain, a group of colonists boarded the ships and destroyed the tea by throwing it into Boston Harbor. The incident remains an iconic event of American history, and other political protests often refer to it.

PowerPoint Presentation:

The Story of the Boston Tea Party Ships The three ships that participated in the B.T.P. were named the Dartmouth, Eleanor and the Beaver. Dartmouth - Captain Hall, carried 114 chests of tea; arrived on Sunday, November 28th Eleanor - Captain Coffin, carried 114 chests of tea; arrived on Thursday, December 2nd Beaver - Captain Bruce, carried 112 chests of tea, docked on Wednesday, December 15th Apparently the Beaver was delayed for medical reasons. A case of smallpox broke out on the ship and it was quarantined in the outer harbor for two weeks. There was also a fourth ship sent to Boston, the William. It was due to come in but the vessel was damaged by a storm and had to come ashore at Cape Cod with salvable payload but the ship was totally lost. Sometimes the tea party ships are mistakenly called British. In fact only the tea belonged to East India Tea Company but the ships themselves were American. Nantucket was home port to two ships that were involved in the Boston Tea Party, the Beaver and the Dartmouth. The ships were owned by the Rotch family whose offices were located at the foot of Main Street in the brick building now called The Pacific Club.

PowerPoint Presentation:

The Official Version ..in 1823 Until 1850 90% of Tea was from China In 1900 80% of Tea was from India

PowerPoint Presentation:

the obvious choice….

PowerPoint Presentation:

Nomenclature of Tea A lot of confusion prevailed regarding the correct name of the tea plant until the International Botanical Congress in 1935 decided Camellia sinensis (L) to be the correct name of tea plant. While the nomenclature of the tea plant was finally settled, the position of the two texa represented by the China and the Assam plants remained open. Dr. W. Wight in 1962 proposed the specific rank Camellia sinensis (L) for the China tea plant, Camellia assamica (Masters) for the Assam tea plant and the sub-specific rank Camellia assamica sub sp. lasiocalyx (Planch. MS) for the Southern form (Indochina) of tea plant.

PowerPoint Presentation:

Nomenclature of Tea: 1962 Dr. W Wight

PowerPoint Presentation:

Tea Plucking

PowerPoint Presentation:

Only the best…

PowerPoint Presentation:

Tea Sorting

PowerPoint Presentation:

Tea Production Process

PowerPoint Presentation:

Tea Whitering the leaf becomes flaccid and loses water until, from a fresh moisture content of 70 to 80 percent by weight, it arrives at a withered content of 55 to 70 percent, depending upon the type of processing, the withering time is between 15-20 hours

PowerPoint Presentation:

Tea Production Process

PowerPoint Presentation:

Tea Firing or Steaming leaves are often steamed, baked, or pan-fired instead of, or immediately after, being withered briefly. Steaming, pan firing, or baking arrests oxidation of the leaves so that they remain green.

PowerPoint Presentation:

Tea Production Process

PowerPoint Presentation:

Tea Rolling This process helps break down the leaf cell structure, which releases the juices and oils from the leaves, encourages a more uniform oxidation, and gives each tea its distinctive flavor.

PowerPoint Presentation:

Tea Production Process

PowerPoint Presentation:

Fermenting tea Fermentation is the process during which the Polyphenols in the tea leaf are oxidized in presence of the enzymes and subsequently condensed to form Colored compounds contributing to the quality attributes of tea. Fermentation starts immediately after cell rupture.

PowerPoint Presentation:

Tea Production Process

PowerPoint Presentation:

Tea Drying The goal is to stop the fermentation process and transform the tea into a stable product.

PowerPoint Presentation:

Tea classification by grade The leaves of green and semi fermented teas are usually whole and the grade is not specified. The same applies for a few of the black teas, particularly Chinese, where its name is a synonym of quality. For other black teas the grade is important since it gives two pieces of information: the fineness of the crop the size of the leaf (whole, broken, ground). In these grading the term "orange" is not connected with the fruit of the same name. It means "royal", and comes from the name of the Dutch dynasty Orange Nassau. As for the word Pekoe it comes, as you will remember, from the Chinese word Pak-ho meaning "fine hair" or "down", and denotes the end bud, which gives an impression of white down, since it is not entirely open. Whole leaves F.O.P. Flowery Orange Pekoe This is the finest crop of all. It is composed of the final bud and the following two leaves. The tea contains many buds that, after they have been browned during fermentation, are sometimes known as "golden tips". O.P. Orange Pekoe These are young, tightly rolled leaves. The crop is fine but a little later than the previous one: in this case the bud has already become a leaf. P. Pekoe The leaf is less fine than the O.P. and does not contain any buds. S. Souchong The leaves here are lower, larger, older and with a lower caffeine content; they are often rolled lengthwise and are used above all for smoked teas. Broken leavesThe leaf is no longer whole and is much smaller than the O.P. An infusion of this tea gives a much darker, stronger beverage. B.O.P. Broken Orange Pekoe F.B.O.P. Flowery B.O.P. G.B.O.P. Golden B.O.P. T.G.B.O.P. Tippy Golden B.O.P. Ground leaves F. Fannings Flat pieces smaller than broken leaves. The infusion produced is very strong and highly coloured. Dust Leaves not yet ground, mainly used for tea bags. And the two main sub categories important to the quality of tea are; Golden: Designating that the leaves are of a golden hue and of superior quality. Tippy: Which designates that young tea buds are present within the tea in abundance.

PowerPoint Presentation:

CUT TEAR CURL

PowerPoint Presentation:

The Tea Auction

PowerPoint Presentation:

…and Is there any Tea Plantation in Italy at all?

PowerPoint Presentation:

Tea Blending

PowerPoint Presentation:

Brewing Time Raccomended Type Water Temp. Steep Time White Tea 65.5 C – 71.1 C 1–2 minutes Yellow Tea 71.1 C – 76.7 C 1–2 minutes Green Tea 76.7 C – 82.2 C 1–2 minutes Oolong Tea 82.2 C – 87.7 C 2–3 minutes Black Tea 87.7 C – 93.3 C 2–3 minutes Pu-her Tea 93.3 C – 98.8 C Limitless Herbal Tea 98.8 C 3–6 minutes

PowerPoint Presentation:

White Tea

PowerPoint Presentation:

White Tea

PowerPoint Presentation:

Tea Production Process GREEN TEA

PowerPoint Presentation:

Green Teas

PowerPoint Presentation:

Green Teas

PowerPoint Presentation:

Green Teas

PowerPoint Presentation:

Green Teas

PowerPoint Presentation:

Green Teas

PowerPoint Presentation:

Tea Production Process OOLONG TEA (BLUE GREEN)

PowerPoint Presentation:

Blue Green Tea (Oolong)

PowerPoint Presentation:

Blue Green Tea (Oolong)

PowerPoint Presentation:

Tea Production Process YELLOW TEA

PowerPoint Presentation:

Yellow Teas Is similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and become yellow

PowerPoint Presentation:

Tea Production Process BLACK TEA (RED)

PowerPoint Presentation:

Black Teas (In China Red)

PowerPoint Presentation:

Black Teas

PowerPoint Presentation:

Black Teas

PowerPoint Presentation:

Black Teas

PowerPoint Presentation:

Puh her (in China Black)

PowerPoint Presentation:

Tea Production Process TEA

PowerPoint Presentation:

Red Bush Tea (Rooibos-South Africa) Aspalathus linearis Legume Family

PowerPoint Presentation:

Flavored Teas and Tisanes

PowerPoint Presentation:

Tea World Production Areas

PowerPoint Presentation:

Tea World Consumption

PowerPoint Presentation:

L-Theanine Theanine (pronounced tea-anene ) (gamma-glutamylethylamide, or 5-N-ethyl-glutamine) is an glutamic acid analog or amino acid able to cross the blood-brain barrier, theanine has psychoactive properties.Theanine has been shown to reduce mental and physical stress, reduce anxiety to a degree similar to anxiolytics

PowerPoint Presentation:

X X X

PowerPoint Presentation:

Nan-in, a Japanese master during the Meiji era (1868-1912), received a university professor who came to inquire about Zen. Nan-in served tea. He poured his visitor's cup full, and then kept on pouring. The professor watched the overflow until he no longer could restrain himself. "It is overfull. No more will go in!" "Like this cup," Nan-in said, "you are full of your own opinions and speculations. How can I show you Zen unless you first empty your cup?"

authorStream Live Help