Related Plants
• Ornamental Camellias TEA - Camellia sinensis
Family - Theaceae Genus - Camellia Species - sinensis
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Groups of Tea Groups of Tea
• China type - C. sinensis var. sinensis • Assam type - C. sinensis var. assamica – Northern slope of the Himalayan Mts – Southern slopes of the Himalayan Mts – Elevated altitudes, semi-humid forest – Found in humid dense forest – Bush with small erect leaves with many – Tree serrations – Leaves are larger with less serrations, less – Flowers are borne singly erect, and tend to droop at tips – Greater tolerance to drought and low temp. – Leaves lighter green color – Main tea produced in China and Japan – Flower in clusters of 2-4
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Origin and Domestication of Tea Tea Domestication
• China type domesticated in south China – 4000 years ago? Assam – Spread throughout China and Japan China • Trading with Europe beginning in early 1600s 1833 – Earliest maritime explorations by the Portuguese 1930s and Dutch – England enters trade with East India Co in mid to Trade with Europe 1600s late 1600s • East India Trade Co monopoly on tea trade ends in 1833
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1 Tea Domestication Tea Domestication
• Tea growing in India investigated • Assam region initial area of domestication of – Seed of China type were planted various locations Assam tea – Grew best in Assam, NE India - so developed – Late 1800s plantations • South India – Tea-like plants grew wild throughout forest in this • Sri Lanka (esp. after rust destroyed the coffee industry) area - these were the Assam type tea • Java and Indonesia – Initial plantings were mixtures of China and Assam – 1930s tea plants • Equatorial highlands of Central and East Africa • Outcrossing plants • Current Assam tea is a hybrid type derived • Seed propagation from the initial mixed plantings in NE India • Hybrid tea populations were developed
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Origin and Domestication of Tea Tea Production
Major Producing Regions
30 27 Assam 25 China 21 20 Percent of Increasing 1833 15 1930s total 15 production 10 9 5 0 India China Sri Lanka Africa By weight 50% total production of coffee
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Tea Production Tea Importations
Major Producing Regions Major Importers
2500 350 2168 311 300 2000 250 227 1500 200 187 1000 150 104 100 500 395
Production (1000 t) 50 57 (1000 t) Importations 16 0 1 0 0 Asia Europe Africa North South Asia Europe Africa North South America America America America Much of production consumed locally Much of production consumed locally
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2 The Tea Plant The Tea Plant
Perennial evergreen bush/tree • Understorey trees Harvest young leaves • Adaptation – Temperature • 18-30°C • Leaf growth stops – Below 13°C – Above 35°C – Shoot replacement cycle related to temp. • Equatorial region – Grown in highlands (1000-3000 m) – At low latitude/altitude need shade for best growth (Assam type) – Rainfall – Soil type Tropical Horticulture - Texas A&M University Tropical Horticulture - Texas A&M University
The Tea Plant Tea Plant Propagation
• Understorey trees • Seed • Adaptation – Short period of viability – Rainfall – Germinate in sun and plant into pots once begin to emerge • 1150 mm if evenly distributed – 2-3 years before field planting size – Soil type – Traditional approach to propagation • Acid soils (pH 4.0 to 5.6) – Seedlings are not uniform • Good drainage • Clonally • Good water holding capacity – Single node cuttings – Ready for field in 1 year – Rooted cuttings are uniform
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Tea Planting Tea Training and Pruning • Density of planting • Training – 10,000 to 15,000/ha – Head back to 20 cm at planting • Use of shade – Next year to 40 cm – Initially all tea in Assam with shade – Final year at 60 cm to form a level – Now many areas without shade “plucking table” • Higher yields without shade • Pruning • Greater response to fertilizer without shade – Need to cut back periodically – Some exceptions – Plucking table will slowly rise • High heat areas (lowlands of north – Periodically need to rejuvenate India/Bangladesh) • Prune below branches • Low input system, in highlands of Kenya, shaded system is equal or better than unshaded • Bring to bear again
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3 Tea Harvesting Tea Harvesting • Harvest - Most done by hand – Tips • Bud only gives best product – Fine plucking - most common • Bud plus 2 leaves – Coarse plucking • Bud plus 3 leaves • Important to begin processing quickly
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Types of Tea Tea Processing
• Green Tea – Not “fermented” – Only China type tea – Mainly China and Japan • Oolong Tea – Semi “fermented” – Produced in Taiwan • Black Tea (highest production) – “Fermented”
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Black Tea Processing Black Tea Processing • Rolling • Withering – Twists and breaks up leaf – Thin layers of leaves in trays – Expresses leaf sap • Good contact with flavanols and polyphenol oxidase – Leaves allowed to dry to lose turgidity – Done 3-5 times – 18-24 hours • 1st roll = dhools, most tender parts of the leaves – 50% weight loss • 2nd and 3rd rolls = mahls and fines • Sticks left over = big bulk – Need to keep temp between 27 - 32 C • Mechanical heat • Heat generated by oxidation Tropical Horticulture - Texas A&M University Tropical Horticulture - Texas A&M University
4 Black Tea Processing Black Tea Processing • Fermentation = oxidation • Drying = stops oxidation – Begins with rollers, dhool stages – Time of fermentation – Flavor and aroma develops • Subjective – Leaves turn dark • Important in quality • Flavanols >> colored theaflavins, thearubigins – In at 82 - 94 C and finish at 53 C – Limit of 4-5 hours – Moisture level • 54% to 3% moisture
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Black Tea Processing Green Tea Processing
• Grading and Sorting • Prevent “fermentation” – Broken Orange Pekoe (high % buds) – Broken Orange Pekoe (high % buds) – Initial heating to destroy polyphenol oxidase – Broken Pekoe – Broken Pekoe – Rolled at 90-100 C for 45-50 min - 50% moisture – Orange Pekoe (twisted tender stalk) – Orange Pekoe (twisted tender stalk) – Rolled without heat for 15 min – Pekoe - compact and dense – Pekoe - compact and dense – Dried at 50-60 C (30-40 min) - 30% moisture – Souchong - compact and dense – Souchong - compact and dense – Rolled on heated pan (80-90 C), 40 min. – Broken Orange Pekoe Fanning – Broken Orange Pekoe Fanning – Dried at 80 C - <6% moisture – Sieve to remove stems and debris – Final drying
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Quality Control Quality Control
Use same weight of tea per cup Judge quality of tea samples Allowed to steep in hot water same time Ensure consistent flavor of blends Grade indicated by cup placement
Tea judged better gets higher price
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5 Top Tea Varietals Top Tea Varietals
• Darjeeling • Yunnan – First flush, light almondy, flowery scent, puckery mouthfeel – Full body, rich, wispy smokiness, hint of pepperiness – Second flush, darker, more body, hints of muscat • Earl Grey • Formosa Oolong – Flavored tea – Champagne of teas, grown at lower altitudes – Black tea with bergamot (citrus of Sicilian origin) – Aroma of peach blossoms, wisp of smokiness, almost no • Ceylon mouth pucker (astringency) – Clean, bright flavor
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Health Benefits of Tea
• Reduce risk of Coronary Heart Disease Health – Epidemiological studies – Lowers blood levels of LDL cholesterol Benefits • Flavonoids are antioxidants – 95% polyphenols in tea are flavanoids of Tea – Higher anti oxidant activity than Vitamin A, C or E - but with less bioavailability – Combat free radicals >> reduce risk of cancer • Much of benefits not experimentally confirmed
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Any questions on tea?
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