TEA

1

IMK 202 : FOOD COMMODITY

BY : GROUP 4
Nur Afiqah Bt Md Nasir
Norhazirah Bt Mohd Affandi
Nur Amni Bt Husni Zain

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The Tea History…
• Tea is one of the oldest beverages known to
civilization. It is widely believed that tea was first
discovered as a beverage in 2700 B.C.
• It was Emperor Shen Nung who sat serenely by a
pot of boiling water, when leaves from a wild tea
bush flew into the kettle.
• The ensuing aroma aroused the Emperor's senses
to the point that he sampled a cup of the exotic
brew.
• To his delight, it tasted wonderful, and he never
again drank plain water.

3

Tea moves to Japan via Buddhist Priests
 2000 years after the beginnings of tea,
Buddhist priests travelling between
Japan and China introduce this drink to
Japanese.
 The priests brought tea seeds back to be
cultivated in Japan.
 This was such a success that tea quickly
become an integral part of Japanese
life.

4

Tea Leaps to Europe through Trade
•
•
•
•
•

Tea reaches Europe during the 1600’s with credit
being claimed by both the Portuguese and the
Dutch.
The Portuguese with their advance navy, created
trade routes to China and brought back tea to
Portugal.
From Lisbon, a seaport of Portugal, the Dutch East
India Company, transported the tea to Holland,
France and Germany.
Then, the Dutch were trading directly with the
Chinese.
This beverage was initially popular among the
wealthy, but soon become prevalent in Russia and
England as their beverage of choice.

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Decaffeinated
Tea

White Tea
•Least
processed(steam
ed &dried in the
Sun
•Has highest
antioxidant
•Only young
leaves used to
make it

Chai Tea
•High-grown Indian
black tea mixed
with Indian
spices(cinnamon &
cardamom)
•Chai brewed with
milk & spices

•98% caffein
removed
•Decaffeination
use methylene
chloride/ethyl
acetote/ super
critical carbon
dioxide

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Red Tea
(Rooibos)
•Non-Camellia
Sinensis
•South african herb
•Naturally Caffein free
•Less tannin(little
bitterness)
•It is oxidised

Herbal Tea
•Non –Camellia
Sinensis
•Infusion of fruit &
herbs(lavender
&roseship)

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DEGREE OF FERMENTATION

White
Tea

Green
Tea

Oolong
Tea

Black
Tea

Colour of tea becomes more darker

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INTERNATIONAL PRODUCTION
OFASIA
TEA
AFRICA
SOUTH
NEAR
AMERICA

•
•
•
•
•
•

Bangladesh
China
India
Indonesia
Sri Lanka
Viet Nam
and others.

•
•
•
•
•
•
•

• Argentina
Burundi
• Brazil and
Kenya
Malawi
others
Rwanda
(Hicks 2001)
Tanzania
Uganda
Zimbabwe
and others.

EAST

• Iran
• Turkey

 Russia and a number of CIS countries also
produce quantities of tea.

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Current Situation
• The global tea production growth rate in 2006 was
more than 3% to reach an estimated 3.6 million t. (The
expansion was mainly due to record crops in China,
Viet Nam and India.
• Production in China increased 9.5% over the record in
2005, to 1.05 million t. in 2006, through Government
policies to increase rural household incomes.
• Expansion of 28 percent in Viet Nam gave an output
of 133,000 t as tea bushes reached optimum yields.
• India had a 3% increase in harvest output of 945,000 t
for the year.
• This growth offset other major countries, Kenya and Sri
Lanka, where output declined by 6 and 1.6%,
respectively.

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Consumption
• World tea consumption grew by 1% in 2006, reaching
3.64 million t, but less than the annual average of
2.7% over the previous decade.
• The biggest influence has been the growth in
agricultural products consumption, tea included, in
China and India, as their economies expanded
dramatically.
• In 2006, China recorded a spectacular annual
increase of 13.6% in total consumption, which
reached 776,900 t, whilst annual growth in tea
consumption in India was less, it was higher than the
previous decade.
• Income gains in India, China, other developing
countries, translate to more demand, for higher
value-added items. [1]

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HARVESTING
 Is the operation in which the tender tea shoots are
picked (plucking).
 A tea shoot at the correct maturity for the
manufacture of high quality made tea, comprises
of an unfurled bud with two or three soft leaves.
 Correct proportions and concentrations of
chemical compounds and enzymes which
synthesize poly-phenolic structures in made tea,
occur in fresh tea leaves at that correct maturity.
 Hard fibrous parts in tea shoot is getting higher with
the maturity. If the shoots are over grown, it will sure
decrease the out turn and increase waste tea in
manufacture.

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 The quality and the quantity of made
tea determined by the maturity of the
shoots being plucked.
 Handling and care of fresh leaves after
harvesting is as important as the
correct maturity for the quality of made
tea and profitability.
 Careless handling and transport will
add impurities and damage the green
shoots before they are manufactured,
thus, increase post harvesting losses.

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Harvesting or Plucking Interval


When the oldest one or two generations are
being plucked, it will take about 5-7 days (in
tropical countries) for the next generations to
come into the plucking stage.



This time of 5-7 days between 2 consecutive
harvestings is termed the “plucking round” or
“plucking interval”.



Scientifically, the plucking round is preferably the
same as the number of days taken for fully
unfurling of leaf from the bud. [2]

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







The green leaves are spread in troughs with
perforated beds through which air is blown by
powerful fan
The objective is to reduce the moisture content
of the leaves by about 40%-50% and render the
leaves flaccid
Withering process takes place overnight

Source : Boh Plantation Sdn Bhd

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

The roller twist and break the withered leaves
distorting and rupturing its internal cells



Liberating and exposing its juices for fermentation




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 A natural chemical process in which enzymes in the
leaves are exposed to oxygen
 Broken leaves are spread onto trays. The leaves are
green in colour before fermentation but at the end
they turn a coppery colour
 Usually takes about 1½ to 2 hours, during which the
characteristic flavour and aroma are developed


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 The fermented leaves are fed into machines through
hot air is passed at temperature nearing 100ºC.
 This halts the fermentation action
• Reduce moisture content to less than 3%
• Crystallizes the juices, thus converting the leaves
into its crisp black form


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 Tea is graded according to particle size by
passing it through a series of vibrating
sieves
 Stalks and fibres are also extracted. [3]


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1. Dental Health
 Strengthens teeth and prevents carries
 Fluoride that present in tea can help
prevent carries and strengthen our teeth
 When fluoride mixes with saliva, bacteria
can’t produce the acid by-products that
promote cavities. [4]

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2. Prevents Growth of Cancer
Catechin can help to slow down malignant
mutation of body cells and neutralize free
radicals

3. Brain Health

Degenerative diseases like Alzheimer’s
Catechin inhibit senile plaques from
depositing in the brain, which impairs
cognition

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4. Blood Health
Prevents high blood pressure
Epigallocatechin and epicatechin gallat,
variants of catechin, are able to act as
inhibitors of angiotensin transferase
angiotensin transferase is an enzyme that
can causes high blood pressure

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5. Heart Health
Reduce the risk of cardiovascular
diseases.
Catechin can reduce level of
cholesterol in blood and act as antifree radicals. [5]

32

REFERENCES
1.Current Status and Future Development of Global Tea
Production and Tea Products, Alastair Hicks, April 2009.
2. Manual Harvesting of Tea, Tea Plantation Agronomy,
http://tea-plucking.blogspot.com/ (Access date : 10/10/2013)
3. Boh Plantation Sdn. Bhd.
4. 8 health benefits of drinking tea, Patricia Bannan,
http://www.foxnews.com/health/slideshow/2013/04/26/8-healthbenefits-drinking-tea/#slide=4 (Access date : 11/10/2013).
5. Health Benefits of Tea Consumption, VK Sharma. A
Bhattacharya. A Kumar. HK Sharma, Tropical Journal of
Pharmaceutical Research, September 2007.

TEA

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