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TEA - Camellia sinensis

TEA - Camellia sinensis. Family - Theaceae Genus - Camellia Species - sinensis. Related Plants. Ornamental Camellias. Groups of Tea. China type - C. sinensis var. sinensis Northern slope of the Himalayan Mts Elevated altitudes, semi-humid forest

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TEA - Camellia sinensis

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  1. TEA - Camellia sinensis Family - Theaceae Genus - Camellia Species - sinensis

  2. Related Plants • Ornamental Camellias Tropical Horticulture - Texas A&M University

  3. Groups of Tea • China type - C. sinensis var. sinensis • Northern slope of the Himalayan Mts • Elevated altitudes, semi-humid forest • Bush with small erect leaves with many serrations • Flowers are borne singly • Greater tolerance to drought and low temp. • Main tea produced in China and Japan Tropical Horticulture - Texas A&M University

  4. Groups of Tea • Assam type - C. sinensis var. assamica • Southern slopes of the Himalayan Mts • Found in humid dense forest • Tree • Leaves are larger with less serrations, less erect, and tend to droop at tips • Leaves lighter green color • Flower in clusters of 2-4 Tropical Horticulture - Texas A&M University

  5. Origin and Domestication of Tea Assam China 1833 1930s Trade with Europe 1600s Tropical Horticulture - Texas A&M University

  6. Tea Domestication • China type domesticated in south China • 4000 years ago? • Spread throughout China and Japan • Trading with Europe beginning in early 1600s • Earliest maritime explorations by the Portuguese and Dutch • England enters trade with East India Co in mid to late 1600s • East India Trade Co monopoly on tea trade ends in 1833 Tropical Horticulture - Texas A&M University

  7. Tea Domestication • Tea growing in India investigated • Seed of China type were planted various locations • Grew best in Assam, NE India - so developed plantations • Tea-like plants grew wild throughout forest in this area - these were the Assam type tea • Initial plantings were mixtures of China and Assam tea plants • Outcrossing plants • Seed propagation • Hybrid tea populations were developed Tropical Horticulture - Texas A&M University

  8. Tea Domestication • Assam region initial area of domestication of Assam tea • Late 1800s • South India • Sri Lanka (esp. after rust destroyed the coffee industry) • Java and Indonesia • 1930s • Equatorial highlands of Central and East Africa • Current Assam tea is a hybrid type derived from the initial mixed plantings in NE India Tropical Horticulture - Texas A&M University

  9. Origin and Domestication of Tea Assam China 1833 1930s Tropical Horticulture - Texas A&M University

  10. Tea Production Increasing By weight 50% total production of coffee Tropical Horticulture - Texas A&M University

  11. Tea Production Much of production consumed locally Tropical Horticulture - Texas A&M University

  12. Tea Importations Much of production consumed locally Tropical Horticulture - Texas A&M University

  13. The Tea Plant Perennial evergreen bush/tree Harvest young leaves Tropical Horticulture - Texas A&M University

  14. The Tea Plant • Understorey trees • 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

  15. The Tea Plant • Understorey trees • Adaptation • Rainfall • 1150 mm if evenly distributed • Soil type • Acid soils (pH 4.0 to 5.6) • Good drainage • Good water holding capacity Tropical Horticulture - Texas A&M University

  16. Tea Plant Propagation • Seed • Short period of viability • Germinate in sun and plant into pots once begin to emerge • 2-3 years before field planting size • Traditional approach to propagation • Seedlings are not uniform • Clonally • Single node cuttings • Ready for field in 1 year • Rooted cuttings are uniform Tropical Horticulture - Texas A&M University

  17. Tea Planting • Density of planting • 10,000 to 15,000/ha • Use of shade • Initially all tea in Assam with shade • Now many areas without shade • Higher yields without shade • Greater response to fertilizer without shade • Some exceptions • High heat areas (lowlands of north India/Bangladesh) • Low input system, in highlands of Kenya, shaded system is equal or better than unshaded Tropical Horticulture - Texas A&M University

  18. Tea Training and Pruning • Training • Head back to 20 cm at planting • Next year to 40 cm • Final year at 60 cm to form a level “plucking table” • Pruning • Need to cut back periodically • Plucking table will slowly rise • Periodically need to rejuvenate • Prune below branches • Bring to bear again Tropical Horticulture - Texas A&M University

  19. 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 Tropical Horticulture - Texas A&M University

  20. Tea Harvesting Tropical Horticulture - Texas A&M University

  21. Types of Tea • Green Tea • Not “fermented” • Only China type tea • Mainly China and Japan • Oolong Tea • Semi “fermented” • Produced in Taiwan • Black Tea (highest production) • “Fermented” Tropical Horticulture - Texas A&M University

  22. Tea Processing Tropical Horticulture - Texas A&M University

  23. Black Tea Processing • Withering • Thin layers of leaves in trays • Leaves allowed to dry to lose turgidity • 18-24 hours • 50% weight loss Tropical Horticulture - Texas A&M University

  24. Black Tea Processing • Rolling • Twists and breaks up leaf • Expresses leaf sap • Good contact with flavanols and polyphenol oxidase • Done 3-5 times • 1st roll = dhools, most tender parts of the leaves • 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

  25. Black Tea Processing • Fermentation = oxidation • Begins with rollers, dhool stages • Flavor and aroma develops • Leaves turn dark • Flavanols >> colored theaflavins, thearubigins • Limit of 4-5 hours Tropical Horticulture - Texas A&M University

  26. Black Tea Processing • Drying = stops oxidation • Time of fermentation • Subjective • Important in quality • In at 82 - 94 C and finish at 53 C • Moisture level • 54% to 3% moisture Tropical Horticulture - Texas A&M University

  27. Black Tea Processing • Grading and Sorting • Broken Orange Pekoe (high % buds) • Broken Pekoe • Orange Pekoe (twisted tender stalk) • Pekoe - compact and dense • Souchong - compact and dense • Broken Orange Pekoe Fanning Tropical Horticulture - Texas A&M University

  28. Green Tea Processing • Prevent “fermentation” • Initial heating to destroy polyphenol oxidase • Rolled at 90-100 C for 45-50 min - 50% moisture • Rolled without heat for 15 min • Dried at 50-60 C (30-40 min) - 30% moisture • Rolled on heated pan (80-90 C), 40 min. • Dried at 80 C - <6% moisture • Sieve to remove stems and debris • Final drying Tropical Horticulture - Texas A&M University

  29. Quality Control Use same weight of tea per cup Allowed to steep in hot water same time Grade indicated by cup placement Tropical Horticulture - Texas A&M University

  30. Quality Control Judge quality of tea samples Ensure consistent flavor of blends Tea judged better gets higher price Tropical Horticulture - Texas A&M University

  31. Top Tea Varietals • Darjeeling • First flush, light almondy, flowery scent, puckery mouthfeel • Second flush, darker, more body, hints of muscat • Formosa Oolong • Champagne of teas, grown at lower altitudes • Aroma of peach blossoms, wisp of smokiness, almost no mouth pucker (astringency) Tropical Horticulture - Texas A&M University

  32. Top Tea Varietals • Yunnan • Full body, rich, wispy smokiness, hint of pepperiness • Earl Grey • Flavored tea • Black tea with bergamot (citrus of Sicilian origin) • Ceylon • Clean, bright flavor Tropical Horticulture - Texas A&M University

  33. Health Benefits of Tea Tropical Horticulture - Texas A&M University

  34. Health Benefits of Tea • Reduce risk of Coronary Heart Disease • Epidemiological studies • Lowers blood levels of LDL cholesterol • Flavonoids are antioxidants • 95% polyphenols in tea are flavanoids • 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 Tropical Horticulture - Texas A&M University

  35. Any questions on tea?

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