PRESENTED BY :- TASHI LHAMO, UGYEN TSHOMO, VISHAL PATEL, VISHVJEET

ARYA

PRESENTED TO :- Mr. PRANAV AGGARWAL

It is a healthy

beverage containing

approximately only

half the caffeine of

coffee and at the

same time it aids

muscle relaxation and

stimulates the central

nervous system.

OOLONG TEA

BLACK TEA

WHITE TEA

GREEN TEA

Originated from China

It is traditional Chinese tea(camellia sinesis)

The name oolong tea came into the English

language from the Chinese name meaning

"black dragon”

It is a semi-oxidized tea.

It can be sweet and fruity with honey aromas,

or woody and thick with roasted aromas.

It has delicate flavor.

Reduction of heart disease

It can reduce the weight

Improves the skin

Help in building the healthy bones

It can prevent the cancer

Black tea is a type of tea that is more

oxidized than oolong, green and

white teas. All four types are made

from leaves of camellia sinensis.

Black tea is generally stronger in

flavor than the less oxidized tea.

plucking

withering

RollingFermentation

Grading and sorting

Black tea can help manage – or prevent

- diabetes. Black tea contains

carbohydrates that work to slow blood

sugar absorption.

Black tea protects your heart health.

Black tea may help with weight loss

The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.

It is grown primarily in China, mostly in it's Fujian province.

White tea comes from the buds and leaves of the Chinese Camellia sinensis plant.

White Tea first appeared in the Northern Song Dynasty (960 - 1127) in China.

The first mention of White Tea appeared in "Treatise on Tea”, written by the Emperor Huizong (1107-1110) in China.

In 1968 the first exports of White Tea was done.

It is divided into four steps:

WitheringFixing (Kill-Green)Rolling/FormingDrying

Picked leaves are spread out (inside and/or outside in the sun) to soften the cell walls of leaves.

The best combination seems to be outdoor withering of the leaves on a mild summer day, followed by further withering done inside.

The stems are then removed from the leaves, the natural waxy film coating is removed and they are slow-fire baked until dry.

Stops the natural fermentation and growing processes within the leaves without damaging them.

Steaming the leaves, hand pressing in a hot pan and baking techniques are used.

Leaves are passed through hot and/or cold rollers to slightly break down the leaves.

It establishes the shape of the leaves and intensifies the tea flavour.

Sun drying, pan heating and hot air methods are used.

It Establishes the final moisture content of the leaves.

It stops fermentation. It prevents mold growth. It removes any grassy leaf taste and develops

the tea's aroma.

White Peony White Tea (Bai Mu Dan)

Silver Needle White Tea (Bai Hao Yin Zhen)

It is obtained by withered, steamed, dried,

rolled, and packed.

It is considered to be the best tea for

health.

It is made from the leaves of Camellia

Sinensis that have undergone minimal

oxidation during processing.

Green tea was first brewed in 2737 BC during the reign of Emperor Shennong.

A Book by LU YU in 600 -900 AD is considered the importance in Green tea history.

The Kissa Yojoki(the book of tea) written by Zen priest Eisai in 1191, describe how dinking green tea affect five vital organs.

Cultivation and

harvesting

Drying

Shaping Final

drying

Post-processing

Green tea is the healthiest beverage on

the planet.

It is loaded with antioxidants and nutrients

that have powerful effects on the body.

This includes improved brain function, fat

loss, a lower risk of cancer.