1. BY K.ARUNKUMAR AIT-07-002

2. ANOVERVIEW: Ind isthes c ndla e t p d e o teiaeo rg s ro uc r f a (camelia sinensis), thela e t c ns e a therg s o um r nd fourth la e t e o r (a r Sri La , Kerg s xp rte ftenka nya a Cnd hina in thew rldp d tio . ) oro uc n Ind n te e o hit ane b tto in 2 0 wia a xp rts w o m 0 7 ith o 15 .6mkg o te s p do rs a anly 5 s f a hip e ve e s nd to l e rning o Rs15b n. ta a s f illio Them jo te g w a a o Ind a : No a r a ro ing re s f ia re rth Be a As a , Ta il Na u a Ke lang l, s m m d nd ra . 3. STRATEGY OF TEA PRODUCTION: 4. PLUCKING: P kingro sd p ndo c a ; ne g wlucund e e n lim te w ro th c n b p ke a 7 - 12d y inte lsda e luc d tarva uringthe g w s a o Te ha sro ing e s n. a rve tingise us a xha tive nd la o inte ive b ur ns . 5. WITHERING:Theo je tiveo w ringistore uc them isb c f ithe d eo turein thete le ve b upto70 Thele ve a thinly s re dtoa a s y%.a s re p aw r e r na lly or Te isla o o aw m s inithe ithe turaaid ut n ire e htro hs Air isthe p s e thro h thete re o ug . n as d uga m vingthem iso turein aunifo w y. Thisp c s ta sa und12 rm aro e s ke roto17 ho . urs 6. ROLLING: Thenthegreenleafpassestotherollingmachinerywhereitistwistedandrolledtobreakuptheleafcellsandreleasethejuiceswhichgivetheteaitsflavor.Thefirstimportantchemicalchangestartsherewhenthejuiceswhichremainontheleafareexposedtotheairanddevelopmentoftheessentialoilbegins. 7. FERMENTATION: Ro dle f isp o fe e tio ra kss e ia m d o lle aut n rm nta n c p c lly a e f tile , c m nt o a iniums e e r lum. Fe e tio ro m a ke t c a a c ld. Fe e tio rm nta n o s re p le n nd o rm nta n p rio va sfro 2to3hrsd p nd o thetyp o le f, e d rieme e ing n e f a d g eo w r, te p ra , a ila ility o o e a e re f ithe m e ture va bf xyg n nd fe erm ntinga ility o thete flusbf a h. Fe e tio isave s ns rm nta n ry e itivep c s . Eve 5mro e s n inutes tim d la in a juse e y d tingthec rre t fe e tio p rio is o c rm nta n e d like tod te ra fla ur a p c b Duringly e rio te vo p re ia ly. fe e tio thele f c ng sc lorm nta na ha e o ur. 8. SORTING&GRADING:Thebulkteaissortedonmechanicallyoscillatedsieves.Thesievesizedecreasesgraduallyfromtoptobottom.Thusthebiggersizeteasareretainedonthetopwhilethebrokenleavesfalltowardsthefloor. 9. TYPES: Whitete : Unw da uno izea ilte nd xid dYe wte : Unw da uno ize b a w dto llo ailte nd xid d ut llo e ye w llo Gre n te : W da uno izee a ilte nd xid d Oo ngte : W d c he , a p rtia o ize lo a ilte , rus d nd a lly xid d Bla k te : W d c he , a fully o izec a ilte , rus d nd xid d 10. BLACK,GREEN,WHITETEA. 11. YOU THANK