Tea Morphology, Processing, and Uses Unveiled - Moumita Barik Adak
Discover the fascinating world of tea, from its morphology with detailed descriptions of leaves, stems, flowers, and more, to the intricate processing steps involving plucking, withering, rolling, oxidation, firing, and final sorting. Uncover the diverse uses of tea beyond just a beverage, including its benefits in health, beauty, cooking, cleaning, and even deodorizing. Delve into the art and science of tea with this comprehensive guide by Moumita Barik Adak.
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Presentation Transcript
Tea Morphology Processing - Uses by Moumita Barik Adak
Morphology 1. Leaves: Evergreen, elliptical, serrated edges. 2. Stems and Branches: Woody, small tree or large shrub. 3. Flowers: Small, white, fragrant. 4. Fruit: Green capsules with seeds. 5. Roots: Well-developed for anchoring and absorption. 6. Growth Habit: Bushy with multiple stems. 7. Pruning: Regularly pruned in commercial cultivation. 8. Size: Up to 10 meters tall when unpruned. 9. Bark: Smooth, brownish-gray.
Processing 1. Plucking: Tea leaves are hand-plucked or machine-harvested from the tea bushes. The young, tender leaves and buds are preferred for high- quality tea. 2. Withering: The freshly plucked tea leaves are spread out in a thin layer and left to wither. This process reduces the moisture content of the leaves, making them more pliable and suitable for further processing. 3. Rolling: The withered leaves are rolled to break their cell walls, promoting oxidation. This step is crucial for black tea production but is minimal or skipped for green tea and white tea.
Continue 4. Oxidation (Fermentation): For black tea, the rolled leaves are spread out and exposed to the air to undergo oxidation. Oxidation causes chemical changes in the leaves, resulting in the dark color and rich flavor of black tea. Green tea, on the other hand, is not oxidized, and the oxidation process is skipped to retain its green color and natural flavors. 5. Firing (Drying): After oxidation (for black tea) or immediately after withering (for green tea), the tea leaves are fired in hot air or heated pans to halt the oxidation process. This step also removes any remaining moisture from the leaves, preventing spoilage.
Continue 6. Sorting and Grading: The processed tea leaves are sorted based on their size, shape, and quality. The leaves may be graded into various categories, which determine the tea's market value. 7. Blending: Some tea producers create blends by mixing teas from different regions or batches to achieve a consistent flavor profile and quality. 8. Packaging: The final tea products are packaged and prepared for distribution and sale. They may be packed in loose leaf form, tea bags, or other specialized packaging.
Uses 1. Beverage: Popular drink from Camellia sinensis leaves. 2. Caffeine Source: Provides mild energy boost. 3. Medicinal Use: Herbal teas for relaxation, digestion, etc. 4. Antioxidant Benefits: Contains antioxidants for health. 5. Cosmetics: Tea extracts in beauty products. 6. Flavor: Adds subtle taste to cooking. 7. Food Pairing: Complements certain dishes. 8. Deodorizer: Absorbs odors in shoes, fridge, etc. 9. Cleaning Agent: Tannins used for cleaning. 10. Insect Repellent: Natural deterrent for pests.
