(Camellia sinensis)

Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush (Camellia sinensis) in hot water for a few minutes.

The processing can include oxidation heating drying the addition of

other herbs flowers spices fruits.

World’s most popular beverage after water Every day, 800 million cups or glasses of tea

are consumed globally. There are four basic types of true tea:

black tea oolong tea green tea white tea.

The term herbal tea usually refers to infusions of fruit or of herbs such as Rosehip Chamomile jiaogulanthat contain no C. sinensis.

Alternative terms for herbal tea tisane herbal infusion

Tea is a natural source of amino acid theanine methylxanthines such as

caffeine theobromine

polyphenolic antioxidant catechins. It has almost no carbohydrates, fat, or protein. It has a

cooling mildly fragrant slightly bitter astringent

flavor.

2004: new high world tea production grew by 2 % reach an estimated 3.2 million tones FAO’s report for the Intergovernmental Group on Tea

meeting in Bali (20-22 July 2005). The expansion was due the increases in:

Turkey China Kenya Malawi Sri Lanka Indonesia.

China: 800 000 tones milestone.

Sri Lanka: 309 000 tones.

Indonesia: 170 000 tones.

Turkey: 205 500 tones.

Kenya: 328 000 tones.

Malawi: 50 000 tones.

India: 820 200 tones (declined by 4.3%).

0100,000200,000300,000400,000500,000600,000700,000800,000900,000

1st Qtr

ChinaSri LankaIndonesiaTurkeyKenyaMalawiIndia

in 2004 world tea exports increased by 4.4 percent reached 1.47 million tonnes

The largest exporters Kenya: almost 293 000 tones (8.9 % increase) Sri Lanka Indonesia: increase 8.9%. China: reached 282 000 tones (> 7 %)

dominated by green tea (> 75 %).

Importers (2004) EC (an increase of 2.4 %) = 215 000 tones US (5.3 %) = 99 000 tones Japan (2 %) = 56 000 tones

in response to promotional efforts on the health benefits of tea consumption.

In 2004, according to FAO opened at US$1.56 per kg in January closed at US$1.73 per kg in December

A recent study on the market evolution between 1993/1995 and 2001/2003: out of 27 agricultural commodities, tea showed

the second lowest variability in prices: 2% decline compared to 39% for cocoa 38% for coffee.

Kingdom: Plantae Division: Spermatophyte Subdivision: Angiospermae Class: Dicotyledoneae Order: Guttiferales Family: Theaceae Genus: Camelia Species: Camelia sinensis

The genus Camellia covers over 260 species. It is an important plant:

economically: Camellia sinensis horticulturally: Camellia japonica increasing number of interspecies hybrids (evergreen

ornamental shrubs and trees). The tea plant is an evergreen shrub or small tree

that may reach 30 feet if unpruned. It is adapted to sub-tropical areas.

tolerate some frost.

The leaves are lanceolate glabrous: without hairs but sometimes pubescent on lower surface 2 to 5 inches long.

The harvested portions are the succulent short tips and young leaves. Including older leaves reduces the quality of the tea.

Leaves are harvested at intervals of 2 weeks or less.

Tea plant is an evergreen plant and grows in tropical and sub-tropical climates prefers acidic soils heavy rainfall elevations up to 1524 meters.

Grown in rows or on terraces 4 feet apart and 4-5 feet tall Help irrigation and prevent soil erosion

Only the top 1-2 in of the mature plant are picked. called flushes new flushes are produced every 7 – 10 days

during the growing season. Vegetative Propagation

A variety can be grown vegetatively without going through the usual cycle of annual growth.

Cuttings obtained from mother bush Rooted & grown in nursery for 1- 2 years

Can also be grown from seeds

Planting Planting is a crucial operation

determines the development and productive level of tea throughout its economic life.

Wrong planting of good planting materials affects the plant productivity.

For long term benefits, techniques of: care planning refinement are essential.

Pruning cultivated plants are pruned for ease of

plucking helps in maintaining the plant as a low bush in

a phase of continuous vegetative growth. stimulates and controls growth. helps rejuvenate bushes that have crossed the

period of maximum productivity. Tea plants will grow into a tree if undisturbed

Chinese tea (C. sinensis var sinensis): 3 meters. Assam variety (C. sinensis var. assamica or

C. assamica): 6 -20 meters.

Fertilizer To replenish the nutrients removed from

the plant as yield the soil by the plant for its growth

Nutrient requirements should be related to local soil conditions must be monitored continuously to ensure an

optimum balance of nutrients.

Weed control Weeds affect tea by competing with it for

moisture nutrients sunlight.

The effect of weeds: a reduction in yield. as secondary hosts for some important pests.

The timing of weed emergence relative to the growth stages of tea is an important parameter in weed management

Pest Management Optimal management of the pests should

consider ecologically economically.

The presence of mites and insects their characteristic mode of feeding diverse habitat and seasonal cycles

White Green Tea Oolong Tea Black Tea (Brick Tea) (Scented Tea)

Processing tea is considered the art of tea. taste, body, and overall character are created.

Basic form: the raw green leaves whether or not, and how much oxidation (or

fermentation) should take place. Tea leaves have enzymes in their veins.

When the leaf is broken, bruised, or crushed, the enzymes are exposed to the air resulting in oxidation.

The amount of oxidation depends upon how much of the enzymes are exposed and for how long.

The Processing of White Tea

does not go through any oxidation at all. the leaves are immediately fired or steamed after

letting them wither (air dry) for a period of time. to prevent oxidation,

no rolling, breaking, or bruising of any kind. The dried buds have a silver-like appearance

the most popular white tea called Silver Needle. White teas are the least processed of any tea

taste like fresh leaves or grass. They also have the lowest amount of caffeine and

most likely have the highest antioxidant properties

The Processing of Green Tea

similar to white tea no oxidation. the leaves are laid out to wither for 8 - 24 hours.

most of the water evaporate. the leaves are steamed or pan fried.

to neutralize the enzymes preventing oxidation leaves are rolled up in various ways and tightness. a final drying takes place.

no oxidation has more of a green appearance. it goes off to be sorted, graded, and packaged. closer to tasting like fresh leaves or grass lower in caffeine, higher in antioxidant.

The Processing of Oolong Tea

requires only a partial oxidation of the leaves. The leaves are laid out to wither for 8 to 24 hours.

This lets most of the water evaporate. The leaves are tossed in baskets

to bruise the edges of the leaves. the leaves partially oxidized, only a portion of the

enzymes are exposed to air. leaves steamed to neutralize the enzymes and

stop any oxidation. Oolong tea can have varying degrees of oxidation.

Some are closer to black teas, some closer to green. a final drying takes place. it goes off to be sorted, graded, and packaged.

The Processing of Black Tea

requires a full oxidation of the leaves. The leaves are laid out to wither for 8 to 24 hours.

This lets most of the water evaporate. The leaves are rolled to crack up the surface

O2 will react with the enzymes the oxidation process. The leaves are left to completely oxidize

turning the leaves to a deep black color. a final drying takes place. it goes off to be sorted, graded, and packaged.

Brick Tea: usually pressed into brick shape, is mainly

produced in Hunan, Hubei, Sichuan, Yunnan and Guangxi Zhuang Autonomous Region.

Brick tea is made from black tea or green tea and is pressed into blocks.

The most famous one is "Pu'er Tea" made in Yunnan province.

Scented Tea: very popular in Northern China a mixture of green tea with flower petals of

rose Jasmine Orchid Plumthrough an elaborate process.

Among this type, jasmine tea is common.

The active compounds in green tea are from a group of polyphenols called catechins

Four catechins present in green tea: Epicatechingallate Epicatechin Epigallocatechin Epigallocatechingallate

Contain polyphenols (catechin): 25% of dry weight of fresh tea leaves Mostly in white and green tea Antioxidants

Caffeine per 6-oz. cup Espresso (2oz.): 60-90mg Drip coffee: 60-165mg Black tea: 25-110mg Oolong tea: 12-55mg Green tea: 8-16mg

Moderate consumption offers protection against: heart and blood vessel disease some cancers bacterial infections. Tea is a natural and healthy drink.

Nowadays, more than half of the world 5 billions population drink tea.

Tea is refreshing and helps you work efficiently. Tea is a thirst quencher and aids digestion of food. Tea helps to disinfect and alleviate inflammation;

helps urinary output and purge toxin. Tea makes nutrition sense and is good for health.

Improving immune system and preventing cancers Slowing down aging process Preventing loss of bone calcium Alleviating blood lipoid, cholesterol, blood pressure,

and arteriosclerosis Helping sterilization and reinforcing teeth and

intestine Reducing urine hyperacidity and gout Eliminate body fat Preventing sunburn and resisting UV

Tea is also rich in various vitamins for smokers, it helps to discharge nicotine out of the

system. Antioxidant

With HIV the epigallocatechingallate acts as a block to the HIV transport protein on the host cell

Cancer Epigallocatechingallate has been shown to

inhibit angiogenesis of tumor cell and thus not allowing them to become cancerous.

This is achieved by stopping the production of angiogenic compounds in the tumor cells.

Weight loss

Green tea stops angiogenesis Stops blood flow to tumor Mice given green tea

EGCG (Epigallocatechin gallate) slowed angiogenesis

Green tea induced apoptosis Increases normal cell growth while promoting

programmed cell death Mice given green tea over a 4 month period

tumors suppressed

Too much tannic acid will affect the secretion of the gastric juice, irritate the membrane of the stomach and cause indigestion or constipation.

Strong tea taken just before bedtime will give rise to occasional insomnia.

Constant drinking of over-strong tea may induce heart and blood-pressure disorders in some people, reduce the milk of a breast-feeding

mother, and put a brown color on the teeth of young people.

just don't make your tea too strong.

Disadvantages of Tea-Drinking