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IMK 202 : FOOD COMMODITY

BY : GROUP 4Nur Afiqah Bt Md Nasir

Norhazirah Bt Mohd AffandiNur Amni Bt Husni Zain

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The Tea The Tea History…History…• Tea is one of the oldest beverages known to

civilization. It is widely believed that tea was first discovered as a beverage in 2700 B.C.

• It was Emperor Shen Nung who sat serenely by a pot of boiling water, when leaves from a wild tea bush flew into the kettle.

• The ensuing aroma aroused the Emperor's senses to the point that he sampled a cup of the exotic brew.

• To his delight, it tasted wonderful, and he never again drank plain water.

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2000 years after the beginnings of tea, Buddhist priests travelling between Japan and China introduce this drink to Japanese.

The priests brought tea seeds back to be cultivated in Japan.

This was such a success that tea quickly become an integral part of Japanese life.

Tea moves to Japan via Buddhist Tea moves to Japan via Buddhist PriestsPriests

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• Tea reaches Europe during the 1600’s with credit being claimed by both the Portuguese and the Dutch.

• The Portuguese with their advance navy, created trade routes to China and brought back tea to Portugal.

• From Lisbon, a seaport of Portugal, the Dutch East India Company, transported the tea to Holland, France and Germany.

• Then, the Dutch were trading directly with the Chinese.

• This beverage was initially popular among the wealthy, but soon become prevalent in Russia and England as their beverage of choice.

Tea Leaps to Europe through Trade

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Do you know TEA?Do you know TEA?

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Structure of Tea Tree

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TYPES OF TYPES OF TEATEA

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White Tea•Least processed(steamed &dried in the Sun

•Has highest antioxidant

•Only young leaves used to make it

Chai Tea•High-grown Indian black tea mixed with Indian spices(cinnamon & cardamom)

•Chai brewed with milk & spices

Decaffeinated Tea

•98% caffein removed

•Decaffeination use methylene chloride/ethyl acetote/ super critical carbon dioxide

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Red Tea (Rooibos)

•Non-Camellia Sinensis

•South african herb•Naturally Caffein free

•Less tannin(little bitterness)

•It is oxidised

Herbal Tea•Non –Camellia Sinensis

•Infusion of fruit & herbs(lavender &roseship)

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Black Tea

Oolong Tea

Green Tea

White Tea

DEGREE OF FERMENTATIONDEGREE OF FERMENTATION

Colour of tea becomes more darker

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Tea CompositionsTea Compositions

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ASIA AFRICA SOUTH AMERICA

NEAR EAST

• Bangladesh• China• India• Indonesia• Sri Lanka• Viet Nam

and others.

• Burundi• Kenya• Malawi• Rwanda• Tanzania• Uganda• Zimbabwe

and others.

• Argentina• Brazil and

others (Hicks

2001)

• Iran• Turkey

Russia and a number of CIS countries also produce quantities of tea.

INTERNATIONAL PRODUCTION OF INTERNATIONAL PRODUCTION OF TEATEA

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• The global tea production growth rate in 2006 was more than 3% to reach an estimated 3.6 million t. (The expansion was mainly due to record crops in China, Viet Nam and India.

• Production in China increased 9.5% over the record in 2005, to 1.05 million t. in 2006, through Government policies to increase rural household incomes.

• Expansion of 28 percent in Viet Nam gave an output of 133,000 t as tea bushes reached optimum yields.

• India had a 3% increase in harvest output of 945,000 t for the year.

• This growth offset other major countries, Kenya and Sri Lanka, where output declined by 6 and 1.6%, respectively.

Current Situation

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Consumption Consumption • World tea consumption grew by 1% in 2006,

reaching 3.64 million t, but less than the annual average of 2.7% over the previous decade.

• The biggest influence has been the growth in agricultural products consumption, tea included, in China and India, as their economies expanded dramatically.

• In 2006, China recorded a spectacular annual increase of 13.6% in total consumption, which reached 776,900 t, whilst annual growth in tea consumption in India was less, it was higher than the previous decade.

• Income gains in India, China, other developing countries, translate to more demand, for higher value-added items. [1]

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HARVESTINGHARVESTING Is the operation in which the tender tea shoots

are picked (plucking). A tea shoot at the correct maturity for the

manufacture of high quality made tea, comprises of an unfurled bud with two or three soft leaves. 

Correct proportions and concentrations of chemical compounds and enzymes which synthesize poly-phenolic structures in made tea, occur in fresh tea leaves at that correct maturity. 

Hard fibrous parts in tea shoot is getting higher with the maturity. If the shoots are over grown, it will sure decrease the out turn and increase waste tea in manufacture.

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The quality and the quantity of made tea determined by the maturity of the shoots being plucked.

Handling and care of fresh leaves after harvesting is as important as the correct maturity for the quality of made tea and profitability.

Careless handling and transport will add impurities and damage the green shoots before they are manufactured, thus, increase post harvesting losses.

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When the oldest one or two generations are being plucked, it will take about 5-7 days (in tropical countries) for the next generations to come into the plucking stage.

This time of 5-7 days between 2 consecutive harvestings is termed the “plucking round” or “plucking interval”.

Scientifically, the plucking round is preferably the same as the number of days taken for fully unfurling of leaf from the bud. [2]

Harvesting or Plucking Interval

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TEA TEA PROCESSINGPROCESSING

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The green leaves are spread in troughs with perforated beds through which air is blown by powerful fan

The objective is to reduce the moisture content of the leaves by about 40%-50% and render the leaves flaccid

Withering process takes place overnight

Source : Boh Plantation Sdn Bhd

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The roller twist and break the withered leaves distorting and rupturing its internal cells

Liberating and exposing its juices for fermentation

Source : Boh Plantation Sdn Bhd

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A natural chemical process in which enzymes in the leaves are exposed to oxygen

Broken leaves are spread onto trays. The leaves are green in colour before fermentation but at the end they turn a coppery colour

Usually takes about 1½ to 2 hours, during which the characteristic flavour and aroma are developed

Source : Boh Plantation Sdn Bhd

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The fermented leaves are fed into machines through hot air is passed at temperature nearing 100ºC.

This halts the fermentation action • Reduce moisture content to less than 3%• Crystallizes the juices, thus converting the

leaves into its crisp black form

Source : Boh Plantation Sdn Bhd

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Tea is graded according to particle size by passing it through a series of vibrating sieves

Stalks and fibres are also extracted. [3]

Source : Boh Plantation Sdn Bhd

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HEALTH HEALTH BENEFITS OF BENEFITS OF

TEATEA

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Strengthens teeth and prevents carries Fluoride that present in tea can help

prevent carries and strengthen our teeth

When fluoride mixes with saliva, bacteria can’t produce the acid by-products that promote cavities. [4]

1. Dental Health

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2. Prevents Growth of CancerCatechin can help to slow down malignant mutation of body cells and neutralize free radicals

3. Brain HealthDegenerative diseases like Alzheimer’sCatechin inhibit senile plaques from depositing in the brain, which impairs cognition

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4. Blood Health

Prevents high blood pressureEpigallocatechin and epicatechin gallat, variants of catechin, are able to act as inhibitors of angiotensin transferaseangiotensin transferase is an enzyme that can causes high blood pressure

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5. Heart Health

Reduce the risk of cardiovascular diseases.Catechin can reduce level of cholesterol in blood and act as anti-free radicals. [5]

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REFERENCES

1.Current Status and Future Development of Global Tea Production and Tea Products, Alastair Hicks, April 2009.

2. Manual Harvesting of Tea, Tea Plantation Agronomy,http://tea-plucking.blogspot.com/ (Access date : 10/10/2013)

3. Boh Plantation Sdn. Bhd.

4. 8 health benefits of drinking tea, Patricia Bannan, http://www.foxnews.com/health/slideshow/2013/04/26/8-health- benefits-drinking-tea/#slide=4 (Access date : 11/10/2013).

5. Health Benefits of Tea Consumption, VK Sharma. A Bhattacharya. A Kumar. HK Sharma, Tropical Journal of Pharmaceutical Research, September 2007.