NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND

CATERING TECHNOLOGY

TEA

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
 SCOPE
DEFINITION
MANUFACTURING PROCESS
CLASSIFICATION
EXAMPLES

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
 DEFINITION

CAMELLIA
SINENSIS

CAMELLIA
ASSIMICA
B.Sc in Hotel & Hospitality Administration
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Second Semester: Tea
 MANUFACTURING PROCESS
• PLUCKING

• WITHERING

• ROLLING

• FERMENTING

• FIRING

• SIFTING AND GRADING

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
B.Sc in Hotel & Hospitality Administration
Second Semester: Tea Slide No: 5
 CLASSIFICATION
• Country of origin
• Type
• Method of manufacture
• Grade

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
 COUNTRY OF ORIGIN
• INDIAN – Wagh bakri,brooke bond, tata,
etc
• KENYAN- Katepa, Sasini, etc
• CHINEASE- Long Jing, Biluochoun,etc
• BANGLADESHI- Ispahani Mirzapore,
Zareen, Blender’s Choice, etc
• CELON- Dilmah, Zesta, etc
• JAPANESE- Ippodo, Ochaski, etc
B.Sc in Hotel & Hospitality Administration
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Second Semester: Tea
 TYPE
• GREEN
• BLACK
• OOLONG

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
 METHOD OF MANUFACTURING

• CTC
• FERMENTED
• UNFERMENTED
• SEMI FERMENTED

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
 GRADING
The four main grades of tea are:
- Leaf teas.
- Broken and small leaf teas.
- Fannings.
- Dust
Flowery Orange Pekoe, Orange Pekoe,
Pekoe, Pekoe Souchon, Souchon

B.Sc in Hotel & Hospitality Administration

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Second Semester: Tea
B.Sc in Hotel & Hospitality Administration Second
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Semester: Tea
 QUESTIONS

B.Sc in Hotel & Hospitality Administration Second

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Semester: Tea