1 TEA TEA - Camellia Camellia sinensis sinensis Family - Theaceae Genus - Camellia Species - sinensis Tropical Horticulture - Texas A&M University Related Plants Related Plants • Ornamental Camellias Tropical Horticulture - Texas A&M University Groups of Tea Groups of Tea • China type - C. sinensis var. sinensis – Northern slope of the Himalayan Mts – Elevated altitudes, semi-humid forest – Bush with small erect leaves with many serrations – Flowers are borne singly – Greater tolerance to drought and low temp. – Main tea produced in China and Japan Tropical Horticulture - Texas A&M University Groups of Tea Groups of Tea • Assam type - C. sinensis var. assamica – Southern slopes of the Himalayan Mts – Found in humid dense forest – Tree – Leaves are larger with less serrations, less erect, and tend to droop at tips – Leaves lighter green color – Flower in clusters of 2-4 Tropical Horticulture - Texas A&M University Origin and Domestication of Tea Origin and Domestication of Tea China Assam 1833 1930s Trade with Europe 1600s Tropical Horticulture - Texas A&M University Tea Domestication Tea Domestication • China type domesticated in south China – 4000 years ago? – Spread throughout China and Japan • Trading with Europe beginning in early 1600s – Earliest maritime explorations by the Portuguese and Dutch – England enters trade with East India Co in mid to late 1600s • East India Trade Co monopoly on tea trade ends in 1833
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• China type - C. sinensis var. sinensis– Northern slope of the Himalayan Mts– Elevated altitudes, semi-humid forest– Bush with small erect leaves with many
serrations– Flowers are borne singly– Greater tolerance to drought and low temp.– Main tea produced in China and Japan
Tropical Horticulture - Texas A&M University
Groups of TeaGroups of Tea
• Assam type - C. sinensis var. assamica– Southern slopes of the Himalayan Mts– Found in humid dense forest– Tree– Leaves are larger with less serrations, less
erect, and tend to droop at tips– Leaves lighter green color– Flower in clusters of 2-4
Tropical Horticulture - Texas A&M University
Origin and Domestication of TeaOrigin and Domestication of Tea
ChinaAssam
18331930s
Trade with Europe
1600s
Tropical Horticulture - Texas A&M University
Tea DomesticationTea Domestication
• China type domesticated in south China– 4000 years ago?– Spread throughout China and Japan
• Trading with Europe beginning in early 1600s– Earliest maritime explorations by the Portuguese
and Dutch– England enters trade with East India Co in mid to
late 1600s
• East India Trade Co monopoly on tea trade ends in 1833
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Tea DomesticationTea Domestication• Tea growing in India investigated
– Seed of China type were planted various locations– Grew best in Assam, NE India - so developed
plantations– Tea-like plants grew wild throughout forest in this
area - these were the Assam type tea– Initial plantings were mixtures of China and Assam
tea plants• Outcrossing plants• Seed propagation• Hybrid tea populations were developed
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Tea DomesticationTea Domestication• Assam region initial area of domestication of
Assam tea– Late 1800s
• South India• Sri Lanka (esp. after rust destroyed the coffee industry)• Java and Indonesia
– 1930s• Equatorial highlands of Central and East Africa
• Current Assam tea is a hybrid type derived from the initial mixed plantings in NE India
Tropical Horticulture - Texas A&M University
Origin and Domestication of TeaOrigin and Domestication of Tea
ChinaAssam
18331930s
Tropical Horticulture - Texas A&M University
Tea ProductionTea Production
27
21
9
15
0
5
10
15
20
25
30
Percent of total
production
India China Sri Lanka Africa
Major Producing Regions
By weight 50% total production of coffee
Increasing
Tropical Horticulture - Texas A&M University
Tea ProductionTea Production
2168
1395
0 570
500
1000
1500
2000
2500
Prod
uctio
n (1
000
t)
Asia Europe Africa NorthAmerica
SouthAmerica
Major Producing Regions
Much of production consumed locally
Tropical Horticulture - Texas A&M University
Tea Tea ImportationsImportations
311
227187
104
160
50100150200250300350
Impo
rtat
ions
(100
0 t)
Asia Europe Africa NorthAmerica
SouthAmerica
Major Importers
Much of production consumed locally
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Tropical Horticulture - Texas A&M University
The Tea PlantThe Tea PlantPerennial evergreen bush/tree
Harvest young leaves
Tropical Horticulture - Texas A&M University
The Tea PlantThe Tea Plant• Understorey trees• Adaptation
– Temperature• 18-30°C• Leaf growth stops
– Below 13°C– Above 35°C– Shoot replacement cycle related to temp.
• Equatorial region– Grown in highlands (1000-3000 m)– At low latitude/altitude need shade for best growth (Assam type)
– Rainfall– Soil type
Tropical Horticulture - Texas A&M University
The Tea PlantThe Tea Plant
• Understorey trees• Adaptation
– Rainfall• 1150 mm if evenly distributed
– Soil type• Acid soils (pH 4.0 to 5.6)• Good drainage• Good water holding capacity
Tropical Horticulture - Texas A&M University
Tea Plant PropagationTea Plant Propagation
• Seed– Short period of viability– Germinate in sun and plant into pots once begin to emerge– 2-3 years before field planting size– Traditional approach to propagation– Seedlings are not uniform
• Clonally– Single node cuttings– Ready for field in 1 year– Rooted cuttings are uniform
Tropical Horticulture - Texas A&M University
Tea PlantingTea Planting• Density of planting
– 10,000 to 15,000/ha
• Use of shade– Initially all tea in Assam with shade– Now many areas without shade
• Higher yields without shade• Greater response to fertilizer without shade
– Some exceptions• High heat areas (lowlands of north
India/Bangladesh)• Low input system, in highlands of Kenya,
shaded system is equal or better than unshaded
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Tea Training and PruningTea Training and Pruning• Training
– Head back to 20 cm at planting– Next year to 40 cm– Final year at 60 cm to form a level
“plucking table”
• Pruning– Need to cut back periodically– Plucking table will slowly rise– Periodically need to rejuvenate
• Prune below branches• Bring to bear again
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Tea HarvestingTea Harvesting• Harvest - Most done by hand
– Tips• Bud only gives best product
– Fine plucking - most common• Bud plus 2 leaves
– Coarse plucking• Bud plus 3 leaves
• Important to begin processing quickly
Tropical Horticulture - Texas A&M University
Tea HarvestingTea Harvesting
Tropical Horticulture - Texas A&M University
Types of TeaTypes of Tea
• Green Tea– Not “fermented”– Only China type tea – Mainly China and Japan
• Oolong Tea– Semi “fermented”– Produced in Taiwan
• Black Tea (highest production)
– “Fermented”
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Tea ProcessingTea Processing
Tropical Horticulture - Texas A&M University
Black Tea ProcessingBlack Tea Processing
•• WitheringWithering–– Thin layers of leaves in traysThin layers of leaves in trays–– Leaves allowed to dry to lose turgidityLeaves allowed to dry to lose turgidity–– 1818--24 hours24 hours–– 50% weight loss50% weight loss
Tropical Horticulture - Texas A&M University
•• RollingRolling–– Twists and breaks up leafTwists and breaks up leaf–– Expresses leaf sapExpresses leaf sap
•• Good contact with Good contact with flavanols flavanols and and polyphenol oxidasepolyphenol oxidase
–– Done 3Done 3--5 times5 times•• 1st roll = 1st roll = dhoolsdhools, most tender parts of the leaves, most tender parts of the leaves•• 2nd and 3rd rolls = 2nd and 3rd rolls = mahls mahls and finesand fines•• Sticks left over = big bulkSticks left over = big bulk
–– Need to keep temp between 27 Need to keep temp between 27 -- 32 C32 C•• Mechanical heatMechanical heat•• Heat generated by oxidationHeat generated by oxidation
Black Tea ProcessingBlack Tea Processing
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Black Tea ProcessingBlack Tea Processing•• Fermentation = oxidationFermentation = oxidation
–– Begins with rollers, Begins with rollers, dhool dhool stagesstages–– Flavor and aroma developsFlavor and aroma develops–– Leaves turn darkLeaves turn dark
Green Tea ProcessingGreen Tea Processing•• Prevent “fermentation”Prevent “fermentation”
–– Initial heating to destroy Initial heating to destroy polyphenol oxidasepolyphenol oxidase–– Rolled at 90Rolled at 90--100 C for 45100 C for 45--50 min 50 min -- 50% moisture50% moisture–– Rolled without heat for 15 minRolled without heat for 15 min–– Dried at 50Dried at 50--60 C (3060 C (30--40 min) 40 min) -- 30% moisture30% moisture–– Rolled on heated pan (80Rolled on heated pan (80--90 C), 40 min.90 C), 40 min.–– Dried at 80 C Dried at 80 C -- <6% moisture<6% moisture–– Sieve to remove stems and debrisSieve to remove stems and debris–– Final dryingFinal drying
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Quality ControlQuality ControlUse same weight of tea per cup
Allowed to steep in hot water same time
Grade indicated by cup placement
Tropical Horticulture - Texas A&M University
Quality ControlQuality ControlJudge quality of tea samples
Ensure consistent flavor of blends
Tea judged better gets higher price
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Top Tea Top Tea VarietalsVarietals
• Darjeeling– First flush, light almondy, flowery scent, puckery mouthfeel– Second flush, darker, more body, hints of muscat
• Formosa Oolong– Champagne of teas, grown at lower altitudes– Aroma of peach blossoms, wisp of smokiness, almost no
mouth pucker (astringency)
Tropical Horticulture - Texas A&M University
Top Tea Top Tea VarietalsVarietals
• Yunnan– Full body, rich, wispy smokiness, hint of pepperiness
• Earl Grey– Flavored tea– Black tea with bergamot (citrus of Sicilian origin)
• Ceylon– Clean, bright flavor
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Health Benefits of Tea
Tropical Horticulture - Texas A&M University
Health Benefits of TeaHealth Benefits of Tea
• Reduce risk of Coronary Heart Disease– Epidemiological studies– Lowers blood levels of LDL cholesterol
• Flavonoids are antioxidants– 95% polyphenols in tea are flavanoids– Higher anti oxidant activity than Vitamin A, C or E
- but with less bioavailability– Combat free radicals >> reduce risk of cancer