General Tea Introduction 2010

8/13/2019 General Tea Introduction 2010

1/96

Tea CultureCollege of Pu-erh TeaYunnan Agricultural University

WAN-FANG SHAO

2009-12


2/96


3/96


4/96


5/96


6/96


7/96


8/96


9/96


10/96


11/96


12/96


13/96

Tea history

Ancient tea treesTea products

Tea quality

Tea culture


14/96

Tea history

When was the tea

discovered?

Who found it?


15/96

Tea is nearly 5,000 years old and

was discovered, as legend has it, in2,737 B.C. by a Chinese emperor

Shen Nong.

According to legend, Shen Nong, an

early emperor, was a skilled ruler.

So, the story of tea began in ancient

China over 5,000 years ago.


16/96


17/96

108

88


18/96

The Chinese character isdecomposed into (twenty), (eight) (ten) and (eight). The sum of thesenumerals is 108 (20+88), whichsignifies that tea-drinking wouldhelp the drinker to live as long as

108 years.


19/96


20/96


21/96

In 800 A.D. Lu Yu wrote the

first definitive book on tea,

the Ch'a Ching, whichdocumented various

methods of tea cultivation

and preparation in ancientChina.


22/96

Tea processing in the Tang Dynasty


23/96

Ancient tea-horse road

G b d


24/96

Go abroad


25/96


26/96

Different

Tea

Production


27/96

Tea Products


28/96

Six Kinds


29/96

Different Color

% of extract from dried leaves


30/96

5

10

0

20

50

80

0 0.5 1 2 3 4 5 6 8 12(hr)

Fomentation

Polyphenols reduce

total polyphenolsflavan-3-ols

theasinensins

hydrolyzable tannins

proanthocyanidins

theaflavins

caffeine

gallic acid

HPLC analysis of polyphenols


31/96

0 10 20 30 40 50 min

0 10 20 30 40 50 min

0 10 20 30 40 50 min

0 10 20 30 40 50 min

Oolong TeaGreen Tea

Dark TeaBlack Tea

TSB

TSA

Caf

EC

EAG

ECG

EGC

EGCG

TG

GA

ST

triG

TF

TF3TF3

TF33

eTF

EAG

ECG

EGCGCaf

EGC

TG

GA

TF33

TF3TF3

TF

Caf

EGCG

TG

GA

EC


32/96

Different Processing Methods

Green TeaBlack Tea

Oolong TeaWhite Tea

Dark Tea


33/96

Green Tea

1. Use heat to stop enzyme activity2. Roll tea to shape the leaves and

break the cell walls before drying3. Dry


34/96

Black Tea


35/96

Black Tea

1. Withering troughs are set on screenswith air flowing underneath to remove

moisture. 2. Rolling exposes the inside of the

leaves to air.

3. Fermentation: The exposure to

oxygen will activate the enzymes to

change the flavor and make the leavesturn dark and end up as black tea.

4.Next the tea must be dried. Finally it issifted for size.


36/96

Wither

Fermentation


37/96

Fermentation

Drying


38/96

Drying


39/96

Oolong Tea

Oolong tea, popular in China, iswithered, partially oxidized, and

dried.Oolong tea is a cross between

black tea and green tea in colorand taste.


40/96


41/96


42/96


43/96

Rolling


44/96


45/96

Package Rolling By Machine

White Tea


46/96

White Tea

1. Wither

2. Dry

Wither


47/96

Dry


48/96

y

Jasmine Tea


49/96

Jasmine Tea


50/96

Pick Flower


51/96


52/96


53/96

2

Traditional Manual Methods


54/96

Traditional Manual Methods

1. Oolong Tea2. Tibet Tea

3. Dark Tea


55/96


56/96


57/96


58/96


59/96


60/96

Tea Evaluation

1. Appearance of the dry tea2. Tea infusion, color, body, and

strength3. Aroma

4. Infused leaves


61/96

Ancient Teapot


62/96

Ancient Teapot


63/96


64/96

Identification of Tea Quality


65/96

Method

softeaexamination

andev

aluation

Sensory

evaluation

Physical and chemical

evaluation (examination)

Comparison ofreference sample

Single-way examinationand evaluation (shape)

double-way examination and

evaluation (shape and internal

quality)

Non-comparison

of reference

sample


66/96


67/96

The

qualityoftea

color

flavour

taste

shape

the sense of sight

taste

touch

smell

affective neuron

comprehensive analysis

quality characteristics

credit scoring and rating

2 Physical and chemical


68/96

2Physical and chemicalevaluation

Definition: to judge the quality of tea throughphysical and chemical evaluation to replacesensory evaluation. In other words, by means ofsome instruments, equipment and methods, todetermine the physical properties of tea andanalyze its composition changes

Process of tea examination and evaluation


69/96

Dry observation dry tea shape, color clarity

Wet observation infusion tea color, flavor, taste and

leaves

Procedures


70/96

Shake Tea

Dunk tea

Observe liquor color

Evaluate leaves (dunked)

Inhale flavor

Taste

Procedures


71/96

Sample 3 g 150-ml examination

and evaluation Cup

boiling water

5 min

Observe

liquor colorInhale flavor Taste Evaluate leaves

Pouring tea into the bowl


72/96

1. Environment (tea sensory evaluation room)Interior lighting should be adequate, uniform, avoid direct

sunlight; request dry and cleaning, air circulation; avoid

tobacco, alcohol, fishy, spicy smell, etc.

Examination and evaluation cup:


73/96

for Infusing tea and evaluating flavor Examination and evaluation bowl

Leaves tray:


74/96

for evaluating leaves Balance:

for weighing tea Teaspoon:

white porcelain spoonsfor tasting tea


75/96

Calculagraph

for timing

Net spoonfor removing tea leaves in the drink

Tea spittoon

for spitting tea and tea leave wastewater duringexamination and evaluation. Size should be suitable,not too inconvenient or too low

Boiling kettle

steel is better, no metallic taste. the best is electricteapot, both clean and convenient

3Pu-erh tea sensory evaluation


76/96

(1) Process:

Dry observation examination andevaluation of dry tea shape

Wet observation examination and

evaluation of infusion tea internal qualityThe project of sensory evaluation

(2)Eight factors (3)Pu-erh (post-fermented) tea sensory

evaluation is divided into loose tea (level tea)

and pressed tea

3Pu-erh tea sensory evaluation


77/96

Mainly inspect shape

color

flavor

tasteand leaves

(1)Appreciation of Pu-erh loose tea

Appearance: First, observe the tea bar, judge tea barabout completeness, tenderness , leaf size. High-quality

tea should be stout cord and less broken tea ; then smell

and look dry tea for color and neatness.

For high-quality loose tea, stale flavor is evident and no

miscellaneous flavor, color tan or brown red (liver color),

brown in the reddening (commonly known as red cooked),

while quality time or only a slight stale flavor, even with a

sour taste rancid smell or other miscellaneous, cord is

incomplete, color black auburn, dry dark dull.

2Evaluation of internal quality


78/96

Evaluating l iquor colorObserve liquor color with deep,

shallow, light, dark, muddy, itwill be as well red thicktransparentbright liquor redbright purity and refinement .

Evaluating flavor

Smell aroma puritystale flavor, lasting high and low.

By stale flavor strong is normal, sourness, smell,

miscellaneous are worse.


79/96

2Evaluation of liquor colorMainly Inspect the intensity of liquor color,

brightness. high-quality loose Yunnan Pu'ertea, bubble tea out of a bright red thick; low-

quality tea instead of red plain and lessbright, there will be dust-like substance in

which some have even made black, jet

black, commonly known as "soy sauce

soup"

2 Effect of storage conditionson tea quality


80/96

1 temperature

The high temperature can lead to fast change in the tea.

2waterWater is an important medium of material changes . The higher

the moisture content of tea, the faster change in the tea.

3oxygenTea can be oxidized by oxygen.

4light

Some of the tea components are decomposed in the light veryeasily, while light produces heat, then affects tea temperature.

5none tainted smell (pure smell)

Tea has very strong sorption, can produce deterioration easilybecause of adsorbing tainted odor.

1


81/96

Tea polyphenols changes during storageDeterioration is characterized by loss of tea

polyphenols because of auto-oxidation. In the

green tea, tea polyphenols are oxidized intowater-soluble brown products, which yieldbrowning tea. In the black tea , loss of

theaflavins and increases in non-dialysablethearubigins together with changes in the

volatile composition make dark color and plainand thin taste.


82/96

2

Chlorophyll changes during storage:Chlorophyll is a major component in the green teaand dunked tea leaves constitute. It is easy todecompose when tea is exposed to light, and it is easy

to transform too. All these changes make tea brown.3 Vitamin C changes during storage:

Deterioration is characterized by loss of Vc becauseof auto-oxidation and tea browning.

4 Flavor changes during storageFor long-time storage, the flavor undergoes great

changes, fresh flavor gradually lost and replaced bystale odor.

terms

Tea tasting is an art. Many of the terms


83/96

g y

are used to describe certain

characteristics of a tea

Aroma

Astringency

Body: may be described as thin, medium,or full

Thick: describes liquor having substance,

but not necessarily strength

Thin/weak: describes tea liquor lacking of

thickness and strength


84/96


85/96


86/96


87/96


88/96


89/96


90/96

T A t P f


91/96

Tea Art Performance

1


92/96

1


93/96


94/96


95/96

Expo.1999 Tea Garden


96/96

General Tea Introduction 2010

Documents

Transcript of General Tea Introduction 2010