Posts Tagged ‘manual’

Chinese tea – oolong tea brewing

Chinese Tea – Oolong Tea Brewing

Chinese tea Brewing Instructions

There are four main methods of steeping tea, two conventional and two traditional. Since I’m only referring to Chinese loose leaf teas, the principles behind all these methods need a bit of further explaining for those crossing the bridge from tea bags to fine loose teas. Remember, tea is still always a matter of letting leaves sit in water and then enjoying, so don’t be put off by all the methods written below for making a cup of Chinese tea – It’s still a cup of tea!

The first principle of tea steeping to remember is that the few leaves/pieces/bits/rolls of tea that you start with can be used to produce dozens of rounds of tea. How many rounds is dependent on the type of tea and often the quality as well. Each time you brew one round of tea, it is called an ‘infusion’. Once the liquid is removed or ‘decanted’ it can again be used with more hot water and ‘reinfused’; creating another infusion. All of these main tea methods exist as ways for infusing tea, decanting, and then pouring into cups. The idea is to preserve the leaves while you drink the tea to allow them to resist further infusions and continue to properly let out flavor. For example, if you are planning on drinking tea alone and make a whole pot for yourself, without decanting the pot of tea, the leaves will let out their entire flavor into the first infusion while you drink your first cup! That isn’t to say that decanting is 100% necessary, just as long as you have enough tea drinkers to empty a pot.

How Oolong Tea is produced

Manual production method supported by tradition and craftsmanship.
The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Tea leaves are picked on the morning of a clear day. They should be picked in units consisting of one bud and three leaves and exposed to the sun. This is the first stage. The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of oolong tea is when to stop fermentation. As oolong tea is fermented to some extent, it is called semi-fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavor, aroma, and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavor and characteristics of each batch. China’s Fujian Chaye Jin Chukou Gongsi (Tea Import and Export Corporation and Fujian Tea Association) exports oolong tea to Japan.

Flow of Production Stages (China)
– Tea leaves are picked by hand in units of one bud and three leaves
– First fermentation
– 30% red and 70% green
– Careful decision on when to stop fermentation
– Generation of the qualities unique to oolong tea
– Charcoal drying
– Grading by a tea master
– Export to Japan

In China, tea has historically been used as a medicine. Many studies have been carried out up to the present day about the effects of tea. It has been known for some time that tea helps to control obesity and this is common knowledge in China. A Chinese classical pharmaceutical book called the Bencao Shiyi (The Compendium of Materia Medica) states, “Drinking Chinese tea for a long time will make one live long to stay in good shape without becoming too fat and too heavy.”

A cup of tea in the morning sets the pace of the day. Sitting and chatting with a few good friends over a couple rounds of tea makes life worth living. Brewing Chinese tea calms me down.Chinese tea is more than just something to drink. It has in fact become a way of life for many.

Tea taster: how to become a tea taster

Tea Taster: How to Become a Tea Taster?

TEA TASTER: How to Become a Tea Taster?

Who is a tea taster?

Tea taster is a specialized professional in the tea industry. The job of a tea taster is one among the most gifted careers in the world today. Tea tasting is totally an art, but needs the support of science to upgrade it to a career in the modern tea industry.

Keep taste buds alive.

The tea taster needs to have his or her taste buds alive to understand and differentiate the contents of taste giving alkaloids in the tea samples. His olfactory nerves should active to identify the kind of fragrances that are released by the tea samples in question.

Tea plantation knowledge is essential.

In order to become a tea taster, one should primarily know about the cultivation and manufacturing processes in a tea plantation. He should know all about tea kinds, varieties, and grades and again the characters of the resulting liquors. He should sacrifice certain habits and abstain from smoking, alcohol, tasting strong spicy foods.

Be a lover of Mother Nature.

To learn about all these things, the youth should preferably be a graduate in agriculture, horticulture, biology, home science or interested in food technology. A good tea taster can earn remuneration equal to that of a software engineer, besides a great chance to live in the ambiance of Mother Nature.

Tea is a permanent beverage.

You know among all the beverages, tea is an everlasting one as it has a history of its own for a very many years. This should tell about the permanence of the industry and the tea taster’s job and career too. Tea tasting is a brilliant and fascinating career in the plantation and as well as in the tea trade at an international panorama.

Learn from the tea book: TEA TASTER.

Besides the knowledge of tea cultivation and processing, to gain a perfect knowledge on this tea tasting one should go for a tea book that gives ‘scientific tea testing, tasting and blending techniques”. One should read and enjoy the tea manual with full of illustrations, so that he can apply the techniques when taking up the job of a tea taster.

Traditional tea taster is based by experience.

The tea taster is said to gain knowledge by sipping and tasting a number of cups of raw tea made out of tea samples. “Tea Taster,” using a special and exact spoon, sucks the tea with a sound. This slurping sound is caused by the tea being taken into the mouth at the exact speed of 125 miles per hour. At this speed, the tea explodes at the back of the palate, forming minute mist particles. These particles help the tea taster to tell a story about the tea in volumes. The tea is then expectorated into a pan and the tea taster turns to begin with another cup of tea.

This kind of tasting by the tongue, teeth, gum and inner parts of his buccal cavity without reference to a standard about taste can not construe to a good analysis. This is out of date secret and an art with errors. Errors in art are viewed as spill over of skills. But the truth is that that will end in a tasteless tea.

Modern tea taster is based on scientific methodology.

He has a sound fool proof methodology to identify good teas rich in color, taste and flavor. He has standard reference to compare and fix the color and taste categories and say some thing concrete about the fragrances also. Science will give constant results when the experiments are repeated. This assures a flawless performance at the end.

He combines the goodness of traditional tea tasting with the modern truthful scientific methods. He is capable of confirming the degree of qualitative and functional characters of select teas. This enables him to find their percentage or proportional utility in making desired blending combinations. This is to satisfy the need of every section of the society to enhance the harmony of mankind.

Be calm and active!

Now the tea can bring the briskness to the body and mind on demand. Another tea will make you calm and peaceful and bring solace to the wandering mind. It can create an inner calmness and outer activity which is usually brought about by meditation. Thus the tea taster has a duty to fulfill the expectations by innovations.

The author, Pnk Guru is a Tea Scientist and a Business Strategist requests the pleasure of tea industry to acquire a newer scientific knowledge on tea.

Buy TEA TASTER: the first book on scientific tea testing tasting and blending:

http://www.lulu.com/content/3615134

In India you can buy the book at :http://tea-taster.blogspot.com/

Overview on tea leaf family and its flavors

Overview on Tea Leaf Family and Its Flavors

A cup of tea is just more than a refreshment drink. It is a companion that accompanies us right from the daybreak and helps us breathe an air of relief in the midst of daily chores. Gourmet tea forms an inevitable part of chatting sessions with friends and dear ones and adds flavor in our leisure hours.

It is interesting to note that gourmet loose tea leaf is available in variety of tea types. Some of the most popular gourmet tea leaf includes Black tea, Green tea, Oolong tea, Matcha tea and more. Each of these widely differs in their origin, processing and taste. Among those mentioned above, green tea happens to be a widely popular gourmet tea variety and is an accredited in many countries and regions. The tea originated mainly in China and Japan. Due to minimal oxidation process, green tea is capable of retaining most of its essential ingredients. The tea is rich in Vitamin C and smells like fresh cut grass. It exhibits anti-oxidant properties and is highly recommended for individuals affected by obesity. Very often the tea has been subjected to research by scholars and some researchers advocate the fact that green tea is capable of preventing certain types of cancer and neurological diseases.

The features and properties of green tea are strikingly similar to that of Oolong tea leaf. Mostly found in valleys of China and Taiwan, the amber colored tea leaves are generally long and emit a rosy aroma. However unlike its counter parts, it goes through a shorter oxidation process and hence is able to retain most of its natural properties. The tea is handpicked in early spring and then process manually by using traditional techniques. In some cases, the tea is rolled to produce long curly varieties and again sometimes it is grinded to form ball like structure. When the tea is put into shape of long curls, it is often referred as black dragon tea.

Matcha is yet another loose tea variety composed of antioxidant properties. The tea was first brought into Japan by monk Eisai. The tea was consumed in monasteries and slowly became a part of Japanese heritage. The specialty of this tea type is that it significantly boosts one’s energy level immediately after consumption. The processing techniques are very similar to that of other gourmet tea leaf. During the phase of early plantation, the leaves are protected from sunlight so as to increase its chlorophyll content. This makes the leaves darker and increases the content of amino acids that makes it sweeter in taste. However, when consumed, the leaves are not removed when brewed but whisked with water and consumed entirely. Sometimes, the leaves are also mixed with orange juice or cold soy milk to spice up the connoisseur.

Apart from the mentioned types, other varieties of gourmet tea leaf include Black tea, Rooibos, Pu-Erh, organic and herbal tea. Each has its own unique flavor and contributes to maintain sound health of its consumer. Tea addicts find gourmet leaf a sound health product and also a rejuvenating drink that would spice up their mood after every afternoon siesta.

Tea and coffee premix

Tea and Coffee Premix

Tea and Coffee Premix – Needs and Preparation

Needs

Coffee and tea are significant in every office. Employees needs this beverage their working at a feverish pace time. In this case, if you’re trying to prepare coffee or tea manually for thousands of employees, it increases the labour cost and time this brought the instant ready for use vending machines.

Now-a-days people are spending most of the time out of home places like offices, institution, theaters, railway stations, malls etc. By the time people are looking for refreshments, for this reason there is a need of a mechanism, to provide a risk free and consistent product delivery for tea and coffee. That states 75% of demand for beverage refreshments. In this demand vending machine premix suppliers play a vital role.

Preparation

Vending machine premixes are a combination of tea/coffee with ingredients like dairy whitener and sucrose that are mixed with hot water in the vending machine at a time dispensing to offer customer with safe and hygienic beverage remaining in a pristine state by human hands.

The need of premix tea, coffee, and other varieties are increasing. These premixes are customized as per customer’s requirements and also available in various flavors. It’s completely free from artificial flavors, preservatives or synthetic colors. Contamination as spray dried in extremely high temperatures. Premix packs are foil laminated pouches. Just add 12 grams in hot water its ready to sip. That’s why it is called as instant premix. These premixes are less expensive and minimum wastage hence it is very convenient to use

To know more about premix varieties please log on to http://www.indiancoffeecompany.in contact us @9500100072

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