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Botany (110)
BOT 1200 (72)
Gale Bozzo (50)
Lecture

February 26.docx

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Department
Botany
Course
BOT 1200
Professor
Gale Bozzo
Semester
Winter

Description
February 26, 2013 Who is drinking tea? - United Arab Emirates (6kg tea per person per year – 3000 cups of tea per person per year!!), Ireland, Mauritania, Turkey - Tibet drink tea with butter and yak milk - Russia – add lemon to tea, or a dollop of strawberry jam - Morocco – add sage, basil, or mint - Iran – infuse tea with rose petals o ALL USE THE YOUNGEST LEAVES - Photo on right of slide (2 pics of leaves) shows which leaves we use o Youngest have more aroma Tea Cultivation - Take cuttings of stems to make new plant - Prune the shrubs back, which forces man branches to grow, and grow in a v-shape o Gives pickers more branches to pick from o Easier to harvest (flat top) - Cultivated on estates called “gardens” - Plants on elevated slopes, higher altitudes, offer more aromatic teas - Organized in rows a couple of feet apart cause ALL harvesting is done by hand - Harvesters known as “pluckers”, learn precisely when to pick leaves - 3000 “flushes” to produce 1 lb of unprocessed tea - First harvest produces most aromatic tea - 3 harvests o Tea bush can yield good quality leaves for up to 50 years if well managed! Tea Processing - Plucked leaves are transported to the estate factory for processing - Processing determines if tea will be black, oolong or something else tea Green Tea Processing - 1/5 of world tea production, mostly from Japan - Leaves are not withered or fermented, but steamed for 1 minute then rolled and dried - Green colour is preserved - Smoky when steamed Black Tea Processing - Black tea – for the international market, more complex processing than green tea - Takes polyphenols and makes them into tannents - first step: WITHERING o leaves spread thinly over special racks for drying o starch in leaf turned into sugar o sets up leaf to be ready for oxidation o makes leaf more pliable, less stiff - second step: rolling o breaks cells in leaves and releases enzymes for fermentation and oxidation o not making alcohols o enzymes released by rollers convert polyphenols into tannents – give black tea characteristic colour and flavour - third step: Drying o leads to dark, brown leaves Oolong Tea Processing - semi-fermented Oolong tea combines tastes of green and black teas - produced mainly in China and Taiwan - best oolongs are grown on steep hilly areas in asia - oolong  dragon (little leaves almost resemble shape of a dragon), or name of the man who invented the process by accident Tea Leaf Grades - black tea classified into 4 different categories - size of leaf determines how long aroma properties take to be leached out of the leaf - orange pekoe = highest grade o pe  white o koe  delicate down covering of underside of tea leaves - grading: o Flowery orange pekoe (highest) o Orange pekoe o Pekoe o Pekoe souch ong o Souchong o Congou o Bohea (lowest)  Note: only used for black tea, in India and nearby - Orange refers to the Royal House of Orange 4 Categories of Black
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