WILMAR Tea pte Ltd
Tea Training for Shangri-La
February 2025
Content
• Introduction
Wilmar Tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
Tea Promotions
•
1
One of Asia's most dynamic multinational conglomerates, the Kuok Group is a leader in properties, logistics, hospitality, food, agribusiness and maritime.
2
Kuok Group Food & Agri business – Wilmar International
Global leader in processing and merchandising of edible oils, oilseed crushing, sugar merchandising, milling and refining, production of oleochemicals, specialty fats, palm biodiesel, flour milling, rice milling and consumer pack oils
Over 1000 manufacturing plants in 32 countries* Extensive distribution network in China, India, Indonesia and some 50 other countries Multinational workforce of about 100,000 staff globally
India • Largest branded consumer pack oils, specialty fats and oleochemicals producer and edible oils refiner • Leading oilseed crusher • Leading sugar miller and refiner
Ukraine • Largest edible oils refiner and specialty fats producer
Russia • Largest manufacturer of consumer pack margarine and mayonnaise
Europe • Leading refiner of tropical oils
#1 Player in China • Largest edible oils refiner and specialty fats and oleochemicals manufacturer • Leading oilseed crusher, producer of branded consumer pack oils, rice and flour • One of the largest flour and rice millers
Russia
Netherlands
Poland
United Kingdom
Ukraine
France
Germany
United States of America
Spain
Japan
China
Italy
Pakistan
Turkey
Morocco
Bangladesh
Mexico
Taiwan
Laos
India
Vietnam
Guatemala
Djibouti
Myanmar
Ghana
Philippines
Ethiopia
Thailand
Liberia
Uganda
Sri Lanka
Cambodia
Nigeria
Ivory Coast
Malaysia
Kenya Tanzania
Papua New Guinea
Singapore
Indonesia & Malaysia
Brazil
Fiji
Indonesia
Zambia
• One of the largest oil
Mozambique
Australia
palm plantation owners and the largest palm oil refiner, palm kernel and copra crusher, flour miller, specialty fats, oleochemicals and biodiesel manufacturer • Largest producer of branded consumer pack oils in Indonesia
Mauritius
Zimbabwe
New Caledonia
Africa • One of the largest oil palm plantation owners, edible oil refiners and producers of consumer pack oils, soaps and detergents • Third largest sugar producer
Australia • Largest raw sugar producer and refiner • Leading consumer brands in sugar and sweetener market • Top 10 global raw sugar producers
New Zealand
South Africa
* Including subsidiaries, joint ventures and associates
3
Content
Introduction
•
• Wilmar Tea – Who are we ?
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
Tea Promotions
•
4
In line with its vertical integration, Wilmar International launched its Tea Company …
• Wilmar Tea pte Ltd is headquartered in Singapore with a base in China, the birthplace of tea and Sri Lanka, the home of Ceylon tea.
• Our products are all natural and preserve the origins of pure tea in the tea growing regions around the world
Wilmar Tea Pte Ltd Singapore
• Building a tea culture by educating the consumer
• Our team consists of experts in tea, marketing and sales, who work closely with the Wilmar management to ensure the best service to our customers.
Wilmar Tea Lanka (PVT) LTD Sri Lanka
Origin of Tea China
5
Our Passion & Our Pledge
Our Passion is tea. We stay true to the Origins of Tea by offering teas that are made in the original, authentic way, curated by Tea Masters who work with precision and care.
We pledge to preserve the heritage of these teas by offering them to customers who know the value of good, authentic tea. We are also committed to being eco-friendly with a focus on sustainability in all our activities
Content
Introduction
•
Wilmar Tea – Who are we ?
•
• History of Tea
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
Tea Promotions
•
7
Origins of Tea
Legend has it that tea (Camellia sinensis) originated in China nearly 5000 years ago .
Story of Emperor Shen Nung
Emperor Shen Nung, who was a learned man and considered a doctor of herbal medicine, made a chance discovery. He used to boil his water for drinking and one day when he tasted some boiled water, he was pleasantly surprised by a new taste and saw that the leaves of a nearby tree had fallen into the boiling water. This is said to have been the first discovery of tea.
Tea was a drink of the nobles and was considered a sacred brew.
8
How Tea Travelled Around the World
Tea Caravans – Camels packed with tea travelled from China to Russia
Japanese Monks took Tea from China to Japan
British East India Company – Traded Tea from China to Europe
The Dutch East India Company traded tea from China to Europe
9
Tea Around the World
China – Mongolia – Russia – Japan – Netherlands – UK – India – Sri Lanka – Nepal – Kenya – Indonesia – Turkey – Argentina – Vietnam…
10
How was the Teabag Invented
One story is that American tea importer Thomas Sullivan shipped out samples of his product in silk pouches in 1908, not intending his customers put them directly in the hot water that way, but some tried it and asked for more of the same.
11
The History of Afternoon Tea
Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o’clock in the afternoon and wanted food items & tea brought to her room. Soon she began inviting friends to join her and this became a fashionable event. During the 1880 ’s upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served between four and five o’clock .
12
Quiz
• Who is said to have first discovered tea?
• What is the scientific name of the tea plant?
• Who invented the teabag?
• Which of these is NOT a tea growing country? China, India, Turkey, Maldives
• Who first started the tradition of Afternoon Tea?
13
Content
Introduction
•
Wilmar Tea – Who are we ?
•
History of Tea
•
• Tea Manufacturing
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
Tea Promotions
•
14
Tea Manufacturing
Western Tea Manufacture – India, Sri Lanka, Nepal, Rwanda
Chinese Tea Manufacture
• Standardised manufacture – Orthodox & CTC
• Cottage industries – each tea is very diverse
Seasonal manufacture
•
Throughout the year
•
15
Western Tea Manufacture
1
3
2
Picking
Withering
Rolling
4
6
5
Roll-breaking
Fermentation
Firing / Drying
7
8
Tasting / Evaluating
Sifting / Grading
16
Chinese Tea Manufacture – Bi Luo
1
3
2
Picking
Withering
Frying
4
5
Rolling & Shaping
Drying
6
17
Cooling
Chinese Tea Manufacture - Jasmine Imprinted Tea
1
2
3
Harvest fresh Jasmine flowers and mix it with Chinese Green tea – Bi Luo.
Then place it inside a box and cover with foil.
Place a heavy weight on this box in order for the fresh flowers to impart their natural oils onto the tea.
Repeat this process. A good Jasmine tea is imprinted upto 7 or 8 times.
4
Keep the weight for a few days and remove.
5
Remove the flowers from the tea.
Oolong Tea Manufacture
19
Activity – Number the Western Tea Manufacture steps in the correct order
20
Content
Introduction
•
Wilmar Tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
• Tea Profiles
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
Tea Promotions
•
21
Product Formats
Pyramid Sachet
Loose Leaf Pouch
22
Pyramid Teabags vs Standard Teabags
Material / Item
Standard tea bag
Pyramid Tea bag
Mainly follows the Rotorvane and CTC ( Cut, Tear and Curl) process Dust or broken tea particles and secondary teas Dust and broken particles produce a bitter and astringent brew with little flavour & aroma
Mainly follows the orthodox manufacturing process
Manufacturing process
High quality Semi leafy or Full leaf grades Delivers the authentic taste profile of the tea with optimum flavour, aroma and a balanced cup
Leaf Quality
Taste
Visual Appeal
23
Tea leaves beautifully unfurling
Tea particles bunched up together
Sourcing with care
1
Timing
• We buy our teas during the peak quality seasons • Our Tea masters personally select the teas from the tea gardens • We purchase special parcels that ensure premium quality
The right time & season
2
Authentic suppliers
• We buy our teas from authentic tea producers around the world • They are master curators with years of experience and expertise in tea manufacture • They are passionate about their own tea
Master curators
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Tea Profiles
Western Tea Programme
• Regular
• Premium
• Super Premium
25
Tea Categorization Matrix
Super Premium Teas
•
Assam
•
Rwandan Tea
• Duke of Edinburgh Seedling Tea • Oriental Beauty • Red Robe • Jin Jun Mei • Long Jing
Premium Teas
Regular Teas
Core Teas
• English Breakfast • Darjeeling • Chamomile • Peppermint • Masala Chai • Arabian Nights • Chrysanthemum
• Nuwara Eliya, Lovers Leap • Uva, St James Estate • Himalayan Shangri-La • Assam Cherideo Purbat • Dimbula Somerset Estate • Shangri-La Signature Blend • Lost Horizon • Lapsang Souchong
• • • • • • • • • • • • • •
English Breakfast
Darjeeling
Shangri-La Signature Blend Chamomile (Non China) Chrysanthemum (China)
Peppermint Tie Guan Yin
Zheng Shan Xiao Zhong (China)
• Jasmine Tea • Osmanthus • Green tea – Bi Luo • Tie Guan Yin • Gong Mei • Pu er Ripe Loose Leaf • Earl Grey • Lemongrass Black Tea
Jasmine Tea
Green Tea – Bi Luo
Osmanthus
Pu er Ripe Loose Leaf
Gong Mei
Lapsang Souchong (Non China)
*It is compulsory that all properties carry the Core Tea range
26
REGULAR
27
English Breakfast Black Tea
The skill of the master blender is to take teas of unique taste and character and create a composition that bears his signature taste. The original English Breakfast tea was a blend of Ceylon and Indian Assam teas. This rich English Breakfast tea is blended to give a wholesome strong & full bodied cup with a malty aftertaste that finishes with a bitter twinge of tannin. It has a rich sweet & nutty smell, with an air of dryness.
A blend of Ceylon and Assam black teas.
Ingredients
Straight or with milk and sugar
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
400g, 250g pouch & pyramid teabag sachets.
• A great morning tea and an all time favourite around the world.
USP
• The original recipe of a Ceylon black tea gives the full bodied cup and the aroma and finish come from the Assam.
28
Darjeeling Black Tea
Darjeeling teas are grown at the foothills of the Himalayas. The brew is full- bodied with a muscatel flavour. It has a sweet champagne aftertaste, that lingers in your mouth for a long time. The fragrance is uniquely floral.
A blend of teas from the Kurseong valley in India
Ingredients
Straight or with milk and sugar
Best served
Method A & B (refer brewing section on PPT)
Brewing method
100g pouch & pyramid teabag sachets.
Available formats
• Darjeeling is grown at the foothills of the Himalayas at an elevation of over 6000 feet.
USP
• This is one of India's most famous teas and is known for its muscatel character which is prized by people who seek this tea.
29
Chamomile Black Tea
A herbal remedy that has been used for centuries, from ancient Greek and Roman times, Chamomile flowers have a pungent, earthy taste and a light mellow cup. This is a caffeine free infusion.
Pure Chamomile flowers
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
100g pouch & pyramid teabag sachets.
• Chamomile is a popular herbal remedy for those seeking a caffeine free tea.
USP
• It is popular in Europe as a general go to for any cold or ailment and is drunk at night or even during the day.
30
Peppermint Black Tea
Peppermint is a herbal infusion with a light cup and a dominant yet refreshingly soothing mint character that lingers in the mouth. It is ideal to soothe the mind and for those seeking a caffeine free alternative. It has been used as a herb since ancient Egyptian times.
Pure Peppermint leaves
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
100g pouch & pyramid teabag sachets.
• Peppermint is a refreshing alternative for those seeking a caffeine free beverage.
USP
• It can be drunk hot or iced and can also be used as a palate cleanser.
31
Masala Chai Black Tea
A wonderful mix comprising an Orthodox Flowery Black tea blended with the finest Ceylon spices. A medium bodied cup that has a warm and inviting fragrance and a strong spicy flavour. Masala Chai originated in the Indian subcontinent thousands of years ago. It has four components - spices, milk, sweetener and tea - and is prepared in different ways according to the different regions.
Black Tea, Cardamom, Cinnamon, Ginger, Cloves & Pepper
Ingredients
Straight or with milk and sugar
Best served
Method A (refer brewing section on PPT)
Brewing method
100g pouch.
Available formats
• A favourite among those from the Indian subcontinent, this can be served as an experience through a Chai walla or tea barista as it were.
USP
• It is popular with Indian cuisine and is a well known and liked beverage.
32
Arabian Nights Black Tea
A beautifully twisted whole leaf grade of tea from the southern province of Sri Lanka. This dark yellow- brown, strong liquor has a malty character with a hint of caramel. This strong tea is a favourite amongst West Asian tea drinkers.
Ceylon Low Country Black tea
Ingredients
Straight
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A strong black tea blend that is usually enjoyed by Middle Eastern and Russian consumers who are used to the strong, low grown Ceylon leafy teas.
USP
33
Jasmine Tea Black Tea
• Jasmine tea is an excellent kind of floral tea and is the star of the floral tea genus. It has gone through the imprinting process. Imprinting is an ancient art where the tea is naturally imprinted with fresh flowers. This Jasmine tea maintains both the thick and bright flavour of tea and the sweet fragrance of flowers. Its bright yellowish green tea liquor tastes mellow and thick, refreshing and brisk. The brewed leaves are tender and soft.
Chinese green tea imprinted with fresh Jasmine flowers
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
250g pouch & pyramid teabag sachets.
• The art of imprinting is an ancient art that is completely natural. Fresh flowers are mixed with the tea to imprint the natural flower oils onto the tea. You can imprint upto 8 or 9 times and these are of the highest quality.
USP
• The tea also matures with age and unlike artificial flavours, the natural flavour and aroma lingers on for a long time.
34
Osmanthus Black Tea
• Osmanthus flowers are famous in China for their use in making imprinted teas. This ancient art combines fresh flowers with a fine black tea several times to ‘imprint’ the Osmanthus onto the tea. The result is a wonderful brew that is fragrant and pleasantly light with a slight fruity taste.
Chinese black tea imprinted with fresh Osmanthus flowers
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
100g pouch & pyramid teabag sachets.
• The art of imprinting is an ancient art that is completely natural. Fresh flowers are mixed with the tea to imprint the natural flower oils onto the tea. You can imprint upto 8 or 9 times and these are of the highest quality.
USP
• The tea also matures with age and unlike artificial flavours, the natural flavour and aroma lingers on for a long time.
35
Osmanthus flowers
36
Green Tea – Biluo
Black Tea This is a famous green tea from the Dongting mountain region near Lake Tai, Jiangsu, China. It is renowned for its delicate taste with a floral aroma and showy white hairs.
Chinese Green Tea
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Brewing method
100g pouch & pyramid teabag sachets.
Available formats
• It’s a green tea with a strong aroma and a light floral taste
USP
• The tea history is over 1000 years
37
Tie Guan Yin Black Tea
Tie Guan Yin is said to have originated in the 18th century in China. The tea liquor is golden colour with hints of natural fragrance such as orchid. The tea is famous for its rich texture, velvety finish, long lasting aroma and sweet aftertaste. It is also renowned for its remarkable result to quench thirst and warm the stomach.
Pure Chinese Tie Guan Yin tea
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
100g pouch & pyramid teabag sachets.
• Tie Guan Yin is a highly prized tea and Anxi is the most famous region for Tie Guan Yin.
USP
38
Earl Grey Black Tea
A natural & exotic Bergamot fragrance blended in to a mild medium-grown Ceylon tea. The rich, lemony tone of the natural Earl Grey with the sharp malty taste of the tea complement each other to give a delightful brew.
Pure Ceylon Black tea with Natural Bergamot flavour oil
Ingredients
Straight
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A black tea with the citrus flavour of Bergamot, usually enjoyed by Europeans and people from the UK.
USP
• This Earl Grey is made with natural flavour oil.
39
Bergamot Fruit
40
Lemongrass Black Tea Black Tea
Natural Lemongrass blended with a Ceylon Nuwara Eliya tea. The light golden cup has a lemony aroma combined with a delicate and fragrant taste of the high elevation Ceylon tea.
Ceylon black tea, natural Lemongrass and natural Lemon flavour.
Ingredients
Straight
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A black tea with natural Lemongrass and Lemon flavour for a citrus alternative.
USP
• This tea is made with natural flavour oil.
41
PREMIUM
42
Nuwara Eliya, Lovers Leap
Known as the area that produces the "champagne of Teas“, Nuwara Eliya probably is the best-known of Sri Lanka’s tea-growing districts. The infusion in the cup is light. This tea, which has a golden hue has a delicately fragrant flavour.
Pure Ceylon Black tea
Ingredients
Straight or with milk & sugar.
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A tea grown at over 5000 feet elevation
USP
• This tea is a favourite for those seeking a lighter cup with more flavour
43
Uva, St. James Estate
The hills and winds of Uva impart a special, unmistakable character and flavour to the tea that grows there. It was with tea grown on his Uva estates that Thomas Lipton, the Victorian magnate, persuaded Americans to drink tea.This tea has a coppery infusion with a pleasant briskness. The strong but balanced depth in cup, is characterized by a hint of menthol which is seasonal.
Pure Ceylon Black tea
Ingredients
Straight or with milk & sugar.
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• The Uva seasonal quality imparts a unique menthol taste to the tea
USP
• This tea is a favourite among Japanese
44
Tea Growing Regions of Sri Lanka (Ceylon)
Low grown – Tea factories situated upto 610 metres (2000 feet) from the sea level Type of tea – Heavy, strong, robust and deep in colour liquors
Medium grown – 610 – 1220 metres (2000 – 4000 feet) above sea level
Type of tea – A rich, mellow taste and good colour in liquors
High grown
- over 1220 metres (4000 feet) above sea
level
Type of tea – Full bodied, rounded and refreshing
World renown flavour – bright, golden colour liquors
45
Dimbula, Somerset Estate
Between uppermost peaks and the evergreen forests in the highlands of Sri Lanka, lies the district of Dimbula, whose teas are defined as “High grown” as all estates exceed an altitude of 4000 Feet. The complex topography of the region produces a variety of microclimates, which produce differences in flavour. All, however, share the Dimbula character.This tea produces a fine golden-orange hue in the cup, is refreshingly mellow & smooth and has a floral character it.
Pure Ceylon Black tea
Ingredients
Straight or with milk and sugar
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• This tea is from the famed Dimbula tea growing region of Sri Lanka
USP
• This estate was established in 1880 and produces fine teas.
46
Shangri-La Signature Blend
The Shangri-La Signature Blend is a Ceylon tea from the Waltrim tea garden. It is a Dimbula region tea which is what made Ceylon tea famous. The tea has a strong smell of fresh roses that blossoms in the morning sunlight. It is brisk & full of flavour and is refreshingly mellow on your palate. The cup has a fine golden – orange to pinkish hue.
Pure Ceylon Black tea
Ingredients
Straight or with milk and sugar
Best served
Method A & B (refer brewing section on PPT)
Available formats Brewing method
100g pouch & pyramid teabag sachets.
• A tea that is rich in flavour and body
USP
• The Waltrim tea garden is located in the Dimbula valley – the Dimbula tea character is what made Ceylon tea famous
47
Lost Horizon
This semi leafy tea is a blend of tippy teas from 2 origins, making it unique in appearance and taste. You will immediately taste the strong malty flavour of the lower elevation Ceylon tea but soon experience the sweet & floral taste of the high range Himalayan tea. This tea should be consumed straight to enjoy the complete flavour profile of the tea blend.
A blend of Ceylon Sabaragamuwa and Himalayan black teas.
Ingredients
Straight
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A special blend of teas made for Shangri-La
USP
• The teas complement each other to bring out their distinct flavour profiles
48
The Book ‘Lost Horizon’
49
SUPER PREMIUM
50
Assam Assam teas really come into their own during the second harvest of the year which takes place in late spring. This much awaited tea is plucked from May through June, and is available in the markets June onward. Our high quality Assam second flush tea is from Jamguri Estate situated south of the mighty Brahmaputra river in the Golaghat region, famed as the quality belt of Assam. This ‘Second Flush’ tea gives a chestnut colour brew, has a full-bodied smoothness and sweet, malty taste that lingers in your mouth.
Indian Black tea.
Ingredients
Straight or with milk and sugar
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A special Assam tea harvested during the Spring season
USP
• From the Jamguri estate which was planted in 1898
51
Assam & Darjeeling - India
Darjeeling feet altitude
Tea grown at 7000
–
Assam – Tea grown at sea level
52
Duke of Edinburgh Seedling Tea
A highly flavoursome tea with a bright cup and an enticing aroma. The brew is full bodied with a smooth taste and a lingering after taste. An uplifting tea. The Duke of Edinburgh (Prince Phillip) planted these tea seedlings on his visit to Sri Lanka in 1954.
A Single Estate Ceylon Black Tea
Ingredients
Straight
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A tea planted by the Duke of Edinburgh
USP
• The tea bushes are almost 65 years old
53
Content
Introduction
•
Wilmar Tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
• Brewing & Serving
Tea Storage
•
Packaging – New Material
•
Tea Promotions
•
54
The Importance of Using Boiling Water
When brewing tea, it is very important that the water is fresh and boiled to 100 °C. Always use freshly boiled water and not anything less in temperature when pouring it onto the tea. Attention to detail is crucial.
55
Tea & Water Quality
Water is a crucial aspect of brewing tea. If your water is not right, your tea will not brew or taste right. A perfectly good tea can be ruined by the type of water you use to brew it.
It is important that you focus on the type of water you use and identify the pH level, Hardness, TDS and Chlorine levels as all these impact the tea.
56
Important standards to assess water quality:
pH: Neutral (between 6 – 8).
The pH levels of water tell us if the water is alkaline or acidic. A neutral pH level is 7. Less than 7 is acidic and greater than 7 is alkaline.
Hardness: 1 – 4 grains is ideal. Hard water can flatten taste and cloud iced tea.
Hard water is water that has high mineral content (as opposed to "soft water"). Calcium is the most common mineral associated with water hardness. Water hardness is measured in ‘grains’ per gallon.
Total Dissolved Solids (TDS): 50 – 150 ppm. These are often marked on bottled water.
Total dissolved solids (TDS) comprise inorganic salts (principally calcium, magnesium, potassium, sodium, bicarbonates, chlorides, and sulfates) and some small amounts of organic matter that are dissolved in water.
57
Chlorine: 0
High mineral content can also cause adverse reactions when brewing tea. Be mindful of the following when checking your water.
• A slightly salty taste – could indicate Sodium chloride in the water • Bleach-like smell – could be from chlorine used to sanitize the water • Smell of rotten eggs – could be Sulphur in the water Using fresh, spring water for tea is a way of ensuring that your water quality is right. Water Freshness
Always use freshly drawn water to boil when making tea. Never re-boil water as the water loses its oxygen and required minerals for brewing tea.
58
Basics in Brewing
“One for the cup, one for the pot”
• Water, Quantity and Timing
• Attention to detail
Correct Brewing = Tasty Cup = Happy Customer
59
Brewing - English Breakfast Loose Leaf
1
3
2
Put 2.5g per person and an additional 2.5g into a pre- warmed ceramic pot.
Draw fresh spring water and boil to 100 °C.
Pour 160 ml of freshly boiled water onto the tea
4
5
6
Strain after 3 minutes and serve straight or strain at 5 minutes to add milk. Add sugar if desired.
Cover and steep.
Stir after 1 minute and brew for a further 2-4 minutes.
60
Brewing using Loose Leaf tea and porcelain pot
Type of Tea
Amount of Tea
Serve With
Brewing Time
5g
Straight / with milk & sugar
3 – 5 minutes
English Breakfast
5g
Straight / with milk & sugar
3 – 5 minutes
Shangri-La Signature Blend
4g
Straight
3 minutes
Osmanthus
5g
Straight / with milk & sugar
3 – 5 minutes
Darjeeling
5g
Straight
2 minutes
Lapsang Souchong
5g
Straight
3 – 5 minutes
Lost Horizon (Special Blend)
5g
Straight / with milk & sugar
3 – 5 minutes
Masala Chai
5g
Straight
3 – 4 minutes
Arabian Nights
5g
Straight
3 – 5 minutes
Himalayan Shangri-La
Duke of Edinburgh Seedling Tea
5g
Straight
3 – 5 minutes
5g
Straight / with milk & sugar
3 – 5 minutes
Dimbula Somerset Estate
61
Type of Tea
Amount of Tea
Serve With
Brewing Time
5g
Straight / with milk & sugar
3 – 5 minutes
Uva St. James Estate
Nuwara Eliya Lovers Leap Estate
5g
Straight / with milk & sugar
3 – 5 minutes
5g
Straight / with milk & sugar
3 – 5 minutes
Assam
5g
Straight / with milk & sugar
3 – 5 minutes
Rwandan Tea
Assam Cherideo Purbat Estate
5g
Straight / with milk & sugar
3 – 5 minutes
5g
Straight
2 - 3 minutes
Earl Grey
5g
Straight
3 – 5 minutes
Lemongrass Black Tea
4g
Straight
2 minutes
Green Tea – Bi Luo
2g
Straight
2 minutes
Jasmine Tea
5g
Straight
2 minutes
Tie Guan Yin
Chamomile
2g
Straight
3 minutes
Peppermint
4g
Straight
2 minutes
62
Brewing – Pyramid tea bags
1
2
3
Draw fresh spring water and boil to 100 °C.
Put one teabag per person into a cup or mug.
Pour 160ml of freshly boiled water onto the teabag.
6
4
5
Add the milk and sugar if desired.
Let it steep for 1 minute and agitate the bag. Then let it steep for a further 2 - 4 minutes.
Remove the teabag after 3 minutes and serve straight or after 5 minutes to add milk.
Brewing with Pyramid tea bags
Type of Tea
Amount of Tea
Serve With
Brewing Time
1 teabag
Straight / with milk & sugar
3 – 5 minutes
English Breakfast
1 teabag
Straight / with milk & sugar
3 – 5 minutes
Shangri-La Signature Blend
1 teabag
Straight
3 minutes
Osmanthus
1 teabag
Straight / with milk & sugar
3 – 5 minutes
Darjeeling
1 teabag
Straight
3 minutes
Chamomile
1 teabag
Straight
2 minutes
Peppermint
1 teabag
Straight
2 minutes
Green Tea – Bi Luo
1 teabag
Straight
2 minutes
Jasmine Tea
1 teabag
Straight
3 - 5 minutes
Lemongrass Black Tea
1 teabag
Straight
2 minutes
Tie Guan Yin
64
Practical Session
Let’s start brewing…
65
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
• Tea Storage
Packaging – New Material
•
Tea Promotions
•
66
Tea Storage
Ceramic / Porcelain
Tin
Plastic Containers
Spice Racks
67
Tea Storage – Main Points
• Keep away from heat, light – stoves, windows etc.
• Avoid moisture and strong odours – sinks, spice racks etc.
• Maintain consistent temperature – room temperature or fridge / freezer
• Do not crush the tea leaves
• Do not use a wet spoon / hands to handle the tea. Mold can grow on the tea.
Correct storage is crucial to maintain a good tea
68
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
• Packaging – New Material
Tea Promotions
•
69
Material / Item
Previous Sachet
Wilmar Sachet
Certifications
Tag
Paper + Water based, Food based Ink Biodegradable
Paper + Water based, Food based Ink Biodegradable
Food grade certified
String
Natural Cotton Bio Degradable
Natural Cotton Bio Degradable
Food grade certified
DIN EN 13432: 2000-12 ASTM D 6400: 2012-01 ISO 17088: 2012 Certification scheme products made of compostable material EU No.10/2011 Preferred options for disposal are (1) recycling, (2) incineration with energy recovery, and (3) landfill. Treatment, storage, transportation, and disposal must be in accordance with applicable federal, state/provincial, and local regulations.
Tea bag
Non Woven material Biodegradable
Non Woven material Biodegradable
Sachet
Material : 12Pet/12 MetPet/35 LDPE, Food grade certified. (Polyester + Metalized polyester + Low density polyethylene)
Matt Biaxially oriented polypropylene (20 ) + Metalized Biaxially oriented polypropylene (40)
Single family
Non Biodegradable / Non- Recyclable
Recyclable
Single Family Recyclable vs Previous Sachet
Once bonded cannot be separated therefore can not be recycled
Previous
Reused in high injection moulding products such as water tanks and plastic buckets etc. (Similar Recycle process again)
Shred
Collect
Recycle
New
71
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
• Tea Promotions
72
Key Aspects of a Tea Promotion
• Focus on a selection that is reflective of diverse teas
• Plan in detail which outlet will feature and how the promotion will run
• Offer samples in the beginning to entice guests to try the teas
• Include Tea Mixology and Tea Gastronomy
• Plan marketing – on social media and through influencers in advance (1-2 months before)
• Plan collateral – menus, tent cards, TV slides etc.
• Include retail teas – gift tins, gift packs – food with tea etc.
• Look at featuring a Tea Master or Tea Tasting event
73
Tea Display at the Hotel
74
Tea Mixology & Tea Gastronomy
Tea Inspired Beverages
Tea Based Desserts
75
Tea Gifts – Retail
Retail Tins
Gift Packs for Retail
76
Marketing Collateral – Tea & Food Menus
77
Practical Session
Activity 1 – Role Play
Brewing & Serving Tea to a Guest
Activity 2
Quiz
78
Thank you
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