Project work of f and b

service
Based on tea and coffee

Submitted to: sabnam ma’am

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 Submitted by: ram saran

Table of content

1. An introduction of tea 03
2. Types of tea 04
3. Brewing of tea 11
4. An introduction of coffee 14
5. Types of coffee beans 15
6. Types of coffee drinks 18
7. Service procedure of different
Coffee and tea 21

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History of tea:
In Chinese legend, Emperor Shennong was
drinking a bowl of just boiled water because of a
decree that his subjects must boil water before
drinking it Some time around 2737 BC, a few leaves
were blown from a nearby tree into his water,
changing the color
and taste. The
emperor took a sip
of the brew and
was pleasantly
surprised by its
flavor and
restorative
properties. A
variant of the
legend tells that the emperor tested the medical
properties of various herbs on himself, some of them
poisonous, and found tea to work as an antidote

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Tea:
Tea is an aromatic beverage prepared by pouring hot
or boiling water over cured or fresh leaves of Camellia
sinensis, an evergreen shrub native to East Asia which
probably originated in the borderlands of southwestern
China and northern Myanmar. Based on the type of tea
leaves picked and the level of oxidation or processing.
Tea is classified into five main types: Black, Green,
Oolong, White, and
Pu-erh.
Tea

Green White

Black Pu-
Oolong erh

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 1. Black tea:
Black Tea is the most common type of tea
accounting for up to 85% of total tea consumption in the
western world. Black tea is fully oxidized and has a darker
appearance, stronger flavor, and
higher caffeine content
compared to other teas. To
produce black tea, tea leaves
are harvested, wilted, and
then lightly crushed. Some
types of black tea, such as Irish
Breakfast, are broken up into even
smaller pieces using a method known as crush-tear-curl,
or CTC. The tea leaves are then fully oxidized, which
turns them a brownish-black color.

2. Green tea:
Green tea is another type of tea made from the
camellia sinensis plant. Green teas often brew up a light
green or yellow color, and tend to have a lighter body
and milder taste. They contain about half as much

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caffeine as black tea (about a quarter that of a cup of
coffee.) Popular green teas include Gunpowder, Jasmine
Yin Cloud, and Moroccan Mint.
Green tea is harvested and then
immediately either steamed or
pan-fired in order to halt the
oxidation process. Stopping
oxidation soon after harvest is what
gives green tea leaves their bright
green color
and their light,
vegetal taste. The tea leaves are
then rolled or pressed into their final
shape and dried.

3. White tea
White tea is a delicate, minimally processed tea that is
highly sought after by connoisseurs and enjoyed by
experts and novices alike. White tea has a light body and
a mild flavor with a crisp, clean finish. White tea tends to
be very low in caffeine, although some silver tip teas may
be slightly higher in caffeine. White tea is primarily

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produced in China, particularly in the Fujian province,
where it has a rich history. Some specialty white teas are
also produced in counties like Nepal, Taiwan, and Sri
Lanka.

4. Pu-erh tea:
It is a special type of tea that comes from the Yunan
province of China and is known for its earthy flavor. It is
made out of tea plucked from wild tea trees rather than
cultivated bushes and the leaves go through microbial
fermentation by pressing the raw leaves together and
then storing them for maturity. Pu-erh tea can be either
black or green depending on the level of oxidation
allowed in the process.

5. Oolong Tea
It is semi-oxidized, so the leaf is allowed
to sit for maybe 2-4 hours, before being
heated up to halt oxidization. The amount
of oxidation affects the flavor and
appearance of the tea. Longer oxidization
results in a darker oolong which is more similar in taste

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to a black tea, while shorter oxidization makes it more
similar in nature to green tea. When steeped, Oolong tea
produces golden or light brown tea with a very delicate
flavor resembling neither black nor green tea.

#some other types of tea

1. Earl Grey: is the most popular
flavored tea in Britain. It is usually
prepared by adding an extract of
bergamot, a citrus fruit to black tea
(although we have now developed a
version with green tea too). It was
created in the 1800s to mask the flavor of cheap tea
and to pass it off as high quality tea. Although many
supermarket shelves are still filled with cheaper
varieties, it is now possible to buy premium Earl Grey
which has been created by infusing the finest blend
of black tea with the best Italian bergamot.

2. Jasmine Tea is tea infused with the

aroma of jasmine blossoms. It is the
most popular scented tea in China. It
is usually made with green tea, but
white, oolong, and black teas are also used. The

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 method of infusing the scent of
jasmine flowers into the tea is
very laborious and takes several
days. The tea is stored with the
flowers in a special room with
controlled humidity. This is done
at night as that is when the
jasmine flowers bloom. The
process is repeated over several
nights to get the right level of scent.

3. Masala tea is black tea mixed with traditional

Indian spices like cardamom, cloves, cinnamon, and
ginger. It is usually prepared by boiling water and
milk along with tea and spices and sweetened with
sugar. It is the most popular way of drinking tea in
India. However, this wasn't always the case. When
tea was first grown in India, it was not a popular
beverage among the locals. Hence some Indian
vendors began adding it to a local drink called
'kadha' which was water and milk boiled with spices.

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4. Other flavored teas: The world of
flavored tea is limited only to the
imagination of tea blenders. Some of
the more creative examples of
flavored teas include our Divine Elixir
which is a blend of green and white tea with lychee
and peach flavors or our Pineapple Green tea with
candied pineapple bits, roasted rice, natural
flavoring, Matcha (powdered green tea) and popped
rice.

5. Herbal Infusions (Tisanes)In addition to the above,

herbal infusions from other plants are also
sometimes referred to as tea,
although not to the purists. The
correct term for any non-tea
beverage is tisane or just herbal
infusion. Examples include
chamomile, peppermint, rooibos,
etc.

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Fruit Teas or Infusions are made from natural
unprocessed fruits. They are naturally sweet but do not
have the overpowering sweetness of sugar. Fruit teas are
high in antioxidants and vitamin C and do not contain any
caffeine, making them ideal for drinking before going to
bed. They can also be drunk as iced tea, making them a
healthy alternative to fizzy drinks and even some fruit
juices.
6. Flower teas: In addition to
their wonderful aroma and
natural beauty, a lot of flowers
have therapeutic properties and
calming effect.
One of the most common herbal tea
made out of flowers is Camomile tea
which is made of dried camomile
flowers and is proven to be an effective antioxidant.
Another example is the Pink Rose Buds which are proven
to contain Vitamin C, Pectin, Malic and Citric Acid and so
offer various health benefits.

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 7. Leaf teas: Leaves of some non-tea plants make
excellent herbal tea. Examples
include Yerba Mate which is made
from the leaves of the holly tree of
the South America rain-forests and
one of the few herbal teas that have
the caffeine content of Arabica
coffee. Another very popular herbal
tea made out of non-tea leaves is
Rooibos tea. Grown exclusively in South Africa, the
leaves of the Rooibos plant turn red after processing
and is caffeine-free
Brewing:
Brewing is the extraction of the goodness
nature has induced in the black, oolong,
green or white tea leaves. Using the right
amount of tea for the volume of tea you
wish to brew is critical, as is the method of
brewing. There are several ways of
brewing tea with varying sizes of teapot, ratios of tea to
water and traditions although the most convenient and
efficient is this. Use 2.5g of tea per 220ml water. Using a
clean and dry teaspoon, place the 2.5g tea in a clean,

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odour free and pre-heated teapot. Pre heat the teapot
and cups by swirling around some hot water in them and
pouring it out before brewing. Pour freshly, once boiled
water onto the tea leaves using 220ml per 2.5g of tea.
Poor preparation is the most common cause of tea that
fails to please. The water temperature and volume must
be as per Dilmah art of tea brewing.
1. White tea
 Loose leaf/ Tea Bag -2 - 2.5g (01
standard tea spoon) = 1 Tea bag
 Water -220ml
 Water Temperature -100 c
 Brewing -70-80 c
 Brewing Time -2-3 Minutes
2. Green Tea
 Loose leaf/ Tea Bag -2 - 2.5g (01
standard tea spoon) = 1 Tea bag
 Water -220ml
 Water Temperature -100 c
 Brewing -70-80 c

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 Brewing Time -2-3 Minutes
3. Oolong
 Loose leaf/ Tea Bag -2 - 2.5g (01
standard tea spoon) = 1 Tea bag
 Water -220ml
 Water Temperature -100 c
 Brewing -80-90c
 Brewing Time -2-3 Minutes
4. Black Tea

 Loose leaf/ Tea Bag -2 - 2.5g (01

standard tea spoon) = 1 Tea bag
 Water -220ml
 Water Temperature -100 c
 Brewing -95-100 c

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  Brewing Time -3-5 Minutes ( 3 Minutes Normal
brew. 5 Minutes for strong brew )


5. Pu-erh tea:
 Loose leaf/ Tea Bag -2 - 2.5g (01
standard tea spoon) = 1 Tea bag
 Water -220ml
 Water Temperature -100 c
 Brewing -95-100 c
 Brewing Time -3-5 Minute

Coffee:
Coffee is a beverage brewed from
roasted coffee beans. Darkly colored,
bitter, and slightly acidic, coffee has
a stimulating effect on humans,
primarily due to its caffeine content.
It has the highest sales in the world
market for hot drinks.
The history of coffee begins in the ancient coffee forests
of Ethiopia. According to legend, a goat herder named Kaldi
discovered coffee around 850 AD. Kaldi noticed his goats
became energetic and lively after eating berries from a

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certain tree. Curious, Kaldi tried the berries himself and
experienced the same burst of energy.
He took these berries to a local monastery, where the
monks experimented by making a drink from the berries,
finding that it helped them stay awake during long hours of
prayer. The knowledge of these energizing berries began to
spread from there.

History of coffee:
The history of coffee dates back centuries in
Ethiopia and Yemen. It was already known in
Mecca in the 15th century. Also, in the 15th
century, Sufi monasteries in Yemen employed
coffee as an aid to
concentration during
prayers. Coffee later
spread to the Levant in
the early 16th century; it
caused some controversy
on whether it was halal in
Ottoman and Mamluk
society. Coffee arrived in
Italy the second half of
the 16th century through Coffee pot

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commercial Mediterranean trade routes, while
Central and Eastern Europeans learned of
coffee from the Ottomans. By the mid-17th
century, it had reached India and the East
Indies. By 1852, Brazil became the Today,
coffee is one of the world's most popular
beverages, with a significant cultural and
economic impact globally.

Types of coffee beans

There are four different types of coffee beans, those
being Robusta, Arabica, Liberica, and Excelsa. However,
the Arabica coffee bean is the most common, making up
about 60% - 70% of the coffee that is produced globally.
Robusta is also a more common coffee bean used in
coffee. Liberica and Excelsa are the least common coffee
beans, but you may sometimes come across them.

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 1. Robusta:
Robusta coffee beans are the
second most globally produced
coffee bean. They are most
popular in Europe, the Middle
East and Africa. The name given
to this coffee bean highlights its
profile perfectly, it is known for
its strong and sometimes harsh,
flavour profile. The Robusta coffee bean contains high
levels of caffeine, which makes this coffee plant species
much more resilient than that of its counterpart, the
Arabica bean. The reason for this is due to caffeine acting
as a natural insect repellent which wards off the major
threat to these plants.
The Robusta bean originated in sub-Saharan Africa,
although now, it is predominantly grown in Africa and
Indonesia. The Robusta bean is easy to farm, which
makes it the first choice for most coffee farmers. The
bean is much larger and more rounded than the other
bean varieties

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 2. Arabica:
This is the most common type of
coffee bean. The bean originates
in Ethiopia and is believed to be
the first-ever coffee beans that
were consumed. The name is said
to have come from the bean’s
popularity in Arabia in the 7th
century. The bean is grown in
areas of high elevation above sea level, such as the
rainforests of Brazil, which is the world’s foremost
exporter of the Arabica coffee bean.The bean is prone to
diseases during the farming of it, which brings great
challenges. Because of these challenges, the price of the
bean is high in the global market.

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 3. Liberica:

These coffee beans are native to Western and central

Africa, most specifically Liberia. The bean is known for its
floral aroma and smoky bold flavour profile and makes
up only 2% of the world’s coffee supply. This coffee bean
is often mixed with others and is rarely sold on its own. It
was widely unheard of before the late 1800s, which is
when Liberica beans gained popularity among many
Southeast Asian coffee
producers after a fungal
infection, known as coffee rust,
wiped out most of their Arabica
crops.

The plant from which Liberica

beans grow is much larger than
that of Arabica or Robusta. The
cherries that are grown vary in
size, shape and appearance.
The plant is tolerant of hot and humid climates, making it
a favourite among coffee farmers. The plant is usually
grown in Malaysia and the Philippines.

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 4. Excelsa:
This is the fourth type of
coffee bean that has recently
been classified as a Liberica
variant. The Excelsa plant is
grown primarily in Southeast
Asia and only represents a
small fraction of the world’s
overall coffee production. The
bean creates a unique flavor profile that boasts a fruitier
flavor than most, they are lighter in caffeine too.

#. Types of coffee drinks

Espresso

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A strong concentrated coffee drink typically served in a
small espresso cup. It is commonly used as a base for
many coffee drinks such as lattes, cappuccinos, and
macchiato.
Americano
A coffee drink typically made from
equal parts espresso and hot water
and is enjoyed black or with a small
amount of cream. Americanos
typically have strong flavor with less bitterness.

Cappuccino
A coffee drink known for its creamy texture
and smooth, balanced flavor. This coffee
beverage is made with equal parts espresso,
steamed milk, and milk foam on top.

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Mocha
A coffee drink known for its chocolatey
sweet, rich, and indulgent flavor. Mocha
is made with steamed milk, chocolate
syrup, and espresso with a layer of foam
added to the top. This coffee beverage
can be enjoyed hot or cold.
Frappé
Frappé is an iced coffee drink made by
mixing instant coffee, ice, sugar, and
water in a shaker or blender. Sometimes
milk, cream, or ice cream is added to
create a creamier drink. This coffee
drink can be enjoyed as an afternoon
treat or even a dessert.
Latte
A coffee drink made by mixing steamed
milk and espresso with a layer of foam
added to the top. Latte is known for its
mild and creamy taste and can be served
hot or cold.

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#. Serving procedure of coffee and tea
1. Tea Serving Procedure
Preparation:
Choose the type of tea (loose leaf or tea bags).
Boil fresh water (different teas have different optimal
temperatures
Steeping:
For loose leaf, use about 1 teaspoon per cup. For tea
bags, one bag per cup.
Pour the hot water over the tea and let it steep for the
recommended time (usually 3-5 minutes).
Serving:
If using loose leaf tea, strain the tea into a teapot or
directly into cups.
Offer options such as milk, lemon, honey, or sugar on
the side. Serve with a teaspoon for stirring.
Use a nice teapot and cups for a more elegant touch.
Consider serving with small snacks like cookies or
pastries.

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 2. Coffee Serving Procedure
Preparation:
Brew fresh coffee using a method of choice (drip,
French press, espresso, etc.).
Use high-quality coffee beans and grind them just
before brewing for the best flavor.
Serving:
Pour the coffee into pre-warmed cups.
Offer cream, milk, sugar, or flavored syrups on the side.
Presentation:
Use a coffee carafe or French press for a rustic feel.

Serve with small treats like biscotti or chocolates .

General Tips
Always ensure that cups and teapots are clean.
Encourage guests to personalize their drinks.
Maintain a warm, inviting atmosphere while serving.
Enjoy your tea and coffee service!

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