Data Loading...
WILMAR Tea pte Ltd
Tea Training for Shangri-La
October, 2019
Content
• Introduction
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
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 Hospitality – Shangri-La Hotels and Resorts
• Today, Hong Kong-based Shangri-La Hotels and Resorts is Asia Pacific's leading luxury hotel group. • Throughout Asia Pacific, North America, the Middle East, Europe, owning and/or managing over 100 hotels and resorts .
Shangri-La partnership in 24 Countries – 100 Properties Shangri-La partnership in 23 Countries – 100 Properties
• Globally Shangri-La accounts for 42,000 rooms and growing
3
One of Asia's most dynamic multinational conglomerates, the Kuok Group is a leader in properties, logistics, hospitality, food, agribusiness and maritime.
4
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 850 manufacturing plants in 33 countries* Extensive distribution network in China, India, Indonesia and some 50 other countries Multinational workforce of about 90,000 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
5
Strong Growth over the Years
• 2016: • Entered into joint ventures with Bunge in Vietnam and Raizen in Brazil • 2017: • Established a joint venture with Aalst Chocolate, a home- • 2018: • Completed additional investment in Shree Renuka Sugars, raising our stake to about 58%. • Acquired the remaining 50% equity interest in Nauvu Investments. grown chocolate manufacturer in Singapore.
Asia’s Premier Agribusiness
• 2013:
• Constituent of the FTSE Straits Times Index and the MSCI Index • Fortune 500 Company since 2009 (ranked #258) • Ranked 3 rd by Fortune Magazine as the World’s Most Admired Company in the Food Production Industry category • Forbes Global 2000: The World’s Biggest Public Companies (ranked 425 th )
Acquired strategic stake in Cosumar S.A. in Morocco • 2014: • Extended presence in Sugar through acquisition of Shree Renuka Sugars and a joint venture in Myanmar • Entered Ethiopian and Zimbabwean markets • 2015: • Completed acquisition of Goodman Fielder, a leading food company across Australia, New Zealand and Asia Pacific
• 2010: Ventured into Sugar Business through the acquisition of Sucrogen Ltd in Australia and PT Jawamanis Rafinasi in Indonesia • 2011: Expanded Sugar presence through acquisition of Proserpine and PT Duta Sugar International
• 2006:
SGX listing
• 2007:
Transformational merger with Kuok Group to form Asia’s leading agribusiness group
• 1991: Started as a palm oil trading company, and built first plantation and refinery • Established first joint venture with COFCO in China for oilseed crushing and edible oil refining • Expanded into production of higher value-added downstream products such as specialty fats
• Significant
expansion into Africa through several joint ventures
• 2012: Acquired Oil Palm
Plantations in Nigeria • Expansion into United States through Wilmar Oils & Fats (Stockton)
• 2008:
2019
Expanded into Russia and CIS countries
2016 - 2018
2013 - 2015
2010 - 2012
2006 - 2008
1990s
Total Revenues: US$ 45b 1 Total Assets: US$ 46b 1 Market Cap: US$ 18b 2
1 As of 31 Dec 2018 2 As of 13 Aug 2019
6
Content
Introduction
•
• Wilmar tea – Who are we ?
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
7
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
8
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
Our Management team
Board of Directors
Mr. Sajjad Mowzoon
Mr. Kuok Koon Seng
Mr. Kuok Khoon Hong
Mr. Madhu Rao
Chief Operating Officer Sidath Perera
Upendra Kariyawasam Finance Manager
Tony Wang Head of Operations
Zoe Huang Operations Manager
Suhard Amit Head of Sales & Business Development
Lilanka Botejue Head of Marketing
Moon Wu Chinese Tea Master
Content
Introduction
•
Wilmar tea – Who are we ?
•
• History of Tea
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
11
Origins of Tea
5000 years ago .
Legend has it that tea originated in China nearly
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.
12
How tea travelled around the world
Tea Caravans – China to Russia
Camel strapped with tea – part of the Tea Caravan
Bullock carts – Sri Lanka
Clipper ships -Asia to Europe
13
Tea Around the World
China – Mongolia – Russia – Japan – Taiwan – Netherlands – France – Germany – UK – India – Sri Lanka – Nepal – Kenya – Indonesia – Turkey – Argentina – Vietnam – Australia – USA…
14
Quiz
• Who is said to have first discovered tea?
• What is the scientific name of the tea plant?
• What animals were used to transport tea from China to Russia?
• Which of these is NOT a tea growing country? China, India, Turkey, Maldives
• Who brought tea to India and Sri Lanka?
15
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
• Tea Manufacturing
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
16
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
•
17
Western Tea Manufacture
1
3
2
Picking
Withering
Rolling
4
6
5
Roll-breaking
Fermentation
Firing / Drying
Play Video
7
8
Tasting / Evaluating
Sifting / Grading
18
Chinese Tea Manufacture – Bi Luo
1
3
2
Picking
Withering
Frying
4
5
Rolling & Shaping
Drying
6
19
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.
Quiz / Activity
• Re-arrange the manufacturing process images in the correct order
21
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
• Tea Profiles
Brewing & Serving
•
Tea Storage
•
Packaging – New Material
•
22
Product Formats
Pyramid Sachet
Loose Leaf Pouch
23
Tea Profiles
Western Tea Programme
• Regular
• Premium
• Super Premium
24
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 • Green Tea – Bi Luo • Osmanthus • Pu er Ripe Loose Leaf • Gong Mei • Lapsang Souchong (Non China)
• Jasmine Tea • Osmanthus • Green tea – Bi Luo • Tie Guan Yin • Gong Mei • Pu er Ripe Loose Leaf • Earl Grey
*It is compulsory that all properties carry the Core Tea range
REGULAR
26
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 & F (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.
27
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 & F (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.
28
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 D & F (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.
29
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 D & F (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.
30
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.
31
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
32
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 B & F (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.
33
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 & F (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.
34
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 B & F (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
35
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 C & F (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
36
Gong Mei Black Tea
White tea is a natural sun dried tea and it is a very special Chinese tea. Its name derives from the fine silvery-white hairs on the unopened buds which give the plant a whitish appearance. High quality white tea has unfurled leaves, and buds which are bright white. The tea liquor is light and bright, with a soft and delicate flavour.
Chinese White Tea
Ingredients
Straight
Best served
Method C (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• The Legend of the lazy Xiao Brothers talks about how Gong Mei was created with minimal processing due to their laziness which is why it is only sun dried.
USP
37
Pu er Ripe Loose Leaf
Black Tea Pu er is from the town of Pu er in the Yunan province. Pu er is an aged tea which gets better with time. Ripe Pu er was created in 1973 where the aging process is speeded up with controlled fermentation. The leaves of Ripe Pu-erh are reddish brown in colour. The tea is smooth and full bodied with a velvety finish that coats the palate. The after taste is long and sweet with the sweetness lingering in the mouth. The tea has a unique aged / mature taste that is highly prized in Pu er.
Chinese Black Tea
Ingredients
Straight
Best served
Method C (refer brewing section on PPT)
Available formats Brewing method
250g pouch.
• Pu er is one of the most prized teas in China and its one of the few teas that is aged or matured, similar to a wine.
USP
• The tea must be washed first and it can be brewed several times.
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
PREMIUM
40
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
41
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
42
Himalayan, Shangri-La Estate
The Himalayan mountain range borders Nepal and Tibet. These teas are cultivated on the Nepal side on mountains that are over 7000 feet tall. A delightful light and bright cup of tea that is golden in colour, the tea has a pleasing fruity taste with a slight bittersweet finish, reminiscent of teas grown in that region. The aroma is wonderfully fragrant and mild. This tea is from a tea garden named Shangri-La.
Himalayan Tea
Ingredients
Straight
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• This particular Himalayan tea is grown on a tea estate named Shangri-La and produces a beautiful array of teas.
USP
• The tea garden has many grades including Shangri-La Gold and the teas are of the finest quality.
43
Assam, Cherideo Purbat Estate
This tea is from Cherideo Purbat Estate in the Assam district of India. The tranquil charm of soft rolling hills of the Arakan Yoma mountain range adds to the beauty of this estate. Situated in the heart of the ancient capital city of Ahom Dynasty, its cultivars are nourished by the streams that meander through the lush fields, giving its tea a unique character. This tea is strong, full bodied and smooth with a refreshing after taste.
Indian Black tea
Ingredients
Straight or with milk and sugar
Best served
Method A (refer brewing section on PPT)
Brewing method
100g pouch.
Available formats
• This tea is from the famed Assam region of India
USP
• This estate is known for producing environmentally conscious teas
44
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.
45
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 & F (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
46
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
47
Lapsang Souchong
This Chinese black tea comes from the Wuyi mountains, famously reputed to be the 'birthplace' of tea. Our Souchong has a distinct aroma and flavour, with just a hint of smokiness in the aftertaste.
Chinese Black tea.
Ingredients
Straight
Best served
Method A (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• Considered the first black tea in history.
USP
• From the Wuyi mountains which is considered the birthplace of tea
48
SUPER PREMIUM
49
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
50
Rwandan An Orthodox tea from Rukeri Estate. This well twisted, wiry Orange Pekoe (OP) tea has a sparkling red/yellow cup and a medium body liquor. It has a soft floral aroma and a caramelly aftertaste.
Rwandan Orthodox 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 Rwandan black tea made in the orthodox way. Most Rwandan teas are CTC which does not really bring out the taste character of the tea.
USP
51
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
52
Oriental Beauty Oriental Beauty is a unique and famous tea grown in Hsinchu County, Taiwan. Also known as Bai Hao Oolong (“White Tip Oolong”) and Pengfeng Cha (“Braggart’s Tea”), as the tea began fetching higher prices. It is a heavily oxidised, non-roasted, tip-type oolong tea. The tea has natural fruity aromas and produces a sweet-tasting liquor, bright reddish-orange in colour, without any bitterness. The name Oriental Beauty was given by Queen Elizabeth who was very impressed with the tea.
Taiwanese Oolong Tea
Ingredients
Straight
Best served
Method C (refer brewing section on PPT)
Available formats Brewing method
100g pouch.
• A unique feature of this tea is the tea hopper (a tiny insect) that scratches the leaf which starts the fermentation process on the plant itself.
USP
53
Red Robe Its tender buds are aubergine in colour, and the tea is tight and in greenish auburn strips. The tea has its unique quality. The amber coloured liquor has a strong aroma, like the lasting fragrance of sweet-scented orchid. Legend has it that the name 'Red Robe' was given because a scholar who was healed by the tea covered the tea bushes with his imperial robes as a sign of gratitude.
Chinese Oolong Tea
Ingredients
Straight
Best served
Method E (refer brewing section on PPT)
Available formats Brewing method
256g pouch with portion packs.
• Also known as Da Hong Pao
USP
• This tea is from the original tea bushes cultivated on the Wuyi mountains. Hence its rarity and high value.
54
Jin Jun Mei
Jin Jun Mei literally known as "golden horse eyebrow” is a black tea from Tong Mu mountain in the Wuyi Mountain region. It is one of the most prestigious teas in China. High quality tea buds are plucked in early spring from the plant's stem which are subsequently fully oxidised and then roasted, thus giving the tea a sweet, fruity and flowery flavour with a long lasting sweet after-taste. The brew is bright golden in colour. Tong Mu Guan is a nature reserve and the surroundings are pristine.
Chinese Black Tea
Ingredients
Straight
Best served
Method B (refer brewing section on PPT)
Available formats Brewing method
256g pouch with portion packs.
• This tea is from the Tong Mu Guan nature reserve which is considered the birthplace of tea
USP
55
Long Jing
Long Jing tea, a type of handmade green tea of over 1200 years old growing in the surrounding area of West Lake in Hangzhou, is the “No. 1 Green tea among the Top 10 Famous Teas in China”. It has verdant leaves, a strong fragrance, a unique nutty flavour and elegant form.
Chinese Green Tea
Ingredients
Straight
Best served
Method B (refer brewing section on PPT)
Brewing method
100g pouch.
Available formats
• A premium hand made Green tea from China.
USP
• he tea leaves stand upright when brewed and this is aesthetically very pleasing - especially when showcased in a glass tea pot.
56
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
• Brewing & Serving
Tea Storage
•
Packaging – New Material
•
57
The Importance of Using Boiling Water
When brewing tea, it is very important that the water
100 °C.
is fresh and boiled to
Always use freshly boiled water and not anything less in temperature when pouring it onto the tea. Attention to detail is crucial.
58
How to Use a Filter Bag
1
2
3
Take a filter bag and open the top.
Close the flap by putting your fingers through the two ends And flipping over the flap.
Put in the tea leaves.
4
5
Put the filter bag into the pot.
Crease the top to make sure it stays in place.
59
Basics in Brewing
“One for the cup, one for the pot”
• Water, Quantity and Timing
• Attention to detail
Correct Brewing = Tasty Cup = Happy Customer
60
Brewing method A - English Breakfast Loose Leaf
1
3
2
Put 2.5g per person and an additional 2.5g into a filter
Draw fresh spring water and boil to 100 °C.
Pour 160 ml of freshly boiled water onto the tea
bag and put into a pre- warmed ceramic pot.
4
5
6
Remove filter bag, strain after 3 minutes and serve
Cover and steep.
Stir after 1 minute and brew for a further 2-4 minutes.
straight or strain at 5 minutes to add milk.
Brewing method A – using filter bag and porcelain pot
7
Play video
Add the milk and sugar if desired.
61
Brewing method A - using filter bag and porcelain pot
Tea Brewing specifications
Amount of Tea
Serve with
Brewing Time 3 – 5 minutes
Type of Tea
English Breakfast
5g 5g 4g 5g 5g 5g 5g 5g 5g 5g 5g 5g 5g 5g 5g 5g 5g
Straight / with milk & sugar Straight / with milk & sugar
3 – 5 minutes
Shangri-La Signature Blend
3 minutes
Osmanthus
Straight
3 – 5 minutes
Darjeeling
Straight / with milk & sugar
2 minutes
Lapsang Souchong
Straight Straight
3 – 5 minutes 3 – 5 minutes 3 – 4 minutes 3 – 5 minutes 3 – 5 minutes 3 – 5 minutes 3 – 5 minutes 3 – 5 minutes 3 – 5 minutes 3 – 5 minutes 3 – 5 minutes
Lost Horizon (Special Blend)
Masala Chai
Straight / with milk & sugar
Arabian Nights
Straight Straight Straight
Himalayan Shangri-La
Duke of Edinburgh Seedling Tea
Dimbula Somerset Estate
Straight / with milk & sugar Straight / with milk & sugar Straight / with milk & sugar Straight / with milk & sugar Straight / with milk & sugar Straight / with milk & sugar
Uva St. James Estate
Nuwara Eliya Lovers Leap Estate
Assam
Rwandan Tea
Assam Cherideo Purbat Estate
Straight
2 - 3 minutes
Earl Grey
62
Brewing method B – Long Jing
1
2
3
Put 3g of tea into a glass tea pot.
Draw fresh spring water and boil to 100 °C.
Then add 160ml of boiled water and let it brew for 3 minutes.
Play video
4
5
Serve straight.
Strain.
Brewing method B – using glass teapot
63
Brewing method B – Using glass teapot
Tea Brewing specifications
Amount of Tea
Serve with
Brewing Time
Type of Tea
3 minutes
Long Jing
3g
Straight
2 minutes
Green Tea – Bi Luo
4g
Straight
2 minutes
Jasmine Tea
2g
Straight
3 minutes
Chrysanthemum
4g
Straight
15 seconds
Jin Jun Mei
4g
Straight
64
Brewing method C – Tie Guan Yin
3
2
1
Pour boiling water onto the tea, wash it for 3 seconds and pour out the water.
Draw fresh spring water and boil to 100 °C.
Put 2.5g per person and an additional 2.5g into a pre-warmed ceramic pot.
6
4
5
Then add 160ml of boiled water and let it brew for 15 seconds.
Let it rest for 10 seconds.
Strain and serve.
Play video
Brewing method C – washing the tea
65
Brewing method C – Washing the Tea
Tea Brewing specifications
Wash time
Type of Tea
Amount of Tea
Rest Time
Serve with Brewing Time
Tie Guan Yin
5g
3 seconds
10 seconds
Straight
15 seconds
Pu er Ripe Loose Leaf
8g
3 seconds
10 seconds
Straight
15 seconds
Gongmei
6g
No washing
Straight
40 seconds
Oriental Beauty
8g
No washing
Straight
40 seconds
66
Brewing method D – Peppermint
1
2
3
Draw fresh spring water and boil to 100 °C.
Put 2g per person and an additional 2g into a filter bag and put into a ceramic pot.
Pour 160 ml of freshly boiled water onto the leaves.
5
4
6
Stir after 1 minute and brew for a further 1 minute.
Cover and steep.
Remove filter bag.
Brewing method D – brewing herbal infusions
7
67
Strain and serve.
Brewing method D – Brewing Herbal infusions
Tea Brewing specifications
Type of Tea
Amount of Tea
Serve with
Brewing Time
Chamomile
3 minutes
2g
Straight
Peppermint
2 minutes
4g
Straight
68
Brewing method E – Red Robe
1
2
3
Put 8g of tea into a pre-warmed ceramic pot.
Pour boiling water onto the tea, wash it for 3 seconds and pour out the water.
Draw fresh spring water and boil to 100 °C.
5
6
4
Then add 160ml of boiled water and let it brew for 10 seconds.
Let it rest for 10 seconds.
Strain and serve straight.
Brewing method E – brewing from portion packs
69
Brewing method E – Brewing from portion packs
Tea Brewing specifications
Wash time
Amount of Tea
Rest Time Serve with Brewing Time
Type of Tea
8g (portion pouch) 3 seconds
10 seconds Straight
10 seconds
Red Robe
70
Brewing method F – 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.
Play video
Brewing method F– pyramid tea bags
Brewing method F – Pyramid tea bags
Tea Brewing specifications
Amount of Tea
Serve with
Brewing Time
Type of Tea
Straight / with milk & sugar Straight / with milk & sugar
3 – 5 minutes
English Breakfast
1 teabag
3 – 5 minutes
Shangri-La Signature Blend
1 teabag
3 minutes
Osmanthus
1 teabag
Straight
Straight / with milk & sugar
3 – 5 minutes
Darjeeling
1 teabag
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 minutes
Chrysanthemum
1 teabag
Straight
2 minutes
Tie Guan Yin
1 teabag
Straight
72
Practical Session
Let’s start brewing…
73
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
• Tea Storage
Packaging – New Material
•
74
Tea Storage
Ceramic / Porcelain
Tin
Plastic Containers
Spice Racks
75
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
76
Content
Introduction
•
Wilmar tea – Who are we ?
•
History of Tea
•
Tea Manufacturing
•
Tea Profiles
•
Brewing & Serving
•
Tea Storage
•
• Packaging – New Material
77
Material / Item Current Zesta Sachet
New 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 Current sachet
Once bonded can not be separated therefore can not be recycled
Current
Reused in high injection moulding products such as water tanks and plastic buckets etc. (Similar Recycle process again)
Shred
Collect
Recycle
New
79
Practical Session
Activity 1
Brewing & Serving Tea to a Guest
Activity 2
Quiz
80
Thank you