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YOU HAVE ONE WEEK TO ANSWER THIS PADLET 

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YOU HAVE ONE WEEK TO ANSWER THIS PADLET 

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8/10 no introduction

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The popular way these days is to prepare tea of ​​all kinds, It's just putting the factory-prepared envelope in to the cup, and poured boiling water on it, The same applies to unwrapped tea leaves, which are placed in a cup and then hot water is poured directly over them.
But how do they extract the organic tea leaves?
First, I will talk about how to picking tea leaves, Ripe tea leaves are hand picked from the trees, are usually twice a year during early spring, early summer or late spring.
After that, their weighing is accurately measured, placed in baskets, and checked for validity and quality, And also choose undamaged tea leaves.
Should be sorting, green, black or white tea of ​​the same size and color, And of course green tea or other colors cannot be put in another color.
Next, we drying the tea leaves for several hours or twenty minutes to a whole night under the sun, Or in a cool room to remove moisture from it, and to get better quality and flavour.
And later firing, we remove some of the tea leaves that smell unpleasant odors and filter them.
Finally shaping, we shaping tea leaves into many different shapes, Including crushed and ready-made tea bags and Fine tea powder, And at this time, they use a tea leaves shaping machine to make it easier for them to work.

I hope that you have benefited, and learned how tea is made in factories, so drink tea with health and happiness.

10/10 👍🏻

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First you have to know that, the tea leaves are picked manually twice a year, usually in early summer and late or early spring, and since we are almost entering the summer, I will explain to you how to make tea leaves, which are as As follows.Sometimes he uses the middle thumb to catch it.
Then you have to put it in a medium-sized basket that you carry on your back “if you want” or hold it in your hand and choose papers of different sizes.
And then you have to sort it by color and size, for example we have black and green.
Then it will start to wilt, so you have to put it in a room with a cool breeze or under the sun to draw out the moisture and dry it.
Since we make it in the traditional way, to remove unwanted odors and deactivate the oxidizing enzymes, the tea leaves are cooked in a pan and thus the stabilization process takes place.
Finally, roll it into wrinkled slices with your hand or using a rolling machine that makes the tea roll around itself, but the manual method makes you enjoy making it.

9/10

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Tea processing
is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea.

The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it.

The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. When producing black, pu'erh and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavour and aroma compounds.

6/10 follow the points in the question-

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Here I will explain the steps for making tea , and there are a set of steps for making tea.

First of all, the tea leaves are hand-picked, and they are picked twice a year.
Second, the baskets of the tea leaves are checked and weighed and the damaged tea leaves are excluded
Next, the tea is sorted if it is red, green or black, and also sorted by size and color
Then، they are dried and the drying process takes several hours under the sun or in a cool room.
After that , tea leaves are then burned to remove unwanted odors
Finally, it is formed into various shapes or into a rolling machine

To sum up, make sure that you do not forget any of these steps, and you should follow all the steps.

9/10

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The picking stage is the most important stage in tea production. First, we pick the tea by hand twice a year. Secondly, there are inspection baskets that weigh the tea leaves, and we choose the damaged paper from the proper one that we can use. next one, we sort the tea, white, green, black tea, to choose the right color and the right size to make tea. Then, we dry the tea under the sunlight, and it can also be done in a colored room. Later, we remove unwanted odors. Then We make tea leaves in different shapes we want. Finally, the producing companies offer them in the supermarket in the form of many types. There are international types and different shapes for the customer to choose the best type for him and buy to enjoy the wonderful taste at home and because it is easy. All you have to do is put hot water over the tea, it works with you everywhere

8/10 No introduction

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To go through many stages in order to get the best fresh coffee, the green beans that grow on trees, known as cherries and are harvested, dried, roasted, and then ground, for use in preparing coffee. Coffee seedlings are usually planted in spacious, shady places, protected from bright sunlight, until they are strong enough to be planted. Planting seedlings is usually done in the rainy season, the soil is when the roots begin to establish themselves. The second stage is the cherry harvest, and this stage is harvested manually, which is a laborious process and requires a lot of labor, although in other countries such as Brazil, where the areas are relatively flat and the coffee fields are very wide, this process is carried out automatically. Whether harvesting is manual or mechanized The third stage is cherry processing, which is as follows. Once the cherries are harvested, the processing process begins as quickly as possible to prevent spoilage. Depending on the location and local resources, coffee is processed in one of two ways: dry processing and wet processing As for the fourth stage, the grain is dried, which is as follows: it is dried in the sun by spreading it on tables or surfaces for drying, and stirred regularly, or it can be dried automatically in large cylinders, after which it is stored in jute or sisal bags until ready for export. As for the fifth stage, which is peeling the beans before exporting them, the coffee beans are processed as follows: The hulling machine removes the bean shell (endocarp) from wet-processed coffee beans. For dry process coffee beans, the entire dried husk - the exocarp, mesocarp and endocarp - is removed from the dried cherries.

The sixth stage is the export of coffee The hulled beans, now referred to as green coffee, are shipped on board either in jute or sisal bags and loaded into shipping containers, or bulk-shipped in plastic-lined containers. The seventh stage is roasting the coffee and the process is roasting the green coffee into aromatic brown beans that we buy from our favorite stores or cafes. Most toasters maintain a temperature of around 550 degrees Fahrenheit. The beans are stirred throughout the process to keep them from burning. When the internal temperature reaches 400 degrees Fahrenheit, the beans begin to turn brown and the caffeine, an essential oil locked inside the bean, begins to appear. This process is called pyrolysis, and it is the most important stage in the roasting process - it produces the flavor and aroma of the coffee we drink. After roasting, the beans are instantly cooled by either air or water. As for the eighth stage, coffee grinding is done as follows. The goal of proper grinding is to get the best flavor in a cup of coffee. The degree of grinding, whether coarse or fine, depends on the way the coffee is prepared or brewed. The length of time that the extraction takes place determines the optimum degree of grinding. The finer the grind, the faster the coffee will be prepared. Espresso machines use 132 psi of pressure to extract coffee. We advise you to take a moment to examine the beans and smell this aroma - in fact, the smell of coffee alone has been shown to have a stimulating effect on the brain. Finally, you will find the best freshly roasted coffee and you will have the best fresh and delicious cup of coffee.

7/10 tea making process not coffee+ word count

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Method of manufacturing black tea: Withering stage: where thick and firm leaves get rid of approximately 30% of their moisture, there is a so-called natural wilt method where green leaves are spread on sheets covered with wires or nylon nets, and the wilt period takes according to weather and humidity for leaves between 14  -18 hours. As for the modern method, it is to put the ripe tea leaves in large basins 25-30 meters long covered with wire mesh and equipped with great ventilation and can also be used to warm the leaves, if necessary;  To reduce the wilting time from 8 to 12 hours.  Rolling stage: This stage is done by letting the open green leaves pass through spinners or rollers as their interaction with the oxygen in the air, allowing them to spin quickly, this process takes thirty minutes and is repeated 3 times, then the dark green, wet and lumpy leaves are sorted with the help of a machine  Shaking or palming.  Shredding stage: once rolled for thirty minutes, the leaves are completely shredded in specially made spiny drums, the stems and ribs of the leaves are separated as much as possible and discarded, and only the shredded pulp of the leaves is processed which gives this simple processing much higher yields compared to the classic production method, these are used  The method in India is in 50% of full processing today.  Fermentation: The tea leaves are spread on large plates 10-15 cm thick in a special room at a temperature of 40 degrees Celsius for two to three hours, in addition to spraying them with water and thus the leaves take their copper-red color to brown, and their unique aroma begins to appear, which will appear again when the tea is steeped  Correct brewing is very important for the best quality tea.  Drying: The leaves are transferred on a metal conveyor to the so-called gradient dryers, the tea is dried for about 20 minutes with hot air at a temperature of 80-90°C, making the liquid in the cells of the leaves dry so that it gives them a dark brown to black color, the final moisture content of the leaves  From 5-6%.  Sifting and sorting: The finished tea is filtered to various degrees by mechanical sieves.

7/10 didnt follow the layout and the question stages

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10/10 👍🏻

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First you should know : Picking stage It is considered the most important stage of tea production, as the quality of tea depends on how the plant is picked, provided that the two highest leaves of the plant and one bud are picked.

Secondly, I will start with how the cultivation process takes place. We prepare and perforate a set of plastic bags.

Next. We prepare mixed soil in equal proportions, provided that it is light soil, organic materials and washed sand.

Then we soak the seeds for an hour in bicycle water at a temperature of 12 degrees Celsius.  preparing the soil and the plastic bags, we put the soil inside the bags and plant the seeds in it at a depth equal to one and a half times the size of the seeds used.

After that The soil must always be in a wet state, so it must be irrigated daily using a sprinkler method.

Finally The plant must be monitored well and weeds removed, and that is until the month of October and November.

9/10

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Tea is grown under delicate agro-climatic conditions.  They need a lot of sunshine and a lot of rain all year round, so their production is geographically restricted to areas within tropical or subtropical climates.  The tea that we get to consume has gone through a production process of several stages.  After the tea is planted and its growth is complete, the harvesting stage, which we mentioned is often carried out by hand picking to ensure quality, as the use of machines leads to harvesting broken or incomplete leaves, which reduces the quality of tea.

After harvesting, comes the withering stage which is a preliminary drying process in which the tea leaves are spread out in dark, ventilated rooms or in the open air in sunlight for the purpose of reducing the water content by 50-70% and allowing minimal oxidation and development of the aroma and flavor of the leaves and also preparing them for later processing stages.

Then comes the stage of formation, which results in the enhancement of oxidation and the concentration of the tea flavor, and it is carried out through two methods: the rolling process, which is the traditional method in the production of traditional tea, which is also called “orthodoxy” or the “crushed, shredding and curling” process, referred to as “CTC” for short, a modern Indian method invented  In the 1930s to increase the weight of tea that could be packaged in bags or boxes.

In the fourth stage, the oxidation process takes place (also called fermentation), which is a special stage for black teas of various degrees. It determines the degree of tea color according to the type targeted to be produced. Each type has a specific fermentation method with a specific temperature and appropriate humidity.  And the correct brewing is very important to the final quality of the tea.

Finally, the final drying stage, where the leaves are dried at high temperatures in order to reduce the moisture level in the tea made by 3 to 6% and stop the oxidation and enzymatic activity, while preserving the chemical compounds and the vital flavor of the tea with a good shelf life, so it is ready for canning.

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2/2

How to make a good mint tea?

Emblematic of North Africa, who did not enjoy a delicious mint tea during a holiday in the sun? Want to do it again at home? Follow our tips!

How to make a good mint tea?

In the Maghreb countries (Morocco, Tunisia, Algeria), mint tea is a welcoming ritual. It is proposed to you as soon as you arrive in a place to welcome you and to welcome you: a delicious friendly moment of relaxation.

Many mint tea recipes

In each family, mint tea has a different flavor. It will depend on the water used (spring water, tap water), the type of green tea used and the place where it grows (in high mountain and in valley), the type of mint (fresh or dried). In Morocco, it is the Gun Powder tea which is very appreciated. You will also find the Chun Mee, the Sow Mee or the Hyson.

7/10 5/10 follow the points in the question and the layout

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First of all we plant the coffee seed that would give us a coffee tree. Next, the tree will give coffee beans that would go through several steps before being a relaxing drink.
Drying the beans and milling them is the third step. Then, there is a tasting the coffee. After that comes the roasting of beans.
Finally; grinding the coffee in a roastery or at home to have a wonderful brewed coffee. Enjoy the sip !

These are the steps from seed to cup.

8/10 Word count /layout

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How Is Tea Made - All About the Process

the first of all, In the past, tea leaves were picked by hand twice a year. Today, most factories place them on a picked machine, which rotates horizontally on a rolling table. This movement twists and turns the leaves until they're thin and wiry looking. It also breaks them up, which starts the next stage: oxidation. secondly, they collect it in baskets to weigh and inspected it so they choose undamaged tea leaves easily. next,
The next stage in the production of tea is the sorting process. Before they leave the tea factory, all the teas - black, green, and white - are graded and sorted.
Because different sized leaves brew at different speeds, the leaves are separated into batches of the same size. next, the leaves are put in troughs or laid out on tables. Then, they're left for between 30 minutes and two hours, at a temperature of about 26°C.During this time, enzymes inside the leaves react with the air around them, changing the leaves' color from green to beige, to a rich, deep brown. The color indicates how oxidized the tea is and what its flavor will be like. To make a tea with a lighter taste, the oxidation process is stopped when the leaves are light brown. For a stronger tea, the leaves will remain in the warmth until they're rich and coppery.
then, it can be dried for several hours or it can be placed under the sun or in a coo room. after that, they burn them to remove unwanted scent. later, firing we remove some of the tea leaves that smell unpleasant odors and filter them.
finally, the producing companies offer them in the supermarket in the form of many types. There are international types and different shapes for the customer to choose the best type for him and buy to enjoy the wonderful taste at home and because it is easy. i hope you liked my steps. thanks and enjoy your tea

8/10 follow the points in the question

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The beginning of coffee is those green beans that grow on trees, known as cherries, and are harvested, dried, roasted, and then ground, for use in the preparation of coffee. Coffee seedlings are usually planted in large shaded areas, protected from bright sunlight, until they are strong enough to be planted. Planting seedlings is usually done in the rainy season, so that the soil is moist while the roots begin to establish themselves   ,Cherries are harvested The curing process begins as quickly as possible to prevent spoilage. After separation, the cherries are transferred to large water-filled fermentation tanks. When fermentation is complete, the grains are coarse to the touch. Then it is rinsed by passing through additional water channels, after that it is ready for drying. The peeling machine removes the shell of the bean and then the beans are divided according to the size of the bean by passing them through a series of sieves. It is also air-sorted using air jet technology to separate heavy beans from light ones. Roasting green coffee to the beans the beans begin to turn brown and the caffeine begins After roasting, the beans are instantly cooled by either air or water. Roasting is generally carried out in importing countries because the roasted beans must reach the consumer as quickly as possible. grinding coffee
The goal of proper grinding is to get the best flavor in a cup of coffee. The degree of grinding, whether coarse or fine, depends on the way the coffee is prepared or brewed.
The length of time that the extraction takes place determines the optimum degree of grinding. The finer the grind, the faster the coffee will be prepared.

Espresso machines use 132 psi of pressure to extract coffee.

8/10 follow the points in the questions

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Tea is the most consumed drink in the world and its taste is delicious. There are many types of tea

In the beginning, the tea leaves are picked manually twice a year, and then they are placed in baskets in order to calculate their weight. We must choose the good, undamaged leaves. Next, we sort the white, green and black tea leaves and choose the same color and size, after which they are dried for several hours, whether under the sun or  In a cold room Then burn the tea leaves in order  to get rid of bad and unwanted smells Finally, the tea leaves are formed in different shapes using a rolling machine

In short, make sure that you do not forget any step. You can ask for help from a professional person

10/10 👍🏻

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Coffee is extracted from the coffee tree and usually grows in the tropics where the heat and humidity are high, such as the countries of the continent of Asia, South America and Africa, and it is one of the evergreen trees that continue to produce fruits throughout the year.  It grows along the stem and is picked by hand because it does not ripen at the same time. After picking, it is placed in machines to open it and extract the coffee beans from it, then dry it under the sun.  Spiral and saffron, and bitter coffee can be used to make sweets and other ready-made drinks, which are easily prepared by adding boiling water to it.

Coffee is one of the crops that contain the most caffeine - a stimulant - that is not recommended for children to drink.

7/10 Follow the points in the question

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Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.

1.    Step 1 - Harvest. First, you need to select the leaves for harvest. ...

2.    Step 2 - Steaming. The next step is to heat the leaves by steaming them. ...

3.    Step 3 - Shaping. ...

4.    Step 4 - Drying. ...

5.    Step 5 - Enjoy Your Cup Of Home Grown Tea. ...

6.    Step 6 Storing Leftover Tea Leaves.

Most methods of processing have their origin in China and they are continued to be practised till date. From the same plant, it is possible to derive as many as six different types of tea — Green tea, yellow tea, White tea, Oolong tea, Black tea and post-fermented tea

How is tea processed and classified?

All teas come from the leaves of the same plant, Camellia sinensis. It is how the leaves are processed that determines the category to which the tea will belong. The six main tea categories are: white, green, black, yellow, oolong and pu-erh (post fermented) teas

6/10 follow the points in the question- and the layout

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The diagram depicts the steps involved in producing tea. You must follow the procedures in order to make it correctly. The process has a total of six steps.

To begin, it is vital to understand that tea leaves are hand-picked twice a year, next scrutinized and weighed, and only the undamaged tea leaves are selected. It is then sorted by color and size to determine if it is white, green, or black tea. It is then dried for several hours in the sun or in a cool place. After that, unwelcome scents are removed by burning. Finally, a rolling machine is used to mold them into various shapes.

To summarize, double-check that you haven't forgotten anything. You are able to ask for help from someone if you missed something.

10/10👍🏻

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The diagram explains the process of how to make a  tea . To know how to make it correctly you need to follow the steps . There is a total of six steps in the process.

To begin with , you have to know that the tea leaves are hand-picked twice a year . After that the leaves go in a baskets to be inspected and weighed and then they select the undamaged leaves only . Next they go through a sorting method by the type of the tea white , green or black tea , And it’s also sort the same sizes and color . Then its been several for  hours under the sun or into a cool room . After that when the been dry they start removing the unwanted scents . Finally a rolling machine used to mold them in different shapes .

To sum up , Make sure you haven’t forgotten any step . You can also ask for help from a tea  specialist  if you missed something.

10/10 👍🏻

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Coffee is a very popular drink around the world. People drink it at all times of the day. There are several kinds of coffee, but I am now going to describe how instant coffee is produced.

First, the coffee beans are picked from the trees and dried in the sun.

Then, the beans are roasted and then cooled rapidly before being ground. The beans are then mixed with hot water and the mixture is strained before it is frozen.

Finally, the frozen mixture is ground and then dried in a vacuum before it is packed into jars. The coffee is now ready to be sold in shops. Instant coffee is not quite as good as real coffee, but it is very popular and saves a lot of time. The manufacturers have done most of the steps for us!

7/10 follow the points in the question-

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The table shows the stages of making tea. Tea grows in various parts of the world such as Japan and India. Tea is widely consumed and loved in different parts of the world. There are different stages of this process.
To begin with, tea leaves are hand-picked twice a year. After that each basket containing tea leaves is weighed and leaves are inspected to select undamaged leaves. Next, tea leaves are categorized into various types of tea that is white, green or black tea and tea leaves of similar size and colour are put into respective categories of tea. After this leaves are kept under the sun or in a cool room for drying and this drying process takes several hours. Once the moisture is reduced in tea leaves then the heat is applied to remove unwanted scents from leaves and also to further remove moisture from tea leaves to store them without spoiling. Finally, the tea leaves are rolled and shaped using machines, the rolling action also causes them to secrete essential oils and other juices that enhances the taste of the tea. The tea leaves are modified to different shapes such as spirals and cones then packed into desired packing in a specific manner.

To sum up, it is necessary to make sure all the stages are properly performed in order to have good quality tea.

10/10 👍🏻

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To make a great natural coffee and even more beautiful with your own hands, follow the following steps to enjoy the coffee that you will prepare.
Cultivation is the first stage of coffee making.  Coffee beans are seeds that are used to make coffee when dried, roasted, ground and brewed.  Second, harvesting the beans based on different species It takes about 3 to 4 years for newly planted coffee bean trees to bear fruit and mature.  The fruit, called coffee cherries, turns a deep red color when ripe and ready to be harvested.  Usually, there is only one main crop per year but in countries like Colombia, there are two per year where there is a main and a secondary crop.  Third, processing
After any coffee harvest is picked, the processing process must be started as soon as possible to prevent damage to the fruit, according to the location and local resources. The coffee beans are processed in one of two ways:
The dry method, the wet method
After that, the grains are dried and ground.  Then, the coffee is tested repeatedly to test its quality and taste, and this process is called cupping and is usually done in a specially designed room to facilitate the process.  Finally, the coffee is roasted, ground, brewed or pressed, and it becomes usable.  If you follow these steps gradually, I promise you will enjoy your coffee for the rest of your life.

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The table shows the steps in making homemade sushi rolls
1. Preparation-lay out the nori on the bamboo mat.
2. Spreading-spread the rice on the nori.
3. Filling-add fillings to the bamboo quarter of the Nori.
4. Rolling-roll the sushi part way (half way). Then roll the sushi the rest of the way
5. Moving-move the sushi to the cutting board
6. Cutting-cut the sushi to the correct size
7. Serving
How to make homemade sushi rolls
The steps above explain the process of making homemade sushi rolls. To know how to prepare it correctly you need to follow the steps. There is a total of seven steps in the process.

To start with, you have to prepare the sticky rice, the filling, Nori, and the bamboo mat. After that the fist step is to lay out the Nori on the bamboo mat. Then, spread the sticky rice on the Nori. At this point, you can add any filling that you want to put. After putting the filling, roll the sushi half way. Then roll the rest of the way. After this step, you need to put the sushi on the cutting board, ready to be cut. Finally, cut the sushi to about one centimeter thick and it is ready to be served.

To sum up, make sure that you have chosen your favorite fillings and all the ingredients ready before starting the process. You can do it on your own or with friends for parties and events.

5/10 follow the points in the question-  exceeded the word count

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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 China, India and other East Asian countries. After water, it is the most widely consumed drink in the world. Teas are distinguished according to the method of manufacture to which they are subject. In its most prevalent form, tea processing involves various methods and degrees of leaf oxidation, cessation of oxidation, and tea shaping and drying.The natural flavor of dried tea leaves is determined by the type of tea bush cultivar, the quality of the picked tea leaves, and the method and quality of the production process to which they are subjected. After processing, the tea may be blended with other types or blended with flavorings to change the final tea flavor.
The tea leaves are spread on large plates 10-15 cm thick in a special space at 40 °C for two to three hours, in addition to spraying and the cover of the leaves is copper-red to brown in color, its unique aroma begins to appear. For the best quality tea.

8/10 follow the points in the question-

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Tea is a popular hot drink. Here i will explain the steps how to make tea .First , tea harvesting is the most delicate stage in tea processing. It is done twice a year during early spring and early summer. Picking of tea leaves during autumn or winter is less common though it’s possible with a favorable climate.
Second , weight  stage  they are placed in baskets to weight them and choose the ones that are not damaged .
The next stage in the production of tea is the sorting process. Before they leave the tea factory, all the teas - black, green, white  - are graded and sorted.

Because different sized leaves brew at different speeds, the leaves are separated into batches of the same size ,and   dried for several hours or it can be placed under the sun or in cool room. After that, they remove some of the tea leaves that smell unpleasant odors and filter them .
Finally ,Then the teas are finally ready to be packed into foil-lined paper sacks or tea chests. These keep the leaves dry and protect them from the knocks and bumps of their onward journey.
Thus, tea is available in all shops and supermarkets.

7/10 5/10 follow the points in the question-

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One of the most famous drinks in the world.  With different shapes and flavors, teacups are colored on the tables, a delicious and refreshing drink that requires no more than three to five minutes to prepare. Today we will talk about green tea and its importance.The main green tea producing countries are China, Japan and Vietnam.  Green tea is a type of tea that is low in oxidation during its manufacture.  The various teas consist of the soft and young branches of the tea bushes, which consist of leaves and buds.There are three main types of evergreen tea bush (Camellia sinensis, synonym Thea sinensis) There are two ways to make green tea:

Japanese and Chinese.  The Japanese method includes fumigation of fresh cut leaves in 995 AD, followed by cooling and drying, then the leaves undergo a rolling process at a high temperature at 75-80 ° C. In the Chinese method, fresh leaves are placed in a roaster heated with smokeless wood charcoal, and roasted in it.  After rolling and sifting, the heating process over the fire is the final stage in the production of green tea.
Here's how to prepare the tea: To brew the tea, hot water is usually poured over the leaves and then left for 3-5 minutes, stirring from time to time.  Usually, an extract or substrate of tea is initially prepared, and then diluted with water.  It usually needs about 4-6 grams of tea leaves per liter of water, about 8 grams for stronger extracts.  The stimulant effect of tea is caused by the presence of caffeine.

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Green tea is the world's newest wealth drink and has been promoted as a coffee alternative. Green tea is distinguished by its wonderful benefits;  Because it contains a high percentage of polyphenols, which are antioxidant compounds such as catechins, combat cell damage caused by free radicals, thus reducing the risk of chronic diseases and improving general health, and regulates sugar in the human body. Green tea is one of the most useful types of tea to increase  those materials. So let's learn how to make good green tea
The first thing is to pick green tea by hand from the tea fruit, so the best types of tea are selected and the picking season is at the beginning of spring. Then it is spread on clean surfaces for a period ranging between one and three hours, and it is reduced during that period, as the leaves are spread by the hydrolysis of water-insoluble carbohydrates. Next, they install and the leaves are exposed to heat from 100 to 200 degrees Celsius for a period of no more than 15 minutes approximately, and this process includes fermentation and oxidation and maintaining the green color. Afte that, the winder rolls the leaves by means of pressure spindles and rollers in order to extract the moisture and get a good taste and the duration varies from 10 minutes to 15 minutes. Finally, the leaves are dried by roasting them in the sun or the heat of the oven, and the drying is for a period ranging from 20 minutes to one night.
All these steps are the way to prepare the best green tea that is rich in benefits. Thank God for the blessing of tea and for everyone who contributed to making it.

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The diagram shows the steps involved in tea production.  You have to follow the procedures in order to do it properly.  The process has six steps:

To begin, it is necessary to understand that twice a year the tea leaves are manually picked, then checked and weighed, and only undamaged tea leaves are selected.  They are then sorted by color and size to determine if the tea is white, green or black.  Then they are dried for several hours in the sun or in a cool place.  After that, unwanted odors are removed by incineration.  Finally, a rolling mill is used to shape it into various shapes.

Summing up, double-check that you haven't forgotten anything.  You can ask someone for help if you missed something.  I hope that you have benefited and learned how tea is made in factories, so drink tea with health and happiness

10/10 👍🏻.

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The diagram explains the process of how to make a tea .To know how to use it  correctly you need to follow the steps .there is a total of six steps in the process.

To begin with ,The  tea leaves are hand picked ,and picked twice a year. secondly, They collect it in baskets to weigh and inspected it so they choose undamaged tea leaves easily. Next, It is sorted by color and size to determine if it is white, green , or black tea. Then ,It dried for several hours in the sun or in a cool place.After that, They start removing the unwanted scents. Finally ,a rolling machine use to mold them in different shapes.

To sum up, make sure you haven’t forgotten anything .you can also ask for help from someone if you missed something.

10/10 👍🏻

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This picture shows the process of how to make tea To learn how to make tea properly, you need to follow the steps.  There are a total of eight steps in this process.

First selection: Ripe tea leaves are picked, usually twice a year during early spring, early summer or late spring.  Picking tea in autumn or winter is less common, so it is better to pick it in summer. The tea leaves are selected by machines.  It has been proven that the use of harvesting machines in harvest periods produces correctly and with high quality.

Secondly: Here the tea leaves begin to wilt shortly after being picked, and the wilt is used to remove excess water from the leaves.  They are then left either in the sun or in a room with a cool breeze to draw moisture from the leaves.

The thirdstep : The tea is crushed or ground in order to enhance and accelerate oxidation or the leaves can be chopped by kneading, rolling, chipping or crushing, usually by machines.  This also releases some of the leaf juices, which may help with oxidation and alter the taste of the tea.

Fourth step: Leaves are left alone in a temperature-controlled room where they gradually darken.  The chlorophyll in the leaves is broken down by enzymes in the process, and this process is sometimes referred to as "fermentation" in the tea industry.

Fifth installation: The greenery is removed from the tea.  This process is done by mildly heating the tea leaves and removing unwanted odors from the leaves without harming the flavor of the tea.  Alternatively, tea leaves are sautéed or steamed, although sometimes the greens are removed by roasting or "frying" in a crunchy drum.

Sixth: Extreme heat / yellowing: This is for yellow tea, where the warm and wet tea leaves are heated after removing the vegetation a little in a closed container causing the green leaves to turn yellow, and heated for 6-8 hours at a temperature close to the human body.

Seventh: Rolling / Shaping: Wet tea leaves are rolled into wrinkled strips by hand or using a rolling machine that makes the tea spin on itself, and the tea can be pressed into molds through the use of heavy stones or presses.

Finally drying: drying is done in order to "finish" the preparation of the tea in preparation for sale. Bread is usually the most popular.  Be very careful not to overcook the leaves.

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Tea, the most popular beverage consumed by two-thirds of the world’s population is made from the processed leaf of Camellia sinensis .
Picking: Ripe tea leaves, which include a terminal bud and two young leaves, are picked from Camellia sinensis bushes usually twice a year during early spring and early summer or late spring.
Withering: The tea leaves will begin to wilt shortly after picking, with the gradual onset of enzymatic oxidation. Wilting is used to remove excess water from the leaves and significantly reduce the occurrence of oxidation. Leaves can be either placed in the sun or left in a room with a cool breeze to draw moisture from the leaves.
Leaves sometimes lose more than a quarter of their weight due to water loss during withering. This process is also important in promoting the breakdown of leaf proteins into free amino acids and increases the availability of free caffeine, both of which alter the taste of the tea.
Oxidation/fermentation: For teas that require oxidation, the leaves are left alone in a temperature-controlled room where they gradually darken. This is accompanied by irritation of the leaves in some cases. The chlorophyll in the leaves is degraded by enemas in this process, and the tannins are released or converted. This process is sometimes referred to as "fermentation" in the tea industry.
Extreme Heat/Yellowing: Exclusive to yellow tea, warm, moistened tea leaves after deveidation are heated slightly in a closed container, causing previously green leaves to turn yellow. The resulting leaves give a drink that has a yellow-green color due to shifts in the leaves of chlorophyll. Heated for 6-8 hours at a temperature close to human body temperature, the amino acids and polyphenols in treated tea leaves undergo chemical changes to give this tea its distinctive and pleasant taste.
Drying: Drying is done in order to "finish" the preparation of the tea in preparation for sale. This can be done in a myriad of ways including by roasting in a pan, exposing in the sun, air drying, or baking. Bread is usually the most popular. Extreme care should be taken not to overcook the leaves. The drying of the resulting tea is responsible for several new flavor compounds that are especially important in green tea.

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White tea is known to be one of the most delicate tea varieties because it is so minimally processed. White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea. To grow tea in mild summer and winter temperatures, fertile mountain soil, rich water resources and good air are required. It is harvested in China, mostly in Fujian Province. First of all, white tea is hand-picked from the Camellia sinensis shrub. Ripe tea leaves, which have buds, are plucked from two young leaves, usually twice a year during early spring and early summer. Leaves sometimes lose more than a quarter of their weight and change in size due to water loss during shedding. Where they are burned to remove unwanted odors and extract moisture which makes the leaves tend to yellow slightly, they are burned at a high temperature at 30 ° C for 26 hours. Drying in the air or in the natural sun is usually in the sun for 6-8 hours. The resulting tea drying is responsible for many of the new flavor compounds that are especially important in white tea.

5/10 follow the points in the question-  didn’t follow the layout

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First, ripe tea leaves, which include a terminal bud and two young leaves, are picked from Camellia sinensis bushes usually twice a year during early spring, early summer or late spring.

Secondly, they are placed in baskets to be weighed, checked, and selected undamaged tea leaves.

Third, sort white, green, or black tea, which are the same size and color.

III Drying Drying is done in order to "finish" the preparation of the tea in preparation for sale. This can be done in a myriad of ways including by roasting in a pan, exposing in the sun, air drying, or baking. Bread is usually the most popular. Extreme care should be taken not to overcook the leaves.

Fourthly, burning is done to remove unwanted odors.

Fifthly, it is formed into different shapes or by rolling machine.

6/10 follow the points in the question-  and the layout

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Making coffe
Making coffee is a very impartant and complicated pracess. It's usually done in factories by great experts.
Alot of steps should be followed carefully to have a successful product.

The first step of making coffee begins with picking the coffee beans. Next, coffee beans are dried under the sun for severd hours. After that, coffee beans a roasted and then cooled in particular fridges. later, beans are grinded before mixing them with hot water carefully. Then, the mix ture is strained well before frezing it finally, the mixture is dried in the vacum after grinding the frozen liauid. In my opinion, making coffee is a very heard ptocess that needs effort to be done. the quality of the product usually depends on different skills and gread experiences as well as the source it come from.

10/10👍🏻

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The table contains the processes involved in making tea. To know how to make it correctly you need to follow the steps .there is a total of six steps in the process.

To begin, you must first pick out the tea leaves, which must be done twice a year by hand. After that, they are placed in baskets to be examined and weighed, and the undamaged tea leaves are picked. After examining them and selecting the healthy tea leaves, the tea leaves are sorted into green, white ,or black tea, or they are sorted according to size and color. Later, they are placed in a suitable basket to be dried for several hours under the sun or in a cool room. Then it has to be burned to get rid of the unwanted scents. Finally, to shape the tea leaves into different shapes, a rolling machine can be used.

To sum up, make sure you haven't overlooked any steps. If you forget something, you can seek assistance from others. ( shaikha saqer alrumaihi)

10/10 👍🏻

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Coffee production is the industrial process of converting raw coffee from the coffee plant into finished coffee. However, we can not tell about it a processed product. The cherry pulp is removed leaving the seeds, which are then dried. While all green coffee is processed, the way it is used varies and can have a significant impact on the flavor of roasted and brewed coffee. Coffee production is a major source of income, especially for developing countries where coffee is grown. By adding value to locally processed coffee, farmers and countries can increase revenue from coffee Sorting coffee in water in the brewing and washing method From wet processing, the remainder of the pulp is removed by breaking down the cellulose by fermenting the seeds with microbes and then washing them with large amounts of water. Brewing can be done with additional water or, by "dry brewing", in special fruit juice only. The brewing process must be carefully monitored to ensure that the coffee does not acquire undesirable flavors such as sour flavours. For most coffees, the removal of tissue through brewing takes between 24 and 36 hours, depending on the temperature, thickness of the membrane layer, and the concentration of enzymes.

56/10 follow the points in the question

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The diagram explain the process of how to make a tea . To know how to make it correctly you must to follow the six steps.

To begin with , you have to know that the tea leaves are hand-picked twice a year . After that , you must to weigh the baskets to be inspected , after you weight the baskets choose undamaged tea leaves. Next , you need to sort the tea according to its color (white, green or black ) and similar size . Later , dry the tea under the sun or you can dry it in a cold room . After this step you have to firing the tea by removing unwanted scents . Finally , put the tea in a rolling machine to make them different shapes .

To sum up make sure you haven’t forgotten anything . You can also ask some help from someone who is good at making tea.

10/10👍🏻

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First You have to pick the tea leaves using your hand, the leaves of the tea you have picked twice a year. secondly, you have to weigh the basket, after that, you have to remove the damaged papers and Selection of usable papers, next You have to sort the black leaves from the green ones from the white ones, it's the same size and the same color, then you have to dry it for several hours under the sun or in a cool room, after that, you have to burn it to remove bad smells, in the end, you can shape it into any shape you want.
Finally, You can make your delicious tea.

8/10 didnt follow the layout

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Tea is an evergreen plant of the Camellia sinensis family, native to China. It is the origin of black tea known as red tea, in addition to the highlands of Tibet, northern India and Sri Lanka. There are four main types of tea: green tea, black tea, oolong tea, and white tea.  The cultivation of tea leaves flourishes in the cold and high mountainous regions of the aforementioned countries, but today tea is grown in various parts of the world.

How to make black tea:

wilting stage:
Where thick and firm leaves get rid of approximately 30% of their moisture, there is a so-called natural wilting method, where green leaves are spread on sheets covered with wire or nylon nets, and the wilt period takes according to weather and humidity for leaves between 14-18 hours, and the modern method is  by placing the ripe tea leaves in large vats 25-30 meters long, covered with wire mesh and equipped with great ventilation, which can also be used to warm the leaves, if necessary;  To reduce the wilting time from 8 to 12 hours.

Rolling stage:
This stage is done by letting the open green leaves pass through spindles or rollers as their reaction with the oxygen in the air, allowing them to spin quickly, this process takes thirty minutes and is repeated 3 times, then the dark green leaves are wet and lumpy with the help of shaking or screening machine.

shredding stage:
Once rolled for thirty minutes, the leaves are completely shredded in specially made spiny drums, the stems and ribs of the leaves are separated as much as possible and discarded, and only the shredded pulp of the leaves is processed which gives this simple treatment much higher yields compared to the classical production method, this method is used in India  In 50% of complete processing today.

Fermentation:
The tea leaves are spread on large plates with a thickness of 10-15 cm in a special room at a temperature of 40 degrees Celsius for two to three hours, in addition to spraying them with water and thus the leaves take their copper-red color to brown, and their unique aroma begins to appear, which will appear again when the tea is steeped and fermented.  Correct is very important to get the best quality tea.

drying:
The leaves are transferred on a metal conveyor to the so-called graded dryers. The tea is dried for about 20 minutes with hot air at a temperature of 80-90 degrees Celsius, which makes the liquid in the cells of the leaves dry so that it gives them a dark brown color to black, and the final moisture content of the leaves is 5  -6%.

sifting and sorting:
The finished tea is filtered to varying degrees by mechanical sieves.

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10/10 👍🏻

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Picking: ripe tea leaves, which include a terminal bud and two soft leaves, are selected from camelia bushes

Chinese is usually twice a year during early spring, early summer, or late spring. Picking tea in winter or autumn is less common, although it is possible when the climate allows. Picking is done manually when higher quality tea is needed, or when labour costs are not prohibitive. Depending on the skill of the picker, picking up by hand by pulling the plant using the forearm, arm, or even shoulders, where the tea pick picks up the leaves using thumbs and inning, sometimes using the middle finger. Tea leaves can also be chosen by a machine, although there will be more broken and completely immature leaves that reduce the quality of tea. However, it has also been shown that using the machine to pick in harvest periods properly can produce good leaves to produce high-quality teas.

* Withering: Tea leaves will begin to wilt shortly after picking, with a gradual onset of enzymatic oxidation. Wilting is used to remove excess water from the leaves and greatly reduces the occurrence of oxidation. The leaves can be placed either in the sun or left in a room with a cool breeze to draw moisture from the leaves. Leaves sometimes lose more than a quarter of their weight due to water loss during wilting. This process is also important in promoting the breakage of leaf proteins into free amino acids and increasing the availability of free caffeine, both of which change the taste of tea

Cutting: defined in the Western tea industry as "cutting" or leaf dissolution", where tea is crushed or shredded in order to promote and accelerate oxidation. The leaves may experience mild bruises on their edges by shaking them, tossing them into a bamboo tray, or falling into baskets. Larger shearing of leaves can be done by kneading, rolling, tearing, and crushing, usually by machines. This step breaks down the structures inside and outside the leaf cells and allows the joint mixing of oxidising enzymes and various substrates, allowing the onset of oxidation. This also releases some foliage juicers, which may help oxidise and change the taste of tea.

Oxidation/fermentation: For tea that requires oxidation, the leaves are left alone in a temperature-controlled room where they gradually darken. This is accompanied by paper irritation in some cases. Chlorophyl is decomposed in the papers by enrimate in the process, and tannins are released or converted. This process is sometimes referred to as "fermentation" in the tea industry. The tea product may choose when to stop oxidising, depending on the desired qualities in the finished tea as well as weather conditions (heat and humidity). With light oolong tea, this is done using between 5-40% oxidising, in darker oolong tea 60-70%, and in black tea 100% oxidising occurs. Oxidation is very important in the formation of many taste compounds and aromas, which give tea its winey colour, strength, and strong flavour. 15] Depending on the type of tea desired, reducing or increasing oxidation/fermentation can lead to herbish flavours

Stabilisation/de-greening: Tea greening or what is known as shāqīng is removed to stop the oxidation of tea leaves at the required level. This process is accomplished by heating the tea leaves moderately, thus disabling their oxidising enzymes and removing unwanted odours in the leaves, without damaging the flavour of the tea. Traditionally, tea leaves are cooked in a frying pan or steamed, but with advances in technology, greening is sometimes removed by roasting or "moving" it in a wavy cylinder. In some types of white tea and some types of black tea, such as black tea that undergoes crushing, shredding, and creasing (CTC blacks), the greening is removed in conjunction with drying

Extend the life of tea/processing: although such a step is not always needed, some teas need to prolong its life, secondary fermentation, or bread to reach the best possible degree to make it a drink. For example, Bio-Ere green tea, before being processed into a tea after fermentation, is often bitter in taste, but it becomes sweet and mature through fermentation according to age and humidity. In addition, oolong tea can benefit from prolonging life if placed on top of charcoal. Flavour tea is manufactured at this stage by spraying the tea with aromas and flavours or storing it with its own flavours.

‏Exposed to extreme heat/yellowing: This is exclusive to yellow tea, as warm and wet tea leaves are heated after the process of slightly removing the greenery in a closed container, making the previously green leaves turn yellow. The resulting leaves give a drink with a yellow-green colour due to shifts in chlorophyll leaves. By heating it for 6-8 hours at a temperature close to that of the human body, the amenic acids and phenol polys in the treated tea leaves undergo chemical changes to give this tea its distinctive and cheerful taste.

‏* Rewinding/forming: Wet tea leaves in the form of curly slices are damaged by hand or using a rolling machine that makes the tea wrap around itself. This rolling procedure also causes some sap, essential oils, and juicers to come out of the inside of the leaves, strengthening the taste of tea. Tea strips can then be converted into other forms, such as being spirally wrapped, kneaded as granules, or poured into balls, cones, or other detailed shapes. In many types of oolong, strips wrapped from tea leaves are wrapped into balls or half balls, usually by placing wet leaves in large cloth bags, which are kneaded by hand or machine in a certain way. Tea can also be pressurised in bricks through the use of heavy stones or pistons
*
‏* Drying: drying is done in order to "finish" the  preparation of tea in preparation for sale. This can be done in countless ways including roasting in the pan, exposing in the sun, drying air, or baking. Bread is usually the most common. Extreme care should be taken not to over-cook the leaves. Drying the resulting tea is responsible for many new flavour compounds that are especially important in green tea.

‏Extend the life of tea/processing: although such a step is not always needed, some teas need to prolong its life, secondary fermentation, or bread to reach the best possible degree to make it a drink. For example, Bio-Ere green tea, before being processed into a tea after fermentation, is often bitter in taste, but it becomes sweet and mature through fermentation according to age and humidity. In addition, oolong tea can benefit from prolonging life if placed on top of charcoal. Flavour tea is manufactured at this stage by spraying the tea with aromas and flavours or storing it with its own flavours

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One of the most famous drinks in the world.  Various shapes and flavors color the teacups on the tables, and it is a delicious and refreshing drink that takes no more than three minutes to prepare.  Today we will talk about tea. Tea is a Chinese name given to a tree or shrub and its leaves, and the drink that is made from the leaves, and its evergreen plant.  It is attributed to the Camellia sinensis plant, and its original home is eastern Asia.  In its homeland it grows to a height of 9 m, but on farms it prunes small bushes 90-150 cm tall.  Its leaves are lance-shaped, dark green, and the flowers are fragrant, white, yellowish.  Tea was mentioned in Chinese works in the third century as a substitute for strong wines, and was cultivated in the eighth century on a commercial scale.  The Dutch East India Company imported it to Europe, c. 1600, and used it in England (c. 1660).  The British East India Company monopolized its supply to Britain until 1834. It arrived in the American colonies in 1680 and was the beverage of choice until it was replaced by coffee.  Tea is the most consumed beverage after water, and the most important tea-producing countries are India, China, Ceylon, Indonesia, Japan and Formosa.  The main importing countries Britain, the United States of America.  Australia, Russia, Canada, Netherlands.  Its cultivation requires light fertile soil, hot weather, humid air, and abundant rain. Small bushes grown from seeds are suitable for harvesting after about three years, and these shrubs may continue to produce for 50 years.  The leaves are picked by hand and they are young and the best are the thin leaves near the top.  Leaves are left to wither, then twist and heat. In green tea, the leaves are heated as soon as they are cut. In black (red) tea, the leaves are first fermented for about 24 hours. In black (red) dragon tea, which is a type of tea that the people of China drink, the leaves are partially fermented, which is  Medium in flavor and colour.  Tea is classified according to the paper size, starting from the smallest.  The flavor of tea is caused by volatile oil, its stimulant property is caused by caffeine, and its astringent property is caused by tannin, which decreases in black (red) tea as a result of fermentation.  Sometimes jasmine flower or other fragrant plants are added to some types of tea to sweeten it.

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Farmers pick fresh, strong-smelling green tea leaves, which include a terminal bud and two small leaves, attributed to the Camellia sinensis, native to eastern Asia. In its homeland, it grows to a height of 9 meters. The tea usually grows twice a year during the spring and early summer. Mature tea leaves, which include a terminal bud and two yolk leaves, are usually selected from Chinese camellia shrubs twice a year during early spring, early summer, or late spring. Tea picking in winter or autumn is less common, although it is possible when the climate allows. Manual selection takes place when higher quality tea is needed, or when labor costs are not high. Depending on the skill of the selector, hand capture is done by pulling the plant using the forearm, arm, or even shoulders. The tea leaves will begin to dissolve shortly after cutting, with the gradual onset of enzymatic oxidation. Oozing is used to remove excess water from the leaves and significantly reduces the incidence of oxidation. Leaves can either be placed under sunlight or left in a room with a cold breeze to draw moisture from the leaves. In the Western tea industry it is known as "cutting" or decaying leaves, "where tea is crushed or shredded in order to promote and accelerate oxidation. The leaves may have mild bruises on their edges by shaking them and tossing them into a bamboo tray or falling into baskets. Larger cutting can be done by dough, rolling, tearing and crushing, usually by machinery. For tea requiring oxidation, leaves are left alone in a temperature-controlled room where they become gradually darker. This is accompanied by paper irritation in some cases. Chlorophyll in the leaves is decomposed by enrimates in the process, and tannins are edited or converted. This process is sometimes referred to as "fermentation" in the tea industry. Tea product may choose when to stop oxidation, which depends on the desired qualities in the finished tea as well as weather conditions (heat and humidity). With light olong tea, this is done using between 5-40% oxidation, in darker black Chinese tea 60-70%, and in black tea 100% oxidation occurs. Drying is done to "finish" tea preparation for sale. This can be done in countless ways including by roasting in a pan, exposure in the sun, air drying or bread. Bread is usually the most common. Great care must be taken not to over - cook the leaves. The resulting tea drying is responsible for many new flavor compounds, which are particularly important in green tea. Although not always needed for this step, some tea needs to extend its life, secondary fermentation, or bread to reach the best possible level of a drink. For example, beau air tea is often green, before being processed to become tea after brewing, bitter to taste, but becoming sweet and mature by brewing by age and moisturiser.

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