Showing posts with label Udhagamandalam. Show all posts
Showing posts with label Udhagamandalam. Show all posts
Thursday, May 19, 2011
Wednesday, May 18, 2011
Sims Park: Coonoor: Photo essay and some details
This was the second time to Sims park. Its YAP (Yet Another Park) in the hills except that its set up in 1874 and has more than 200+ generas. Its not very big. Only one tip for people with kids - The park slopes down and the kids play area is right at the bottom , so.... its fun to go down but very difficult to come up!!
History and Details of Sims Park
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| From 201104_Conoor |
Pond at the bottom of the park
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| From 201104_Conoor |
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| From 201104_Conoor |
A log of who visited Sims park on bamboo
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| From 201104_Conoor |
General pictures of trees and walkways
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| From 201104_Conoor |
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| From 201104_Conoor |
Tuesday, May 17, 2011
A visit to the Tea Factory: How is tea made - Plant to cup process
This factory is about 2 kms from Coonoor Sims park. I found it very interesting and thought I should share the process of making tea
Tea is made in a 6 step process of
1. Plucking
2. Weathering
3. Tearing
4. Fermenting
5. Drying/roasting
6. Grading
Types of tea: CTC, Orange Pekoe, Green and White
1. Plucking: Tender tea leaf buds picked at a time of the day , twice a year is used for white tea. Tender leaf buds picked any time of the year is used for green tea and orange pekoe. The tea leaves picked through the year are used for CTC. Generally, lower in the stem and mature leaves are avoided as they have higher caffeine.
2. Weathering: Tea leaves are placed on a flat bed with air (cool/normal temp) blowing from below for about 12 hours. This removes about 30% moisture. This process is required to ensure that during the next CTC step, the leaves dont become pulpy but tear neatly.
3. CTC/Orthodox tearing: Cutting , Tearing and Curling (CTC) - this is the most preferred tea in India. The CTC process does just as it expands - cut, tear and curl, transforming the leaves into finer bits.
In the orthodox process , instead of CTC, the leaves are ground through a sieve. This process is used for orange pekoe and green tea. This process is preferred for exports.
4. Fermenting: In this process, the leaves are processed through a rotating drum and hydrated with a water spreay. This is where they pick up the brownish color and aroma. The process is usually for 1 hour , with an additional 2 hrs in open tray fermntation. There is no fermentation process for Green, Orange pekoe and white tea.
5. Roasting/Drying: A 250 degree roast is done for the CTC and 30 degree to 80 degree for green and orange pekoe teas respectively. Generally white teas may not be roasted except mildly.
6. Grading: Teas are sieve graded into 11 categories - 6 leaves and 5 dusts. The Super fine dust is typically used in the tea bags. It is not superior or inferior grades, but graded for the purpose they will be used. Many commercial teas are blended for best results. For example, granular gives strong, a ablend is used by hotels etc.
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| From 201104_Conoor |
Tea is made in a 6 step process of
1. Plucking
2. Weathering
3. Tearing
4. Fermenting
5. Drying/roasting
6. Grading
Types of tea: CTC, Orange Pekoe, Green and White
1. Plucking: Tender tea leaf buds picked at a time of the day , twice a year is used for white tea. Tender leaf buds picked any time of the year is used for green tea and orange pekoe. The tea leaves picked through the year are used for CTC. Generally, lower in the stem and mature leaves are avoided as they have higher caffeine.
 |
| From 201104_Conoor |
2. Weathering: Tea leaves are placed on a flat bed with air (cool/normal temp) blowing from below for about 12 hours. This removes about 30% moisture. This process is required to ensure that during the next CTC step, the leaves dont become pulpy but tear neatly.
 |
| From 201104_Conoor |
3. CTC/Orthodox tearing: Cutting , Tearing and Curling (CTC) - this is the most preferred tea in India. The CTC process does just as it expands - cut, tear and curl, transforming the leaves into finer bits.
 |
| From 201104_Conoor |
 |
| From 201104_Conoor |
In the orthodox process , instead of CTC, the leaves are ground through a sieve. This process is used for orange pekoe and green tea. This process is preferred for exports.
 |
| From 201104_Conoor |
4. Fermenting: In this process, the leaves are processed through a rotating drum and hydrated with a water spreay. This is where they pick up the brownish color and aroma. The process is usually for 1 hour , with an additional 2 hrs in open tray fermntation. There is no fermentation process for Green, Orange pekoe and white tea.
 |
| From 201104_Conoor |
5. Roasting/Drying: A 250 degree roast is done for the CTC and 30 degree to 80 degree for green and orange pekoe teas respectively. Generally white teas may not be roasted except mildly.
 |
| From 201104_Conoor |
6. Grading: Teas are sieve graded into 11 categories - 6 leaves and 5 dusts. The Super fine dust is typically used in the tea bags. It is not superior or inferior grades, but graded for the purpose they will be used. Many commercial teas are blended for best results. For example, granular gives strong, a ablend is used by hotels etc.
 |
| From 201104_Conoor |
Monday, May 16, 2011
Wellington Gymkhana and Golf course: Pictures
This place has an 18 hole golf course and a couple of cottages. The club was established in 1873 and belongs to the armed forces. The greens are beautiful against the backdrop of the hills and I have taken a few photographs here.
The main club
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| From 201104_Conoor |
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| From 201104_Conoor |
Golf greens - beautiful sight
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| From 201104_Conoor |
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| From 201104_Conoor |
The club also has a website http://wellingtongymkhanaclub.com/
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