II. TEAGunda W.C @ lushoto secondary school 2016

Gunda W.C @ lushoto secondary school 2016LUSHOTO SECONDARY SCHOOLGEOGRAPHYTOPIC : AGRICULTURE SUBTOPIC : II. TEACLASS : FORM TWO TEACHER' NAME: GUNDA W.C.

TEATea is grown in many tropical countries.It is a tropical shrub whose botanical name is Camellia Sinensis.Its cultivation is believe to have started in the Yangtze valley in China, during the 6th Century.Firstly, it introduced in East Africa in the year 1900 at Entebe- Uganda.In Tanzania, it introduced at Amani and in Kenya at Limuru.In Tanzania, much of tea is grown in Mbeya, Iringa, Tanga and Kagera.The most common variety of tea planted is Assam.Gunda W.C @ lushoto secondary school 2016

TEA PLANTIONS - ASSAMGunda W.C @ lushoto secondary school 2016

CONDITIONS FOR TEA GROWTHIt needs the temperature range of 15oC – 30oC.The general climate should be warm to cool but not excessively hot.It needs the mean rainfall range of 1400mm – 1750mm; that rainfall should be well distributed throughout the year.It does well on plateaus and highland areas.In altitude, it thrives at the heights of 1500m – 2200m above sea level.It can not does well at higher altitudes because of frequent frost; and at low altitudes because of inadequate rainfall.The soils for tea growing should be deep and well drained.Gunda W.C @ lushoto secondary school 2016

Conditions for tea growth . . .Gunda W.C @ lushoto secondary school 2016

Conditions for tea growth . . . The Tea bushes need to be protected against strong changing winds; it is done by having rows of trees grown at the edge of the farm.Tea production is a labour-intensive activity. Example, field preparation, planting, weeding, pruning, picking and processing mostly is done by hand.Good infrastructure are required for transporting the green leaves from the farms to the factories; since tea picking is done daily.Availability of capital is very essential for financing all necessary activities.Gunda W.C @ lushoto secondary school 2016

LAND PREPARATIONTea is mainly propagated from cuttings; because seedlings takes long in the nursery.Cuttings are obtained from mature tea bushes.The field is prepared by cleared and ploughed when the cuttings are almost ready for transporting.Deep digging is essential to turn the soil over; and removing bad weeds such as couch grass.Holes should be 25cm wide and 40cm deep; and be at intervals of 0.7m or 0.9m.Gunda W.C @ lushoto secondary school 2016

PLANTING AND CARING FOR THE TEACutting s are ready for transporting when are about 20cm long.Transporting is done at the beginning of the rainy seasons.Fertilizers and manure can be added to the soil before planting.Young Tea plants may be inter-cropping with other crops (Nurse Crops) like beans.Pruning involves cutting the tips of the main stem and the branches; for allowing each branch to form more branches.There are a variety of methods used to form the frame; such as Formative pruning, Pegging and Use of rings.Formative pruning is done to discourage vertical growth while Pegging and use of rings are done to encourage sideways growth of branches.Pruning is done continuously until the plant reaches a height of 1.2m – 1.5m; and the top form a table -like shape (Plucking table).Gunda W.C @ lushoto secondary school 2016

Planting and caring for the tea . . .Gunda W.C @ lushoto secondary school 2016

Planting and caring for the tea . . .Gunda W.C @ lushoto secondary school 2016

HARVESTING OF TEA After two years, the Tea bushes are ready for harvesting.Harvesting involves plucking the two top leaves.Tea picking requires good judgment and experience.If tea picked by hand, the plucked leaves are thrown in the basket that carried by pickers.The leaves are not compacted for avoiding breaking them and setting off early fermentation.If machines used to harvest Tea; each bush of Tea is plucked at an interval of 5-- 7 days during rainy season, or 10 days during dry season.If Tea bushes are well taken care of, they can be productive for up to 50 years.Gunda W.C @ lushoto secondary school 2016

EXAMPLES OF TEA HARVESTINGGunda W.C @ lushoto secondary school 2016

PROCESSING OF TEATea leaves have to be taken to the factory quickly for processing, because their quality deteriorates fast.At the factory, the first stage is to weigh the green leaves.Then spread on large troughs and left to wither for 20 – 24hrs. (where hot and cool air blown over them).Withering process done; by controlling the moisture to ensure the leaves retain its original moisture at 50% so as to determine the sweetness of the final product.Gunda W.C @ lushoto secondary school 2016

Processing of tea . . . After withering, the leaves are passed through a set of rollers in a Rolling process; where rollers break up the leaf cells and fibers. At this stage, natural juices are released (that used to develop flavour).After rolling, the leaves are put in rooms with high temperature and humidity for 3-- 4hrs to undergo Fermentation (Souring).After fermentation, the leaves are dried by passing them through a drier at a temperature of 104oC; and that temperature should be maintained by constantly blowing hot air into machine (Firing process or Roasting process).The dried Tea is left to cool overnight, then is graded to have different size of the particles.Gunda W.C @ lushoto secondary school 2016

TYPES OF TEA Gunda W.C @ lushoto secondary school 2016

Processing of tea . . . Then winnowing of each grade is done in a winnower machine; where unwanted particles are removed.Furthermore, winnowed Tea is packed in chests to await export.Gunda W.C @ lushoto secondary school 2016

STORAGE AND TRANSPORTATION OF TEAProcessed Tea is stored in large warehouses awaiting its sale.Tea is transported to factories and to the market by any means of transportation.Gunda W.C @ lushoto secondary school 2016

MAJOR WORLD COUNTRIES PRODUCERS OF TEAIndia, China, Sri Lanka, Japan, Russia, Kenya, Indonesia, Turkey, Bangladesh and Argentina.Gunda W.C @ lushoto secondary school 2016

THANK YOU WELCOME TO READ ANOTHER SLIDES INTRODUCTIONCOFFEESUGAR CANEWHEATMAIZEGunda W.C @ lushoto secondary school 2016