what are the steps in tea processing?
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The plucked tea is weighed before being taken to the factory for processing or “making”, as tea manufacture is known in the trade. Some 30-35 kg (66-77 lb) of plucked leaf makes some 7.5-9 kg (17-20 lb) of black tea, which is the type of tea that has the major share of the market in terms of production, sales, and consumption.\n\nThere are five stages in the tea-making process. Withering is the first stage, in which the plucked leaf is spread on vast trays or racks, and left to wither in air temperatures of 25-30° C (77-86° F) for a period of 10-16 hours, depending on the wetness of the leaf. As the leaf moisture evaporates the leaves become flaccid. In the next stage, the withered leaf is broken by machine, releasing the natural leaf juices. The broken leaf is produced by “orthodox” and “unorthodox” mechanized methods, the orthodox method producing larger leaf particles, or grades, and the unorthodox method producing smaller grades. These smaller grades are more suited to modern market demands for a quick-brewing finished product.\n\nDuring the fermentation stage, the broken leaf is spread on trays or put in troughs. On contact with the air, the released enzymes (from the leaf juices) oxidize. The leaf is turned from time to time until each tray or trough is full of a rusty-brown coloured leaf. Drying, often called firing, is the next stage. The fermented leaf is fed slowly through a warm air chamber, which extracts the moisture, emerging as a dark brown dried leaf, known as black tea.\n\nDuring the final stage, known as sorting, the black tea is fed into a machine fitted with a series of sieves and outlets. This sorts the grades into chests before its onward journey to auctions, traders, or blenders. The chests are foil-lined to prevent the absorption of unpleasant odours or the loss of aroma during shipment. In China, tea is sometimes allowed to absorb the scent from various flowers; jasmine is a particular favourite.\n\nThere are two main grades—pekoe and broken pekoe (the word “pekoe” is a corruption of the Chinese word for the white down found on the back of young leaves). Each grade is subdivided into further categories as the leaf particles decline in size. Fannings and dust grades are the two smallest particles. Other terms are used to describe the colour and content of the black tea leaf. For example, Broken Orange Pekoe and Tippy Broken Orange Pekoe are the names given to teas with a lot of bud in the blend, as the buds tend to turn an orange colour during the make.\n\nBefore the tea is shipped, factory tea-tasters sample the finished make to ensure no mistakes have been made during manufacture. These tasters also send samples of the make to their brokers, agents, and buyers. At the end of each make the factory is washed thoroughly to ensure that the completed make does not contaminate the next.
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Tea. Hot or iced. There are many flavors.
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This is usually done by distilling in which you need to use some sort of solvent. Steam distillation is also used where you end with crystals after fast cooling.\n\n Here is a great site that explains alot.\nhttp://www.wsu.edu/~gmhyde/433_web_pages/433Oil-web-pages/essence/essence-oils.html\n\nIt would depend on what you were using the  oil for. You could simply heat it in a bit of water creating a drink or use an oil and make a paste.
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DO MORE THAN ONE THING!\n1) FILL A 1 QUART GLASS JAR 1/4 FULL WITH YELLOW DOCK, NETTLES AND CHRYSANTHEMUMM FLOWERS, FILL WITH BOILING WATER, STEEP OVERNIGHT, DRAIN IN THE MORNING, DRINK HALF THEN AND THE REST BEFORE BED 2) MAKE CELERY AND APPLE JUICE IN A JUICER EVERY MORNING. USE 1 BIG APPLE AND 3 CELERY STALKS, ADD WATER TO TASTE AND 3 TABLESPOONS OF A PRODUCT CALLED GREENS PLUS AND I TBS OF MILLED FLAXSEED. HAVE THIS AFTER YOUR TEA. 3) DRINK 8 GLASSES OF WATER A DAY 4) WASH YOUR FACE WITH PHISODERM MORNING AND NIGHT
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white tea, with the caffeine. It has around 4-5 times the amount of antioxidants as green. If you drink decaffienated you also lose some of the anti-oxidants in the decaffination process.  And the stronger you have your tea, the better. Its best to boil the water in a tea kettle or at least the microwave. The hot water helps you get more out of the teabag than if you just used cold. And if you like it cold...just put some ice cubes in it or in the fridge til it cools. Green tea comes in at second.\n\nBlack tea is the most processed of teas so it has the least amount.
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1 cup of water for every half cup of rice.  Bring the water to a boil and add a tbl spoon of virgin olive oil or coconut oil.  once water is boiling, add rice and turn the heat down.  Cover and simmer the rice on low for like 15 minutes or until water is gone... then season to your taste. good luck
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Depends on the ingredient.  Usual procedure is to chop the plant in a blender and extract the active principle with a suitable solvent, and then refine the extract with fractional crystallization, distillation, or other such means.
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first boil palak  mash it in mixer add some fresh malai,salt ,black peper, mik it with wheat flour add water,make paratha with it
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Try heating up tea, add lemons, and honey.:)
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Buy at your local grocery store chammomile tea bags. Boil the bags as if you are going to drink the tea. Place tea bags when cooled for about 15 min, one in each eyes, you see a dramatic difference in days. Also, Avon sells a product especially for this problem that works marvelous
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Basic Perfume Recipe \n  \nThis is one of the simplest recipes for perfume making you can do at home. \n \n \n \nIngredients:\n\n2 cup of water \n1 cup fresh chopped flower blossoms\n\nDirections:\n\nIn a bowl place a cheesecloth where the edges are hanging over the bowl. Fill with 1 cup of flower blossoms of your choice. Pour water over the flowers until they are completely covered.\n \n  \n \nCover and let sit overnight. The next day using the edges of cheesecloth pull it out of the bowl and gently squeeze the scented water into a small pot. Simmer the water until about 1 teaspoon is left. Cool and place into a small bottle. Making perfume this way has a shelf life of about 1 month. \n\n\nOther suggestions for flowers: Lavender, Lilac, Orange Blossoms or even Honeysuckle. Anything that is highly fragrant works best.
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Take about 1/4 cup of fresh chopped parsley, boil 2 cups of water, remove water from heat, cover and let parsley soak in it about five minutes.  Strain out the parsley and pour into your favorite cup.
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I use making tea as an example. You boil water and put it in a clean glass container. Add a tea bag. Watch the brown color diffuse from the bag (high concentration) to the rest of the container (low concentration). This happens without help (passive transport) down its concentration gradient.
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sand and sugar\niced tea \nblood\ncoffee & sugar & water\npickeled onions
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A still works by taking advantage of the different boiling points for various liquids. For instance, alcohol boils at a lower temperature than water; therefore, you can heat a mixture of alcohol and water and the alcohol will tend to boil first. If you then condense the alcohol vapors, you have made a separation.\n\nThis is an over simplification because even with the alcohol as it vaporizes, some of the water also vaporizes. To make a purer product, you must repeat the process many times. A special column called a fractional distillation column permits you to make a nearly perfect separation
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Here is what I would suggest.  First let the water stand still for a while to settle heavy particle as sand, pebbles, rocks etc.  Then using coffee filter or thick paper towel, decant water.  That should take care of smaller stuff.  Then you use fine powder charcoal and add to your water (filterate).  Let it sit for 10 minutes and stirr occasionally.  Then filter the water using coffee filter or paper towel and you will have odor free-clear, very pure (~ 99%+ water) that can be used for drinking.  If you want absolute pure, before charcoal step, heat the water to boil, cool and then do charcoal step and you will have killed all bio organisms also.
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ingredients are  pinche of salt and warm water. u add salt to the warm water and stir .