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Essential Points
 It is a formal statement of facts or information or
an account of something.
 It is presented in a conventional form.
 It is written for a specific audience.
 It includes information about the procedure of
collecting data and the significance of such data.
 It contains conclusion reached by the writer.
 It often includes recommendations.

Types of Report
Oral Routine
Report Formal Informational
written
Interpretive
Informal

Routine Reports
 Progress Reports
 Daily Production Reports
 Monthly Sales reports
 Annual Financial Reports
etc.

Informational Reports
 Conference Reports
 Seminar Reports
 Trip Reports
etc.

Interpretive Reports
 Project Reports
 Research Reports
 Technical Reports
 Investigative Reports
etc.

Parts of Report
Front Matter Main Body Back Matter
Cover Page Introduction Appendices
Frontispiece Discussion List of Ref.
Title Page Conclusion Bibliography
Preface Recommendation Glossary
Acknowledgement Index
Table of Contents
List of Illustration
Abstract/ summary

Cover Page
 Usually in
Soft/Natural
colour.
Contains:
 Name of
Organization
 Address of
Organization
 Title of Report
 Date
Global Institute of Management & Technology
NH -34, Palpara More, Krishnagar, Nadia – 741102.
A
Report on
How to make tea
BY
Mr. Prasenjit Bhattacharjee.
2nd March, 2013

Frontispiece
A window to the report.
It may be a:
Picture
Drawing
Map etc.

Preface
 It introduces the report
[not the subject matter
of the report] and offer it
to the reader
 It mentions the salient
features and scope
Preface
Do you know what a typical Indian
mom would like to teach her grown up
daughter? It is nothing other than how
to make a cup of good tea. It is the first
lesson in cooking that a mother may
give her daughter. A girl may have hate
entering the kitchen but her mother
might insist that, "you should at least
know how to make tea."
A cup of tea has its own niche in life of
many people. For many it is impossible
to start a day without having tea. No
wonder, the cutting chai (half cup of
tea) in Mumbai is big business. Many
people think that if morning tea is bad,
their day will be bad. Drinking tea is a
special event everyday. Read on to
know more about the refreshing cup of
tea how to make it.
My goal here is to make you
knowledgeable of some facts and
features of tea and how to make it.

Title Page
 Usually the 1st right
hand page
Contains:
 Name of Organization
 Address of
Organization
 Title of Report
 Sub-title [if any]
 Name of the author
 Name of the
Authority
 Approvals*
 Distribution list*
 Date
Guru Nanak Institute of Technology
157/F Nilgunj road, Panihati, Kolkata 700114
A
Report on
How to make tea
For
Prasenjit Bhattacharjee
Assistant Professor
Applied Science And Humanities Department
Technical Report Writing And Language Practice Laboratory
By
Rajesh Sharma
Student
Electronics and Communication Engineering
10 January 2010

Acknowledgement
 It is a list of persons who
you would like to thank
for their advice, support
or assistance of any kind.
 It is not only customary
but also necessary to
acknowledge even the
small help rendered by
people
Acknowledgements
First of all I want to thank Mr. Prasenjit
Bhattacharjee, Assistant Professor [English]
of our college for encouraging me to write
this report.
I would also like to thank Mr. Debashish
Ghosh from Coffee House Kolkata and the
websites:
http://www.indiaparenting.com/nutrition/data
/nutrition031.shtml
My special thanks to Mr. Goutam Rakshit for
printing the papers and the frontispiece.

Table of contents
 It provides the reader an
overall view of the
report and help him
locate a particular topic
or subsidiary topic
easily.
Contents
Preface i
Acknowledgements ii
Summary iii
Introduction
1. History & Myth
Description
2. Things you will need
3. How to make tea
4. Few more Tips
5. Warnings
6. Types of Tea
Conclusion
Recommendations
Appendix vi
List of Reference vii
Bibliography viii
Index ix

List of Illustrations
 It gives information
about the number title
and page reference of
each illustration used
in reports like:
Tables
Graph
Figures
Charts etc.
Tables/
Figures/
Maps/
Charts
Content Page no.
Pie Chart 1 Intake of Arabica &
Robusta Coffee
6

Abstract/Summary
 It summarizes the
essential information in
the report focusing on
key facts,
findings,
observations,
results,
conclusions and
recommendations.
 Its length is usually not
more than 5% of the
length of the entire
report
Summary
Almost every Indian love Tea. They love it so
much that I decided to report on how to make
tea. Indian tea is great to taste and is a great
cure to various diseases as well. And best of all
its delicious.
The report gives a complete in and out story of
the types of tea, process of production, brewing
and contribution towards health. Above all it’s
a complete story about how to make it and
some best known preparations.

Introduction
 The main function of the
introduction is to say:
 What the report is
about
 What work has already
been done on the
subject
 What new grounds are
covered in the present
study
It also provides:
 Background information
 Aims and objectives
 Scope and limitation of
the report
Introduction
Background:
According to a Chinese legend tea was
discovered 5000 years back. It was discovered
by an emperor named Shen Nung who was an
expert in agriculture and medicine. He always
used to drink boiled water and advice people to
do so. Once when he asked his servants to boil
water for drinking in his garden, some tea
leaves accidentally fell in the water. When he
tasted the drink he felt extremely refreshed.
This is how the stimulating drink was
introduced and is now a part of daily routine
around the world.
A well-made cup of hot tea can warm the heart
and soul of any tea lover, but it can be
unpleasantly bitter or disappointingly tasteless
when improperly steeped. A conscientious
approach to tea preparation can maximize the
flavor and health benefits provided by the tea
bush, amellia sinensis.
Here's how to get it just right.

Discussion
 Things You'll Need
 Non-reactive tea kettle to boil the water
 Ceramic or porcelain tea pot
 A bowl to pour the leftover hot water from the tea pot
 Tea strainer or tea ball
 Sugar and creamer
 Tea cozy (optional)
 Tea

How to make tea?
 Step 1: Bring more than enough water to a boil in a non-reactive tea kettle.
The better tasting your water, the better tasting your tea. The best water is
filtered or bottled (but not distilled).
If using tap water, let it run cold for
10 seconds before using it for tea.
 Step 2: Pre-heat the vessel.
This will prevent the steeping water
from dropping in temperature as soon as it
is poured in. Add a little boiling water to a
ceramic or porcelain tea pot or the individual
cups--wherever the tea will be steeped
(ceramic and porcelain retain heat well).
Cover the tea pot with the lid and a cozy, if you have one. Let stand until the vessel is
warm, then pour out the water and proceed immediately to the next step.

 Step 3: Put the tea in an infuser, strainer, or directly in the bottom of the tea pot.
Steeping without an infuser or strainer gives the tea more room to unfold and release
additional flavor. Start with one heaped teaspoon per cup of tea to be made, unless you
have instructions which say otherwise. The amount of loose tea you use will depend on the
type and strength of the tea, as well as your individual taste, so a little experimentation may
be in order.
If using tea bags, the measuring has already been done for you - generally it's one tea bag
per cup. However, make sure that the bags are fresh, since most commercially produced
bags consist of small pieces of leaves that are susceptible to becoming stale faster than the
loose leaf variety.
 Step 4: Add hot water. Pour it over the tea. Use an amount in proportion to the quantity
of tea you've added (e.g. 5 cups of water for 5 teaspoons of tea). The ideal water
temperature varies based on the type of tea being steeped. The more oxidized (fermented)
the tea (e.g. black tea) the hotter the water should be, whereas less oxidized teas (white,
green) should be steeped in water that isn't as hot.
 white or green teas, well below boiling (170-185 F or 76-85 C). When the water boils,
turn off the heat and let the water cool for 30 seconds for white tea and 60 seconds for
green tea before pouring it over the leaves
 black teas, water must be at a rolling boil (212 F or 100 C) The most common mistake
is to steep black tea with water that is not hot enough, which can prevent the active
substances in black tea from developing.

 Step 5: Let steep. Cover with the cozy to
retain warmth. Different teas require
different steeping times. Check the box for
guidance. If there are no instructions, steep
for a minute or two, then taste frequently
until it's flavorful but not bitter.
 Step 6: Remove the tea leaves from the pot
(if you have a strainer or infuser) or pour the
liquid into another vessel (a cup or a pot, with
a strainer to catch any tea leaves). Tuck the
tea pot back inside a tea cozy if there is tea
remaining in the pot after serving everyone.
This helps keep the tea hot longer.

 Step 7: Infuse again. Many teas can be infused multiple times, so repeat the above
steps, increasing the steeping time with each infusion, to get the most out of your tea. In
some Chinese traditions, the tea is first steeped for 15-30 seconds to rinse any surface
contaminants from the leaves, and the resulting liquid is also used to rinse any cups
and utensils that will come in contact with the following infusions, which are the ones
to be served.
 Step 8: Serve the hot tea with milk, sugar, lemon or honey. Do not serve the tea with
lemon and milk or the milk will curdle. Choose one or the other. If you use milk, add
the milk to the cup first, then add the tea. This prevents the hot tea from scalding the
milk by heating it up gradually. The milk will scald if you add the milk to the hot tea
rather than the other way around.

 Few more Tips
 Store tea in an airtight container to limit exposure to oxygen or moisture in a container
that won't impart flavor on the tea. Black tea has a longer shelf-life than green tea, while
Pu-erh tea actually improves with age. If you might be storing the tea for an extended
period of time, use desiccant packets or oxygen absorbing packets and vacuum seal.
 If making tea from whole leaves, it can be enjoyable to steep them in a French press and
watch the colors radiate from the unfolding leaves.
 De-scale your kettle often to remove mineral deposits.
 Many people like their tea one way, unlike the exact way of anyone else. Find the way you
like tea the best -- some like it with only cream, others just sugar; some like honey instead
of sugar, while others prefer an artificial sweetener; yet others prefer both cream and
honey; some like nothing but lemon or lemon and honey.
 Perhaps the most common way is with cream and sugar. Depending on if you want a
strong tea flavor and a more watery tea or a creamier tea, you may want to adjust the
amount of cream you put in, and how much sugar or sweetener you put in obviously
depends on how sweet you want your tea.
 For a sweet, creamy dessert-like tea, add half cream and half tea, and then add three hefty
spoons of sugar.
 A general rule of thumb for steeping time based on oxidation status is to brew black tea 4-
4.5 min, green tea for 3-4 min, and white tea 3-4 min. As mentioned above, check for any
instructions on your tea packaging.
 Boiling water can damage tea leaves, make sure you check what temperature the tea you
are using should have.

 Warnings
 If you live in a mountainous, high-altitude area, the lower boiling point can make it
difficult to properly steep teas that require a high temperature (e.g. black, pu-erh).
 If you boil water in the microwave, take precautions to make sure the water doesn't
explode (a dangerous phenomenon known as superheating).

 Different types of Tea:
 Now that we have become an expert in making tea, learn some more on various teas that
you can enjoy. We can start with a different type of tea each day. Lets check out the list of
different types of teas and make it right in the kitchen. This will make our every day event
more interesting.
 Black tea
Just add a little tea powder to a cup of hot water. Let it boil for few minute. You can add
sugar if you want. Tea is ready. You can have it when you want to avoid milk.
 White tea
Its preparation is as simple as black tea. Add tea powder to milk and let it boil. Add sugar
as per your taste. A pinch of cardamom powder will add on to the flavor of tea. You can
also put crushed ginger and let it boil for sometime. This type of ginger tea is a good
remedy for cough and cold.
 Green tea
If you are health conscious you can try green tea. Use a teaspoonful of green tea leaves for
one cup of water. Place strainer over a cup with green tea leaves. Pour hot water over the
leaves and steep the leaves. Do not steep the leaves for more than 2 minutes to avoid
bitterness. An ideal green tea is ready to drink.

 Lemon grass tea
Add a few strands of lemongrass to boiling white or black tea. You will get a nice lemon
grass flavour in your tea. It tastes better in white tea. Lemon grass tea is good for coping
with cold.
 Ice tea
In hot and dry summers you can experiment with this tea for quenching your thirst. If your
black tea is ready keep it in fridge to get chilled. Add a little lemon, litchi or peach syrup or
squash. You can avoid sugar as it is already present in syrup. Garnish it with mint leaves or
lemon slice
 Spiced tea
Spiced tea is nothing but the popular 'Masala Chai' in India. For making this type of tea, a
pinch of powdered mixture of spices like cloves, cinnamon, nutmeg, ginger, cardamom and
pepper is added to the black or white tea.
This tea is sold by the tea vendors from corners or road side, at restaurants, at coffee shops
and even in five star hotels. You can enjoy this tea when rains are slashing down your
windowpane. It tastes better when accompanied with hot pakodas (fritters), Samosas
(Crispy potato snack) and Vadas (Soft spicy, round, fried Potato patty).
Already craving for some nice tea? Well, take a break and take a cup of tea. Surprise your
mother one fine morning with a nice strong cup of tea. While your mother heaves a sigh of
relief and asks you where you learnt it all, you can proudly make her log on to, you know
where...

 Conclusion
 Tea is the agricultural product of the leaves, leaf buds, and internodes of the
Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers
to the aromatic beverage prepared from the cured leaves by combination with hot
or boiling water, and is the common name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world. It has a
cooling, slightly bitter, astringent flavour which many enjoy.
The four types of tea most commonly found on the market are black tea, oolong tea,
green tea and white tea, all of which can be made from the same bushes, processed
differently, and, in the case of fine white tea, grown differently. Pu-erh tea, a post-fermented
tea, is also often used medicinally.
The term "herbal tea" usually refers to an infusion or tisane of leaves, flowers,
fruit, herbs or other plant material that contains no Camellia sinensis. The term
"red tea" either refers to an infusion made from the South African rooibos plant,
also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other
East Asian languages, refers to black tea.

 Recommendation
Tea-drinking is an institution. But drinking green tea is the best find of tea you could have.
However, Green tea has to be handled more delicately. There is an art to preparing green
tea. The Chinese have many treatises on preparing and drinking tea and the Japanese
have their Way of Tea.
With green tea, the water must not be boiling and the quantity used and time of infusion
are much less than with ‘western’ teas. The taste must be delicate, light, subtle. Then it is
incomparably the best drink in the world.
In ‘The Importance of Living’, Lin Yutang offers us a better understanding of how and
when to drink tea, as such a delicate, sensual enjoyment can be ruined by many things:
For tea is invented for quiet company, as wine is invented for a noisy party. There is
something in the nature of tea that leads us into a world of quiet contemplation of life….
Since the Sung Dynasty, connoisseurs have generally regarded a cup of pale tea as the best,
and the delicate flavour of pale tea can easily pass unperceived by one occupied with busy
thoughts, or when the neighbourhood is noisy, or servants are quarrelling…

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