II. Abstract
A. Articles
B. Related Literature
III. Methodology
A. Materials and Equipment
B. Procedure
IV. Result and Discussion
A. Pictures
B. Charts
V. Conclusion
VI. Acknowledgements
VII. Recommendation
VIII. Bibliography
I. Introduction A.Background of the Study B. Statement of the Problem C. Significance of the Study D. Scope and Limitation II. Abstract
C. Articles
Tea is the agricultural product of the leaves, leaf buds, and internodes of various cultivars and sub-varieties of the Camellia sinensis plant, processed and cured using 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.
There are at least six varieties of tea: white, yellow, green, oolong, black, and post-fermented teas of which the most commonly found on the market are white, green, oolong, and black. Some varieties, such as traditional oolong tea and Pu-erh tea, a post-fermented tea, can be used medicinally.
The term "tea" is sometimes loosely used to refer to "herbal teas", which are an infusion or tisane of leaves, flowers, fruit, herbs, or other plant material that contains no Camellia sinensis. In East Asian culture, the term "red tea" has always been used to represent what the West understands as "black tea". This can be confusing in the English speaking world because the same term is now also used to represent the drink made with the South African rooibos plant which contains no Camellia sinensis. (From Wikipedia, ‘Tea’)
D. Related Literature
III. Methodology IV. Result and Discussion
C. Pictures
D. Charts
V. Conclusion
VI. Acknowledgements
VII. Recommendation
VIII. Bibliography
Bibliography:
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