PAGARIGAN JR. ROMULO R.

BAR MANAGEMENT

H08214

TEA

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.

HISTORY OF TEA

Little did Chinese Emperor Shen Nung realize that in 2737 B.C., when dried leaves blew into his cup
of hot water, the beverage he discovered would cause sensations around the world. During this
time, water was always boiled for hygienic reasons. The pleasant aroma and refreshing taste
enchanted him and soon everyone in the realm was drinking tea.

Japan was introduced to tea by Yensei, a returning Buddhist priest residing in China at the time of
the discovery. Tea was immediately embraced by Japanese society and resulted in the creation of
the intricate Japanese Tea Ceremony, elevating tea to an art form.

Tea continued to travel throughout the Orient and it was during the time of the European explorers
tea made its cultural broad jump. The East India Tea Company brought tea into Holland but its
prohibitive cost of $100 per pound kept tea as a rich man's beverage until so much was imported
that tea prices fell and was sold in small food shops.

In 1650, Peter Stuyvesant brought tea to the American colonists in New Amsterdam, later called
New York. Soon the colonists were drinking more tea than all England.

In England, tea gardens, ornate outdoor events with fancy food and tea, fireworks and gambling,
seemed to sprout up overnight as entertainment centers of the day and many British enjoyed the
festivities offered there.

Russia discovered tea when ornate chests of the dried leaves were sent to Czar Alexis by the
Chinese Embassy in Moscow in 1618. It became Russian custom to sip heavily sweetened tea from a
glass in a silver holder. Russians also enjoyed honey or strawberry jam stirred into tea as their
ethnic contribution. Even today, vodka and tea are the national beverages of Russia.

To recover extensive expenses from the French and Indian War, England levied a huge tax on tea
imported to the colonies, mistakenly believing the colonists were so hooked on it they'd pay
anything to keep their supply coming in. One night the men of Boston dressed as Indians,
reminiscent of the French and Indian War, stole aboard the ships docked in the Boston harbor and
threw the expensive tea cargo overboard and into the harbor. England reacted by having a raging
fit, closing Boston's port and sending Royal troops into occupation of Boston. Because of this,
colonists met to discuss these events and declared a revolution.
At one point, England even gave The John Company the power to not only import tea but to coin its
own money, make peace, declare war and other priveleges previously only held by countries.

In the 1880's, America came to the forefront as the biggest importer of tea due to faster clipper
ships and the ability to pay its debts in gold.

A tea plantation owner introduced iced tea to the St. Louis World's Fair in 1904. It was an
extremely warm day and his hot tea booth was being passed up by the crowds in favor of cold
drinks. As desperate measure, since he was out time and money for even coming to the Fair, he
added ice to the vats of liquid hot tea and in the process made it one of the highlights of the 1904
World's Fair.

The tea bag came along as a surprise. Samples of tea at the turn of the twentieth century were
given out in small silk bags and instead of opening the bags, the tea bag in its entirety was being
dropped into hot water by consumers. Quickly, a tea company sprang into action and patented the
tea bag. Thomas J. Lipton was responsible for designing a four-sided tea he dubbed the 'flo-thru'
tea bag, which allowed tea to steep more quickly in the cup than the customary two-sided bag.

Today tea is grown on tea estates and 70% of the tea we drink is grown in Sri Lanka, India,
Indonesia, Kenya, Argentina and China. The best climates for growing tea are those that are
tropical or semi-tropical and tea can be grown on soil that is not fit for growing much of anything
else. Today there are three basic types of tea: black, oolong and green and from these three types
spring over 3,000 cultivated varieties. The leaves are picked at just the right moment designated
by the tea estate manager, then crushed to start the oxidation process.

Amazingly, we drink virtually the same tea today that Emperor Shen Nung drank the day he
discovered it. Americans drink 140 million cups of tea each day and 80% of that is in the form of
iced tea.

TYPES OF TEA

Irish Breakfast

This rich tasting tea is usually a blend of Assam and Ceylon black tea varieties. It brews a dark-
reddish cup that gives off a medium aroma and has a brisk malty taste with slightly bitter
undertones.

English Breakfast

Another common type of tea, English Breakfast is a strong smoky beverage that will definitely wake
your taste buds up! Made from Keenum Chinese black tea, this tea is worth the brewing. Perfect for
folks who want a breakfast tea with more bite.
Earl Grey Tea

Named after the early 19th century Prime Minister, Charles Grey, this tea is infused with the oil of
the bergamot orange. It makes a cup that produces a bitter-citrus yet sweet taste that is enjoyed
in both England and America. In fact, Earl Grey is one of the most common types of tea in both
countries!

Sencha Green Tea

A famous Japanese variety of green tea. The leaves, although small, steep a full flavored vegetal
tasting cup! Now for newcomers this may sound like a turn-off, but for seasoned green tea drinkers
it is a real treat. This is one of my favorite green teas!

Dragon Well Green Tea

This is another famous green tea, but is grown in China rather than Japan. I refer to it as the
Chinese version of Sencha. The broad flat leaves make a great tasting cup that is less grassy than
Sencha and is more medium-bodied that is perfect for folks introducing themselves to green tea.

Silver Needle White Tea

This tea is perhaps the purest and most powerful of ALL types of tea.

The leaves are plucked before they open and have fuzzy silver-like hairs covering them which give
them a whitish-silvery appearance.

One of my favorite varieties of white tea, Silver Needle brews a very airy cup that is sweet and
subtle. The perfect tea in everyway!

Wu-yi Oolong Tea

I'd figure that I add "Wu-yi" oolong as well since it is becoming quite a popular variety as of late.

Grown in the rocky Wuyi mountains of China, this tea has large leaves that make a fruity, nutty, and
rich tasting cup. I think it is a great tea for newcomers who want to try the oolong type of tea.

This tea is also known to help folks loss weight naturally and effectively! Provided they include
proper exercise and healthy eating habits!
TEA PRODUCTION

A new tea-plant must grow for five years before its leaves can be picked and, at 30 years of age, it
will be too old to be productive. The trunk of the old plant must then be cut off to force new stems
to grow out of the roots in the coming year. By repeated rehabilitation in this way, a plant may
serve for about l00 years.
For the fertilization of tea gardens, soya-bean cakes or other varieties of organic manure are
generally used, and seldom chemical fertilizers. When pests are discovered, the affected plants will
be removed to prevent their spread, and also to avoid the use of pesticides.

The season of tea-picking depends on local climate and varies from area to area. On the shores of
West Lake in Hangzhou, where the famous green tea Longjing (Dragon Well) comes from, picking
starts from the end of March and lasts through October, altogether 20-30 times from the same
plants at intervals of seven to ten days. With a longer interval, the quality of the tea will
deteriorate.

A skilled woman picker can only gather 600 grams (a little over a pound) of green tea leaves in a day.

The new leaves must be parched in tea cauldrons. This work, which used to be done manually, has
been largely mechanized. Top-grade Dragon Well tea, however, still has to be stir-parched by hand,
doing only 250 grams every half hour. The tea-cauldrons are heated electrically to a temperature
of about 25oC or 74oF. It takes four pounds of fresh leaves to produce one pound of parched tea.

The best Dragon Well tea is gathered several days before Qingming (Pure Brightness, 5th solar
term) when new twigs have just begun to grow and carry "one leaf and a bud." To make one kilogram
(2.2 lbs) of finished tea, 60, 000 tender leaves have to be plucked. In the old days Dragon Well tea
of this grade was meant solely for the imperial household; it was, therefore, known as "tribute tea".

For the processes of grinding, parching, rolling, shaping and drying other grades of tea various
machines have been developed and built, turning out about 100 kilograms of finished tea an hour and
relieving the workers from much of their drudgery.

WINES

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes The natural
chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or
other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast.
Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of
grapes and strains of yeasts produce different types of wine.

Wines made from other fruits, such as apples and berries, are normally named after the fruit from
which they are produced (for example, apple wine or elderberry wine) and are generically called
fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as
barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and
spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine"
refers to the higher alcohol content rather than production process. The commercial use of the
English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

HISTORY OF WINES

The history of wine spans thousands of years and is closely intertwined with the history of
agriculture, cuisine, civilization and humanity itself. Archaeological evidence suggests that the
earliest wine production came from sites in Armenia, Georgia, and Iran, dating from 8000 to 5000
BC.The archaeological evidence becomes clearer and points to domestication of grapevine in Early
Bronze Age sites of the Near East, Sumer and Egypt from around the third millennium BC.

Evidence of the earliest European wine production has been uncovered at archaeological sites in
Macedonia, dated to 6,500 years ago. These same sites also contain remnants of the world's
earliest evidence of crushed grapes. In Egypt, wine became a part of recorded history, playing an
important role in ancient ceremonial life. Traces of wild wine dating from the second and first
millennium BC have also been found in China.

Wine was common in classical Greece and Rome and many of the major wine producing regions of
Western Europe today were established with Phoenician and later Roman plantations. Wine making
technology, such as the wine press, improved considerably during the time of the Roman Empire;
many grape varieties and cultivation techniques were known and barrels were developed for storing
and shipping wine.

In medieval Europe, following the decline of Rome and its widespread wine production, the Christian
Church became a staunch supporter of the wine necessary for celebration of the Catholic Mass.
Whereas wine was forbidden in medieval Islamic cultures, its use in Christian libation was widely
tolerated and Geber and other Muslim chemists pioneered its distillation for Islamic medicinal and
industrial purposes such as perfume. Wine production gradually increased and its consumption
became popularized from the 15th century onwards, surviving the devastating Phylloxera louse of
the 1870s and eventually establishing growing regions throughout the world.

CLASSIFICATION OF WINES

The classification of wine can be done according to various methods including, but not limited to,
place of origin or appellation, vinification methods and style, sweetness and vintage, or varietal
used. Practices vary in different countries and regions of origin, and many practices have varied
over time. Some classifications enjoy official protection by being part of the wine law in their
country of origin, while other have been created by, for example, grower's organizations without
such protection.

Wine production ( how to produce )

RED WINE
Red wine is a type of fermented beverage made from cultivars of Vitis vinifera, better known as
the European grape. There are a wide range of beverages in the family of red wines, ranging from
hearty Zinfandels to earthy Merlots. The other main type of wine from grapes is white wine. “Red
wine” is a huge category, encompassing a dizzying array of styles and flavors.

When red wine is made, the grapes are crushed whole and the skins are fermented along with the
juice and body of the grapes. The skins are what give red wine its distinctive color; red wine grapes
are red, deep purple, and sometimes even blue. Depending on the grape cultivar and how the wine is
fermented, red wine can vary widely in color, and color is an important assessment tool used in the
evaluation of wine.

WHITE WINE

Sweet white wine production refers to the production of white wine that is rich in sugar, while dry
white wines have a low quantity of sugar.

In white wine making, the grapes are pressed as soon as possible because they mustn’t make contact
with the skins. The level of tannins imparted by the skins will take over the more soft flavors and
aromas that the inside of white grapes will transfer to the final product. For producing dry white
wines, grapes mustn’t be kept for a long period of times on the vine. It is a known fact that some
types of grapes are more acidic than others and require a longer period of time spent on the vine
for sugar development. Pressing is a very delicate process in white wine making. The whole cluster
pressing is a technique that leaves grape bunches intact, resulting in must that has a low amount of
malic acid and tannins.

ROSE WINE

Rose wines, often referred to as Blush wines or written Rosé, are wines which are not truly red, but
have enough of a reddish tinge to make them assuredly not white. The actual color varies depending
on the grapes involved, and often may seem to be more orange than pink or purple. Rose wines may
be produced in a number of different ways, depending on the desired results. Most Rose wines are
the result of crushing the red grapes used rather early on, so that they are not able to impart their
color – or much tannin – to the final wine. These wines are in most respects white in character and
flavor, with only the tinge of red and some subtle taste differences belying the difference.

SPARKLING

Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon
dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise,
in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a
result of carbon dioxide injection.

Sparkling wine is usually white or rosé but there are many examples of red sparkling wines such as
Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from
very dry "brut" styles to sweeter "doux" varieties.
WINE SERVICE

Wine in many countries, is an everyday, reasonably priced alcoholic beverage, usually consumed with
food. In most restaurants, even today, servers fail to present the wine list along with the menu.
Needless to say, all wines featured must be appropriately selected to complement the food, and
above all, must be reasonably priced. The majority of the dining-out public refuses to pay
exorbitant prices, therefore settles for a bottle of beer. Some often order tap water which
generates work but no revenue.

A knowledgeable sommelier (wine waiter) helps increase beverage sales, particularly wine. However,
a sommelier must be carefully chosen and trained to satisfy your clientele. The order must be taken
shortly after the food has been ordered, hopefully with one or well chosen suggestions.

Once the bottle is presented and opened in the full view of guests, it is best for the wine waiter to
smell and check the cork, rather than presenting it like a proud cat a trophy mouse.

If the wine is faulty, the server must immediately remove it and bring another bottle. Unbelievably,
there are servers who have no clue about wine faults such as corky smell, oxidized, maderized
wines, vinegary smelling products, and wines emanating the smell of geranium.

Presenting the cork is an ancient tradition dating back to late 1800’s when fraud was rampant and
unscrupulous restaurateurs would fill “plonk” into well known label bottles.

Wineries decided to brand their corks to prevent fraud. Corks were presented to be read and not
smelled!

I believe eliminating the ritual of cork presentation in a well-managed restaurant can be dispensed
with. Of course, wine waiters must be trained to know enough never to serve a faulty wine, after
taking a sip with the permission of the guest.

Wine must always be served at the right temperature and in an appropriate glass, never more than
1/3 full, and topped up when required.
Such will be rated as laudable service!

WINE PRODUCING COUNTRIES ( OLD COUNTRIES AND NEW COUNTRIES )

The following is a list of wine-producing countries and their volume of wine production for the year
2005 in metric tonnes. Data is reported from the Food and Agriculture Organization (FAO), which
is an agency of the United Nations.

Old world country:

France, Italy, Spain and Bulgaria

New world countries: - have been producing wine in the last century or less.
this means everyone else, except the old world wine countries

In a significant expression of unity, five competing New World wine-producing countries will be
collaborating to present a combined show at one of the most important international wine trade
events next year.

Argentina, California, Chile, New Zealand and South Africa are all members of the recently formed
New World Wine Alliance who will be joining forces to showcase their wines at Germany’s annual
ProWein in March next year.

The alliance marks a world first in the wine industry for competitor countries to operate as a team
in this way.

All five regions have continued to grow exports despite the global credit crisis and believe that by
working in concert they stand a better chance of competing against the EU, whose own wine-
producing members are supported by substantial subsidies in their international marketing
initiatives.

Australia, which is reportedly now focusing more on the East, has not joined the alliance.

The five generic marketing bodies representing the five New World Alliance partners are optimistic
about the initiative and believe their combined efforts in promoting the New World as a premium
source of wines and as a network of innovation, will generate worldwide interest amongst media and
trade at ProWein.

All five countries have succeeded in building their wine trades on the back of aggressive branding;
by demystifying wine and thus attracting new consumers; by playing up their regional strengths and
unique features and by focusing on technical, packaging and marketing innovation, while giving
increasing accent to sustainable wine-growing and wine production.

SOFTDRINKS

A soft drink (also referred to as soda, soda pop, pop, cold drink, carbonated beverage, tonic, coke,
fizzy drink or mineral) is a non-alcoholic beverage typically containing water — often carbonated
water — and a flavoring agent. Many of these beverages are sweetened by the addition of sugar or
high-fructose corn syrup, or — in the case of "diet" drinks — with a sugar substitute. They may also
contain ingredients such as caffeine and fruit juice.

They are called "soft" in contrast to "hard drinks" — that is, alcoholic beverages. Small amounts of
alcohol may be present in a soft drink, but the alcohol content generally must be less than 0.5% of
the total volume if the drink is to be considered non-alcoholic.[1]
Widely sold soft drink varieties/flavors include cola, lemon-lime, root beer, orange, grape, cream
soda, ginger ale, flavored water, tonic water, sparkling lemonade, sparkling water, iced tea, sweet
tea, squash, and fruit punch, and tropical fruit punch.

Soft drinks are usually served chilled or at room temperature, are rarely heated, and generally do
not include milk or other dairy beverages. Beverages that are typically not considered soft drinks
include hot chocolate, hot tea, coffee, pure juice, milkshake, and schorle.

Carbonated drinks

In late 18th century, scientists made important progress in replicating naturally carbonated mineral
waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with
carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer
vat at a local brewery in Leeds, England. His invention of carbonated water, (also known as soda
water), is the major and defining component of most soft drinks. Priestley found water thus
treated had a pleasant taste, and he offered it to friends as a refreshing drink. In 1772, Priestley
published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of
vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas, and encouraging
the gas to dissolve into an agitated bowl of water.

Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for
commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus
that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed
imitation mineral water to be produced in large amounts. Swedish chemist Jöns Jacob Berzelius
started to add flavors (spices, juices and wine) to carbonated water in the late 18th century.

Phosphate soda

In the 1950s, a variant of soda in the United States called "Phosphate Soda" became popular with
the most popular of them being the orange phosphate. The drink consists of 1 oz orange syrup, 1/2
teaspoon of phosphoric acid, and the rest being carbonated water in a glass filed with ice. This
drink was commonly served in pharmacies.

Soda fountain pioneers

Main article: Soda fountain

Artificial mineral waters, usually called "soda water," and the soda fountain made the biggest splash
in the United States. Beginning in 1806, Yale chemistry professor Benjamin Silliman sold soda
waters in New Haven, Connecticut. He used a Nooth apparatus to produce his waters. Businessmen
in Philadelphia and New York City also began selling soda water in the early 19th century. In the
1830s, John Matthews of New York City and John Lippincott of Philadelphia began manufacturing
soda fountains. Both men were successful and built large factories for fabricating fountains.

The drinking of either natural or artificial mineral water was considered a healthy practice. The
American pharmacists selling mineral waters began to add herbs and chemicals to unflavored
mineral water. They used birch bark (see birch beer), dandelion, sarsaparilla, fruit extracts, and
other substances. Flavorings were also added to improve the taste. Pharmacies with soda fountains
became a popular part of American culture. Many Americans frequented the soda fountain on a daily
basis. Due to problems in the U.S. glass industry, bottled drinks were a small portion of the market
in the 19th century. (They were certainly known in England, though. In The Tenant of Wildfell Hall,
published in 1848, the caddish Huntingdon, recovering from months of debauchery, wakes at noon
and gulps a bottle of soda-water. In America, most soft drinks were dispensed and consumed at a
soda fountain, usually in a drugstore or ice cream parlor. In the early 20th century, sales of bottled
soda increased exponentially. In the second half of the 20th century, canned soft drinks became an
important share of the market.

Soft drink bottling industry

Over 1,500 U.S. patents were filed for either a cork, cap, or lid for the carbonated drink bottle
tops during the early days of the bottling industry. Carbonated drink bottles are under great
pressure from the gas. Inventors were trying to find the best way to prevent the carbon dioxide or
bubbles from escaping. In 1892, the "Crown Cork Bottle Seal" was patented by William Painter, a
Baltimore, Maryland machine shop operator. It was the first very successful method of keeping the
bubbles in the bottle.

Automatic production of glass bottles

In 1899, the first patent was issued for a glass-blowing machine for the automatic production of
glass bottles. Earlier glass bottles had all been hand-blown. Four years later, the new bottle-blowing
machine was in operation. It was first operated by the inventor, Michael Owens, an employee of
Libby Glass Company. Within a few years, glass bottle production increased from 1,400 bottles a
day to about 58,000 bottles a day.

Home-Paks and vending machines

During the 1920s, the first "Home-Paks" were invented. "Home-Paks" are the familiar six-pack
cartons made from cardboard. Automatic vending machines also began to appear in the 1920s.

Soft drink production

Soft drinks are made by mixing dry ingredients and/or fresh ingredients (e.g. lemons, oranges, etc.)
with water. Production of soft drinks can be done at factories, or at home.

Soft drinks can be made at home by mixing either a syrup or dry ingredients with carbonated
water. Carbonated water is made using a home carbonation system or by dropping dry ice into water.
Syrups are commercially sold by companies such as Soda-Club

WHISKY

Whisky (Scottish English) or whiskey (Hiberno-English) is a type of distilled alcoholic beverage

made from fermented grain mash. Different grains are used for different varieties, including
barley, malted barley, rye, malted rye, wheat, and maize (corn). Whisky is aged in wooden casks,
made generally of white oak, except that in the United States corn whiskey need not be aged.