M.Ravishankar

Oxygen024@gmail.com

Tea

Tea is widely consumed beverage second to water.

Tea is a natural source

of the amino acid

theanine, caffeine,theo

bromine and

polyphenolic

antioxidant catechins

Theanine has been shown to

reduce mental and

physical stress

Theanine may help the

body's immune response to

infection by boosting the

disease-fighting capacity of

gamma delta Tcells

ORIGIN:Tea originated in southeast Asia around the intersection of

29°N latitude and 98°E longitude.

The countries in this region are India, Myanmar(Burma), Sri

Lanka and Part of China.

‘Camellia sinensis’

is an evergreen plant

Indian

scenario:

There are

three

regions:

•Darjeeling

region

•Assam region

•Nilgiri

Nilgiri region

Darjeelingregion

Assam region

Process…

1. Withering

2.

Rolling3.Fermentatio

n4.Drying

5.Sorting &

Grading

1.Withering

WITHERING is the first

and fore most step involved

in tea manufacture. The

evaporation

of moisture in the green leaf is

brought about by blowing or

moving air over the leaf in the

withering trough

2.Rolling

The withered green leaves are

passed

in-between two rollers rotating

in opposite directions. There is

complete maceration of the

leaves and the resulting powdery

material is referred to as "cut

thool

Rolling

Orthodox

Tea

CTC Tea

Crush Tear Curl Cut Twist Curl

3.Fermentati

on

4.Drying

The objectives of drying are to :

Arrest fermentation

Remove moisture and produce tea

with good keeping qualities

Drying is the most expensive process in the manufacture of tea.

Microwave drying

5.Sorting &

Grading

Grading tea is done differently in every country .

Sorting of bulk has to

be done in two stages.

1. Cleaning of fibre

2. Grading

White TeaWhite tea is made from the

buds and young leaves of the

Camellia sinensis plant and

sun dried or dried by

steaming with no

fermentation. As a result it

has the least amount of

caffeine

They are appreciated by

tea connoisseurs all over

the world for their

natural sweetness and

delicacy.

Green Tea

Green tea is a type

of Camellia sinensis

that has undergone

minimal

fermentation.

Part of this revival is due to

the numerous health benefits

that have recently been

discovered in green tea

ranging from lowering

cholesterol, blood sugar

levels and managing obesity

to being a possible

preventative of high blood

pressure, certain cancers

and neurological disorders

Oolong Tea

Oolong tea is a type of Camellia sinensis that has undergone

partial fermentation.(10-80% )

Black Tea

Black tea is a type of Camellia sinensis that has

undergone full fermentation.

Depending on the physical

appearance Tea is classified into

i) Whole Leaf

ii) Broken

iii)Fannings

iv)Dust

Adulterants:

• Artificial

colours

• Cashew husks

• Used and dried

tea

Flavoured Tea:

• Tea may contain Natural Flavours

and Natural Flavouring Substances

• Tea containing added flavour shall

bear proper label declaration as

in Rule42(yy)

FLAVOURED TEA

(Comman name of permitted flavour)

percentage

Registration No…………..

Flavored Tea manufacturers shall register

themselves with Tea Board before marketing

Flavored Tea.

Tea Board is in Kolkata.

Tea Board is the owner of all intellectual property rights in the

DARJEELING word and logo

GIGeographical

Indication

Growing and exporting of Tea is controlled by Tea Board under

Tea Act 1953

TanQ