Tea M.Ravishankar Oxygen024@gmail.com

Tea is widely consumed beverage second to water. Tea is a natural source of the amino acid theanine, caffeine,theobromine 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

There are three regions: Darjeeling region Assam region Nilgiri region Indian scenario: There are three regions: Darjeeling region Assam region Nilgiri region Assam region Darjeeling region Nilgiri region

Process… Withering 2. Rolling 3.Fermentation 4.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 CTC Tea Orthodox Tea Crush Tear Curl Cut Twist Curl

3.Fermentation FERMENTATION is the practice to pass the ‘thool' through a large revolving drum for 60 – 90 minutes with conditioned air.It is the process of oxidizing green tea

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

Grading tea is done differently in every country . 5.Sorting & Grading Sorting of bulk has to be done in two stages.  1. Cleaning of fibre  2. Grading   Grading tea is done differently in every country . 

White 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 White Tea They are appreciated by tea connoisseurs all over the world for their natural sweetness and delicacy.

Green Tea 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 Green tea is a type of Camellia sinensis that has undergone minimal fermentation.

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…………..

Tea Board is in Kolkata. Flavored Tea manufacturers shall register themselves with Tea Board before marketing Flavored Tea.

Geographical Indication Growing and exporting of Tea is controlled by Tea Board under Tea Act 1953 GI Geographical Indication Tea Board is the owner of all intellectual property rights in the DARJEELING word and logo

TanQ