1. Tea
M.Ravishankar

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

3. 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

4. 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.

5. ‘Camellia sinensis’
is an evergreen plant

6. 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

7. Process… Withering 2. Rolling 3.Fermentation 4.Drying
5.Sorting & Grading

8. 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

9. 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

10. Rolling
CTC Tea
Orthodox Tea
Crush Tear Curl
Cut Twist Curl

11. 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

12. 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

13. 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 . 

16. 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.

17. 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.

18. Oolong Tea
Oolong tea is a type of Camellia sinensis that has undergone partial fermentation.(10-80% )

19. Black Tea
Black tea is a type of Camellia sinensis that has undergone full fermentation.

20. Depending on the physical appearance Tea is classified into
i) Whole Leaf
ii) Broken
iii)Fannings
iv)Dust

21. Adulterants:
Artificial colours
Cashew husks
Used and dried tea

22. 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…………..

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

24. 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

25. TanQ