Global Tea Production
- Black Tea accounts for 83%.
- Orthodox tea accounts for 44% of the world market.
- CTC caters 39% of the world market.
Global Tea Production
- Orthodox Tea – increased by 1.88 per cent.
- CTC Tea - increased by 0.56 per cent.
- Sri Lanka by 1.5 per cent/annum.
Exports from India
- Orthodox tea have increased by 3.20 per cent
- CTC tea have increased by 6.79 per cent increase.
Region wise Production
- South India – increase by 12.23 per cent.
- North India – increase by 1.27 per cent
Per capita consumption
- The major players in the tea industry are:
- Only the young tender shoots are skillfully hand plucked as soon they are ready.
- Each tea bush is plucked every 6-8 days depending on the season.
- Plucking begins in March and closes by early December ; the cold winter months of December to February are a period of dormancy.
- Each kilogram of fine tea consists of more than 20,000 individually hand plucked shoots .
Types of Tea
- Semi-fermented – White Tea
- Polyphenols in the leaf gets oxidised with the help of endogenous enzyme namely polyphenol oxidase .
- When the leaf gets crushed during rolling the polyphenol and the enzyme are mixed in the presence of oxygen .
- Polyphenol is broken into theaflavin and thearubigin.
- Theaflavin – Briskness and brightness.
- Thearubigin – Colour and strength.
Factors influencing Oxidation
- Duration – 60-90 min ( South-India )
- Thickness of spreading- Floor fermentation
- Cleanliness - Hot water steralization
- Maceration is done by rolling tables.
- Rollers rotating at high speed in opposite directions.
- Removal of 10-15 % per cent moisture from plucked leaf.
Rolling (Orthodox )
- Mechanical development of original hand rolling process .
- Compressing and turning the leaf over.
- Roller consists of three parts, a circular table , a cylindrical box and cap to apply pressure.
- Withering : Aroma precursors formed.
- Fermentation : Oxidation takes place & giving rise to aroma and colouring constituents.
- Firing : Stops the Oxidation process.
- Elevation: 45 – 60 metres.
- Rainfall : 2500 – 3000 mm.
- Type: rich,full bodied,bright tea liquor.
- Elevation-90-1750 meters.
- Grown in the foothills of the snowcovered Himalayan range.
- Golden or amber in colour and delicate flavour of muscatel grapes .
Manufacturing Darjeeling Teas
- Darjeeling leaves weigh less due to severe withering process .
- Very exacting, time consuming traditional or Orthodox tea .
Dooars and Terai
- Elevation:90-1750 meters.
- Elevation: 700-1000 metres.
- Rainfall: 2,300-2500 mm .
- Rainfall : 1,000-1500 mm.
- Uniqueness: Fragrance and aromotic tea .
- Elevation: 900 -1600 metres
- Rainfall : 3,000 -3,800 mm
- Uniqueness: Fragrance with biscuity and floral notes.
- Elevation - 850-1400 metres.
- Rainfall - 2000 – 2500 mm.
- Uniqueness – Earthy reddish liquor,Mild and mellow.
- Elevation-750 -1000 metres.
- Uniqueness : Simple and fragrant teas .
Munnar –High Ranges
- Elevation – 950 -2600 metres
- Uniqueness: Clean and medium toned fragrance of sweet biscuit in dip malt .