Tea is widely consumed beverage second to water.Tea is a natural sourceof the amino acidtheanine, caffeine,theobromine andpolyphenolicantioxidant catechins
Theanine has been shown toreduce mental andphysical stressTheanine may help thebodys immune response toinfection by boosting thedisease-fighting capacity ofgamma delta Tcells
ORIGIN:Tea originated in southeast Asia around the intersection of29°N latitude and 98°E longitude.The countries in this region are India, Myanmar(Burma), SriLanka and Part of China.
‘Camellia sinensis’is an evergreen plant
Indianscenario:There are Assam regionthree Darjeeling regionregions:•Darjeelingregion•Assam region Nilgiri region
Process…1. Witherin g 2. Rolling 3.Fermentatio n 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.RollingThe withered green leaves arepassedin-between two rollers rotatingin opposite directions. There iscomplete maceration of theleaves and the resulting powderymaterial is referred to as "cutthool
4.DryingThe objectives of drying are to :Arrest fermentationRemove moisture and produce teawith good keeping qualities Drying is the most expensive process in the manufacture of tea. Microwave drying
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 White Tea Camellia sinensis plant and sun dried or dried by steaming with no fermentation. As a result it has the least amount of caffeineThey are appreciated bytea connoisseurs all overthe world for theirnatural sweetness anddelicacy.
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 possibleGreen tea is a type preventative of high bloodof Camellia sinensis pressure, certain cancersthat has undergoneminimal and neurological disordersfermentation.
Oolong TeaOolong tea is a type of Camellia sinensis that has undergonepartial fermentation.(10-80% )
Black TeaBlack tea is a type of Camellia sinensis that hasundergone full fermentation.
Depending on the physicalappearance Tea is classified intoi) Whole Leafii) Brokeniii)Fanningsiv)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 registerthemselves with Tea Board before marketingFlavored Tea.
Growing and exporting of Tea is controlled by Tea Board underTea Act 1953 GI Geographical IndicationTea Board is the owner of all intellectual property rights in theDARJEELING word and logo