The document summarizes the processing methods and health benefits of tea. It discusses two main tea processing methods - CTC (Crush, Tear and Curl) used for tea bags, and the Orthodox method which includes withering, drying, rolling, and drying steps. It then describes each step in Orthodox tea processing including plucking, withering, disruption, oxidation, fixation, yellowing, rolling, and drying. The document also discusses the composition of tea, health benefits of tea, some risks of drinking tea, and compares milk tea to plain tea. It provides details on common tea adulterants and grading criteria for popular Indian tea brands.

1. Product analysis - TEA
Presented by,
V. Pradeep Pravin Kumar(11AD29)
R. Sasipriya(11AD36)

2. Tea processing methods
 Two methods:
• CTC (Crush, Tear and Curl)
- Tea prepared is used for tea bags
Orthodox method:
- Includes withering, drying etc

3. Tea processing
• Tea leaves are plucked twice in a year usually during early spring and early summer seasons
• Hand picking – high quality, machine picking – low quality
PLUCKING
• To remove excess water by putting tea leaves either under sun or cool breeze
• Leaves lose quarter of their weight and leaf proteins are broken down into amino acids
WITHERING
• Tea leaves are bruised or torn to promote oxidation
• It also releases some of the leaf juices which may change the taste profile of the tea
DISRUPTION
• Tea leaves are left on their own in a climate controlled room where they turn progressively darker
OXIDATION • Oxidation determines the tea color, strength, briskness and taste(Oolong – 5% -to 40%, black – 100%)
• To stop the tea leaf oxidation at a desired level
• Tea leaves are heated moderately to deactivate their oxidative enzymes
FIXATION
• (Unique to yellow tea) Tea leaves are lightly heated in a closed container so that the leaves turn yellow
• The leaves are sweltered for 6-8 hours which help in chemical reactions of amino acids
YELLOWING
• The damp tea leaves are rolled into strips to make some essential oils and juice to ooze out
• They are then rolled into other shapes
ROLLING
• Drying is done by panning, sunning, air drying or baking
• Baking is commonly used and is very important for green tea
DRYING
• Second fermentation is done to make the tea reach their drinking potential
• Flavored teas are manufactured in this stage by spraying the tea with aromas and flavours
AGING

4. Types of tea and their processing

5. Composition of tea
• Polyphenols – has antioxidizing properties
o Nonoxidized tea like green tea – has more catechins(simple
flavanoids), oxidized tea – different forms of flavanoids like theaflavins and
thearubigins
• Tannins – polyphenol molecules
• Nonoxidized tea – rich in vitamin A, B and C, oxidized tea – has only less
vitamins
• Minerals in tea are
o fluor (prevents cavities action)
o Selenium (prevents heart diseases)
o Zinc (fights indigestions and skin infections)
• Carotene in tea - help reduce cholesterol and BP
• Glycosides - prevent blood sugar increase
• Caffeine

6. Why is tea good for health???
• Antioxidants in green tea increase body’s ability to burn fat
as fuel and thus aids weight loss
• Drinking tea can help reduce the risk of heart attack
• Antioxidants in tea helps in protecting against cancer
• Drinking tea reduces the risk of Parkinson’s disease
• Tea could keep waist circumference in check!!!!!
• Green tea has been found to increase the bone mineral
density and strength

7. Some bad effects of drinking tea
• Drinking more tea can cause osteofluorosis (because of
fluorides)
• Drinking tea often can cause alzheimer’s disease (because of
aluminium)
• Drinking tea in large quantities can cause insomnia
• Tea contains “oxalate” that is harmful to kidneys and can
result in stone formation
• Drinking tea very hot can cause esophageal cancer
• Drinking tea hot can affect teeth and gums’ health

8. Milk tea – good or bad???
• According to a study conducted at University of Berlin:
o Milk protein called caseins reduces the efficiency of tea
compound called catechin (which protects heart from diseases)
o Adding 50 gms of milk per cup of tea reduces insulin activity by
90%
o Adding milk reduces the antioxidant properties of tea

9. Common adulterants and tests to identify
the adulterants
• Added color – by spreading tea leaves on wet filter
paper, added colors can be identified
• Iron flakes – Iron flakes if present can be identified by
spreading magnet over a sample of tea powder
• Leather flakes – An odour of burnt leather will be emitted if a
sample is spread over burning paper ball
• Coal tar dye - On a moistened white blotting paper scatter a
little amount of the sample. Remove the sample and examine
the paper after 5min. Colored spots indicate the use of the coal
tar dye

10. Popular tea brands in Indian market
• Tata tea
• Society tea
• Duncan’s double diamond tea
• Brooke bond red label tea
• Taj Mahal tea
• Wagh Bakri tea
• Lipton tea
• Tetley tea
• Marvel tea
• Pataka tea

11. Popular brands in our market

12. Criteria for grading
• Sourcing of tea leaves (15)
• Health and nutrition levels of the product (25)
• Quality (25)
- process
- Ingredients and additives
• Sustainability of the operations (15)
- energy consumption
• CSR activities by the company (20)

13. Sourcing of tea leaves
• Own plantations
• Sustainable sourcing
Chakra go ld Red label 3 Roses Taj Mahal Lipton AVT
8 10 10 10 14 7
-own - sourcing - sourcing - global - Mostly - Own
plantations from all over from all over sourcing, from own plantations
but not the world, the world, moving sustainable and
sustainable moving moving towards plantations primarily
towards towards sustainability through
sustainable sustainable auctions
sourcing sourcing

14. Health and nutrition levels of the product
Taj Mahal tea Tajmahal tea

15. Health and nutrition levels of the
product (Contd.,)
Chakra go ld Red label 3 Roses Taj Mahal Lipton AVT
0 0 0 0 0 0
Didn’t mention the nutrition facts in the pack

16. Quality
• Process
• Ingredients and additives
Chakra go ld Red label 3 Roses Taj Mahal Lipton AVT
13 17 17 19 22 10
-in house - better -better -high quality -Sustainable -Low quality
process taste and color, leaves are sourcing tea powder
- There are strength strength and used improves used
complaints flavor - Best among quality
that colors other HUL
are added tea

17. Sustainability in the operations
Chakra gold Red label 3 Roses Taj Mahal Lipton AVT
5 12 12 12 14 5
- No evident •Has reduced water consumption in its plants. - No evident
sustainable •Has reduced Green house gas emissions by 15% in its sustainable
practices plants practices
•Has adopted plastic recycling in its plants

18. CSR Activities
Chakra gold Red 3 Taj Lipton AVT
label Roses Mahal
(13) (16) (18)
(16) (16) (16)
• Tata Global • In 2011, more than 16% of the tea • Cleaning of weeds and
Beverages sourced from India for Unilever's waste materials from the
operates the brands was from sustainable Bhavani river banks
General sources. • Support 30,000 small and
Hospital in • By 2015 they aim to have the tea marginal farmers with
Munnar in all Lipton tea bags sourced technology to improve
from Rainforest Alliance their net farm returns
Certified™ estates. • Eye Clinic: 40,000 school
• By 2020 100% of Unilever's tea, children were screened
including loose tea, will be • Free weekly medical
sustainably sourced. check-up and assistance
• Project Shakti provided to the rural
community by doctors

19. Total Ranking
Factors Chakra Red label 3 Roses Taj Mahal Lipton AVT
gold
sourcing 8 10 10 10 14 7
Nutrition --- --- --- --- --- ---
13 17 17 19 22 10
quality
5 12 12 12 14 5
sustainability
Csr activities 13 16 16 16 16 18
Total(75) 39 45 55 57 66 40

20. Thank You