Tea is a widely consumed beverage made from the Camellia sinensis plant. It is processed through withering, rolling, fermentation, drying, sorting, and grading. The main types are white, green, oolong, and black teas which differ based on their fermentation level. Tea is native to southeast Asia and grown in India, Sri Lanka, China, and Myanmar. It contains beneficial compounds like caffeine, L-theanine, catechins, and theobromine. Tea processing and quality is regulated by the Tea Board of India.

1. Tea
M.Ravishankar
Oxygen024@gmail.co
m

2. Tea is widely consumed beverage second to water.
Tea is a natural source
of the amino acid
theanine, caffeine,theo
bromine 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. Indian
scenario:
There are
Assam
region
three
Darjeeling
region
regions:
•Darjeeling
region
•Assam region Nilgiri region

7. Process…
1. Witherin
g
2.
Rolling
3.Fermentatio
n
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
Orthodox CTC Tea
Tea
Crush Tear Curl Cut Twist Curl

11. 3.Fermentati
on

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. 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
White Tea Camellia sinensis plant and
sun dried or dried by
steaming with no
fermentation. As a result it
has the least amount of
caffeine
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
Green tea is a type preventative of high blood
of Camellia sinensis pressure, certain cancers
that has undergone
minimal
and neurological disorders
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. 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