The document provides an overview of tea production in India. It discusses: 1) India is one of the largest exporters and producers of tea globally. 2) The major steps of tea production include plucking, withering, rolling, fermentation, sorting, and grading. 3) Plucking involves hand picking the tea leaves. Withering reduces the moisture content of the leaves. Rolling breaks up the leaf cells to release juices. Fermentation is a chemical process that gives tea its flavor. Sorting separates the leaves by size.

1. BY
K.ARUNKUMAR
AIT-07-002

2. AN OVERVIEW:
• Ind isthes c ndla e t p d e o te
ia eo rg s ro uc r f a
(camelia sinensis), thela e t c ns e a the
rg s o um r nd
fourth la e t e o r (a r Sri La , Ke
rg s xp rte fte nka nya
a C
nd hina in thew rldp d tio .
) o ro uc n
• Ind n te e o hit ane b tto in 2 0 w
ia a xp rts w o m 0 7 ith
o 15 .6mkg o te s p do rs a a
nly 5 s f a hip e ve e s nd
to l e rning o Rs15b n.
ta a s f illio
• Them jo te g w a a o Ind a : No
a r a ro ing re s f ia re rth
Be a As a , Ta il Na u a Ke la
ng l, s m m d nd ra .

3. STRATEGY OF TEA PRODUCTION:

4. PLUCKING:
• P kingro sd p ndo c a ; ne g w
luc und e e n lim te w ro th
c n b p ke a 7 - 12d y inte lsd
a e luc d t a rva uringthe
g w s a o Te ha s
ro ing e s n. a rve tingise us a
xha tive nd
la o inte ive
b ur ns .

5. WITHERING:
Theo je tiveo w ringistore uc them is
b c f ithe d e o turein the
te le ve b upto70 Thele ve a thinly s re dto
a a s y %. a s re p a
w r e r na lly or Te isla o o aw m s in
ithe ithe tura a id ut n ire e h
tro hs Air isthe p s e thro h thete re o
ug . n as d ug a m vingthe
m is
o turein aunifo w y. Thisp c s ta sa und12
rm a ro e s ke ro
to17 ho .
urs

6. ROLLING:
Then the green leaf passes to the rolling machinery where
it is twisted and rolled to break up the leaf cells and
release the juices which give the tea its flavor. The first
important chemical change starts here when the juices
which remain on the leaf are exposed to the air and
development of the essential oil begins.

7. FERMENTATION:
• Ro dle f isp o fe e tio ra kss e ia m d o
lle a ut n rm nta n c p c lly a e f
tile , c m nt o a inium
s e e r lum .
• Fe e tio ro m a ke t c a a c ld. Fe e tio
rm nta n o s re p le n nd o rm nta n
p rio va sfro 2to3hrsd p nd o thetyp o le f,
e d rie m e e ing n e f a
d g eo w r, te p ra , a ila ility o o e a
e re f ithe m e ture va b f xyg n nd
fe e
rm ntinga ility o thete flus
b f a h.
• Fe e tio isave s ns
rm nta n ry e itivep c s . Eve 5m
ro e s n inutes
tim d la in a jus
e e y d tingthec rre t fe e tio p rio is
o c rm nta n e d
like tod te ra fla ur a p c b During
ly e rio te vo p re ia ly.
fe e tio thele f c ng sc lo
rm nta n a ha e o ur.

8. SORTING & GRADING:
The bulk tea is sorted on mechanically oscillated
sieves. The sieve size decreases gradually from top to
bottom. Thus the bigger size teas are retained on the
top while the broken leaves fall towards the floor.

9. TYPES:
• Whitete : Unw da uno ize
a ilte nd xid d
• Ye wte : Unw da uno ize b a w dto
llo a ilte nd xid d ut llo e
ye w
llo
• Gre n te : W da uno ize
e a ilte nd xid d
• Oo ngte : W d c he , a p rtia o ize
lo a ilte , rus d nd a lly xid d
• Bla k te : W d c he , a fully o ize
c a ilte , rus d nd xid d

10. BLACK , GREEN, WHITE TEA…….

11. YOU
THANK