TEA Botanical name : Camellia sinensis Family : Theacea Vernacular name : Chai , Chah , tea

Origin of Tea Tea is the most popular non alcoholic drink .More than half of the world population is addicted to this drink. India or china or perhaps both are the native states of Tea .Ancient records show that in China tea was grown as early as 2700 BC. In 1823 wild variety of tea Thea assamica was reported to grow in wild state in Assam and its adjoining area. It is assumed that Chinese travelers carried away Thea seed from India to China. The experimental cultivation of tea began in India in 1818 from the seeds procured from China.

Distribution of Tea For many years China held its monopoly in cultivation of tea on commercial basis and it was the only exporter of tea. Tea is now widely cultivated in Sri lanka , India , Indonesia , East Africa , Brazil , Peru , and Argentina. Today Sri lanka and India are the two largest producer of tea. England is the largest importer of tea in the world. In India the principal tea growing areas are Assam , Darjeeling , Nilgiris , Kerala ,Karnataka , Kangra , and Kumaon regions

Botanical characteristics Camellia sinensis is a evergreen perennial shrub attaining a height of 9-15 meters in natural conditions. But under commercial conditions the plants are never allowed to grow beyond 1.5 meters. The leaves are simple , elliptical or lanceolate , coriaceaous and serrate. Young leaves bear numerous oil glands which imparts characteristic aroma to the tea. White or pinkish flowers develop in the axil of the leaves. The fruit is a trilocular capsule.

Tea garden

Tea plant

Tea flowers

Cultivation of tea CLIMATE: The tropical and subtropical hilly regions are most suitable for the cultivation. An annual rain fall of 100 -150 cm and temperature between 24-30 degree centigrade is suitable for the crop. Dry conditions are not suitable for the plants. The plant requires shade for the faster growth. Water logging too is injurious to the plants, so care is taken for proper drainage of the rain water. Plants require a well drained and rich loam containing organic matters (humus).

Raising the plants The plants are raised from the seeds grown in nursery. Seedlings are ready for transplantation in a year. After transplantation seedlings are allowed to grow for 4 years. The main axis is pruned to induce branching. New leaves come in monsoon and the plants are pruned regularly to maintain a attainable height known as plucking level. Tea plantation requires shade and so several shade giving plants are allowed to grow in the tea gardens.

Shade bearers in tea garden

Harvesting Growth of tea bushes is not uniform throughout the year , but rather it is a periodic phenomenon. Appearance of new leaves in a growing season is called flush(appearance of new leaves). The new leaves are harvested 3-4 times in a season. The old leaves are never harvested in northern India. However the plucking is a year round operation in the south India. Picking apical bud with 4-5 leaves below is are plucked . The quality of the tea depends upon the nature and age of the leaves. Terminal buds are most valued and called as golden tips. The smallest leaf is orange –pekoe , the second leaf pekoe , the third leaf pekoe –souchong , the fourth leaf souchong and the fifth leaf is congou grades of tea.

Collection of tea leaves

1. Withering The loss of moisture from the leaves is withering , which is done over specially designed withering racks for a period of 12-18 hours. The use of hot air is also done if the climate is too humid. The leaves become soft and flaccid and ready for rolling.

2.Rolling Rolling imparts characteristic twist to the leaves. It exposes the juice of the leaves in their surface to set on the fermentation process. Rolling is done by special machines .After rolling leaves are fully dried and called as green or unfermented tea.

3. Fermentation The process of fermentation is done in special fermentaors where RH , temperature , and air circulation are under controlled conditions. Since the leaves are damaged during rolling the enzyme polyphenol oxidase comes on the surface of the leaves and becomes very active. This leads to the production of orthoquinones which provides black color to the leaves. This is fermented tea after drying.

4.Drying The main aim of this process is to stop the process of fermentation and to reduce the moisture content. Drying is done in specially designed dryers at a temperature of 100 degree centigrade for half an hour. Oolong tea is partially fermented product .Brick tea is prepared from the left after the preparation of black and green teas.

surface characteristics of the particles. Sorting and Grading of Tea Sorting is a mechanical process. In the early days of the industry, it was believed that sorting did not require the same degree of management as other operations of tea manufacture. But, it has been found that in order to get good prices at the auction, proper sorting is essential for all grades of tea in general, and broken grades in particular. One of the objectives of sorting is to classify tea according  to the size of the particles. In the past, the object of sorting was merely to remove foreign mater and big leaves. This process was carried out by hand, with the only implement used being a small pincer used to pull out long stalks. The process of grading was known as sifting at that time. Today, no distinct division can be made between sorting, cleaning and grading since the processes are carried out simultaneously and procedures are common to all. All processes are based on the four important characteristics of made tea. These include: size, shape, specific gravity, and surface characteristics of the particles.

Grading of tea(Whole leaf) Golden Flowery Orange Pekoe GFOP Flowery Orange Pekoe FOP Orange Pekoe OP Pekoe P Pekoe Souchong PS

Grading of tea(Broken) Golden Flowery Broken Orange Pekoe GEBOP Flowery Broken Orange Pekoe FBOP Broken Orange Pekoe BOP Broken Pekoe BP Broken Pekoe Souchong BPS

QUALITY PARAMETERS The major quality parameters that are tested in made tea include Theaflavins (TF), Thearubigins (TR), High polymerized substances (HPS), Total liquor color (TLC) and Total soluble solids (Water extract). TF has a direct correlation with quality and price realization. TF contribute towards the briskness and brightness of tea liquor. During the course of fermentation, TF progressively increases till an optimum fermentation time, the period at which maximum quality is observed. In addition to having maximum value for TF, there has to be proper balancing of the liquor parameters for which the guide line stating the value of TR to be ten to twelve times as that of TF can be followed. TR are complex condensation products of oxidized catechins with TF. Together with HPS, TR increases the color, mouth feel and body of the tea liquor. Very high levels of TR indicate over fermentation. Similarly, very high levels of HPS and TLC also imply over fermentation. Low levels of TR indicate under fermentation and the liquor tastes harsh.

Improved varieties of Tea Darjeeling tea is more fragrant than Assam tea. At the present TV 23 ,Phoobsering 312 ,TV 9 and Tukdah 253 are the some important varieties of Tea in India. TEA RESEARCH STATIONS: Tocklai experimental station , Assam Tea research institute , West Bengal Government tea experiment farm , Palampur

Student assignment TEA IN INDIA