1. The South Indian Tea Scenario
The Quality
Perspective

2. A Quote From – Henry Ford
Coming together is a beginning.
Keeping together is progress.
Working together is success

3. SOUTH INDIA - BRIEF HISTORY
The Tea Industry, after 1998, went
through a long period of recession. At
that point of time, a good percentage of
South Indian CTC teas, particularly leaf
grades was being bought by CIS, Poland
and few others. Teas that were
clean, black and grainy sold well. Other
than „the make of the tea‟, the liquor or
its suitability was very much neglected.

4. From 1999, CIS reduced its intake from India.
It was then that the realization to look into
alternate markets both abroad and
domestically was felt. To suit the Indian
markets, the challenge was to obtain a
premium type of leaf and to change the
manufacture accordingly for South Indian
teas.

5. A lot of efforts have thus gone into manufacture of
the right type of teas, primarily aiming at the
domestic markets in the last ten years.
Today, South Indian CTC teas are well accepted
throughout various states in India and we are
happy to note that Gujarat & Maharashtra markets
are also continuously supporting our teas. We have
been able to achieve this as the South Indian Tea
industry has realized that “Quality cannot be
compromised”.

6. We Know :

7. Times have changed and quality is
the need of the hour.
“Quality” is never an accident.
It is always the result of:
High Intention
Sincere efforts
Intelligent direction &
Skillful execution
Thus quality is an ongoing process and we
need to keep bringing in changes to improve
the product.

8. STEPS TAKEN IN THE FIELD
TO OBTAIN QUALITY LEAF:
Given this backdrop, I would like to
dwell into the various steps taken by
the South Indian Tea fraternity to
improve the quality of teas in South
India.

9. Seminars & Field Program
Various seminars and field programs
have been conducted to educate the
small growers to pluck fine leaves. The
Tea Board, UPASI & KVK have been
playing an important role in this
regard, which is an ongoing process.

10. INCENTIVE TO PLUCK
FINE
As tea manufactured out of fine leaf
realized premium prices, more and more
growers are today encouraged to harvest
a better standard of leaf.
Manufacturers of quality teas today reject
substandard leaf.

11. In Nilgiris, Green Leaf is grouped broadly into
A, B and C categories with “A” being the best.
Since, there is a price difference between
these categories of leaves, more and more
growers have started taking measures to
improve the leaf quality in order to obtain
higher rates for their produce. Some factories
in fact, pay an additional premium for the A+
Category of leaves.

12. Some of the estates as well as factories
have taken managerial control of small tea
plantations and holdings from small growers.
All the agricultural practices are being
carried out by the lessee and profits are
shared between the two. This system
guarantees a definite quantum of leaf with
the desired quality.

13. All the tea leaf suppliers are to be
registered with the Tea Board and they are
directly accountable for the quality of
leaves. The Tea Board itself has a group of
personnel who monitor the quality both in
the factory as well as the field.

14. In order to obtain high quality leaves, following
practices are observed by the big as well as the
small growers:
Shortened pruning cycles.
Improvement in plucking standards.
Quality check of plucked leaf.

15. As far as possible, mechanization is
being introduced at the field and
factory level, mainly to improve the
efficiency and also to cope up due to
the acute shortage of manpower.

17. Leaf Quality Check
Leaf Quality Check is carried out at the
factory on arrival of the leaf. A minimum
of 70% fine leaf is the acceptable norm
for normal manufacture and a minimum
of 90% fine leaf is maintained for the “A”
Grade Manufacture. Inferior or damaged
leaves are rejected.

18. Transportation
Transportation of leaves to the factory.
Leaves should reach the factory without
any damage.

19. Withers:
Over Loaded
Loaded Correctly
Both Physical and Chemical
withers are taken. Evenness and
uniformity in wither without
damaging the leaf is maintained.

20. CTC / ROLLING
CTC MACHINE
CTC Machine is used to crush tear and
curl the leaves.
Temperatures and moisture levels are
constantly checked.

21. FERMENTING
Fermenting drums were replaced with
Googies and these are subsequently
being replaced with Continuous
Fermenting Machines (C.F.M), with
auto moisture and temperature
controllers.

22. Old conventional driers have now been
replaced with new Vibro Fluid Bed Driers.
Moisture levels and Temperatures are
monitored carefully.

23. SORTING
Sorting: Most of the factories have gone in
for automation. Use of Conveyors, storage
bins for tea and blending machines are
becoming very common.

24. QUALITY
Hygiene is given utmost importance.
Factories and Plantations are now going in
for certifications like ISO, Japanese
Agricultural Standards, Rain Forest
Alliance (RFA), Hazard Analysis and
Critical Control Point (HACCP) etc.

25. Installation of
Electronic fibromats
Magnets and
Moisture meters
are being given top priority.

26. Most quality-conscious Producers in the
South, including Corporates, have
upgraded their factories a good deal in
recent years, despite the huge
expenditure involved & are turning out a
better product. (more attention to
manufacture, apart from improving the
standard of raw material).

27. PROGRESSIVE
MEASURES
There has been more interaction between
Producers, Brokers & Internal Buyers in recent
years, so we have a better understanding of the
requirements.
Packing standards have improved a great deal.
Better & more attractive packaging materials are
being used. Vacuum packing also has come into
vogue. (This helps in preserving freshness & is
tamper-proof as well).

28. CTTA has a Quality
Control Committee
comprising of
buyers, sellers &
auctioneers. They follow a
certain methodology for
elimination of low quality
teas. Such teas are not
permitted to be printed in
the auctions & necessary
action is taken against
such sellers.

29. Should an auctioneer QUALITY
come across a tea, the
quality of which is
doubtful, it is
immediately sent for a
PFA analysis. Such
teas are offered for sale
only if cleared after
analysis.
The Tea Board also
monitors the Quality of
Teas very closely.

30. PFA Standard (ISO 3720)
Parameters Specifications
1 Total Ash 4 – 8%
Total ash soluble in
2 >45% of total ash
boiling water
Ash insoluble in dilute
3 <1% by wt.
HCL on dry basis
4 Water extract > 32%

31. CONCLUSION

32. SPECIALITY
TEAS

33. COONOOR – PRICE COMPARISON
CATEGORY 2012 (%) 2010 (%)
Above Rs 100 10.01 3.03
90 - 100 15.44 2.33
80 - 90 26.51 3.03
70 - 80 26.48 13.32
Below 70 21.57 78.29

34. COCHIN – PRICE COMPARISON
CATEGORY 2012 (%) 2010 (%)
Above Rs 100 34.39 0.01
90 – 100 32.42 20.97
80 – 90 20.29 23.45
70 – 80 11.52 17.52
Below 70 1.38 38.05

35. 2012(Upto Sept) 2005
QTY AVG QTY AVG DIFF
SOUTH INDIA 101.3 86.63 121.76 43.44 43.19
NORTH INDIA 244.3 136.13 374.8 63.60 72.53

36. SOUTH INDIA CACHAR DOOARS
CATEGORY
AVG. PRICE % PRICE IN RS PRICE IN RS
BEST 105 - 130 17.20 170 - 200 180 - 210
GOOD 92 - 100 23.18 140 – 170 150 – 180
MEDIUM 80 - 90 24.11 120 – 140 120 – 150

37. As we all know
"No one can whistle a
symphony. It takes a whole
orchestra to play it."

38. WE WOULD LIKE TO THANK THE AHMEDABAD
TEA MERCHANTS ASSOCIATION FOR INVITING
US TO PORTRAY OUR TEAS TO SUCH A WIDE
CONTINUUM OF BUYERS. WE ALSO WOULD
LIKE TO THANK ALL THE BUYERS AND THEIR
RESPECTIVE ASSOCIATION
WE LOOK FORWARD TO YOUR INCREASED
PARTICIPATION AT THE SOUTH INDIA
AUCTIONS.