1. GREEN TEA AND LONGEVITY: HEALTH
BENEFITS OF GREEN TEA
Miss. Latika Yadav ( research scholar) Foods and Nutrition, Dept. of Foods &
Nutrition, college of H.Sc, Maharana Pratap University of Agriculture and
Technology(MPUAT), Udaipur-313001, Rajasthan.

2. CONTENT
•INTRODUCTION
•ORIGIN OF TEA
•TEA PRODUCTION REGION
•INDIAN TEA
•TEA DEFINITION
•PROCESSING OF TEA
•PRINCIPLES FOR PREPARING
•QUALITY OF TEA
• COMPONENTS OF GREEN TEA
•GREEN TEA HELATH BENEFITS
•TEA TASTING
•MARKETING OF TEA
•LEGAL ASPECTS

3. INTRODUCTION
Tea the most consumed popular super - Beverage of the
Millennium has and continues to play an important role in
almost all world cultures and customs made to both regional
& individual contrasting taste and preferences & moods
.some make it sweet , some bitter, some stout, some
mellow, some strong, some light, some make fragrant
teas, some spicy , some with flavor & some simply black.
Tea is a low calorie refreshing drink , now recognized for
many health benefits & medicinal value
Tea‟s flavor, quality and character are completely dependent on the
region, plant variety, the altitude, soil conditions, the climate in which it is
grown, method of cultivation followed & nature of shade.

4. Tea an evergreen plant is a member of the Camellia
Sinensis that is native to China, and northern India.
There are two main varieties of the tea plant.
1. The small leaf variety, known as Camellia
sinensis, thrives in the cool, high mountain regions
primarily of China, India, Sri Lanka and Japan.
2. The broad leaf variety, known as Camellia
assamica, grows best in the moist, tropical climates
found in Northeast India . Camellia sinensis
Tea ideally grows at a height of 2400m (8000 ft) above
sea level in acidic soil, a warm, humid climate with at
least 50 inches of well-distributed rain per annum & long
sunlight days are the ideal conditions for it to flourish as a
plantation crop.
Camellia assamica

5. ORIGIN OF TEA
Tea origins – China (4th century AD).
350 A.D. Kuo P‟o‟ – described tea as, “a beverage
made from boiled leaves.”
People - interior part of China pressed tea into brick
“currency” to barter with other tribes.
From 350 to 600 A.D., the demand for tea
dramatically increased and outstripped the supply of
wild tea trees.
Farmers began to grow tea plants in the Szechwan
district – soon spread to whole China.
Western world – tea introduced by Venetian writer
Ramusio (16th century).
1st public sale of Tea – England - Thomas Garway in
1657.

6. MAJOR TEA PRODUCING REGIONS IN
INDIA
Major 3 Tea producing regions:
1. Darjeeling (North-Eastern
India)
2. Assam (far North-East India)
3. Nilgiri (South India)
All 3 differ in style and flavour.

7. 1. DARJEELING TEA
•Found in the foothills of Himalayas.
•Grows at altitudes of 600m to 2000m.
•Cool moist climate, rainfall and sloping hilly terrain
– give the „Muscatel Flavor‟ to the Tea.
•Called „Champagne of Teas‟ – finest and most
uniquely flavored.
•Darjeeling tea is a tea from the Darjeeling
district in West Bengal, India.
•When properly brewed, it yields a thin-bodied, light-
colored infusion with a floral aroma.
• Darjeeling is normally made from the small-leaved
Chinese variety of Camellia sinensis var. sinensis.

8. •Traditionally, Darjeeling tea is made as black tea;
however, Darjeeling oolong and green teas are becoming
more commonly produced and easier to find, and a growing
number of estates are also producing white teas.
1. BLACKTEA
3. OOLONG TEA
4. GREEN TEA
2. WHITE TEA

9. 2. ASSAM TEA
•Assam is a black tea named after the
region of its production, Assam, in India.
•Assam tea is manufactured specifically
from the
plant Camelliasinensis var. assamica (Mas
ters).This tea, most of which is grown at or
near sea level, is known for its
body, briskness, malty flavor, and
strong, bright color.
• Assam teas, or blends containing
Assam, are often sold as "breakfast"
teas. English Breakfast tea, Irish Breakfast
tea, and Scottish Breakfast Tea are
common generic names.
ASSAM TEA LOGO

10. •The tropical climate contributes to Assam's unique malty taste, a feature for
which this tea is well known.
•Assam generally denotes the distinctive black teas from Assam, the region
produces smaller quantities of green and white teas as well with their own
distinctive characteristics.
•Assam has been the second commercial tea production region after southern
China.
ASSAM BLACK TEA ASSAM OOLONG TEA
ASSAM GREEN TEA ASSAM WHITE TEA

11. 3. NILGIRI TEA
•Blue Mountains of Nilgiri in South
India.
•Tea grown at an elevation of 1000m to
2500m.
•Rainfall varies from 60 inches to 90
inches annually.
•Fine, elegant flavor and brisk liquor.
•The combination of fragrance and
briskness makes Nilgiri a truly unique
tea in the world.
NILGIRI TEA LOGO

12. NILGIRI OOLONG TEA
NILGIRI WHITE TEA
NILGIRI BLACKTEA NILGIRI WHITE TEA

13. INDIAN TEA
•„Tea‟ means the plant Camellia Sinensis (L) as well as
all varieties of the product known commercially as tea
made from the leaves of the plant Camellia Sinensis (L)
including green tea.
•Tea which is available in the market is in fact „Made
Tea‟.
•Green leaves, in the process of manufacturing „Made
Tea‟ or „Tea‟ also generates by-product known as „Tea
Waste‟.
INDIAN TEA
•This „Tea Waste‟ is unfit for human consumption and LOGO
has two uses viz.
i) for manufacture of caffeine ; and
ii) for using as manure in the tea field.

14. TEA DEFINITION
In order to prevent tea from any possible adulteration, the Prevention of Food Adulteration
Act, 1954 is in existence. Tea therefore shall conform to the following specifications as
indicated in the PFA Act, 1954.
a) Total ash determined on tea dried to a constant 4.0 to 8.0 percent by weight
weight at 100° C
b) Total ash soluble in boiling distilled water Not less than 40.0 percent of total
ash
c) Ash insoluble in HCL Not more than 1.0 percent by
weight on dry basis
d) Extract obtained by boiling dry tea (dried to Not less than 32.0 percent
constant weight at 100° C) with 100 parts of
distilled water for one hour under reflux
e) Alkalinity of soluble ash Not less than 1.0 percent and not
more than 2.2
f) Crude fibre determined on tea dried to constant Not more than 17.0 percent
weight at 100° C

15. TYPES OF TEA
1. BLACK TEA
2. WHITE TEA
3. GREEN TEA
4. OOLONG TEA
1. Black Tea
•They are the most common teas accounting for more than 90% of all the teas
brewed & sold in the world.
• A fully fermented tea popularly known as English Tea. The fermentation
process brings out its color, flavor and brisk characteristics.
• It is withered, fully oxidized and dried.
• Black tea is generally stronger in flavor.

16. •Black tea is known as red tea based on the description of the color of the
liquid in which the leaves are oxidized referring to post-fermented teas.
While green tea usually loses its flavor within a year, black tea retains its
flavor for longer periods.
black tea is of two types :
• Orthodox tea
• CTC tea.
•Orthodox teas are manufactured with the help of orthodox roller in the
process of rolling while CTC machine is used in rolling process in
manufacturing CTC teas. CTC stands for Crushing, Tearing & Curling.

17. 2. WHITE TEA
•Gets its name from its silver-colored dried buds with
their white, thread-like growths.
•They are lightly steamed, sun-dried or pan-fried in large
steel pans. The leaves are moved about in a circular
motion by hand to insure evenness in drying
and uniformity in color. They brew pale liquor, which
is delicate in flavor.
•They are prized for their rarity and subtle character.
•It is a rare form of green tea buds or blossoms harvested
only during the three day blossoming season of the tea
plant.
•White Tea will have a higher Flavonoid or Antioxidant
property and since these are sun-dried they have a high
vitamin content greater nutritive and therapeutic value
than the conventional black tea.

18. 3. GREEN TEA 4. OOLONG TEA
•They are not steamed, but dried •OOLONGS "means" black dragon also
without being permitted to oxidize. known as wu-long and the tea is a whole-
Thus, they maintain their green leaf tea, which is only partially
color. fermented.
•Green tea is closer to white tea •A traditional Chinese tea somewhere
than black tea as it is non- between green and black in color and
oxidized. taste. The leaves cannot be broken or
•The difference between white and crushed, as full oxidation would occur, so
green tea is that green tea uses they must only be bruised It is considered
rolled leaves and not the buds. the most difficult tea to process since it is
•The grassy taste of green tea is only partially oxidized, and dried.
very similar to that of white tea and
green tea is low in caffeine and high •This gives it a delicate, twisted leaf
in antioxidants compared to black appearance that is usually greenish-brown
tea. in colour.

20. 1.PLUCKING 2. WITHERING
• The smallest shoots, comprising of • During this process, the green
two leaves and a bud are plucked. It leaves are evenly spread on
requires 22,000 such shoots, all troughs, through which hot &
plucked by hand - to produce 1 Kg. of cold air are blown in a regulated
Tea. In attaining this high plucking manner.
standard, the hilly terrain, makes the
task even more difficult. • The object is to remove moisture
in the leaf slowly over a period
• The special Darjeeling flavors is
generated from the very fine plucking of 14 - 16 hours.
standard.

21. 3. STEAMING
•To halt the oxidizing and fermentation action
of enzymes on the leaves, preserve their green
color and remove the "grassy" odor, the tea
leaves are steamed using non-pressurized
steam. The length of the steaming process is
said to be a key determinant in the tea's
flavor, aroma and color.
•The steaming process has a significant effect
on the tea color and quality. The longer the
steaming time, the more easily the tea leaves'
cellular membrane breaks down during later
processing. This in turn leads to cloudiness in
the tea's color.
• longer-steamed leaves have a brighter luster
while astringency and fragrance is reduced.

22. STEAMING TIME AND TEA CHARACTERISTICS

23. 3.COOLING 4. PRESSING
If the steamed tea leaves are
left at high temperature, they To enhance luster, color, flavor
will lose their bright color and and aroma, and shorten the first
their flavor and aroma will be rolling stage, the leaves are
spoiled. For these reasons, to pressed while being exposed to
preserve the tea's luster and dry, hot air from a fan to
color as well as flavor and remove moisture. (This process
aroma, air is blown over the removes steam dew from the
steamed leaves to rapidly cool leaves' surface and increases
them to normal room the drying effect.)
temperature.

24. 5. ROLLING
SECOND
. ROLLING FINAL
ROLLING TWISTING Since the tea leaves ROLLING
wither after rolling To give the tea
The leaves are and twisting and are
To soften the leaves pressed in a bundle leaves their
and lower the still relatively high characteristic
without applying in moisture and
internal moisture heat to break up needle shape, they
content, hot, dry air uneven in size and are rolled in one
their structure and shape, they are
is blown over the make it easier for direction
leaves while rolled while having only, similar to the
the components of hot, dry air blown
applying pressure the tea leaves to be action of manual
and appropriate on them. They are rolling, while
released when it is then dried and
friction and made into tea. further reducing
compression disentangled ready moisture content
for final rolling.

25. 6. DRYING 7. SORTING 9. SELLING
8. TASTING
&PACKAGING
The leaves have a
moisture content of This is the final Selling is done
approximately 10- stage, where the tea Tasting is done by through auction
13% after final is graded according special tasters to system. The
rolling, and this is to the size and differentiate and auctioneer
reduced to 5% with packed in specially bring out the best decides the
hot-air drying. This designed foil lined one. selling price of
allows long-term packages. the Tea.
storage and further
draws out their
distinctive aroma.

26. Important Principles for Preparing Delicious Green Tea
•preparation will vary according to such factors as local customs, personal
tastes, occasion, time of day or season.
•When preparing tea, the type of water used, water temperature, time the tea
is left to infuse and the amount of tea leaves used are some of the main points
in determining the flavor and aroma of the tea.
•To prepare the “perfect”cup of tea, it is best to choose a preparation method
that suits the particular characteristics of the tea being prepared.

27. PRIMARY FACTORS AFFECTING TEA QUALITY
• The quality of „tea‟ depends primarily on:
1. the nature and chemical composition of the plucked leaf
2. the type of bush,
3. the growing conditions and
4. the kind of plucked leaf like coarseness and fineness etc.
SECONDARY FACTORS AFFECTING TEA QUALITY
• The factors affecting tea quality apart from those involved in processing
can be distinguished in 3 groups:
(i) Tea quality is primarily determined by the genetic properties of the tea
planting and those of the tea bush in particular.
(ii) Both soil and climate are influencing the quality of tea. Climatic condition
including temperature, humidity, sunshine duration, rainfall are important
in determining quality.
(iii) Field operation like fertilizing, shading, plucking round and plucking
standard are also playing the important role in determining the quality of
tea.

28. MAJOR COMPONENTS AND HEALTH BENEFITS OF GREEN
TEA
Green tea offers an array of unique taste sensations, including
astringency, bitterness and full-bodied flavor. Green tea also comprises a large
number of components that are said to be beneficial to human health. These
components have a diverse range of effects.
Component Effect
Catechins Decreases blood cholesterol
(Astringency component in tea) Body fat reduction
Cancer prevention effect
Antioxidant
Tooth decay prevention, antibacterial effect
Anti-influenza effect
Inhibits high blood pressure
Anti-hyperglycemic effect
Bad breath prevention (deodorizing effect)
Caffeine Increases alertness
(Bitterness component in tea) (decreases tiredness and drowsiness)
Increases stamina
Mild diuretic

29. Theanine Neuronal cell protection
(Full-bodied flavor component in tea) Relaxation effect (promotes α wave production)
Lowering of blood pressure
Vitamins Vitamin C Maintenance of healthy skin and mucus
membrane (collagen formation)
Antioxidant
Vitamin B2 Maintenance of healthy skin and
mucus membrane
β-carotene Maintenance of nighttime vision
Vitamin E Antioxidant
Saponins Lowering of blood pressure
Anti-influenza effect
Fluorine Prevention of tooth decay
Minerals Biological regulators
(Potassium, calcium, phosphorus,
manganese, etc.)
Chlorophyll Deodorizing effect

30. MAJOR COMPONENTS AMOUNTS
CATECHIN 10-18% /100gm
CAFFEINE 0.02%/100gm
THEANINE 1.5-3%/100gm
VIT. A 1-.6mg/100g
TIAMINE 1-.6mg/100g
RIBOFLAVIN .8-1.4mg/100g
VIT. C 250mg/100g
VIT. E 50-70mg/100gm
FLOURIDE 90-350ppm
VIT. K .06mcg (a cup)
CHLOROPHYLL 10-25mg/100g

31. CATECHIN
•Catechin is a tannin peculiar to green tea because the black tea fermentation
process reduces catechins in black tea. Catechin is a powerful, water soluable
polyphenol and antioxidant that is easily oxidized.
•They can also be called green tea polyphenols (GTP or GTPs). The category
includes epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin
gallate (ECG) and epicatechin (EC). Of which, EGCG accounts for more than
40% of the total content.
•Epigallocatechin gallate (EGCG) is the most powerful of these catechins.
EGCG as an antioxidant is about 25-100 times more potent than vit.C and E.
•Tannin in green tea is mostly catechin and is a key component in its taste
providing the astringency. The amount of catechin tends to increase as the season
progresses. Spring tea (first crop) contains 12-13% catechin (13-17% as tannin)
while summer tea (third crop) contains 13-14% (17-21% as tannin).
•One cup of green tea provides 10-40 mg catechin.

32. CAFFEINE
•A cup of green tea contains about 20 to 30 mg of caffeine, a stimulant
affecting the central nervous system. It is an important quality in green tea
providing some of its astringency.
•One study compared the content of dry matter from tea leaves and found
Green Tea had 10-20mg per 1 gram dried matter. Black Tea had 22-28mg
per 1 gram dried matter.
Caffeine Content Comparisons - Various Beverages
1. Coffee (5 oz.cup)= 40 - 170 mg in a cup
2. Black Tea (1 tea bag - 8 oz. cup)= 25 to 110 mg in a cup
3. Oolong Tea (1 tea bag - 8 oz. cup)= 12 - 55 mg in a cup
4. Green Tea (1 tea bag - 8 oz. cup)= 8 - 30 mg in a cup
5. White Tea (1 tea bag - 8 oz. cup)= 6 - 25 mg in a cup
6. Decaf Tea (1 tea bag - 8 oz. cup)=1 - 4 mg in a cup
One ounce – abbreviated oz - is 30ml.A 'cup' is 8 oz (240ml.)

33. HOW MUCH CAFFEINE IS SAFE?
•250–300 mg of caffeine a day is a moderate amount. That is as much caffeine
that is in three cups of coffee (8oz each cup).
•At high doses, typically greater than 300 mg, caffeine can both cause and
worsen anxiety.
•Caffeine overdose can result in a state of central nervous system over-
stimulation called caffeine intoxication or colloquially the "caffeine jitters".
• The symptoms of caffeine intoxication include
restlessness, anxiety, excitement, insomnia, flushing of the face, increased
urination, gastrointestinal disturbance, muscle twitching, a rambling flow of
thought and speech, irritability , irregular or rapid heart beat.

34. FLOURIDE
•The tea plant, Camellia sinensis, naturally absorbs fluoride from the
environment more effectively than other plants. And as it ages, more fluoride
is absorbed by the leaves, so the younger leaves have less fluoride than the
older leaves.
•Green tea contains 40-1900 ppm (parts per million) of fluorin.
• While in 1976 a Belgian analysis showed content of between 50 and 125
ppm fluoride in 15 varieties of tea .
•A major Canadian study published in 1995 reports average fluoride content
in tea to be 4.57 mg/l in the 1980's .
•A website by a pro-fluoridation infant medical group lists a cup of black tea
to contain 7.8 mgs of fluoride.
• Some British and African studies from the 1990's showed a daily fluoride
intake of between 5.8 mgs and 9 mgs a day from tea alone.

35. • The level of fluoride at 1 part-per-million (ppm) = 1 mg/l was set in the
40's when TOTAL intake was considered to be only about 1 mg/day in
areas with fluoridated water.
•The fact that fluorides accumulate in the body is the reason why a
MCL (Maximum Contaminant Level) for fluoride content in water needs to
be set by the US Environment Protection Agency (EPA) - by law under the
US Surgeon General. This is to be done specifically to avoid a condition
known as Crippling Skeletal Fluorosis (CSF).
•Virtually every company selling green tea advertises it's high fluoride
content as "beneficial" in preventing cavities, promulgating the misleading
and false data supplied for the last 50 years by the ADA/CDA and other
dental health trade organizations, as well as various public health agencies.
There are NO double-blind studies anywhere proving the efficacy of
fluoride as a caries preventative and no studies documenting safety at any
intake level.

36. GREEN TEA EFFECTS ON STROKE
•Study of 550 men revealed that:
•Drinking >5 cups tea/day, reduced the like
hood of stroke by 69%.
•Flavornoids and polyphenols are antioxidants
that thought to be beneficial in prevent stroke
GREEN TEA EFFECTS ON ATHEROSCLEROSIS
Green tea has been shown to effectively lower risk of
atherosclerosis by lowering LDL cholesterol, triglycerides, lipid
peroxides (free radicals that damage LDL cholesterol and other
lipids or fats) and fibrinogen (a protein in the blood involved in
the formation of blood clots), while improving the ratio of LDL
(bad) to HDL (good) cholesterol.
In animal studies in which green tea was given in human
equivalent doses to hamsters, atherosclerosis was inhibited 26-
46% in those receiving the lower dose (equivalent in humans to 3-
4 cups per day) , and 48-63% in those receiving the higher dose
(10 cups a day in humans).

37. GREEN TEA EFFECTS ON BREAST CANCER
•Study in Japan (July 2001)
•Breast cancer patients drinking >3
cups/day reduced the frequency of
recurrence.
•Polyphenols are fights breast cancer by
clean out toxic free radicals from our
bodies.
•Study in rates showing those who drank
green tea instead of plain water had a
reduction in tumor size
(Journal of Cellular Biochemistry)
One of these mechanisms is green tea's ability to inhibit angiogenesis, the
development of new blood vessels. Cancer cells, which are constantly
attempting to divide and spread, have an endless appetite that can only be
temporarily quieted by increasing the number of blood vessels that supply
them with nutrients. By inhibiting angiogenesis, green tea helps starve cancer.

38. GREEN TEA EFFECTS ON SKIN CANCER
•Mice were used and exposed to UV
radiation to promote skin cancer. Some
of the mice were coated with a cream
heavy with caffeine.
• These caffeinated mice developed 72 %
fewer tumors than those not treated by
caffeine
•The caffeine did not just prevent the
tumors from forming, it actually killed
the cancer cells.
•There is Limited research into of topical
treatments for Humans. (Tea extract of
polyphenols). The results are promising.

39. GREEN TEA EFFECTS ON GREEN TEA EFFECTS ON
PARKINSON’S DISEASE LIVER DISEASE
A Hawaiian study in May •A study examined 600 people in
2000, shown: (30 years) May 2004 found:
•8,000 Japanese/American men
•A link between caffeine intake and
drank >3 cups pf green tea/day
were 5 times less likely to develop a reduced incidence of liver damage
P.D. •Those who drank larger quantities
•Polyphenols act within the brain of green tea were less likely to
to improve the flow of dopamine develop liver disease
between portions of the brain.
•The mechanism for this protection
•P.D. is caused by lack of
dopamine in one part of the brain . is that caffeine blocks a receptor in
Polyphenols helps prevent the the liver that may have protective
depletion. properties.

40. GREEN TEA EFFECTS ON One of the mechanisms through
which green tea improves insulin
DIABETES sensitivity has recently been
identified in laboratory studies that
show that epigallocatechin 3-gallate
(August 2004 issue of BMC (EGCG) does a good deal more to
Pharmacology)animal study compared prevent type 2 diabetes than lower
the effects of a Western diet, a
vegetarian diet and a Japanese diet, each the production of free radicals.
with or without green tea. Blood sugar EGCG also works on the genetic
concentrations were highest in the level, causing a reduction in the
animals on the Western diet followed by number of messenger RNAs that
the Vegetarian diet with the Japanese direct liver cells to produce the
diet producing the lowest blood sugars. enzymes involved in the creation of
Rats on the Japanese diet that also were
given green tea had the lowest glucose (sugar).
triglycerides and cholesterol as well as
the highest ratio of beneficial omega-3
fatty acids to potentially inflammatory
omega-6 fatty acids. The researchers
concluded that Japanese eating habits
combined with drinking green tea might
help prevent type 2 diabetes.

41. GREEN TEA EFFECTS ON PERIODONTAL DISEASE
green tea short circuits the damaging effects of
the bacteria most responsible for gum
disease,Porphyromonas gingivalis. P.
gingivalis causes gum damage by producing
toxic byproducts such as phenylacetic acid and
by stimulating the activity and production of
enzymes called metalloproteinases
(MMPs), which destroy both the mineral and
organic constituents that make up the matrix
of our bones. Epigallocatechin-3-gallate
(EGCG) inhibits P. gingivalis' production of
both phenylacetic acid and MMPs.

42. WEIGHT LOSS BY GREEN TEA
•University of Geneva found the
Catechin may trigger weight loss by
stimulating the body to burn calories
and decreasing body fat.
•1210 Epidemiologically samples
drank green tea for 3 months or more
•Resulted in 19.6 % reducing in BF %
and
•2.1 % reducing in WHR
•Increases noradrenaline which
activates of brown fat tissue to fighting
white fat located around our
waistline, hips and thighs.
-American Journal of Clinical
Nutrition, Nov.1999

43. GREEN TEA EFFECTS ON THE IMMUNE SYSTEM
•L-theanine from tea reacts in the liver to create another chemical that
is involved in the production of T-Cells
•T-cells are a large part of our bodies response mechanism to bacterial
infection.
•Both black and green tea contains L-theanine
•Drink 5 cups/day could markedly improve your bodies response to
infectious diseases.

44. How much green tea should you drink?
•Herbs for Health magazine cites a Japanese report stating:
Men drinking 10 cups of green tea/day stayed cancer free for 3 years longer
than men drinking <3 cups. (80-100 mg polyphenols/cup).
•Clevelands Western Reserve University:
Drinking > 4 cups of green tea /day help prevent rheumatoid arthritis or
reduced symptoms in individuals already suffering from the disease.
•Saltama Cancer Research Institute:
Drinking 5 cups/day of green tea, fewer recurrences of breast cancer and
disease spreading less quickly.

45. TEA TASTING
• The made tea of an estate, is tested by the
commercial tasters (generally known as broker)
for determining the quality and its value.
• Tea tasting is aimed at describing and
evaluating teas in the form of individual grades
or as blended product.
• When tasting tea, use both your taste buds and
your sense of smell to discern flavor and
quality.
• Professional tea tasters slurp the tea with a
loud sucking noise and quickly swish it around
their mouth to get a sense of the tea's body and
flavor profile drawing the aroma back into his
mouth and up into the olfactory nerves. The
taster, thereby, tastes feels and smells the liquid.
They then spit out the tea as they quickly move
down the line, tasting several teas one after
another.

46. • The description and evaluation include the appearance of the dry tea, of the
infused leaf and of the infusion obtained by brewing the tea with boiling
water, the taste characteristics of the infusion, commonly called the
liquor, etc.
• During tasting the various characteristics that make up a tea liquor viz.
briskness, strength, colour, body, quality and aroma or flavour, are assessed
individually.

47. MARKETING OF TEA
1. PRIMARY MARKETING
• Teas grown in the tea estates reaches to the traders of either domestic or
of importing countries.
• The tea planter has the following four options to dispose the output
through sale:
i) Sales through Indian auction.
ii) Sales through overseas auction by sending teas on consignment basis.
iii) Sales as „direct export‟ to the importer of importing countries.
iv) „Ex-garden‟ sales.

48. 2. SECONDARY MARKETING (WITH REFERENCE
TO INDIA)
• Teas from the traders reaches to consumers of either domestic or
overseas.
• Indian Traders who purchase tea through Indian auctions or directly from
the tea planters have the following options:
a) Export in bulk packages in original form and/or export in bulk packages
in blended form.
b) Export after further processing as tea bags and/or packaging in consumer
packs.
c) Sale to Wholesaler/Retailer in loose form to reach Indian consumers.
d) Sale to Wholesaler/Retailer in packet form after packaging in consumer
packs to reach Indian consumers.

49. TEA BOARD OF INDIA
• The present Tea Board is functioning as a statutory body of the Central
Government under the Ministry of Commerce.
• All teas produced in the tea growing areas of India are administered by the
Tea Board of India under the Tea Act, 1953.
• It is not involved in the manufacture of any product.
• Tea falls under control of Union Government.
• Tea Board formed in 1903 through Tea Cess Bill. The Bill provided for
levying a cess on tea exports - the proceeds of which were to be used for
the promotion of Indian tea both within and outside India.
• The present Tea Board set up under section 4 of the Tea Act 1953 was
constituted on 1st April 1954.

50. FUNCTIONS OF TEA BOARD
a) Rendering financial and technical assistance for cultivation, manufacture
and marketing of tea.
b) Export Promotion
c) Aiding Research and Development activities for augmentation of tea
production and improvement of tea quality.
d) Extend financial assistance in a limited way to the plantation workers and
their wards through labor welfare schemes.
e) To encourage and assist both financially and technically the unorganized
small growers sector.
f) Collection and maintenance of Statistical data and publication.

51. INTELLECTUAL PROPERTIES OF TEA BOARD OF
INDIA
• The objective of the Tea Board, under the Darjeeling Certification Trade
Mark Protection Scheme, is to put in place a mechanism to ensure the
supply chain integrity for DARJEELING tea.
• three above marks are widely known as Specialty Tea Logos or Certificate
Trade Marks.
• The CTM Logos have been registered under Trademark Laws of various
international jurisdictions.

52. GEOGRAPHICAL INDICATION
• A GI is a name, sign used on goods to indicate and certify that these
originate from a specific geographical origin and possess certain
characteristics, qualities, or reputation that are essentially attributable to the
stated geographical origin.
• Darjeeling tea has a distinctive and naturally occurring quality and flavor
which has won accolades all over the world.
• Tea Board is the owner of all intellectual property rights (IPR) in the
Darjeeling word and logo, both in common law and under the provisions of
the Trade Marks Act 1999, Geographical Indications of Goods
(Registration & Protection) Act, 1999 and Copyright Act, 1957.

53. CERTIFICATION TRADE MARK
• Trade mark indicates trade origin. It serves the purpose of distinguishing
the goods of one trader from those of other traders.
• A certification trade mark(CTM) is to indicate that the goods on which it is
impressed have been certified by some competent person in respect of
some characteristic of the goods like origin, composition, mode of
manufacture, or quality.
• Three main features of CTM:
• it must be adapted to serve the special purpose.
• the person certifying the goods as to any particular quality or
characteristic or origin must be competent for the purpose.
• the use of such mark must be regulated by suitably framed rules to
prevent its abuse.

54. REFERENCES
http://www.teaboard.gov.in
http://www.deeshaindiatea.com
http://greentealovers.com
http://poisonfluoride.com
http://www.slideshare.net
http://www.jojomathewsals.com
http://www.itoen.co.jp
http://www.umm.edu
http://en.wikipedia.org
www.alltea.com
www.energyfiend.com
www.itoen.com