The plant Camellia sinensis a member of the Theaceae family. In India, tea industry originated after 1823 as result of discovery of tea plant in Assam this discovery of indigenous tea in Assam in 1823 led to the origins of the tea industry in India. Black tea, green tea and oolong tea are most commonly consumed teas.India is one of the largest tea producers in the world and about 70% of tea produced is consumed within India itself. India is the largest producer and consumer of black tea in the world. In India tea is grown in 16 states out of which four states Assam, WestBengal, Tamil Nadu and Kerala account for about 96%. The tea coming from Darjeeling, Assam and Nilgiris are well known for their distinctive quality. The important constituents are present in tea leaves that affect the brew quality these are; caffeine, which gives the stimulating effect; tannins and related compounds, colour, strength and astringency is due to this components; essential oils, which gives flavour and aroma[2]. Tea found to be anti-cariogenic, anti-microbial, anti-inflammatory, anti-oxidant and used as an effective preventive agent against various infections. The popularity of tea is due to its sensory properties, relatively low retail price and apparent health benefits.
Post-harvest technology:
1) Harvesting: Plucking of tea leaves carried out by two methods. a) Light plucking - In this method only one bud along with the two immature leaves is plucked. b) Hard plucking - In this method along with bud and immature leaves mother leaves are also plucked.
2) Withering: It involves biochemical and physical preparation of fresh leaves. The harvested leaves are spread on trays and artificial blowing of air is carried out. The moisture content brought down to 50% for 18-24hrs. The main objective of the withering is to increase the cell permeability and intensify the enzyme and substrate.
This story is from the July 2020 edition of Food & Beverages Processing.
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This story is from the July 2020 edition of Food & Beverages Processing.
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