llTl C0HH00lTY PR0JFCT

C0HH00lTY - TFA
Presented By:
Sushant Mishra
[email protected]
ntroduction
Tea origins China (4
th
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 (16
th
century).
1
st
public sale of Tea England - Thomas
Garway in 1657.
ntroduction of Tea to ndia and
beginning of Tea trade
n 1780 Tea cultivation
experimented in ndia with
seeds from China by
Robert Kyd.
Robert Bruce(1823)
discovered wild tea plants
growing in Upper
Brahmaputra Valley.
May 1838 Tea from
Assam sent to England for
public sale for 1
st
time.
Tea in ndia
Major 3 tea producing regions:
1. Darjeeling (North-Eastern ndia)
2. Assam (far North-East ndia)
3. Nilgiri (South ndia)
All 3 differ in style and flavour.
Darjeeling
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.
Assam
Rainfall - 100 to 150 inches per year.
Offer rich, full-bodied, bright tea liquor.
A bright, strong cup of tea.
Assam is the single largest contiguous tea
growing area in the world.
Nilgiri
Blue Mountains of Nilgiri in
South ndia.
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.
Apart from the above three distinct tea growing
regions tea is also grown in:
Kerala
Karnataka
Himachal Pradesh
Uttaranchal
Sikkim
Orissa
Bihar
Arunachal Pradesh
Tripura
Manipur
Nagaland
Mizoram &
Meghalaya
Dooars and Terai of
West Bengal
ndian Tea
Tea Act,1953 - 'Tea' means the plant
Camellia Sinensis (L) O. Kuntze.
Tea leaves during manufacturing 'Made
Tea' in factories generate 'Tea waste'.
Tea Waste Unfit for human
consumption and used for:
1. manufacture of caffeine.
2. manufacture of nstant Tea.
3. using as manure in the tea field.
Green and Black Tea
Made tea or Tea
manufactured from
green tea leaves is
generally classified
into two types:
1. Black Tea
2. Green Tea
Black Tea
Two types:
1. Orthodox Tea
2. CTC Tea
(Crushing, Tearing &
Curling)
Green tea is different from Black tea since
fermentation of green leaves is arrested in
manufacturing green tea.
Again black tea is of two types viz. Orthodox tea
and CTC tea.
Orthodox teas are manufactured with the help of
orthodox roller in the process of rolling.
CTC machine/Rotervan is used in rolling
process in manufacturing CTC teas. CTC stands
for Crushing, Tearing & Curling.
Most of the teas produced in Sri Lanka is
of 'orthodox' variety.
Kenya produces mainly CTC teas.
The tea processing in any factory in the
traditional way comprises the following
phases:
1. Withering 2. Rolling 3. Fermentation 4.
Drying 5. Sorting & Grading
nstant Tea
"nstant tea: is also being manufactured in
ndia and in few other tea producing
countries of the world like Kenya and Sri
Lanka.
The raw materials used for manufacturing
nstant tea are green tea leaves and/or tea
waste.
Tea Bags
Tea, mainly the black tea is also being
further processed to manufacture 'tea
bags'.
"Filter papers is being used as packaging
material for manufacture of tea bags.
nstant tea and Tea bags are generally
known as 'convenience tea' since these
are convenient for consumers to get the
liquor with less hazards.
"uality of Tea
The characteristic of the beverage like
tea is determined by the major
components of the leaf:
1. polyphenols,
2. the peptic substances,
3. the flavouring constituents and
4. caffeine.
The caffeine is known for its stimulating
effect.
So quality means the summation of the
desirable attributes comprising internal
and external characters like:
1. aroma/flavour,
2. strength,
3. colour,
4. briskness and
5. character of infused leaf.
Primary Factors affecting Tea
"uality
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
"uality
The factors affecting tea quality apart from those
involved in processing can be distinguished in 3 groups
viz. genetic, environmental and cultural.
(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 pruning, fertilising, shading,
plucking round and plucking standard are also playing
the important role in determining the quality of tea.
Tea Definition
n 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 weight at
100 C
4.0 to 8.0 percent by weight
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 constant
weight at 100 C) with 100
parts of distilled water for one
hour under reflux
Not less than 32.0 percent
e) Alkalinity of soluble ash Not less than 1.0 percent and not
more than 2.2 percent expressed
as K2O on dry basis
f) Crude fibre determined on tea
dried to constant weight at 100 C
Not more than 17.0 percent
Note:-
1. t shall not contain any added colouring matter or added flavouring
matter.
2. Provided that tea for export may contain added flavour under proper
label declaration.
3. Provided further that the tea used in the manufacture of flavoured tea
shall conform to the standards of tea.
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.
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.
Tea Grades
On the basis of the physical appearance of the made
tea, different grades are maintained.
The type of different grade and its description is
indicated below :
BLACK TEA GRADES [ORTHODOX TEA]
Kind of Tea Grade Name NomencIature
Whole Leaf FP Flowery Pekoe
Broken FTGF OP Fine Tippy Golden Flowery
Orange Pekoe
TG OP
Tippy Golden Flowery
Orange Pekoe
TGF OP 1 Tippy Golden Flowery
Orange Pekoe
GF OP Golden Flowery Orange
Pekoe
FOP Flowery Orange Pekoe
OP Orange Pekoe
Broken BOP 1 Broken Orange Pekoe one
GF BOP Golden Flowery Broken
Orange Pekoe
BPS Broken Pekoe Souchong
GBOP Golden Broken Orange
Pekoe
These are just some of the grades and
nomenclatures.
Similar grading and nomenclature is done for
all tea types.
Marketing of Tea
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 ndian 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.
Secondary marketing (with reference to India)
Teas from the traders reaches to consumers of either
domestic or overseas.
ndian Traders who purchase tea through ndian
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
ndian consumers.
d) Sale to Wholesaler/Retailer in packet form after
packaging in consumer packs to reach ndian
consumers.
World Production
0
200
400
600
800
1000
1200
Quantity
(M.Kgs.)
China India Sri
Lanka
Kenya
2004
2005
2006
orId Production (2006)
China
28%
India
27%
Sri Lanka
9%
Kenya
9%
Turkey
4%
Indonesia
4%
Vietnam
4%
BangIadesh
2%
MaIawi
1%
Tanzania
1%
Others
11%
China
ndia
Sri Lanka
Kenya
Turkey
ndonesia
Vietnam
Bangladesh
Malawi
Tanzania
Others
0
50
100
150
200
250
300
350
Quantity
(M.Kgs.)
Sri
Lanka
Kenya China India
2004
2005
2006
World Export
orId Export (2006)
Sri Lanka
19%
Kenya
20%
China
18%
India
13%
Vietnam
7%
Indonesia
6%
MaIawi
3%
Others
7%
Argentina
4%
Zimbabwe
1%
Tanzania
2%
Sri Lanka
Kenya
China
ndia
Vietnam
ndonesia
Argentina
Malawi
Tanzania
Zimbabwe
Others
Production of Tea in ndia
0
100
200
300
400
500
600
700
800
2002 2003 2004 2005 2006
760
780
800
820
840
860
880
900
920
940
960
980
North ndia
South ndia
Total
Consumption of Tea in ndia
2000 2002 2004 2006 2008 2010
ears
Population
(Millions)
Domestic
Consumption
(M. Kgs.)
Per Capita
Consumption
(Grams per
head)
Tea Exports from ndia
0
50
100
150
200
250
Quantity
(M. Kgs.)
North South AII
India
2004
2005
2006
0
5
10
15
20
25
30
35
40
45
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"uantity
Value
Tea Board of ndia
Tea falls under control of Union
Government.
Tea Board formed in 1903 through Tea
Cess Bill.
The present Tea Board set up under
section 4 of the Tea Act 1953 was
constituted on 1st April 1954.
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 labour
welfare schemes.
e) To encourage and assist both financially and technically
the unorganised small growers sector.
f) Collection and maintenance of Statistical data and
publication
a) Such other activities as are assigned
from time to time by the Central
Government.
Organisation of the Board
The present Tea Board is functioning as a
statutory body of the Central Government under
the Ministry of Commerce.
The Board is constituted of 31 members (including
Chairman) drawn from Members of Parliament,
tea producers, tea traders, tea brokers,
consumers, and representatives of Governments
from the principal tea producing states, and trade
unions .
The Board is reconstituted every three years.
The following are the standing committees
of the Board :
(i) Executive Committee
(ii) Export Promotion Committee
(iii) Labour Welfare Committee and
(iv) Development Committee.
(a) Offices in ndia: With Head Office located in Kolkata,
West Bengal it has fifteen offices which include Zonal,
Regional and Sub-Regional Offices located at the
following cities/towns :
Coonoor Guwahati New Delhi
Siliguri Mumbai Cochin
Chennai Silchar Kottayam
Agartala Jorhat Tezpur
Kurseong Palampur Almora
b) Foreign Offices: Currently Tea Board has three
overseas offices located at London, Dubai, and
Moscow. (The fourth and fifth office at Hamburg and
New York was recently closed down).
SPECIAL PURPOSE TEA FUND
SCHEME (SPTF)
The most important factor afflicting the ndian
Tea ndustry is the ageing of tea bushes,
leading to declining quality and productivity.
Cost of production of ndian Tea is the
highest among major tea exporting countries.
Special Purpose Tea Fund - for extending
financial support to the needy tea estates for
undertaking replanting, replacement planting
and rejuvenation of old aged tea bushes.
Objective of SPTF
To cover 2.12 lakh ha over a fifteen-year
period.
Government approval has been obtained for
phase- of the programme i.e. for activities to
be completed till the end of the X plan period
(2007-12).
Phase- would be 85,044 ha comprising re-
plantation on 68,154 ha @ 11,359 ha per
annum and rejuvenation in 16,890 ha @
2815 ha per annum.
Government's contribution towards the
programme during the period has been fixed
at Rs. 567.10 crore (capital infusion of Rs.
91 crores to the SPTF and subsidy of Rs.
476.10 crore equivalent to 25% of the
projected project expenditure of Rs. 1904.40
crore).
75% of the assessed unit cost of
replanting/replacement planting/rejuvenation
pruning and consolidation would be
provided to tea gardens by way of term loan
(50%) and subsidy (25%). The borrowers
are required to bear the balance 25% of the
cost.
'Thank You'