Introduction

• Common Name: Tea
• Botanical Name: Camellia sinensis
• Family: Theaceae
• Chromosome Number: 2n = 30
• Origin: South-East Asia (China, India, Myanmar)
• Economic Importance:
  • One of the most widely consumed beverages worldwide.
  • India is the 2nd largest producer and largest consumer of tea.
  • Provides employment to millions of workers, especially in Assam and West Bengal.
  • Contains caffeine, polyphenols, antioxidants, and is used in medicine and cosmetics.

Distribution in India

India is one of the largest producers and exporters of tea.

Major Producing States:

• • Assam – Largest producer (~50% of India’s tea).
  • West Bengal – Darjeeling, Jalpaiguri, Cooch Behar.
  • Tamil Nadu – Nilgiris, Coimbatore.
  • Kerala – Wayanad, Idukki.
  • Karnataka – Chikkamagaluru, Kodagu.
  • Himachal Pradesh – Kangra Valley.
  • Tripura, Arunachal Pradesh, Nagaland, Meghalaya, Mizoram, Sikkim.

Famous Tea Types in India:

• • Assam Tea – Strong, full-bodied, black tea.
  • Darjeeling Tea – Delicate aroma, high value, considered the “Champagne of Teas.”
  • Nilgiri Tea – Fragrant, slightly fruity.
  • Kangra Tea – Mild flavor, high aroma.

Climatic & Soil Requirements

Climatic Requirements

• Temperature: 10–30°C (Ideal: 18–25°C).
• Rainfall: 1500–2500 mm annually.
• Humidity: 70–90%.
• Altitude: Best grown at 600–2000 m above sea level (Darjeeling tea grows at 1000–2000 m).
• Requires foggy, humid climate with no extreme cold or drought.

Soil Requirements

• Best soil: Well-drained, deep, loamy soils rich in organic matter.
• pH Range: 4.5–6.0 (slightly acidic).
• Ideal soils: Lateritic, red loamy, and sandy loams with good drainage.
• Soil depth: At least 1.5 meters for deep root penetration.

Important Varieties in India

Propagation & Planting

Propagation

• Methods:
  • Seed propagation – Used in some regions but leads to genetic variation.
  • Vegetative propagation (Clonal planting) – Preferred for maintaining quality and yield.
• Selection of Cuttings:
  • Use semi-hardwood stem cuttings with 2–3 leaves.
  • Rooting hormone (IBA 2000 ppm) enhances root formation.

Nursery Preparation

• Raised beds (15 cm high, 1 m wide) under shade.
• Seedlings are ready for transplanting in 12–18 months.

Planting Method

• Spacing: 1.2 m × 0.75 m (high-density planting).
• Pit size: 30 cm × 30 cm × 30 cm.
• Planting time: June–September (monsoon season preferred).
• Apply FYM (Farmyard Manure) & rock phosphate before planting.

Irrigation & Nutrient Management

Irrigation

• Winter & Dry Periods: Irrigation every 10–12 days.
• Methods:
  • Drip irrigation preferred for water conservation.
  • Sprinkler irrigation for young plants.

Nutrient Management

Pruning & Plucking

Pruning (Training the Bushes)

• Encourages new growth and maintains bush shape.
• First Pruning: 3rd year after planting.
• Skiffing Pruning: Done annually to remove old leaves.

Plucking (Harvesting of Leaves)

• First Plucking: 2–3 years after planting.
• Frequency: Every 7–15 days depending on season.
• Types of Plucking:
  • Fine Plucking: Two leaves and a bud (highest quality tea).
  • Coarse Plucking: Three or more leaves with bud (lower quality).

Pest & Disease Management

Major Pests

Major Diseases

Processing & Value Addition

Processing Methods:

• Withering → Rolling → Fermentation → Drying → Sorting → Packaging.

Withering

• Purpose: Reduces moisture content from fresh tea leaves (70-80% to 50-60%).
• Process:
  • Freshly plucked leaves are spread in thin layers on trays, bamboo racks, or troughs in well-ventilated rooms.
  • In mechanized processing, hot air (25-30°C) is blown over leaves for 12-20 hours.
  • This softens leaves and makes them pliable for rolling.

Rolling

• Purpose: Breaks leaf cells, releases juices & enzymes, and initiates oxidation.
• Process:
  • Leaves are rolled mechanically using rotary rollers.
  • This ruptures leaf cells and brings polyphenols in contact with enzymes, leading to fermentation.
  • Rolling also shapes the leaves into twists or curls.

Fermentation (Oxidation)

• Purpose: Develops the aroma, flavor, and color of tea.
• Process:
  • Rolled leaves are spread in cool, humid conditions (90-95% humidity, 22-28°C).
  • The process takes 1-3 hours, during which leaves turn reddish-brown due to polyphenol oxidation.
  • The intensity of fermentation determines the type of tea produced:
    • Black tea: Fully fermented.
    • Oolong tea: Partially fermented.
    • Green & White tea: Not fermented.

Drying (Firing)

• Purpose: Stops oxidation and removes excess moisture to improve shelf life.
• Process:
  • Leaves are passed through hot air dryers at 90-120°C for 20-30 minutes.
  • Ensures crisp texture, dark color, and characteristic aroma.
  • Final moisture content is reduced to 2-3%.

Sorting & Grading

• Purpose: Separates tea into different quality grades based on size, shape, and texture.
• Process:
  • Tea leaves are sorted using vibrating sieves or mesh screens.
  • Grading system:
    • Whole Leaf Tea (Best quality) – Orange Pekoe (OP), Flowery Orange Pekoe (FOP).
    • Broken Leaf Tea – Broken Orange Pekoe (BOP).
    • Fannings & Dust Tea (Used in tea bags).

Packaging & Storage

• Purpose: Preserves aroma, flavor, and freshness.
• Process:
  • Tea is packed in airtight containers, aluminum-lined bags, or vacuum-sealed packs.
  • Stored in cool, dry conditions to prevent moisture absorption and loss of flavor.
  • Export packaging follows FSSAI and international standards.

Final Tea Types Based on Processing

Average Yield of Tea

• North India (Assam, West Bengal, Arunachal Pradesh, etc.): 2,000-3,000 kg/ha/year
• South India (Tamil Nadu, Kerala, Karnataka): 2,500-3,500 kg/ha/year
• Well-managed plantations with proper irrigation and fertilization: 4,000-5,000 kg/ha/year
• High-yielding hybrid clones: Up to 6,000 kg/ha/year