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An Introduction to Indian Tea

An article on India tea leaf and the regions that cultivate tea leaf in Indian states...

The Indian tea is an epitome of taste, warmth and happiness. Tea brings cheers and this fact is well
known to tea lovers all overt the world Being the largest producer of tea in the world India also consumes
large amount of tea. "Chai" as tea beverage is known in India has become an essential part of daily life.

The range of teas in India consists of premium much in demand Darjeeling tea leaf from Darjeeling tea
estates in West Bengal, the strong Assam tea leaf and brisk Nilgiri tea from Southern India. Each of the
tea producing regions in India have their unique and distinct taste of which the tea drinkers know best.
The varieties in India are the white tea leaf, black tea, green tea, and organic tea. Though consumption of
the black tea leaf is wide spread, the green tea is also becoming popular for its taste and healthy
properties.

Darjeeling tea estates

Darjeeling is situated in the Himalayan ranges in North Eastern India at height of 3000-5000 ft. Among
the most expensive in the world Darjeeling tea leaf has a high flavor and quality. No wonder it is often
referred to as the Champagne of Teas. Darjeeling also produces the finest of green tea with many estates
producing organic version of green tea leaf for the health conscious as well. It is also the most preferred
tea leaf in English tea rooms.

Assam tea

Assamese tea estates constitute the world's largest tea growing area. Assam tea leaf produces top
quality dark liquor with full bodied flavor and strength and is a favorite with the Indian tea drinkers who
prefer a good strong cup of tea in their daily lives.

Nilgiri tea

Nilgiri hills are also known as the blue mountains range in Southern India. The tea gardens are at a height
of 1,000 to 3,000 ft. Nilgiri teas are mild and with characteristic bright & brisk liquor and light clean flavors.

India produces finest tea leaf in the World and the Darjeeling, Assam and Nilgiri tea are becoming very
popular all over.

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A Project on Green Tea

Introduction

Green tea is tea made solely with the leaves of ×
  that have undergone minimal
oxidation during processing. Green tea originates from China and has become associated with
many cultures in Asia from Japan and South Korea to the Middle East. Recently, it has become
more widespread in the West, where black tea is traditionally consumed. Many varieties of
green tea have been created in countries where it is grown. These varieties can differ
substantially due to variable growing conditions, processing, and harvesting time.

Over the last few decades green tea has been subjected to many scientific and medical studies
to determine the extent of its long-purported health benefits, with some evidence suggesting
that regular green tea drinkers have lower chances of heart disease and developing certain
types of cancer.[1] Although there is no scientific evidence that plain green tea can produce
weight loss, a green tea extract rich in polyphenols and caffeine has been shown to be useful
for "obesity
management",
since it induces
thermogenesis
and stimulates
fat oxidation.

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3 at's It Made Of?:

The healthful properties of green tea are largely attributed to polyphenols, chemicals with potent
antioxidant properties. In fact, the antioxidant effects of polyphenols appear to be greater than
vitamin C. The polyphenols in green tea also give it a somewhat bitter flavor.

Polyphenols contained in teas are classified as catechins. Green tea contains six primary
catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin
gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied
polyphenol component in green tea and the most active.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These
alkaloids provide green tea's stimulant effects. L-theanine, an amino acid compound found in
green tea, has been studied for its calming effects on the nervous system.

How to make green tea?

Green tea, with its numerous health benefits, is a refreshing beverage often taken after meals.
Its heat is revitalizing while its subtle taste blends well with pastries, just like coffee. Making
green tea is pretty simple. All you need are green tea leaves, a strainer, a pan and some hot
water. Upon brewing, you can enjoy the drink well-loved by health buffs and subjected to
ceremonies by the Japanese.

Before boiling a haul of green tea leaves, there are some things you should know first. The
brewing process centers on precision. If you miss a few details, your tea won¶t taste or smell
pleasant. Of course, preparing tea is easy. You just have to get accustomed to its properties.

î se a 3ater Purifier - Tap water sometimes has a strange taste and smell, both of
which can influence green tea¶s flavor and aroma. Preserve the tea¶s properties by
running your water through a water purifier, ensuring that the liquid is tasteless and
odorless.

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î ©oiling 3ater Mars t e Flavor of Green Tea - Green tea, when soaked in boiling
water, will burn, affecting its taste and aroma. The suggested brewing temperature is
about 80C to 85C.
î aoak t e Leaves in Your Cup for only 2.5 Minutes - The leaves, placed in the tea
strainer, influences the flavor of water poured into your cup. You should only keep the
strainer soaked for two to two and a half minutes, or else your tea will taste burnt.
î 5 Teaspoons of Green Tea Leaves per 1 Cup of 3ater

Take note of these reminders, especially if it¶s your first time to brew tea. You can write them
down, so you won¶t make mistakes.

Materials sed:

î 5 ml tea leaves
î water
î tea strainer
î pot
î oven
î coffee cup

Procedure:

1. Place the leaves in the tea strainer.

2. Fill a pot with water then heat it to 80 to 85C. See to it that the water does not boil, since
it will ruin the beverage¶s flavor.
3. Set the strainer on the coffee cup.
4. Pour the hot water in the strainer, which in turn, drops flavored water into the cup.
5. Keep the tea leaves soaked for two to two and a half minutes to extract more flavor from
the leaves.
6. Remove the strainer. Serve or enjoy your drink.

The strained tea leaves can be used for another serving. Preserve its flavor by soaking
the strainer immediately in cold water right after. You¶ll get nearly as much flavor as the
first serving for your next cup.

Forms:

Most green tea dietary supplements are sold as dried leaf tea in capsule form. Standardized
extracts of green tea are preferred. There are also liquid extracts made from the leaves and leaf
buds. The average cup of green tea contains between 50 - 150 mg polyphenols (antioxidants).
Decaffeinated green tea products contain concentrated polyphenols. Caffeine-free supplements
are available.

How to Take It:

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Pediatric

There are no known scientific reports on the pediatric use of green tea, so it is not
recommended for children.

Adult

Depending on the brand, 2 - 3 cups of green tea per day (for a total of 240 - 320 mg
polyphenols) or 100 - 750 mg per day of standardized green tea extract is recommended.
Caffeine-free products are available and recommended.

History

Over the past fifty years, green tea has exploded into an extremely popular beverage choice for
tea drinkers worldwide. But despite its late entrance into the western world, green tea has been
consumed for centuries in Asian countries like China, Japan and India. Along with most other
types of tea, green tea began as a drink fit only for nobles and slowly became available for all
levels of society. In recent years, green tea's health benefits have made it even more popular
among tea drinkers, especially in the western hemisphere.

Green Tea's beginnings

With its earliest reference dating back to the year 2737 BC, green tea history is long and
fascinating. Green tea's roots lie with the Chinese Emperor Shennong, who accidentally drank
water that had a dead tea leaf boiled in it. Green tea history, then, has an origin linked to the
highest tier of Chinese society, which made it expensive and inaccessible to less-wealthy
people. It was not until the fourteenth century that green tea became widespread throughout
China for people from all walks of life who enjoyed for its taste and medicinal qualities.

Green Tea Goes 3est

While green tea has been enjoyed in China for around 5000 years, its history in the west is
relatively short in comparison. One of the most interesting aspects of green tea history is its
slow move from Asia to Europe and America.

European traders were first introduced to tea in the sixteenth century during trips to East Asia.
The new drink so pleased the sailors and their homelands that it became an important
commodity. Even now, Great Britain's national beverage is tea, though most British tea drinkers
prefer black teas.

Along with settlers, tea was shipped over to the Americas, where it enjoyed great popularity
among the early colonists. In fact, tea was so popular in America that Great Britain imposed a
Tea Tax in 1767 that infuriated the colonists and sparked the Boston Tea Party of 1773, where
45 tons of green tea (called "bullet" tea because of its shape during shipping) was dumped into
the harbor.

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Modern se

While green tea history may have seen its zenith of historical importance in the Boston Tea
Party, recent green tea history involves the steady increase in the drink's popularity and health
benefits. In the past few decades, green tea has been subjected to a variety of tests to
determine the health advantages the high level of antioxidants provides for its consumers. The
more scientists learn, the more impressed they become with green tea.

3 at is green tea?

Green tea is made solely from leaves of the Camellia Sinensis plant, which grows mainly in
parts of Asia, the Middle East and Africa. It is called green tea because the leaves do not
undergo a fermentation process like that of black and oolong teas and are instead brewed after
being steamed and dried. When properly brewed, green tea has a greenish-yellow color, and a
fresh flavor similar to that of the leaf itself.

3 at are t e benefits of drinking green tea?

One of the main reasons people regularly drink green tea-aside from its enchanting scent and
flavor-is the health benefits associated with green tea's high level of antioxidants. A sampling of
the numerous health benefits connected to green tea include:

î Cancer prevention
î Reduced risk for cardiovascular disease
î Increased immune function
î Fat loss promotion

There are many other health benefits from drinking green tea. To read up on more green tea
information, check out some of the other articles on Greenteas.com that explore more than just
green tea basics. If you would like more information on green tea and health, you might be
interested in reading articles such as Benefits of Green Tea.

How do you properly brew green tea?

You should always handle and brew green tea tenderly to boost its antioxidants and to ensure
the best possible flavor. Remember a few of the green tea basics for brewing and you'll always
make a delicious and nutritious cup:

î Buy only 2-4 ounces of fresh tea leaves at a time, to ensure freshness
î Store tea in a cool, dark and dry cupboard
î Allow the water to cool slightly after it boils
î Steep tea for correct amount of time

There is much more green tea information available on Greenteas.com, including a more
detailed article on the Proper Brewing of Green Tea. After reading more about this wonderful
product, visit the online store, where a treasure chest of green tea products awaits.

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Green tea

Overview:

Botanical evidence indicates that India and China were among the first countries to cultivate tea.
Today, tea is the most widely consumed beverage in the world, second only to water. Hundreds
of millions of people drink tea around the world, and studies suggest that green tea (Camellia
sinesis) in particular has many health benefits.

There are three main varieties of tea -- green, black, and oolong. The difference between the
teas is in their processing. Green tea is made from unfermented leaves and reportedly contains
the highest concentration of powerful antioxidants called polyphenols. Antioxidants are
substances that scavenge free radicals -- damaging compounds in the body that alter cells,
tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in
the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette
smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that
free radicals contribute to the aging process as well as the development of a number of health
problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea
can neutralize free radicals and may reduce or even help prevent some of the damage they
cause.

Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In
traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, diuretic (to
promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to
improve heart health. Other traditional uses of green tea include treating flatulence (gas),
regulating body temperature and blood sugar, promoting digestion, and improving mental
processes.

Green tea has been extensively studied in people, animals, and laboratory experiments. Results
from these studies suggest that green tea may be useful for the following health conditions:

At erosclerosis

Population-based clinical studies indicate that the antioxidant properties of green tea may help
prevent atherosclerosis, particularly coronary artery disease. (Population-based studies means
studies that follow large groups of people over time or studies that are comparing groups of
people living in different cultures or with different dietary habits.) Researchers aren't sure why
green tea reduces the risk of heart disease by lowering cholesterol and triglyceride levels.
Studies show that black tea has similar beneficial effects. In fact, researchers estimate that the
rate of heart attack decreases by 11% with consumption of 3 cups of tea per day. In May 2006,

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however, the U.S. Food and Drug Administration (FDA) rejected a petition from teamakers to
allow tea labels to claim that green tea reduces the risk of heart disease. The FDA concluded
that there is no credible evidence to support qualified health claims for green tea or green tea
extract reducing the risk of heart disease.

Hig c olesterol

Research shows that green tea lowers total cholesterol and raises HDL ("good") cholesterol in
both animals and people. One population-based clinical study found that men who drink green
tea are more likely to have lower total cholesterol than those who do not drink green tea.
Results from one animal study suggest that polyphenols in green tea may block the intestinal
absorption of cholesterol and promote its excretion from the body. In another small study of
male smokers, researchers found that green tea significantly reduced blood levels of harmful
LDL cholesterol.

Cancer

Several population-based clinical studies have shown that both green and black teas help
protect against cancer. For example, cancer rates tend to be low in countries such as Japan
where people regularly consume green tea. However, it is not possible to determine from these
population-based studies whether green tea actually prevents cancer in people. Emerging
clinical studies suggest that the polyphenols in tea, especially green tea, may play an important
role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous
cells and stop their progression.

©  

 . Only a few clinical studies have examined the relationship between bladder
cancer and tea consumption. In one study that compared people with and without bladder
cancer, researchers found that women who drank black tea and powdered green tea were less
likely to develop bladder cancer. A follow-up clinical study by the same group of researchers
revealed that bladder cancer patients (particularly men) who drank green tea had a substantially
better 5-year survival rate than those who did not.
©

 Clinical studies in animals and test tubes suggest t at polyp enols in
green tea in ibit t e growt of breast cancer cells. In one study of 472 women wit
various stages of breast cancer, researc ers found t at women w o consumed t e most
green tea experienced t e least spread of cancer (particularly premenopausal women in
t e early stages of breast cancer). T ey also found t at women wit early stages of t e
disease w o drank at least 5 cups of tea every day before being diagnosed wit cancer
were less likely to suffer recurrences of t e disease after completion of treatment.
However, Green tea
X  

 . In a clinical study conducted on ovarian cancer patients in China, researchers
found that women who drank at least one cup of green tea per day survived longer with the

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disease than those who didn' t drink green tea. In fact, those who drank the most tea, lived the
longest. Other studies found no beneficial effects.

× 
 

 Clinical studies on the effects of green tea on colon or rectal cancer have
produced conflicting results. Some clinical studies show decreased risk in those who drink the
tea, while others show increased risk. In one study, women who drank 5 or more cups of green
tea per day had a significantly lower risk of colorectal cancer compared to non-tea-drinkers.
There was no effect in men, however. Other studies show that regular tea consumption may
reduce the risk of colorectal cancer in women. Further research is needed before researchers
can recommend green tea for the prevention of colorectal cancer.

Inflammatory ©owel Disease (I©D)

Green tea may help reduce inflammation associated with Crohn's disease and ulcerative colitis,
the two types of IBD. If green tea proves to be helpful for preventing colon cancer, this would be
an added benefit for those with IBD because they are at risk for colon cancer.

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest
that green tea may help prevent the development of type 1 diabetes and slow the progression
once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that
converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea
may help regulate glucose in the body.

A few small clinical studies have found that daily supplementation of the diet with green tea
extract powder lowered the hemoglobin A1c level in individuals with borderline diabetes.

Liver disease

Population-based clinical studies have shown that men who drink more than 10 cups of green
tea per day are less likely to develop disorders of the liver. Green tea also seems to protect the
liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown
that green tea helps protect against the development of liver tumors in mice.

Results from several animal and human studies suggest that one of the polyphenols present in
green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a
virus). In these studies, catechin was isolated from green tea and used in very high
concentrations. It is not clear whether green tea (which contains a lower concentration of
catechins) confers these same benefits to people with hepatitis.

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aection 10. Conclusion c

By now, you realize that if you want to live a long, healthy, and vibrant life, it's necessary
to include a plentiful amount of bioflavonoids in your diet. Although bioflavonoid-rich
foods, such as fruits and vegetables, have always been a relatively large part of the
human diet, their health-promoting effects have only recently become well known and
are constantly being validated by scientific studies. Through the marvels of modern food
technology and through the cultivation of plants, bioflavonoids are available in
supplemental form, making it easy to enjoy their health benefits. c

As you've learned, the beneficial health effects of bioflavonoids include the reduced risk
of cancer, heart diseases, and arthritis, while decreasing inflammation, increasing

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powerful antioxidant activity, and improving the structure and function of the skin. The
best part of all this is that everyone-regardless of age or sex-can derive benefits from
eating bioflavonoid-rich foods and/or by taking bioflavonoid supplements. c

Let the health benefits you've read about in this book be only the beginning of your
health quest. Use this information to eat purposefully and select foods and supplements
that will provide the most complete health benefits. In this way, good nutrition will
become a part of your long and healthy life. c

DRINKING GREEN TEA BENEFIT

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INDIAN TEA INDUSTRY

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The tea industry in India is about 172 years old. It occupies an important
place and plays a very useful part in the national economy. Robert Bruce in 1823
discovered tea plants growing wild in upper Brahmaputra Valley. In 1838 the first
Indian tea from Assam was sent to United Kingdom for public sale. Thereafter, it
was extended to other parts of the country between 50's and 60's of the last century.
However, owing to certain specific soil and climatic requirements its cultivation
was confined to only certain parts of the country.
Tea plantations in India are mainly located in rural hills and backward areas
of North-eastern and Southern States. Major tea growing areas of the country are
concentrated in Assam, West Bengal, Tamil Nadu and Kerala. The other areas
where tea is grown to a small extent are Karnataka, Tripura, Himachal Pradesh,
Uttaranchal, Arunachal Pradesh, Manipur, Sikkim, Nagaland, Meghalaya,
Mizoram, and Bihar.
Unlike most other tea producing and exporting countries, India has dual
manufacturing base. India produces both CTC and Orthodox teas in addition to
green tea. The weightage lies with the former due to domestic consumers¶
preference. Orthodox tea production is balanced basically with the export demand.
Production of green tea in India is small. The competitors to India in tea export are
Sri Lanka, Kenya, China, Indonesia and Vietnam.
Tea is an agro-based commodity and is subjected to vagaries of nature.
Despite adverse agro climatic condition experienced in tea growing areas in many
years, Indian Tea Plantation Industry is able to maintain substantial growth in
relation to volume of Indian tea production during the last one decade.
There has been a dramatic tilt in tea disposal in favour of domestic market
since fifties. While at the time of Independence only 79 M.Kgs or about 31% of
][]
total production of 255 M.Kgs of tea was retained for internal consumption, in
2008 as much as 802 M.Kgs or about 82% of total production of 981 M.Kgs of tea
went for domestic consumption. Such a massive increase in domestic consumption
has been due to increase in population, greater urbanisation, increase in income
and standard of living etc.
Indian tea export has been an important foreign exchange earner for the
country. There was an inherent growth in export earnings from tea over the years.
Till 70s¶, UK was the major buyer of Indian tea Since 80s¶ USSR became the
largest buyer of Indian tea due to existence of the trade agreement between India
and erstwhile USSR. USSR happened to be the major buyer of Indian tea
accounting for more than 50% of the total Indian export till 1991. However, with
the disintegration of USSR and abolition of Central Buying Mechanism, Indian tea
exports suffered a set back from 1992-93. However, Indian Tea exports to
Russia/CIS countries recovered from the setback since 1993 under Rupee Debt
Repayment Route facilities as also due to long term agreement on tea entered into
between Russia and India. Depressed scenario again started since 2001 due to
change in consumption pattern, i.e. switch over from CTC to Orthodox as per
consumer preference and thus India has lost the Russian market. Another reason
for decline in export of Indian tea to Russia is offering of teas at lower prices by
China, South Asian countries like Indonesia and Vietnam.

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The major competitive countries in tea in the world are Sri Lanka, Kenya,
China and Indonesia. China is the major producer of green tea while Sri Lanka and
Indonesia are producing mainly orthodox varieties of tea. Kenya is basically a
CTC tea producing country. While India is facing competition from Sri Lanka and
Indonesia with regard to export of orthodox teas and from China with regard to
green tea export, it is facing competition from Kenya and from other African
countries in exporting CTC teas.
Because of absence of large domestic base and due to comparatively small
range of exportable items, Sri Lanka and Kenya have an edge over India to offload
their teas in any international markets. This is one of the reasons of higher
volume of export by Sri Lanka and Kenya compared to India. Another important
point is that, U.K has substantial interest in tea cultivation in Kenya. Most of the
sterling companies, after Indianisation due to implementation of FERA Act started
tea cultivation in Kenya. So, it makes business sense for U.K. to buy tea from
Kenya and Kenya became the largest supplier of tea to U.K.
Tea is an essential item of domestic consumption and is the major beverage
in India. Tea is also considered as the cheapest beverage amongst the beverages
available in India. Tea Industry provides gainful direct employment to more than a
million workers mainly drawn from the backward and socially weaker section of
the society. It is also a substantial foreign exchange earner and provides sizeable
amount of revenue to the State and Central Exchequer. The total turnover of the
Indian tea industry is in the vicinity of Rs.9000 Crs. Presently, Indian tea industry
is having (as on 18.12.2009 )
‡ 1692 registered Tea Manufacturers,
‡ 2200 registered Tea Exporters,
‡ 5848 number of registered tea buyers,
‡ Nine tea Auction centres.
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