Indian Tea

There are many varieties of tea grown in India :

Regions :

Darjeeling: Flavoury light cup; the closer the liquor possesses a 'Muscatel' like flavour, the higher the price. There are three peak quality periods:-

• 1st Flush: Mid-March to Mid-April
• 2nd Flush: Mid-May to end June
• Autumnal: Mid-October to Mid-November

Assam : Region with the largest production in the world with unmatched levels of quality produced from most of its Estates during Second Flush (Mid May to Mid July) and in Autumn (October - November). Combined production of Orthodox and CTC averages 425 m. Kgs., from more than 1000 plantations.

Terai : Regions of the Himalayan foothills. Undulating properties that produce a small quantity of exceptional quality of Orthodox during the first (March - April) and Autumnal (October) Flush. CTC is produced during the other months. 92 plantations that produce 26 m. Kgs., annually.

Dooars : Plain, flatlands below the Terai belt from whose 168 plantations 128 m. Kgs., of CTC produce is purchased mainly for Domestic consumption, with some utility in Exports.

Kangra Vally : Western Himalayan belt in the state of Himachal Pradesh has 1660 family or cooperative small to medium farms the green leaf from which is processed at processing co-operative factories that mainly produce around 1.5m. Kgs., Orthodox type of Black and Green Tea. Mid March to mid May production has similarity to lower elevation Darjeeling character. The Green Tea has considerable popularity in centrall Asian markets. Asmall quantity of flavoury teas are also produced during the first flush.

Nilgiri: Flavoury, light but brisk. The more pronounced the aroma and sweetish character, the higher the value for the tea. Quality is generally consistent except in the months of August and Jan-Feb when better quality is produced.

Other South Indian Regions : Some orthodox, mainly CTC of medium/plainer quality.

Types of Manufacture :

There are two main methods of manufacture. One is called CTC (crushed-torn-curled) and the other is Orthodox. The CTC teas have a granulated appearance while the Orthodox is blacker and is generally the more traditional. Some factories are also equipped to produce Green Tea, though production of this is limited.

CTC:

Since its advent in the late 50's, this process is widely used by most factories as this style of manufacture has the advantage of being a quick brewer, yielding more cups per Kg. In the domestic market, which prefers a strong cup of tea and where the cups per Kg being brewed in bulk is important, this type of manufacture has virtually taken over the entire demand. In the export market, particularly in the Western Hemisphere, wherever the Teabag has gained popularity, CTC teas are in demand.

In addition, for the tea plantation owner, the cost of manufacture is less because there is less wastage, the need to be less cautious in plucking the bushes etc.

However the CTC process does diminish the delicate flavours of natural tea. In India today, over 80% of tea production is of the CTC variety; amounting approximately, to a staggering 650 million Kgs.

Orthodox:

This traditional mode of manufacture has steadily lost favour with traders and consumers because it is a bulky product, diffuses slowly, breaks into smaller particles easily whilst being handled for packing and most of all, it brews less cups per Kg against CTC. Producers also find it more costly to produce.

However this slow process allows the end produce to retain a majority of the delicate flavours inherent in the plucked Green-leaf. Therefore, almost all teas produced in high elevation areas such as Darjeeling, Sikkim, Himachal and Tamil Nadu (Nilgiris), continues to be of the orthodox variety, fetching premium prices, thereby justifying production. The orthodox method of manufacture accounts for about 20% of the Indian crop, amounting to approximately 160 million Kgs.

Grading:

All tea produced, whether CTC, Orthodox or Green-leaf, ultimately sells in the traditionally recognised graded form. The basic segregation by size determinates the grades.
CTC : Brokens, Fannings, Dusts.
Orthodox: Whole-leaf, Brokens, Fannings, Dusts.

Quality Assessment and Control:

This is generally monitored by the garden manager and his assistant at the factory. In addition to this, most Companies have either experienced tea tasters in their employment, or take the advice of outside consultants to keep abreast of the changing market trends.

Packaging:

Marketing and disposal of products:

Tea is sold privately by producers both, in the domestic and export markets. Whilst many years ago the auction system accounted for almost all the production going into the domestic market, this has dwindled in recent years. In recent years producers have setup their own distribution network through agents in the main consumption areas for disposing their teas in Bulk to the 'loose' tea sellers. Also with growing consciousness with regard to quality and brand loyalties, more and more of the large producres are turning to packaging their own produce in retail packs.

Weekly Auctions are held at:

North India:
       Calcutta,Guwahati,Siliguri,Amritsar.
South India:
      Cochin,Coonoor,Coimbatore.

Except for at Calcutta, all the other Auction centers have two segments per auction sale: Leaf and dust; mostly on independent days of the week. At Calcutta, each sale is segmented into four sections: Darjeeling,Orthodox,CTC, leaf,all dusts.

Guwahati, today, is perhaps the largest Tea Auction center in the world.

Exports:

It is estimated that some 640 million kgs., mostly of CTC leaf grades and Dusts is retained in the country for domestic consumption.

India exports curently vary between 150 mkgs. and 210 mkgs. depending on world market conditions. The extemely strong internal demand often results in Indian teas being uncompetitive against similar teas available in other origins.

Fortunately, even during such periods, there are certain consuming areas which have an unchanging demand for the strong coloury liquor that Indian tea produces.

Indian Tea is exported in bulk packaging as original estate invoices or blended form; in soft carton packets; in Tea-bags and as Instant Tea.

Export modes and ports:

Expensive Indian tea is ocassionally air-freighted. Common mode of export is by sea. Most shipments are in containerised form. Majority of shipments are palletised before stuffing into containers. Commonly used ports for export of tea from India are:

North:
     Calcutta,Haldia,Kandla,Mumbai.
South:
     Cochin,Madras,Tuticorin.