QUALITY PARAMETERS
The major quality parameters that are tested in made tea include Theaflavins (TF), Thearubigins (TR), High polymerized substances (HPS), Total liquor color (TLC) and Total soluble solids (Water extract). TF has a direct correlation with quality and price realization. TF contribute towards the briskness and brightness of tea liquor. During the course of fermentation, TF progressively increases till an optimum fermentation time, the period at which maximum quality is observed. In addition to having maximum value for TF, there has to be proper balancing of the liquor parameters for which the guide line stating the value of TR to be ten to twelve times as that of TF can be followed. TR are complex condensation products of oxidized catechins with TF. Together with HPS, TR increases the color, mouth feel and body of the tea liquor. Very high levels of TR indicate over fermentation. Similarly, very high levels of HPS and TLC also imply over fermentation. Low levels of TR indicate under fermentation and the liquor tastes harsh.
PROPERTIES OF CAFFEINE
Parameters such as caffeine and catechin play an important role on the quality of tea and require minimum stipulation. Caffeine is relatively a stable molecule and is a direct stimulant of the Central Nervous System. Together with TF it imparts briskness to the tea liquor. Caffeine level increases during processing and high levels of caffeine indicate a good leaf standard (caffeine decreases with the maturity of the crop shoots). Water extract or TSS has a direct influence on the cuppage. Higher values of TSS indicate a better quality of the raw material.
BRISKNESS AND COLOR INDICES
In addition to the above quality parameters briskness and color indices developed at UPASI TRI, correlate well with quality of made tea. Briskness index is given as percent ratio of TF to TF+CAF and the normal range for south Indian CTC tea is above 23. The color index is given as percent ratio of TF to TR+HPS and the normal range for south Indian CTC teas is from 5 to 11. Teas having maximum TF and a balanced TR/TF ratio (10 to 12) with optimum level of briskness and color indices will definitely have a better quality.
QUALITY PARAMETERS OF BLACK TEA Though the PFA (Preventive of Food Adulteration) Act requirements specify limits for tea and to great extent restricts adulteration, the various parameters listed under PFA requirements cannot be solely taken as quality standards for various teas. The problem of setting quality standards to made tea arises due to multitude of factors affecting the quality starting from the raw material to the variations in manufacturing conditions.
STANDARDS AS PER PFA ACT Tea means the tea derived solely and exclusively and produced by acceptable process notably formation and drying, from the leaves, buds and tender stems of the species of cultivated “Camellia”, known to be suitable for making tea for consumption as a beverage. Tea shall also comply with requirements specified in the following table in which all the requirements are expressed on the basis of the material oven dried at 103o C (+ or -2oC) by the method described in IS 3852.
CHEMICAL REQUIREMENTS FOR TEA
| Characteristic | Requirement | Method of Test Ref. No. |
| Water extract, percent by mass, Min | 32.0 | IS 13862 |
| Total ash, percent by mass | 4.0 – 8.0 | IS 13854 |
| Water soluble ash, water of total ash, percent by mass, Min | 4.0 | IS 13855 |
| Alkalinity of water soluble ash (as K2O), percent by mass | 1.0 – 2.2 | IS 13856 |
| Acid insoluble ash, percent by mass, Max | 1.0 | IS 13857 |
| Crude fibre, percent by mass, Max | 17.0 | IS 10226 (Pt 1) |
| Lead, mg / kg, Max 10.0 IS 12074 | 32.0 | IS 13862 |
| Copper , mg / kg, Max 150.0 IS 11123 | 32.0 | IS 13862 |
PESTICIDE RESIDUE LIMITS FOR TEA (See also pesticide residues)
| 1 | Dicofol, mg / kg, Max | 5.0 | IS 14629 |
| 2 | Ethion, mg / kg, Max | 5.0 | IS 11773 |
| 3 | Quinolphos, mg / kg, Max | 0.01 | IS 14437 |
News & Events
5Dr. C.S. Venkata Ram Memorial Annual Tea Colloquium-2015
Dr. C.S. Venkata Ram Memorial Annual Tea Colloquium will be held on July 10, 2015 at Seminar Hall, UPASI Tea Research Foundation, Tea Research Institute, Valparai. The maximum time for presentation is ten minutes followed by discussion. Prizes will be awarded for the best three…
Read MoreResidue analysis in other crops
31-05-2013
The Pesticide Residue Division is equipped with state-of-art instruments viz., Gas Chromatograph, High Performance Liquid Chromatograph, GCMS, Atomic Absorption Spectrophotometer, etc., Our lab is GLP certified by National GLP Compliance Monitoring Authority, Govt. of India for the execution of Pesticide Residue Studies. We are accredited…
Read MoreVacancy 2017
09/06/2016 @ 4:55 pm
Date of Publish: 22-Jun-2017 UPASI TEA RESEARCH FOUNDATION TEA RESEARCH INSTITUTE NIRAR DAM P.O. VALPARAI – 642 127 Applications are invited from eligible Indian candidates for the recruitment of two project assistants for a two year research project titled “Tea Genome Sequencing” funded by the…
Read MoreMonthly circular – April 2014
07/04/2014
Monthly Circular April -2014 WEATHER Weather data recorded in March 2014 at the TRF observatory are given below, along with the corresponding figures for March 2013. Year Total Rainfall mm Mean Sunshine hr/day Mean Temperature ° C Mean Relative Humidity % at Mean Evaporation…
Read MoreQuotations & Tenders
DETAILS OF VEHICLES FOR SALE Sl. No. Make Regn. No. Place Year of Mfg. 1 Suzuki Max 100 R TN 41 F 7245 Valparai 1999 2 Suzuki Max 100 R TN 41 F 7246 Valparai 1999 3 Suzuki Max 100 R TN 41 F 7250…
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Articles
3Publications
09.05.2012
Ajaikumar, S., Siby Mathew, R. Raj Kumar and P. Mohan Kumar (2014). Mechanical harvesting in tea: A case study of Pasuparai estate. Journal of Plantation Crops. 42(2): 201-214. Ajay, D. and Baby, U.I. 2010. Induction of systemic resistance to Exobasidium vexans in tea through SAR…
Read MoreLatest
12/12/12
The principal landmark in the history of tea research in south India, was the establishment of a Tea Experimental Station in Gudalur in 1926. During the last seven and half decades, this research organisation. Now known as the UPASI Tea Research Foundation (UPASI TRF), had…
Read MorePublications and Library
01/02/05
Annual Report is the one among the major publications of UPASI TRF. Annual report of each year is released by September of the following year. Other publications include Research Highlights and half yearly Newsletters. The Bulletin of UPASI TRF is an occasional publication. The Handbook…
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Conferences Seminars
11PLACROSYM XXI
DATE: 10-12 December 2014
PLACE: Kozhikode
Read MoreResearch Extension Meeting
DATE: 06-08 May 2013
PLACE: Valparai
Read MoreJOINT AREA SCIENTIFIC SYMPOSIA (JASS)
DATE:
PLACE:
Read MoreINTERNATIONAL TEA CONVENTION
DATE:
PLACE:
Read MoreTGLIA
DATE: 2013
PLACE:
Read MoreDr.C.S. Venkata Ram Annual Tea Colloquium
DATE: 1 August 2013
PLACE: VALPARAI
Read MoreINTERACTIVE SESSIONS / WORKSHOPS
DATE: 28/04/2012
PLACE: VALPARAI
Read MorePLATINUM JUBILEE SYMPOSIUM
DATE: 2001
PLACE: Chennai
Read MorePLANTATION CROPS SYMPOSIUM 2014
DATE: 2014
PLACE:
Read MoreUPASI ANNUAL CONFERENCE
DATE: September 2013
PLACE: Coonoor
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Research Activities
Pesticide Residue
Of late, considering the constant usage of pesticides and to monitor the residues in the final produce, a well equipped test facility was established at UPASI TRI in 1994. The pesticide residue laboratory is accredited by National Accreditation Board for testing and calibration Laboratories (NABL)…
Read MoreBotany
The Tea Research Institute at Valparai has seven divisions namely Botany, Soil Chemistry, Entomology, Pesticide Residue, Plant Pathology & Microbiology, Plant Physiology & Biotechnology and Tea Technology. Botany Research activities of Botany Division include plant improvement, cultivation practices and weed research. Plant improvement programme was…
Read MoreSoil Chemistry
Chemistry Division is involved in research pertaining to soil-plant nutrients of tea besides extending analytical service to the industry. The research activities include investigations on physico-chemical properties of soil, soil-plant interactions, response of tea to major, secondary and micronutrients and their interactions. The research work…
Read MoreEntomology
Entomology Division involve in basic and applied aspects of insect pests, particularly, biology, ecology and evolving control measures. The division evolved and recommended physical, chemical and biological method of tea pests control. In the past, extensive studies on bioecology, crop loss due to major pests…
Read MorePathology & Microbiology
In the division of Plant Pathology & Microbiology, research is carried out on diseases of tea and biofertilizers. Among the tea diseases, blister blight is the most important leaf disease caused by the pathogen, Exobasidium vexans affecting the tender harvestable shoots of tea resulting in…
Read MorePhysiology & Biotechnology
Plant Physiology Division was established in 1980 which has been primarily concentrated on crop productivity. The division strives for excellence in applied research in tea productivity and bush health besides biotechnological studies. The research undertaken extends over a wide range of research programmes having collaborative…
Read MoreTea Technology
Besides offering the analytical services and involving in inter laboratory ring test to validate the test methods, Tea Technology Division is concerned about quality of final produce in accordance with PFA Act requirements, storage studies, value added products and manufacturing aspects. The laboratory has been…
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