TYPES OF TEA

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BLACK TEA

The teas that are produced by complete fermentation process and that appears black / brown in colour are referred to as black tea. The majority of teas produced are of this kind.

GREEN TEA

These type of teas are produced by bypassing the fermentation step. The oxidizing enzymes are killed/denatured by steam blasting the freshly plucked leaf in perforated trays or by roasting it in hot iron pan. The steaming is carried out for less than a minute. The leaf is then subjected to further heating and rolling until it turns dark green. The leaves are finally dried to moisture content of 3 to 4 percent. As the fermentation is arrested by the inactivation of polyphenol oxidase, the polyphenols are not oxidised and the leaves remain green. The beverage gives a weak flavour than black tea due to the absence of theaflavins and thearubigins.

SEMI FERMENTED TEAS

Apart from black and green teas, partly fermented teas are also processed. When the fermentation is carried out to half the time as in the case of black tea manufacture, the resultant teas are referred to as oolong teas, while for pouchong teas the fermentation is carried out for one-quarter time of the normal fermentation. Other processes are similar to that of the black tea manufacture. Oolong and pouchong teas are mainly consumed for their medical significance. And these types of teas are predominant in parts of Japan & China.

WHITE TEAS

White teas are whole withered teas of which the buds and leaves are covered with white hairy growth. First infusion of the teas is almost colourless, and the phenolic substances are slightly oxidised and poorly polymerized. These teas are made in two steps of withering and drying.

YELLOW TEAS

The yellow teas are termed as Huangcha are fixed – light fermented or fixed – “yellowed” teas. The colour of these dried leaves is greenish yellow and the infusion is bright yellow. The characteristic and key technique in their manufacture is light fermentation or “yellowing”.

News & Events

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Articles

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  • News letter June 2020

    News Letter -2020 June

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  • Publications

    Radhakrishnan,B., K. K. Srikumar, Smitha, K. B. Suresh. 2018. Evaluation of Sulfoxaflor 50%WG against Tea mosquito bug, Helopeltistheivora Waterhouse (Hemiptera: Miridae). Pestology. 42 (3), 31-36. Radhakrishnan, B. 2018. Recent issues on pesticide residues and other contaminants in Tea. Planters chronicle. 114(1): 4-11. Radhakrishnan B. and…

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  • Latest

    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…

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  • Publications 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

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  • National Symposium Announcement

    DATE:  22nd Jannuary, 2021

    PLACE:  

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  • PLACROSYM XXI

    DATE:  10-12 December 2014

    PLACE:  Kozhikode

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  • Research Extension Meeting

    DATE:  06-08 May 2013

    PLACE:  Valparai

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  • JOINT AREA SCIENTIFIC SYMPOSIA (JASS)

    DATE:  

    PLACE:  

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  • INTERNATIONAL TEA CONVENTION

    DATE:  

    PLACE:  

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  • TGLIA

    DATE:   2013

    PLACE:  

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  • Dr.C.S. Venkata Ram Annual Tea Colloquium

    DATE:  1 August 2013

    PLACE:  VALPARAI

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  • INTERACTIVE SESSIONS / WORKSHOPS

    DATE:  28/04/2012

    PLACE:  VALPARAI

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  • PLATINUM JUBILEE SYMPOSIUM

    DATE:  2001

    PLACE:  Chennai

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  • PLANTATION CROPS SYMPOSIUM 2014

    DATE:  2014

    PLACE:  

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Research Activities

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  • 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)…

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  • Botany

    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…

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  • Soil 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…

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  • Entomology

    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…

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  • Pathology & 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…

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  • Physiology & 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…

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  • Tea 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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