Assam Tea.ppt

Assam produces more than 60 % of total tea production in the world.

1. Assam Tea

2. BACKGROUND OF THE STUDY
AREA
•Assamissituatedinthenorth-easternpartsofIndia.
•Ithasatotalgeographicalareaof78,438sqkm.
•TheStatehasbeendividedintothreephysicaldivisions,viz
–(i)Brahmaputravalley(MajorRiverinsouth-eastAsia)
–(ii)Barakvalleyand
–(iii)ThehillyregionconsistingofKarbi-AnglongandDima-Hasao.
Therearefourseasonsinthestateviz.
(a)Pre-monsoon
(b)Monsoon
(c)Post-monsoonorRetreatingmonsoonand
(d)winter
ThepresentpopulationofAssamhasfourbasicracialtraits:the‘Proto-
Australoid’,‘Mangoloid’,‘Aryo-Mangoloid’and‘Aryo-Mangolod-
Dravidian’
‘Bihu’isoneoftheimportantfestivalcelebratedmainlyintheBrahmaputra
valley.
Assamesesocietyhasbeenreformedby‘neo-VaishnavaBhaktimovement’,by
‘SankardevaandMadhabdeva’.

3. Assam

5. •TheintroductionoftheAssamteabushtoEuropeisrelated
toRobertBruce,aScottishadventurerintheyear1823.
•‘Camellia sinensisvarAssamica’, or Assam Tea
HISTORICAL BACKGROUND OF ASSAM
TEA

6. TYPES OF TEA
•From one tea plant, it is possible to derive sixtypes of tea can
result from modifications in the processing method–type of
tea plant, the cultivar etc
•Green tea
•Yellow tea
•White tea
•Oolong tea
•Black teaand
•Post-fermented tea

7. Green tea Yellow tea White tea
Oolong tea Black tea
Post-fermented

8. •Yellow tea: This gives the leaves a slightly yellow colouring during the
drying process.
•White tea :White teamay refer to one of several styles of tea which
generally feature young or minimally processed leaves of theCamellia
sinensisplant.
•Oolong Tea: Oolong is neither a black tea nor a green tea. Oolong tea
falls in between and is often described as a partially oxidized tea.
•Black teais a type ofteathat moreoxidizedthanoolong,green,
andwhiteteas. Black tea is generally stronger in flavour than the less
oxidized teas.
•Post-fermented teas are a class of teas that have undergone a period
of "aging" in open air, from several months to many years.
•The exposure of the tea to microflora, humidity and oxygen in the air
causes it to undergo further oxidation through auto-oxidation,
fermentation, and possibly some reactivated oxidative enzymes in the
tea.

13. Guatemala grass(Tripsacum andersonii)
Lemongrass (Cymbopogon)
Species used for Bio-manure in the Organic Tea
Garden

14. Ethnobotanyof Biofencingin Organic
Tea Garden
•Raisingplantsaslivefencinginteagardensisatraditional
practiceamongtheteagardencommunities.
•27plantsspecieshasbeenusedthatincludedshrubs,
succulentshrubsanddeciduousclimberswithpotential
economicvalueandalsostrongsoilbindingproperties
•Thetraditionalbiofencingpracticeisnotonlytoprotectthe
homegardensbutalsoapartofconservationandsustainable
useofbiodiversityofteagarden.

15. Biofencing Species in Organic Tea Garden
Adasarmu, Bakas (Adhatoda vasica)
Nees)
Bon anaras (Agave americana L.)
Bahns(Bambusa tulda Roxb.)
Bahns(Bambusa multiplex (Lour.)
Rausch

16. Bamunhati(Clerodendrum bungi Steud)Kanakanta (Duranta repens L.)
Kanakanta (Duranta erecta L.)Kanakanta (Duranta plumeri L.)

17. Sasiju (Euphorbia nerifolia L).
Paniara (Ipomea carnea Jacq) Chandrakantri(Ipomea carnea Jacq)
Joba (Hibiscus rosa-sinensis)

18. Bhotera, Bagbherenda (Jatropha curcus ) Jogotmadan /Bikhalyakoroni
(Justicia gendarussa Burm).
Bagbherenda (Jatropha gossypifolia L.)Bonbahar (Lantana camara )L

19. Kol (Musa paradisiaca L.) Nagphana( Opuntia ficus-indica L.)
Nagphana (Opuntia macrorhyza L.) Nagphana (Opuntia robusta L.)

20. Nagphana(Opuntia paraguayensis L.) Gandhali (Paederia scandens )L.
Eri, Arand (Ricinus communis L.)
Kohuwa (Saccharum spontaneum L.

21. Titakuchi ( Solanum spirale Roxb.) Pasatia (Vitex negundo L.)

22. GREEN TEA
•InpreparingGreentea,theOxidizingenzymesarekilledby
steamblastingandroasting.
•Theleafisthensubjectedtofurtherheatingandrollinguntilit
turnsdarkgreenandtakesabluishcolor.
•Theleavesarefinallydriedtoamoisturecontentof3to4
percent
•Withtheinactivationof‘Polyphenoloxidase’(Catalyst),it
remainscolourless,allowingtheprocessedleaftoremain
green
•Theabsenceofthe‘Aflavins’andthe‘Arubigins’(Catalyst),in
thefinishedleafalsogivesthebeverageaweakerflavourthan
blacktea

23. ORGANIC GREEN TEA IN
ASSAM
•Organicteaisproducedusingenvironmentally-friendlymethodsof
cultivation.
•Organicteafarmersusetraditional,naturalmethodsofpestandweed
control.
•Everyleafispickedbyhand,andtheleavesthatwillbeusedtoproducethe
organicgreenteaareboiledandthenroastedandfinallydriedunderthesun
toadistinctivetasteandflavor.
•Studieshaveprovedthatgreenteacanpreventcancersinceit
contains‘Catechin’.
•Greentea‘Catechin’hasalsobeenshowntolimittheExcessiveriseinblood
cholesterolaswellaspreventhighbloodpressure.
•Greenteaisastrongantioxidantaswellandisevenmorepowerfulthan
vitaminEorvitaminCduetothepresenceof‘Polyphenols’,suchas
‘Epigallocatechingallate’(EGCG)

24. ORGANIC GREEN TEA COMPOSITION
•Thebest-knownconstituentofteaisCaffeine,whichgivesthebeverage
itsstimulatingcharacterbutcontributesonlyalittletoColour,Flavour,
andAroma.
•About4percentofthesolidsinfreshleafarecaffeine,andoneteacupof
thebeveragecontains60to90milligramsofCaffeine
•Themostimportantchemicalsinteaarethe‘Tannins’,or‘Polyphenols’,
whicharecolourless,bitter-tastingsubstancesthatgivethedrinkits
astringency.
•Whenacteduponbyanenzymecalled‘Polyphenoloxidase’,polyphenols
acquireareddishcolourandformtheflavouringcompoundsofthe
beverage
•Green tea contains ‘Polyphenols’, which include Flava-nols, Flavandiols,
Flavonoids, and Phenolicacids;these compounds may account for up to
30 per cent of the dry weight.

26. Chemical composition of Green Tea
SL no. Elements Percentage
1. Proteins (15-20% dry weight)
2. Amino acids(suchas Theanineor 5-N-Ethylglutamine,
Glutamic acid, Trypto-phan, Glycine, Serine, Aspartic
acid, Tyrosine, Valine, Leucine, Threonine, Arginine,
and Lysine)
(1-4% dry weight)
3. Carbohydratessuch as Cellulose, Pectins, Glucose,
Fructose, and Sucrose
(5-7% dry weight)
4. Minerals and trace elements(such as Calcium,
Magnesium, Chromium, Manganese, Iron, Copper,
Zinc, Molybdenum, Selenium, Sodium, Phosphorus,
Cobalt, Strontium, Nickel, Potassium, Fluorine, and
Aluminum)
5% dry weight)
5. Lipids(linoleic and alinolenicacids)
6. Sterols(stigmas-terol)
Vitamins (B, C, E),
Xanthicbases (Caffeine, theophylline)
Pigments (chlorophyll, Carotenoids)
Volatile compounds(Aldehydes, Alcohols, Esters,
Lactones, hydrocarbons)
Most of the green tea polyphenols(GTPs) are Flavonols,commonly known as ‘Catechins’.

27. Benefits of Organic Green Tea
•GreenteaCatechinsprovidesomeprotectionagainstdegenerative
diseases
•GreenteahasanantiproliferativeactivityonHepatomacellsanda
HypolipidemicactivityaswellasthepreventionofHepatoxicityandasa
preventiveagentagainstmammarycancerpostinitiation.
•GreenteaCatechinsalsoactasAntitumorigenicagents.
•Greenteaconsumptionhasalsobeenlinkedtothepreventionofmany
typesofcancer,includinglung,colon,esophagus,mouth,stomach,small
intestine,kidney,pancreas,andmammaryglands.

28. Tourism Perspective
•Teatourismis'tourismthatismotivatedbyaninterestinthehistory,
traditions,andconsumptionoftea‘.
•Touristsconsumetheteaexperienceonalllevelsincludingthe'history,
growth,production,processing,blending,andconsumption’
•ItisclearthatAssamhasenormouspotentialforthedevelopmentoftea
tourismsincetheseregionsarecloselyrelatetoteaproductionsincelong.
•Itistheengagingtearelatedtourismactivitiesnamelyvisitsto
plantationstowatchthepluckingandthentheprocessingof
tea.

29. •The fertile valleys of the Brahmaputra grow some of the
world’s finest and the most prized teas.

30. •But some of the tea estates in Assam are now converting their
British-built old bungalows into luxury lodgings.

31. •One can also witness the tea tasting session,
which can be a unique experience.

32. •During monsoon seasons when the tea
harvest begins. Tourist can enjoy plucking of
fragrant leafs learn about the fascinating bush
to cup.

33. Foreign tourists
•Tea tourism, though a new concept, is fast catching on with
more and more tourists making their way to the lush green
tea estates.
•Particularly among the foreigners, whose fathers,
grandfathers and even great grandfathersspent their lives in
the tea gardens in India.
•Many of those who spent their early days in the tea gardens,
but are now settled in their own countries, have fond
memories.
•A few days stay in tea gardens is like a journey down the
memory lane.
•Those who did not grow up in the gardens but heard stories
from their fathers and grandfathers too, are keen to have first-
hand knowledge of what life is like for a planter.

34. •There is still another group of foreigners who prefer to spend
a few days in tea gardens when they come to visit the old
British cemeteries spread all over the North-East.
•A large number of white men died here fighting
unsuccessfully either malaria in the marshy lands of the then
undivided Assam or the Japanese attack in the hills of Arakan.
Tea experience
•Tea tourism, it is often said, is answer to what Europe calls
wine tourism where the visitors stay in the vineyards, observe
wine-making process, taste the wine, shop for wine and local
crafts and produce.