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1. INTRODUCTION Tea is one of the industries, which  by an Act of Parliament comes under the control of the Union Govt. The genesis of the Tea Board India dates back to 1903 when the Indian Tea Cess Bill was passed. The Bill provided for levying a cess on tea exports - the proceeds of which were to be used for the promotion of Indian tea both within and outside India. The present Tea Board set up under section 4 of the Tea Act 1953 was constituted on 1st April 1954. The Board’s Head Office is situated in Kolkata and there are two Zonal offices-one each in North Eastern Region at Jorhat in Assam and in Southern Region at Coonoor in Tamil Nadu. Besides, there are 18 regional offices spread over in all the major tea growing states and four metros. 

2. HEAD QUARTERS, KOLKATA

3. Vision:   To make India, the leading producer and supplier of quality tea in the global market.   Mission: "Develop effective management strategies to facilitate: Competence and innovation in tea plantations, Innovative processing technology for producing good quality teas, Augmentation of high value tea exports, Capacity Building for human resources at all levels in tea Industry, Strengthening of R & D efforts on all aspects of tea husbandry and technology."

4. TEA BOARD ORGANISATION: Organisation of the Board: The present Tea Board is functioning as a statutory body of the Central Government under the Ministry of Commerce. The Board is constituted of 31 members (including Chairman) drawn from Members of Parliament, tea producers, tea traders, tea brokers, consumers, and representatives of Governments from the principal tea producing states, and trade unions. The Board is reconstituted every three years. Saurav Pahari , IAS Deputy Chairman, Tea Board India.

5. The Executive Committee deals with the administrative matters of the Board. The Export Promotion Committee deals with the work in relation to the export promotion of tea. Labor Welfare Committee guides the Board in implementation of various welfare schemes for the benefit of the plantation workers and their wards. The Development Committee is responsible for overseeing the various developmental schemes run by the Board. Licensing Committee for North and South India will act as per direction of the Board or the Executive Committee pertaining to Chapter III & IV of the Tea Act relating to Tea Estate of North India and South India respectively. THE STANDING COMMITTEES OF THE BOARD :

6. R egulating the production and extension of cultivation of tea I mproving the quality of tea. Promoting cooperative efforts among growers and manufacturers of tea. U ndertaking , assisting or encouraging scientific, technological and economic research and maintaining or assisting in the maintenance of demonstration farms and manufacturing stations. Assisting in the control of insects and other pests and diseases affecting tea. Regulating the sale and export of tea. Functions

7. Training in tea testing and fixing grade standards of tea Increasing the consumption in India and elsewhere of tea and carrying on propaganda for that purpose. Registering and licensing of manufacturers, brokers, tea waste dealers and persons engaged in the blending of tea and provide financial help under different schemes. Collecting statistics from growers, manufacturers, dealers and such other persons as maybe prescribed on any matter relating to the tea industry. Securing better service conditions and the provisions and improvement of amenities and incentives for workers. Improving the marketing of tea in India and else where.

8. Objectives: The following are the important objectives of the Tea Board. Promote and encourage co-operation, education, research and development in relation to the production and marketing of tea Regulate and control the activities of the tea industry with special regard to: The production of green leaf, manufacture, marketing, import and export of tea, The price to be paid for tea or green leaf, The conditions of contracts entered into by planters, meteors and manufacturers. Arbitrate disputes between persons engaged in or connected with the tea industry Assist a planter to diversify to other agricultural activities

9. Activities of Tea Board

10. Benefits of Tea Board Membership: Tea Board India issues the Registration-cum-Membership-Certificate after granting registration as a tea exporter (RCMC). The following are some of the advantages of joining the Tea Board of India: Members of the Tea Board are eligible to attend major tea trade events and exhibitions conducted in major tea-consuming countries. The main goal of this export promotion operation is to raise awareness of Indian Tea quality among abroad roasters, traders, and consumers. The Tea Board of India organises a number of programmes for exporters to help them pick good teas and expose them to international markets.

11. Exports of value-added teas in retail packets, as well as tea to high-value far-away destinations, are eligible for the Tea Board’s export promotion scheme’s incentives. The export incentives provide a chance for Indian Tea to develop into higher-value countries while maintaining its presence in existing markets. Assistance is offered to exporters to mitigate transaction expenses to some extent and enable Indian exporters to compete in the export market.

12. Programmes by Tea Board: Launch of e-GICCS. Small growers of Assam to get Identity Card with QR code. Special focus on formation of Self Help Groups and Farmer Producer Organization. Conversion to Organic Tea in Tripura. Demonstration of using plucking machine. Training to STGs on Organic tea cultivation. Demo pruning. Capacity building workshop on Specialised Tea Production, Packaging and Marketing of different kinds of Teas. Orientation programme for small tea grower manufacturers on export of Tea. Creating awareness on the usage of Plant Protection Formulations.

13. Orientation programme for small tea grower manufactures on export of tea Portal of E-GICCS

14. Identity Card with QR code. Training to STGs on Organic tea cultivation Conversion to Organic Tea Special focus on formation of Self Help Groups and Farmer Producer Organization.

15. India has taken several steps to boost the output, create a niche brand for Indian tea and to ensure the welfare of the families associated with the tea industry. Various seminars/interactions are made with the STGs for quality plucking, capacity building, rush crop management etc. Assistance towards procurement of pruning machines and mechanical harvesters. Setting up of Mini tea factories to encourage entrepreneurs and unemployed youth. A mobile app “Chai Sahyog ”, is also being developed to help Small Tea Growers in terms of better price realisation and information. Strategies:

16. Tea Board had devised a scheme of “Assistance of education stipend to the wards of Small Tea Growers” to improve their livelihood and education needs. Media campaigns are extensively used for branding of Indian tea, its health benefits for consumption etc., are continued.

17. Latest technologies: The Tea Board of India is planning to adopt block chain technology to help increase traceability across the entire supply chain. The Tea Board of India has been facing a degradation in the quality of tea being produced, due to adulteration. The adoption of block chain technology throughout the supply chain will help in keeping a record at every step. This will help in increasing the accountability and will also enable the authorities to spot and eliminate the problem areas.

18. VARIETIES (Products) Darjeeling Assam Nilgiri Kangra Dooars-Terai Sikkim Tea (Organic) Tripura Tea India Tea

19. Types of tea based on processing The classification of tea into its various categories is based on the kind of process involved in making it . From the same plant, it is possible to derive as many as six different types of tea — Green tea , yellow tea, White tea, Oolong tea, Black tea and post-fermented tea White tea White tea is the least-processed of all teas. The leaves are picked at a very early stage while the buds are still young and have a distinct white color.White tea leaves are withered for a long time and bypass the oxidation and fixation processes entirely. Green tea Green tea leaves undergo the least amount of oxidation of all teas, as oxidation removes much of the chlorophyll from the leaves. Green tea leaves are heated almost immediately after being picked, preserving the green color and the fresh taste. Yellow t ea yellow tea leaves are subjected to a fermentation process before being dried. This process gives the leaves a yellowish-greenish color while still preserving the strength of an oxidized tea.

20. Oolong This type of tea has the most complex process of all teas. The process is similar to that of green and black teas, but oolong tea leaves have a slow, controlled oxidation process done by withering, bruising and resting the leaves. Black tea Black tea leaves are intended to oxidize completely, giving the tea a bolder, stronger taste than other types. After being plucked, the leaves are immediately withered to remove as much of the water as possible. The leaves are then bruised and rolled to release the tannins and oils trapped inside before being completely oxidized. Dark tea These dark teas (also called post-fermented teas) undergo a similar process as black teas, but these leaves are fermented after being heated and shaped. Another famous version of dark, fermented tea is kombucha !

21. Tea processing