Orthodox Tea Research Articles

Estimation of Shelf Life and Development of Packaging Standards for Bulk Packaging of Orthodox Tea [Camellia sinensis (L.) Kuntze] for Export

Background: Tea is a shelf-stable product in which respiration processes are suspended, but biochemical, microbial and other decomposition processes continues depending upon the storage conditions. Considering the present problems, a study was undertaken with the objective to develop bulk packaging of Orthodox tea by taking up testing of packaging materials, shelf life studies and laying out specifications for bulk packaging of tea for the export market. Methods: The tea samples were packed in ten different packaging materials and exposed to accelerated climatic conditions (38±1°C and 90±2% RH) for a period of four months. The experiment was laid out in completely randomized design and replicated thrice. Result: The moisture content of Orthodox tea was showed a gradual increase during the exposure period. Heavy metals, total ash content and tannin content were found in permissible limits. The sorption isotherm of Orthodox tea was characterized by a sigmoid shape curve. No damage to the packaging materials was observed during transport worthiness test. The maximum shelf life of 105 days was attained in sandwich bag and PP woven sack with LDPE-EVOH-LDPE liner and 4 ply Multiwall Paper Sack with two liners at accelerated conditions. Based on this, it was concluded that the maximum estimated storage life at 27±1°C and 65±2% RH was 315 days and the same can be achieved by sandwich bag and PP woven sack with LDPE-EVOH-LDPE liner and 4 ply Multiwall Paper Sack with 7 µ Aluminium Foil/poly liner and 12 µ MET PET/poly liner.

Socio-economic Effects of Organic Certification of Nepalese Orthodox Tea

Organic certified orthodox tea production has high potential of improving agrarian livelihoods, environmental sustainability, and export markets. There has been limited study on economic benefits and social impact of certified orthodox tea production. This study was conducted to identify such impacts in Ilam district of Nepal. Primary data were collected through a pre-tested semi-structural interview schedule by using Kobo Toolbox, Direct Observation, Focus Group Discussions and Key Informant, and secondary data from journals, articles, bulletin, and reports from different organizations. Data were analyzed using economic, and social-related variables in a multiple regression model to identify whether the organic certification contributed to higher household income. The study revealed that price premium received by farmers for organic certified orthodox tea was almost 1.7 times of that received for organic non-certified orthodox tea. Despite higher price available, B/C ratio in case of organic certified growers is not significantly different from that of non-certified orthodox tea growers due to extra labor input and lower yield in certified production. Certified orthodox tea growers have a guaranteed market to sell their products to contracted tea processing factories. Moreover, non-certified growers were also facing problems in credit access and due to low product marketability and selling price as well as insect pests and diseases. Hence, policy focuses on promoting organic certification and increasing yield in organic certified orthodox tea plantations are appreciative.

In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41.

Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found in blacks teas. The study was focused to investigate the tannase enzyme mediated biotransformation of black tea such as CTC-(Crush, tear, curl) & Kangra orthodox which are commonly used by the south Indian peoples. HPLC spectral analysis revealed that tannase treatment on tea cream formation (CTC & Kangra orthodox tea) allows the hydrolysis of the EGC, GA, ECG, and EGCG. A significant reduction in the formation of tea cream and increased antioxidant activity has been observed in the CTC (1.62 fold) and Kangra orthodox (1.55 fold). The results revealed that tannase treatment helps to improve the quality of black tea infusions with respect to cream formation, the intensity of colour, and sensory characteristics of tea. The result of this study indicates that E. cloacae 41 produced tannase can be used to improve the quality of both tea samples.

Improving black tea quality through optimization of withering conditions using artificial neural network and genetic algorithm

Polyphenol oxidase and peroxidase activity and moisture loss have been used for optimization of withering parameters in black tea production. Leaves of TV25 clone were withered at different air temperature (25, 30, 35°C) and relative humidity (RH) (60, 75, 85%), with constant air flow rate. With higher air temperature, Polyphenol oxidase specific activity decreased, whereas peroxidase specific activity was enhanced. A multilayered feed forward artificial neural network, with single hidden layer, was trained and validated using experimental data based on mean square error and coefficient of determination (R2). Optimized withering parameters for both crush-tear-curl (CTC) and orthodox tea production were obtained using Genetic Algorithms to maximize enzyme activity and bring down moisture content within desired range. A penalty function based on distance from feasible region was incorporated in Genetic Algorithm. Optimized parameters are: CTC – temperature: 29.13°C, RH: 79.58%, duration: 11.41 hr; Orthodox – temperature: 33.04°C, RH: 77.27%, duration: 10.60 hr. Novelty impact statement Polyphenol oxidase and peroxidase enzyme activity has been used as optimization criteria, along with moisture loss, for selection of withering parameters. Soft computing methods like Artificial Neural Network and Genetic Algorithms have been employed for modeling and optimization of the nonlinear relation between withering parameters and enzyme activity and moisture content with penalty function for constrained optimization of moisture content in leaves. In this study, optimum withering conditions in terms of air temperature, relative humidity, and duration were found out to obtain maximum enzyme activity and desired moisture content in leaf for producing better quality tea.

Determinants of Organic Tea Cultivation and Selection of Efficient Marketing Channels by the Orthodox Tea Growers in Nepal

The trend of organic agriculture in developing countries has increased due to increasing health consciousness of consumers and high demand for organic products in developed countries. However, the rate of conversion to organic production is much slower than in other countries and the tea farmers who work hard all-around a year have not got proper market share due to several reasons. The study was conducted in Suryodaya municipality, Sakejung, Jasbire, Maipokhari, and Sandakpur area of the Ilam district by purposively and randomly selecting 160 tea farmers for questionnaire survey to determine the socio-economic and institutional factors that play a significant role in organic cultivation practice and selection of effective marketing channels. The data were collected from the interview with farmers, direct observation, focus group discussions and key informant interviews using pre-tested semi-structured questionnaires. The average gross margin per kilogram green leaf was NRs. 17.16 for organic and NRs. 13.15 for conventionally produced ones. The decision of farmers to practice organic orthodox tea production and selection of efficient marketing channel in the study areas was estimated through the Logit model. The involvement of farmers in cooperative and marketing channels followed for the marketing of green leaves and farming years significantly affected the organic cultivation of orthodox tea. The study revealed that the marketing channel; producers–cooperatives–processors–retailers– consumers was found to be the most efficient. The ethnicity, farming experience, and organic production of tea significantly affected the selection of an efficient marketing channel by orthodox tea farmers.

FACTORS INFLUENCING SMALL FARMERS’ PARTICIPATION IN THE EXTENSION OF TEA FARMING: A CASE OF ILAM, NEPAL

Tea is one of Ilam’s most significant sources of foreign exchange as well as a source of employment and income for the farmers. The quality of Ilam tea is actually among the best in the world but the quantity is still a challenge. In order to increase the quantity of the orthodox tea, farmers are encouraged to extend tea farms. The extension of land under tea cultivation in previous years, Importance of being a member of a cooperative, the source of credit, off-farm employment, the harvest quantity influenced extension positively to farmers while education level, the main occupation did not influence the participation of the farmers in the extension of tea farming. Based on the results the study recommends increasing the farmer’s awareness to join the cooperative. It is suggested that the tea factory and infrastructures should be made easily available to minimize costs and increase benefits. The factors influencing small farmers' participation within the extension of tea farming were studied using both primary and secondary source of data through interviews with 196 tea farmers in Jitpur and Mangalbare areas of Ilam district as a case study. The participants were involved in tea cultivation at least for the last five years. In this study, a detailed analysis of the factors have been carried out. KEYWORDS- cooperative, extension, factors, orthodox tea, small farmers

VALUE CHAIN ANALYSIS OF ORTHODOX TEA IN ILAM DISTRICT OF NEPAL

Despite of the high rate of the orthodox tea, the net margin is still below the satisfactory level. Thus the present research was conducted to analyze the value chain of orthodox tea in Ilam district of Nepal. A total of 160 samples were collected, 80 each from organic and conventional tea growing area. Similarly, 4 tea processing factories and 5 local traders were selected purposely. The major functions involved in the orthodox tea value chain were supplying of the inputs, production, transportation/collection, processing, blending and packaging, exporting and domestic trading. Agro vets and input suppliers supplied required inputs such as saplings, fertilizers and pesticides etc. to the farmers and tea estates. The production of green tea leaves would undergo transportation and collection which was conducted by farmers, tea estates, co-operatives and brokers. Processing, blending and packaging functions were carried out either by tea companies or tea processing factories. Exportation was conducted by tea factories or trading companies whereas domestic trading was conducted by tea factories, wholesaler and retailers. Low farm gate price, high cost of labor and inputs were the major production problems whereas fluctuation in price and lack of marketing information were the major marketing problems from the study.

A RESOURCE USE EFFICIENCY OF ORTHODOX TEA IN ILLAM DISTRICT OF NEPAL

Despite of the high rate of the orthodox tea, the net margin is still below the satisfactory level. Thus, the present research was conducted to estimate the cost and production efficiency of orthodox tea in Ilam district of Nepal. A total of 160 samples were collected, 80 each from organic and conventional tea growing area of Deumai rural municipality, Ilam municipality and two wards of Suryodaya municipality. Similarly, 4 tea processing factories and 5 local traders were selected purposely. The B:C ratio of conventional orthodox tea farming (2.76) was significantly higher organic orthodox tea production (2.07). With 1 percent increase in fertilizer and manure cost would significantly decrease (p<0.05) the revenue from orthodox tea by 0.07 percent keeping another factor constant. Similarly, organic orthodox tea over conventional orthodox tea farming, the revenue will significantly decrease (p<0.01) by 47 percent other factors remaining constant the result indicate that with respect to fertilizer and labor it was found that increase in fertilizer and manure cost would decrease the revenue from orthodox tea.

Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant

Tea is a popular drink with refreshing and functional properties. Bud, 1st leaf, and 2nd leaf of five varieties of tea clones (Gumti Takda-78, Ambari, Chiniya, and Tinali, which are popular in tea plantation area of Nepal) were collected and used for preparing green and orthodox black tea to study antioxidant activity, phytochemicals profile, chemical content, and sensory parameters. One or two leaves were hand-plucked from each bush to get a sample of about 100 leaves and processed for green and orthodox black tea for different clones of tea plants. Phytochemicals, antioxidant activity, and caffeine content were found higher in bud followed by 1st leaf and 2nd leaf for all clones of tea plants. Both types of tea (green and black) from Gumti were significantly (p<0.05) higher having tannin content, flavonoid content, total polyphenol content, caffeine content, and IC50 value of 49.15 and 36.23 (mg GAE/g dry extract), 358.9 and 350.4 (mg QE/g dry extract), 590.5 and 570 (mg GAE/g dry extract), 2.85 and 2.94%, and 45.15 & 51.88 μg/mL, respectively. Green and orthodox tea from Takda-78 was found higher in caffeine content and the least in Tinali for both types of tea. Moisture, water extract, total ash, acid-insoluble ash, and crude fiber content in tea (green and black) from Gumti were found to be 5.4% & 5.37%, 65.89% & 71.46%, 5.524% & 6.52%, 0.46% & 0.57%, and 7.96% & 10.27%, respectively. The ratio of theaflavin and thearubigin (TF : TR) was found 1 : 8.61, 1 : 9.36, 1 : 9.70, 1 : 12.87, and 1 : 6.36 in Takda-78, Ambari, Gumti, Chiniya, and Tinali respectively. The total quality score in green tea (85.13%) and black tea (85.78%) from Gumti was significantly higher than others. Phytochemicals and antioxidant properties of green tea were significantly (p<0.05) higher than those of orthodox black tea for all clones of tea plant. This study suggests Gumti variety to be used in green and orthodox black tea processing for higher phytochemical, chemical, sensory quality, and antioxidant activity.

ORTHODOX TEA: VALUE CHAIN ANALYSIS FROM THE PERSPECTIVE OF CERTIFICATION IN ILAM DISTRICT OF NEPAL

This study was conducted in the Ilam district of Nepal to identify the value chain actors of certified orthodox tea and estimating the share value of respective actors along the chain. 160 households (80 certified and 80 non-certified tea growers) from Ilam, Suryodaya, Dewmai Municipalities, and Phakphokthum Rural Municipality were selected by using simple random technique. Primary data were collected from the pre-tested semi-structural interview schedule by using KoBoToolbox, direct observation, focus group discussions, key informant interviews, and rapid market appraisal whereas secondary data were collected from journals, articles, bulletins, and reports from different organizations. This study revealed that the certified tea growers were small farmers with the total tea cultivation area 0.64 ha. The share of orthodox tea on the total annual income of HHs was 31.98%. Certified orthodox tea growers can sell their products to contracted tea processing factories with a guaranteed market. The return from certified green tea leaves was higher (NRs.70.74/kg) as compared to the non-certified green tea leaves (NRs. 41.87/kg). But yields were found relatively low among the certified orthodox growers due to which high price premium obtained for the certified orthodox tea barely compensated for the yield difference. In addition to production, processing and the value addition are the most profitable, but this part of the value chain is done by a limited number of private tea processing factories. The findings of this study indicate restructuring as well as changing modes of production to increase the yield, capturing value-addition in the orthodox tea supply chain, and intervention to support processing facilities and infrastructure, and strengthening of national brand can enhance return to actors.

Production, marketing, and future prospects of Nepali orthodox tea

Orthodox tea is one of the high-value agriculture commodities having enormous potential of export to international market. Nepal offers suitable climate, soil, and topography for profitable production of the orthodox tea having exceptional flavor, aroma, and taste. The study was designed to analyze the production trend, annual growth rate, export and import, and prospects of the Nepali orthodox tea. Findings showed that production of tea is in increasing trend with an average annual growth rate of 9.55%. Despite possessing ample opportunity in domestic and international markets, yet country only produces little amount of orthodox tea. Further, 90% of the total produced orthodox tea was imported primarily to India which has been one of the factors for not being able to receive optimum premium as compared to other tea exporting countries like China and India. Thus to revitalize tea subsector, it is recommended to focus on improving tea productivity with proper mechanization, establishing tea processing industries, easy and reliable certification, price intervention, market recognition, and enhancing diplomatic relations for easy market accessibility and duty-free trade.

Analysis of Double indian Ballbreaker Net Sorter Machine Based on Overall Equipment Effectiveness Method Cases in Tea Plantation Plants

In a factory, the position of the production machine plays an important role because if the engine is damaged it will disrupt the production target. This study analyzes the performance of Double Indian Ballbreaker Net Sorter (DIBN) machines, one of the machines used to produce orthodox tea which in the fact, this machine often damaged and has high downtime. This leads to a low level of machine availability in the Production Department. For that, we need an Overall Equipment Effectiveness (OEE) method to measure the performance and the level of effectiveness of the machine and six big losses factor analysis to find out what factors cause low of OEE value. Based on the OEE calculation results, the value of OEE DIBN machine is 53.98%. The result is still far from the standard set by the Japanese Institute of Plant Maintenance of 85%. From six big losses, it is known that the most influencing factors to decrease the effectiveness of DIBN machines are rework losses (23.33%), reduced yield losses (20.17%) and reduced speed of 19.49%.

Development of super-atmospheric oxidation chamber for orthodox tea processing and its validation through neural network approach.

Orthodox tea is known for its distinct aroma and superior quality. However, the oxidation step that is most crucial for developing these attributes needs precise control and is also time consuming. In the present study, a super-atmospheric oxidation chamber (SOC) was designed to address this issue. Oxidation of hand-rolled tea leaves was performed at an elevated oxygen concentration inside the SOC. Both pressure and processing time were varied over the ranges 101-303 kPa and 0-150 min, respectively. Theaflavin (TF), thearubigin (TR) and total color (TC) were determined experimentally and then predicted through artificial neuron network (ANN) modeling. An increasing oxygen concentration and attainment of 100% relative humidity in the compressed air was recognized at elevated air pressure. The observed rate of formation or depletion in TF, TR and TC values was faster with compression of the ambient air. The experimental data points were predicted based on an ANN network containing 18, 10 and 16 neurons in the hidden layer since lowest mean square error and mean absolute error values were observed for the given experimental TF, TR and TC values respectively. Considering the significant decrease in oxidation duration and minimal mechanized complexity of the design, the set-up developed in the present study can be upscaled for industrial application in orthodox tea processing. © 2019 Society of Chemical Industry.

Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA

Chlorogenic acid (CGA) one of tea biomolecules is a natural antioxidant that neutralizes free radicals in the body. It has also anti-obesity, anti-atherosclerotic and anti-cancer properties. Gallic acid exists in form of free acids and esters in plant material. This ubiquitous chemical is one of the many biologically active phenolic compounds of plant origin. Theanine a non-protein amino acid also called L-theanine is speculated to increase the levels of GABA, serotonin and dopamine. It has been used as a nutritional supplement in reducing stress, causing feelings of relaxation and improved mood. The aim of this study was to determine the variation of the levels of CGA, GA and theanine with processing technologies. Six tea cultivars TRFK 6/8, TRFK 11/4, TRFK 12/2, TRFK 31/8, TRFK 54/40 and TRFK 306/1 were selected for use in the study. Their leaf was processed to obtain CTC and orthodox tea products with green and black tea types being made. Profiling was done using High Performance Liquid Chromatography (Shimadzu Japan) equipped with photo-diode array detector (SPD-M20A). Graphical representation of the mean levels of Chlorogenic acid, Gallic acid and L-theanine contents was done using Microsoft® Excel, version 2010. Standard error of the mean was used to determine levels of significant differences. The result showed that TRFK 306/1 had the highest levels of CGA for both CTC and orthodox processing techniques while TRFK 12/2 had the lowest levels. In general, the levels were higher in black teas than in the green tea types. The levels of GA were in the range of 0.28-0.51% in green teas and 0.28-0.55% for the black tea types. At the cultivars level, black teas had significantly high levels of GA than the green teas. The theanine levels ranged at 0.97-1.87% for green teas and 0.79-1.47% for the black tea types.

Mass transfer coefficient and mass diffusivity of O2 and CO2 during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing

AbstractOxidation of withered and macerated crush‐tear‐curl (CTC) and rolled orthodox tea leaves of TV25 clone was carried out in a closed chamber and oxygen and carbon dioxide concentration inside the chamber was measured at small time intervals. From the O2 consumption and CO2 production pattern during oxidation, mass transfer coefficient (ky′) and mass diffusivity (DAB) of O2 and CO2 was calculated considering equimolar counterdiffusion of the gases. Change in mass transfer coefficient and mass diffusivity of O2 and CO2 with duration of oxidation was fitted into exponential equation. Value of R2 for all the relationships were greater than .80 and reduced chi‐square values was less than 1. Values of ky′ and DAB at the initial stage of oxidation are higher for macerated CTC leaves and they reduce at a faster rate for oxidation of CTC tea than orthodox leaves.Practical applicationFermentation (oxidation) in black tea processing is the most important processing step responsible for characteristics tea quality in terms of color, flavor, and aroma. This step consists of several biochemical reactions which are associated with consumption of O2 and production of CO2 gas. Mass transfer coefficient and mass diffusivity of O2 and CO2 gas during oxidation in CTC granules and rolled orthodox leaves were estimated in this study. This would help with the control of air flow rate in designing continuous fermentation machines and also the number of changes in room air required for floor/gumlah/trough fermentation and thereby improved tea quality.

Economics of orthodox tea production: a case of Ilam, Nepal

Research on economic analysis of conventional orthodox tea in Ilam district of Nepal was conducted by selecting Fikkal and Kanyam area of Suryodaya Municipality purposely. The average area under tea cultivation was 0.67 hectares per household in Fikkal area and 0.57 hectares per household in Kanyam area. The average productivity of green leaf in Fikkal area was found slightly higher than Kanyam area. The average cost of green leaf production per ropani in Fikkal area was found higher than Kanyam area. It was more in small category compared to large category in both study area. This signified the principle of economies of scale. Gross margin per hectares was positively correlated with increased farm size in both the study areas. Overall benefit-cost ratio was greater than one in both the study areas. The study revealed the scarcity of quality inputs and inadequate technical knowhow, quick perishability of green leaf, price instability, and unavailability of auction market, weak horizontal coordination and vertical coordination at the different stages of tea value chains were the major problems in the study area.

Orthodox tea (Camellia sinensis L .) oxidation under the influence of compressed air: Process optimization

Oxidation of the hand-rolled tea leaves (Camellia sinensis) was done by subjecting the leaves to an oxygen-enriched environment, under the influence of compressed air. Different air pressure (101–303 kPa) and time (0–90 min) combinations were formulated (central composite design) for the experimental runs. A two-phase analysis was conducted to determine the responses for pre-drying samples (theaflavin, thearubigins, and total color of the oxidized tea leaves) and post-drying samples (aroma index, lightness, redness, and yellowness of tea infusion). Oxidation of the rolled tea leaves under an air pressure of 243.51 kPa for 71.15 min was found to be the optimized condition, following response surface methodology. The validatory experiments have been done that provide favorable results with a desirability value of 0.91. Practical applications The findings of the current study could help the tea growers to produce high-quality orthodox tea with short processing time. The process optimization findings could be instrumental in increasing productivity along with superior tea quality, leading to higher exportability. For the researchers associated with tea processing, this study would give insight into the concept of using compressed air as a potential medium for tea oxidation process.

Economic, social and environmental impacts and overall sustainability of the tea sector in Sri Lanka

This evidence based study uses combined lifecycle and value/supply chain analysis to examine the sustainability (environmental, social and economic impacts) of tea manufacturing in Sri Lanka, a major export earner and employment creating product. Environmental indicators assessed include carbon emissions and energy use, social indicators include labour use and gender, and the economic indicator is cost. These indicators are assessed at all stages of production, processing, export, use and disposal. A cross-section of Low, Medium and High grown tea factories producing Crush, Tear, Curl (CTC) and Orthodox and Green tea (where available) were investigated. The study uncovered many issues including energy efficiency of the industry, Green House Gas (GHG) emissions, and occupational health hazards. One key result is that at the cultivation and processing stage, low grown orthodox tea is the most efficient in terms of labour use, energy use and carbon emissions. Energy use is highest in the use phase due to the high amounts of energy needed to heat water for a 2.5g tea bag. CO2 emissions are highest in the packaging stage due to the large amount of materials such as cardboard needed to package tea bags. Labour use is highest in the labour intensive cultivation stage. Costs are also highest in the cultivation stage/purchase of tea leaves, due to the high labour use.

Effect of Tea on Gingivits: A Community-based Study

Pharmacological values of tea have been found by medical researchers in many countries. Catechin compounds found in tea impart several health benefits including mitigating dental ailments. However, whether dento-clinical properties of catechins are camouflaged by additive like milk or not has remained unexplored. A survey-based study involving community people suffering from gum disease (gingivitis) has been carried out to understand whether hot water extract of tea ( known as brew) without milk has any relevance in reducing gingivitis. The survey reveals a strong negative linear correlation ( r= -0.807** ) between drinking tea without milk and reduction of gingivitis. The results also reveal that frequency of gingivitis amongst people who drink tea with milk is more ( r= 0.696* ) as compared to the people who drink tea without milk. Tea made from Tinali 17/1/54 cultivar of Camelia sinensis L. O. Kuntze var, Assamica has been used in the study as this cultivar is ubiquitous in tea growing areas and can produce different categories of black tea – strong CTC tea, mild flavored orthodox tea and milder green tea.

Major tea processing practices in India.

Tea is the most popular beverage in the world and is the economical backbones of some countries like India, China, Kenya, Sri Lanka etc. Indian tea is very much popular among the world, specially Darjeeling tea which is famous for its flavour and taste. Among the various types of tea, orthodox tea is highly demandable for its quality. The present paper deals with various types of tea processing in India. Mainly three types of tea processing are practices in India. Among these, CTC tea processing is more common in Indian sub-continent followed by Green tea and Orthodox tea. In this paper, details manufacturing process and step wise pictorial viewed are presented. All the data are extracted from different world famous tea gardens of Darjeeling, terai and duars of Northern West Bengal.