TEA MANUFACTURE TRAINING

TATA TEA COMPANY, INDIA

 Tea pruning standards, Tea plucking, leaf handling and transportation

for quality tea products
The course was designed to improve on management to enhance on
handling of green leaf and quality of made tea. The target group includes
Field service managers and Estate Managers, Factory manager, Quality
managers, assistant managers and senior supervisors

 Tea processing, product diversification and Value addition.

The target groups were trained on new challenges in tea production,
processing and marketing and opportunities available for product
diversification and the benefit of value addition as a tool for marketing Indian
teas. Target trainees include Factory Managers, assistant factory managers,
Quality managers, Estate managers, Zonal managers, Production managers
and senior supervisors.

 Black tea, green tea and Orthodox tea manufacture manufacture

I. Black Tea Processing;
II. Pre-withering Process such as minimizing the damage during
plucking, collection of
Green Leaves;
III. Transporting and spreading on the withering trough;
IV. Withering Process such as Physical withering, Chemical withering,
Degree of withering and different systems of withering;
V. The Process of Rolling; Principles of Rolling for Orthodox tea
manufacturing;

VI. Fermentation, different Systems of Fermentation;

VII. Tea drying, the mechanics of drying;
VIII. Influencing factors of Drying and Problems in drying;
IX. Sorting, Grading, Packing and Storing of Teas;
X. Tea characteristics and common defects;
XI. Manufacturing of Green Teas, black teas, and Specialty Teas
XII. Tea tasting
(a) Principles and importance of Tea tasting
(b) Tea tasting procedure
(c) Tea tasting terms - A Detailed approach
(d) Determination of Quality of Made-tea by tea tasting
(e) Tea blending and kinds of teas.
XIII. Quality Assurance;
ISO 9001:2008 certification. Hazard Analysis and Critical
Control points (HACCP) certification. Rain Forest Alliance
Certification and Trust Tea Certification.
Controlling the Quality of made Teas by adopting proper
quality assessment
methods.