Prospects of Tea Processing in India

Abstract

Tea, derived from the Camellia sinensis plant, holds significant cultural, economic and health importance globally. This review explores the diverse types of tea including black, green, oolong, white and herbal each offering distinct flavors, aromas and potential health benefits attributed to their antioxidant-rich composition. India, particularly Assam and Darjeeling, plays a pivotal role in global tea production despite facing challenges such as climate variability and technological advancements. The tea processing journey from plucking to packaging, is crucial in ensuring the quality and flavor of the final product. Herbal teas, crafted from various plant materials, offer caffeine-free alternatives appreciated for their unique flavors and health-promoting properties. Assessing tea quality involves sensory evaluation tailored to consumer preferences, augmented by Molecular Assisted Selection (MAS). MAS accelerates tea breeding by pinpointing genetic markers linked to preferred flavors and aromas, ensuring consistent quality standards to meet consumer demands efficiently. As global tea consumption continues to rise, addressing cultivation, processing challenges and sustainability practices becomes imperative for industry growth and preserving tea's rich cultural heritage. Tea's diverse varieties and qualities ensure its enduring appeal as a beloved beverage celebrated worldwide for both its sensory pleasures and potential wellness contributions.