QUALITY EVALUATION OF CTC TEA FROM DIFFERENT BRAND

AVAILABLE IN KATHMANDU MARKET

BY

Hemanta Lamichhane
B-tech (food), 4th year

Submitted to:
Department of Food Technology
Padmashree International College
Institute of Science and Technology
Tribhuvan University, Nepal
2022

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 CONTENT

PART I ……………………………………………………………… (4-6)

1. Introduction …………………………………………………………………. 4
1.1. General introduction …………………………………………………………. 4
1.2. Statement of problems ………………………...………………………………5
1.3. Research of hypothesis……………………………………………………… 5
1.4. Objective……………………………………………………………………… 5
1.4.1. General objectives………………….…………………………….…….... 5
1.4.2. Specific objectives……………………………….……………………… 6
1.4.3. Significance of study ……………………………………………………. 6
1.4.4. Limitation of study…………………………………….……………….. 6

PART II……………………………………………………………. (7-14)

2. Literature Review…………………………………………………………..… 7
2.1. Classification of Tea………………………………………………………… 7
2.1.1. Green Tea (Non-Fermented) …………………………………………... 7
2.1.2. Oolong Tea (Semi-Fermented)………..……………….………………… 8
2.1.3. Black Tea (Fully Fermented)…………………………………………… 9
2.2. Chemical composition of Tea….…………………………………………… (10-12)
2.3. Grading of Tea………………………….………………………………….. 13
2.4. General specification of Tea as published by NTCDB & DFTQC ………… 14
2.5. Nutritive value of tea and Health Benefits……………………………...…… 14

PART III…………………………………………………………… (15-16)

3. Materials and methods….……...……………………………………………. 15
3.1. Raw Materials ………………………………………………………………. .15
3.2. Apparatus required…………………………………………………………… 15
3.3. Chemical required ………………………………………………………… 15
3.4. Collection of sample……………………………………………………….… 15
3.5. Sample Planning………………………………………………………………15

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 3.6. Chemical analysis……………………………………………………………. 16
3.7. Expected result…………………………………………………………….... 16
3.8. Statistical Analysis …………………………………………………………. .17

PART IV………………………………………………………….… …. 18
4. Work plan…………………………………………………………………… 18
5. Budget plan…………………..………………………………………………. 18

CONCLUSION……………………………………………..……….… 19
References…………………………………………………………… (19-20)

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 Part I
Introduction
1.1 General introduction

Tea is an aromatic stimulating and refreshing beverage consisting of an infusion of

the processed and dried leaves of the plant, Camellia sinensis. Tea is the most
popular beverage consumed by three-fourth of the world’s population. Its
popularity is due to its excellent flavor and healthful effects on human.
The principal flavor components of tea are caffeine, tannin yielding components
and small amounts of essential oil. Caffeine gives stimulating effect, tannin gives
color, body and taste to the extract and essential oil gives aroma.
Tea is an aromatic stimulant, containing various polyphenols, essential oils, and the
alkaloids, caffeine and Theo bromine. The concentration of caffeine in tea ranges
from 2.5 to 4.5 percent.
Tea has been consumed since antiquity. The origin remains unknown. The Chinese
are recognized as being regular consumers by the 5th century A.D. Tea was first
drunk for its supposed medicinal properties established as the National drink since
that time.
Details of preparation and cultivation of tea was written by LUYU in 780 A.D. Tea
was introduced in Japan-1000A.D, India 1818A.D, Sri Lanka-1880A.D. and Nepal
1920B.S. Chief consumer of tea is U.K. and great tea market is London.
Today’s major tea producers are India, China, Sri Lanka, Indonesia, Kenya,
Malawi, Zimbabwe, Papua New Guinea, Bangladesh, Mauritius, The Democratic
Republic of the Congo, and Cameroon.
Tea varies in flavor and characteristics according to the type of soil, altitude, and
climatic conditions of the area in which it is grown. Processing methods also affect
the flavor & characteristics, as does the blending of different teas from different
areas.
It is generally accepted that air temperatures in the range 18-30°C are optimal for
shoot growth. The minimum air temperature for shoot growth appears to be 13-
14°C, while net photosynthesis and growth are both markedly reduced at
temperatures in excess of 30°C. Soil temperature is also important and optimum
growth occurs between 20 and 25°C.

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 A high rainfall and high air humidity are also essential for shoot growth and in most
areas an annual rainfall of about 1800mm.
Growth of Camellia is favored by acidic conditions, a pH value of 5.0 -5.6 being
considered optimum. Tea will grow in a soil with a pH value as low as 4.0, but soils
of pH value only marginally above 5.6 are considered unsuitable unless pH
adjustment is employed. Soils of pH values above 6.5 are not amenable to treatment
and cannot be used for commercial tea growth.

1.2 Statement of problems

Industries manufacture huge tons of CTC tea but are we sure that the tea we
consume meets quality diameters as per National Standard published by
Department of Food Technology and Quality Control (DFTQC). Most of the
tea doesn’t meet requirement given by DFTQC.

1.3 Research of hypothesis

 The main problem related to this study is to determine the appropriate
quality evaluation of CTC tea as per National Standard according to
Department of Food Technology and Quality Control (DFTQC).
 This research work also aims to develop the quality control of CTC tea
according to DFTQC.

1.4 Objective
1.4.1 General objective
To determine the Qualitative Analysis of different brand of CTC Tea found
in Kathmandu market.

1.4.2 Specific objective

The specific objectives of study are as follow:
 To determine caffeine of tea.
 To determine ash insoluble in dilute HCL.
 To determine total ash.
 To determine crude fiber.

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  To determine water soluble ash.
 To determine extract obtained by boiling tea.
 To determine alkalinity of soluble ash.

1.4.3 Significance of study

The tea industry in Nepal is worth crores and is inundated with national regional and
private label brands. So, how is one to differentiate one brand from other, on what basis?
Can we tell brands on the basis of how much of the essential components (catechins,
caffeine, theaflavins, fiber, etc) they provide? What do the national regulatory standards
require of tea brands? And do all the brands conform to quality and acceptability
parameter?

 To assure the quality of CTC tea.

 Significance of this study is to determine the quality of CTC tea found in
Kathmandu market.

1.4.4 Limitation of study

 All brand of tea won’t be determined here.
 Color quality of tea won’t be evaluated.
 Sensory Evaluation isn’t done.

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 Part II
Literature Review

2.1 Classification of tea

According to the different ways of processing, especially the extent of

fermentation, tea is usually divided into three basic types: Green Tea (non-fermented),
Oolong Tea (semi fermented) and Black Tea (fully fermented). Alternatively, with the
combination of the ways of processing and the characteristic quality of manufactured tea,
tea is classified into six types: green tea, yellow tea, dark tea (containing brick tea and pu-
erh tea), white tea, oolong tea, and black tea.

2.1.1 Green Tea (non-fermented)

Around 21% of total tea production is consumed as green tea, which contains
larger amounts of catechins and vitamins. Green tea has a pleasant taste, flowery aroma.

General flowchart of green tea preparation:

Plucking of green tea leaves

Transport

Sen-cha (steaming) Kamairi-cha (pan firing)

[At boiling water for 40-60 sec] [Pan fired at 250-300°c for 10-15 min]

Rolling for 10-15 min

Final drying at 100-150°c/mc 6%

Packaging

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Primary drying and rolling: heating at air temperature 100°c for 40- 50 min and reduce
moisture content from 76% to 50%

Secondary drying: heating at 50-60°c for 30-40 min to reduce moisture content to 30%

Final rolling: rolling for 40 min in heated machine twist

Final drying: at 80-90°c to reduce moisture content to 6%

Packaging

Source - (Food products series, 2) Alan H. Varnam, Jane P. Sutherland (auth.) -

Beverages_ Technology, Chemistry and Microbiology-Springer US (1994).

2.1.2 Oolong Tea (semi fermented)

Semi-fermented teas are partially fermented teas. Such teas are produced in some
places. It has flowery characteristics (like orthodox tea). It is not fragmented as CTC; and
is made from selected clones. Semi-fermented tea is characterized by Oolong & Pouchang
teas, difference lying in the intensity of fermentation.

General flowchart of oolong tea preparation:

Plucking

Transport

Outdoor Withering (Last for 30 to 60 min)

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 Indoor Withering and hand rolling (last 6-8 hours for oolong tea

& 3-4 hours for pouchang tea)

Drying & machine rolling (pan-fried at 250-300°c for 15 min)

Final Aging

Packaging

Source - (Food products series, 2) Alan H. Varnam, Jane P. Sutherland (auth.) -

Beverages_ Technology, Chemistry and Microbiology-Springer US (1994).

2.1.3. Black Tea (fully fermented)

Black tea may be Orthodox or CTC types. Generally 3 methods are applied:

1. Orthodox or traditional method,

2. Crush, Tear and Curl (CTC) process,

3. Legg. Cut process (long strip but thin).

Black (fermented)/ CTC tea is technically the most complicated of the teas, the processing
stages being given below:

General flowchart of black tea preparation:

Plucking

Transport

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 Withering

Rolling/Leaf Disruption

Fermentation

Drying (reduce moisture to 2.5% - 3%)

Grading

Packaging

Source - (Food products series, 2) Alan H. Varnam, Jane P. Sutherland (auth.) -

Beverages_ Technology, Chemistry and Microbiology-Springer US (1994).

2.2 Chemical composition of tea

The chemical composition of tea leaf is of interest mainly because of the reaction that
take place during its manufacture. The compounds that contribute to the strength, color,
pungency, flavor and stimulating properties of the beverage are important constituents. The
following classes of compounds have been identified in the tea leaves:

1. Polyphenols

2. Pigments

3. Alkaloids

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4. Protein, amino acids

5. Aromatic compounds

6. Enzymes

7. Carbohydrates

8. Vitamins

9. Minerals

10. Volatile oils

1. Polyphenols
These are non-volatile compounds responsible for taste. The most important and
characteristic component of the tea leaf is the polyphenol. Polyphenols contribute
brightness, depth of color, strength and mouth feel.
Polyphenols are situated in cell vacuole. Polyphenols occurring in tea are
derivatives of gallic acid and catechin. The best known gallic acid derivatives are
Tannins. Tannins are responsible for color, body and taste.
Catechins are a group of flavonoids belonging to flavan-3-ols. The catechin in the
tea leaf is of three types: simple catechins, gallocatechins and gallates of catechins.
The 6 catechins that have been recognized are:
1. Epigallocatechin – 3 – gallate, EGCG
2. Epigallocatechin, EGC
3. Epicatechin – 3 – gallate, ECG
4. Epicatechin, EC
5. Gallocatechin, GC
6. Catechin
The catechins are water soluble, colorless substances with an astringent taste.

2. Pigments
Tea leaves contain pigments as chlorophyll (green) which are decomposed during
fermentation, red anthocyanins, yellow flavones and carotenoids. During
processing, the green color changes into reddish brown. Similarly, chlorophyll
present relatively in large quantities, degrade to phytol and other compounds, which
may play a role in the aroma complex.
Pigments in the tea are Theaflavins and Theorubigins.

3. Alkaloids
The most valuable component of tea is alkaloids i.e.

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 Caffeine- responsible for taste and brightness of tea. It gives stimulating effect.

Theobromine – used as a vasodilator (a blood vessel widener), a diuretic

(urination aid), and heart stimulant.

Theophylline – relaxes smooth muscles, used as a treatment for asthma as it

makes breathing easier.

4. Protein, amino acids

Amino acids are responsible for the development of flavor. Catechin-amino acids
reaction in presence of O - Diphenoloxidase or at high temperature results in the
formation of aldehydes, which are responsible for tea aroma.

5. Enzymes
The main enzymes found in tea leaf are invertase, amylase, betaglucosidase &
pectinase. The primary oxidative enzymes are O-diphenoloxidase and peroxidase.
Other enzymes present in tea leaf are pectin methylesterase, alcoholdehydrogenase,
transaminase, peptidase, reductase, etc. The enzymes are responsible for breaking
down the polyphenols to different compounds in presence of oxygen.

6. Carbohydrates
It breaks down in the course of manufacture to form pectic acid and methyl alcohol.

7. Vitamins
There is presence of vitamins B, C.
Benefits & Functions
1. Strengthen and protect blood vessel structure, and reduce prolonged bleeding,
bruising, and nose bleeds.
2. Used in treatment of hemorrhoids and varicose veins.
3. Prevent cold sores; treat cold sores
4. Prevent and treat cataracts.
5. Stimulates bile production.

8. Minerals

9. Volatile oils.

2.3 Grading of tea

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 Orthodox teas CTC teas
Whole leaf tippy golden flowery None
orange pekoe
golden flowery
orange pekoe
flowery orange
pekoe one
flowery orange pekoe
orange pekoe
Brokens tippy golden broken broken pekoe one
orange pekoe broken pekoe
golden broken
orange pekoe
flowery broken
orange pekoe
broken orange
pekoe one
broken orange pekoe
Fannings broken orange pekoe fannings one
pekoe fannings pekoe fannings
golden orange fannings
pekoe fannings

Dusts pekoe dust pekoe dust

dust one dust one
dust dust

Source - (Food products series, 2) Alan H. Varnam, Jane P. Sutherland (auth.) -

Beverages_ Technology, Chemistry and Microbiology-Springer US (1994).

2.4 General specifications of tea as published by National Tea and Coffee

Development Board (NTCDB) and DFTQC
The general specifications of tea as per National Standard described by DFTQC and
National Tea and Coffee Development Board (NTCDB), Government of Nepal is given by

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 S.N. Characteristics Requirements

1 Caffeine Not less than 2.0 percent

2 Total Ash Not less than 4.0 percent and not more
than 8.0 percent

3 Water Soluble Ash Not less than 45.0 percent of total ash

4 Alkalinity of soluble ash as K₂O Not less than 1.0 percent and not more
than 2.2 percent

5 Acid Insoluble Ash Not more than 1.0 percent

6 Crude Fiber Not more than 16.5 percent

7 Water Extract Not less than 32.0 percent

2.5 Nutritive value of tea and Health Benefits

The overall nutritional value of CTC tea is high and is determined by the amount of
vitamins, nutrients and minerals that are contained in it. Different tea varieties have
different nutritional content, mainly due to the different methods used to process the tea
leaves. The tea that has been the least processed retains the higher number of antioxidants
and is therefore the more nutritious one.

The health benefits of CTC tea are:

1. Reduces the Risk of Diabetes.

2. Help in Preventing Cancer.
3. Improves Digestive Health, heart Functions and relieve Stress.
4. Clear acne, and reduce high blood pressure and cholesterol.
5. The antioxidants present in green tea are known to boost the immune system.

Part III

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 Materials and methods

3.1 Materials

CTC Tea from different brands available in Kathmandu market.

3.2Apparatus Required
1. Beaker 5. Funnel
2. What man filter paper 6. Petri plate
3. Weighing machine 7. Hot air oven
4. Porcelain Crucible 8. Muffle furnace
5. Desiccator

3.3 Chemical Required

1. Phenolphthalein indicator solution and Methylene orange indicator

2. Dilute hydrochloric acid 5. Oxalic acid
3. Distilled water 6. Chloroform
4. Sodium hydroxide solution 7. Lead Acetate
5. Oxalic acid 8. Dilute Sulfuric Acid

3.4 Collection of sample

CTC Tea from different brands will be collected from Kathmandu market and the
sample is chosen by using the formula,

n = √N +1

3.5 Sampling Planning

Sample size will be determined after acomplaining the pilot study.

3.6 Chemical analysis

1. Caffeine
Caffeine of tea will be determined as per National Standard published by
Department of Food Technology and Quality Control (DFTQC).

2. Crude Fiber

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 Crude Fiber of tea will be determined as per National Standard published by
Department of Food Technology and Quality Control (DFTQC).
3. Total Ash
Total ash of tea will be determined as per National Standard published by
Department of Food Technology and Quality Control (DFTQC).
4. Acid Insoluble Ash
Acid insoluble ash of tea will be determined as per National Standard published
by Department of Food Technology and Quality Control (DFTQC).
5. Water Soluble Ash
Water soluble ash of tea will be determined as per National Standard published
by Department of Food Technology and Quality Control (DFTQC).
6. Alkalinity Of Soluble Ash As K₂O
Alkalinity of soluble ash as K₂O of tea will be determined as per National
Standard published by Department of Food Technology and Quality Control
(DFTQC).
7. Water Extract
Water Extract of tea will be determined as per National Standard published by
Department of Food Technology and Quality Control (DFTQC).

3.7 Expected Result

The expected result from this research is to find whether the CTC Tea found in
Kathmandu market matches the parameter as per National Standard published by
Department of Food Technology and Quality Control (DFTQC).

3.8. Statistical Analysis

For significant test following test are carried out:

● F Test

● T Test

● ANOVA Test

● Chi-square Test.

Part IV
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 Work Plan

Budget Plan

1. Raw material (Sample) 5,000

2. Communication, transportation 1,500
3. Stationary 1,500
4. Report writing and binding 2,000
5. Glassware, Electricity 500
6. Chemicals 2,000
7. Research station overhead 400
8. Proposal preparation 100
9. Miscellaneous 1,000
10. Overhead cost 1,000
Total 15,000

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Conclusion

The main conclusion of this research work is to determine the quality of CTC tea found in
Kathmandu market. The main focus of this research is to assure the quality of CTC tea
according to Department of Food Technology and Quality control (DFTQC).

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