Skip to content
Research Article Open access CC BY 4.0

Tea Processing in Major Tea Producing Countries

Diganta Kumar Bora, Rana Pratap Bhuyan, Sristisri Upadhyaya

Journal of Scientific Research and Reports · pp. 59–74 · Published 31 Mar 2025

10.9734/jsrr/2025/v31i42928

Abstract

In the present study, an attempt is made to highlight the research achievement observed in India and abroad in recent years. Tea is manufactured from tender shoots of plant Camellia sinensis (L.) O. Kuntze with diverse processing methods to produce various types of teas. major achievements are observed in the field of research on tea processing in India as well as other tea producing countries. The differentiation of green tea, black tea and oolong tea, regardless of degree of fermentation, is also depended on their contents of free amino acids, mainly L-theanine and several natural amino acids including glutamic acid, asparagine, serine, alanine, leucine, and isoleucine. Different types of tea and tea based products are now-a-days in market to cater the need of the consumers. High impact value addition can expand the export market dramatically for countries like India, Kenya, Sri Lanka etc.  and it is emerging as a new research scope in this era.

Camellia sinensis fermentation beverages health benefits

Cited by 1

1 citation reported by external sources — individual citing-article records aren't available to list yet.

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

1

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.