Journal of Scientific Research and Reports

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.