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Utilization of by-products of the tea plant: a review

Research Papers
R. Seshadri
Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
S. Nagalakshmi
Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
J. Madhusudhana Rao
Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
C.P. Natarajan
Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
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Keywords

Tea waste
Food colours
Antioxidants
Tea seed oil

How to Cite

Utilization of by-products of the tea plant: a review. (1986). Tropical Agriculture, 63(1). https://journals.sta.uwi.edu/ojs/index.php/ta/article/view/2080
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Abstract

Tea factories and tea plantations produce a number of by-products such as microfined tea dust, winnowings, floor sweepings, tea seeds and other waste materials. Approximately 2% of the total black tea production goes to waste, amounting to 10 000 t yr-1 under Indian conditions. This paper outlines the approaches to the utilization of by-products from the tea plant. Major uses are the extraction of caffeine, food colours, antioxidants and a plat growth regulator from tea waste. The important uses of saponins and oil derived from tea seeds are also described
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