Tea, Brisk and Bright

Embedded Water in Tea

2010-06-23T23:27:00.000-07:00

I visited the site http://news.bbc.co.uk/2/hi/science/nature/8628832.stm which speaks of "embedded water" in the food we consume. I urge you to visit this site too, as it gives a good insight into our activities.

It says, 30 Ltrs of water is used to make one cup of Tea.
However, speaking about our brew here, may I raise a question for our learned folks :-

How much water loss is prevented by cultivating the soil for making 1 Kg of Tea?

Let us consider the following positives:-
Nearly 12000 to 18000 plants of Tea per hectare.
Nearly 400 to 800 Shade trees per hectare, mostly of the leguminous variety.
A green carpet cover over the land for thousands of hectare, preventing direct loss of moisture from the soil.
Preventing ill effects of the ever increasing intensity of UV rays of the sun on the soil, by blocking / filtering it.
Consider the Contour drainage adopted by the Tea plantations, where water is just not allowed to run off, without optimum percolation. This prevents soil erosion, wastage of water, as well as surface water logging.
And many more. I hope I have been able to kindle the thought process!

To share a personal experience, we made a record crop of 2.3 million Kgs with a rainfall of 58" as against 2.1 million in the previous year with 119" and again 2.3 million in the next year with 75".
I learned a few things from this:-
It is distribution that really matters, and not the quantum.
Irrigation is often overdone (by the fortunate few who can afford it).
Some panic easily, and irrigate without measuring soil / moisture tension.
Prevention of water loss is more beneficial than irrigating.

Lets have another cup of Tea!
Jayesh.

Tea and Diabetes

2010-01-06T06:35:00.000-08:00

A Flower of Tea

2009-11-22T05:45:00.000-08:00

Tea And Cancer

2009-11-16T06:28:00.000-08:00

Things you can do with tea

2009-11-15T02:53:00.000-08:00

Tea Meditation and Harmony

2009-11-13T20:35:00.000-08:00

Processing of Tea

2009-07-12T22:00:00.000-07:00

Wide varieties, green, black, oolong, and white teas are created by different processing methods. The flavor of tea depends upon how the tea was processed, in what part of the world the plant grew, time and quality of harvest, weather, soil conditions, altitude etc. It is an established fact that quality comes from the field, and the factory’s job is to preserve it. Yield and Quality are usually in inverse relationship with each other. Generalization of all plants irrespective of its individual traits dilutes the optimum potential from fruition.

Withering of Tea leaves is an activity wherein the freshly plucked leaves are dried with the ambient or warm air (air with a hygrometric difference of minimum 4* Fahrenheit). The purpose of withering is two fold. First is to remove about 20 to 40 % moisture so as to make it flaccid and render it capable of withstanding further rigors of processing. This is known as physical wither. Second is to increase the concentration of enzymes in the leaf, while simultaneously allowing the chlorophyll to undergo chemical decomposition. This is known as chemical withering. Withering is done only for making Black Tea and not done for making Green Tea. Finer leaf can take harder wither; coarser leaves can not take hard withers. An average factory may have up to 40 withering troughs having Axial Flow fans of 7.5 HP each.

Steaming or Pan Frying is a process wherein the freshly harvested leaves are subjected to steaming or frying on low heat to deactivate all the enzymes present in the leaves. Steaming or drying is done only for making of Green or Oolong tea, and not done for making Black Tea.

Rolling or CTC is a process by which the cells of the leaves are ruptured. Rolling is a gradual process of cell rupturing, wherein the leaves are rolled in rolling tables for certain duration, at the end of which the leaves become twisted and curly. This process is known as the “Orthodox” process. CTC is a rapid process of complete cell rupturing, wherein the leaves are fed into the CTC rollers through a BLC or Rotor-vane for Cutting, Tearing and Curling, at the end of which the Tea leaves become round and granular in shape. A factory may have 12 rolling tables of 15 HP each or 6 CTC machine of 30 HP each and another 25 HP for a BLC machine.

Fermenting is a process wherein the leaf is oxidized for a duration of 1-3 hours during which the exposed juices of the leaves react with atmospheric oxygen. This is where the polyphenols and liquoring characteristics of all Black Tea is developed. There is no fermentation of Green Tea. This is the most potent stage for bacterial growth in tea, hence immaculate hygiene is essential at this stage.

Drying is a crucial process from the end users point of view. It serves a dual purpose. One, that of arresting further Oxidation of leaves by rapidly reducing the moisture content of Tea from 60%-70% to 3%-4%. Second, drying locks in the carefully developed characteristic flavors and provides keeping quality or shelf life to the Leaves. Driers may be Coal, Furnace Oil or Gas fired. A factory may have 4 to 5 dryers using 50 HP each.

Sorting of Tea is the process by which different sizes of grains / leaves of tea are separated. In the process of sorting, flakes, fibers and stalk of tea is also removed to give it a clean appearance. There is nothing wrong with drinking clean teas of mixed sizes. The terminologies used in naming of grades have a Chinese origin, and confusing at its best.

Packing of Tea is the final process on a plantation, wherein the graded Tea Leaves are packed in approved bulk packages. The packaging choices available are Wooden chests with an Aluminum or poly Lining, Jute Bags with poly liner, HDPE Bags with poly liner, Multi walled Paper Sacks and Vacuum Packs. Wooden chests have become almost obsolete. Paper sacks can be palletized, and hence preferred by exporters. Jute Bags are preferred by domestic buyers due to its resale value.

Botanical Description and Cultivation

2009-05-31T05:48:00.000-07:00

Botanical Description and Cultivation

Camellia sinensis. The Tea plant. Properly speaking, tea is the beverage brewed from the leaves of the Camellia sinensis plant. Camellia sinensis is an evergreen tropical plant which can grow upto 10 meters in height in the wild. An average estate in India may have up to 56 million plants.

The Tea plants may be grown from seeds, which are usually hybrid seeds and also by means of vegetative propagation. Seed varieties are more robust, but may vary in uniformity of yield quality and behavior from plant to plant. Plants grown from vegetative propagation are more uniform and inherit all the characters of the mother plant. An average estate in India may have a nursery with 2-4 lac plants.

Tea prefers an acidic soil, with the soil ph in the range of 4.5 to 5.5. The soil must be well drained up to a depth of 1 meter. Some shade is useful to keep the leaf temperature low in very hot climate. The shades grown are evenly spaced and are of the leguminous variety, which help replenish nitrogen in the soil from atmosphere. Drains are laid and cut on contours after surveys to prevent soil erosion.

The tea plant is trained from the time of its planting to form into a dense shrub with a flat or slightly curved top surface which is also known as the harvestable surface. Up to 16000 plants can be planted in a hectare of land with a spacing of 100 cm X 60 cm X 60 cm. This population is denser than the vegetation of even the densest forests in the world. Ideally the foliage of plants intermingle in such a manner that it gives an impression of a thick green carpet like surface, through which direct sunlight cannot penetrate to the ground below. This prevents growth of weeds that may compete for nutrients with the Tea Plants. Until 3 years of age, the plants are categorized as Young Tea.

Harvesting of the leaves may be done with huge mechanical harvesters (Japan), by using shears or traditionally by hand. Hand plucked leaves are the best for making premium quality Tea, but shortage of and increase in cost of labor necessitates mechanical harvesting. Harvesting of leaves can be done at intervals of 7 days to 14 days. Proper control of harvesting rounds is essential to achieve a good quality harvest. Shorter rounds give lesser crop, better quality and lesser leaf per plucker. Pluckers are paid incentive on quantity of leaf plucked. This arrangement goes against the goal of harvesting a good quality crop.

Maintenance of the vast fields is an arduous task. Economical harvest can be obtained even from a 100 year old plantation if it has been properly maintained. Maintenance of a Tea Plantation requires an integrated pest management system, adequate drainage, scientific manuring, irrigation, Pruning, De-snagging, Hoeing, Forking, Shade maintenance and a highly trained and committed workforce to carry out these activities scientifically. A lot of physical labor is required to do these jobs. Physical fitness is of prime importance but malnutrition, alcohol and illiteracy are a hindrance

Vintage Letter

2009-05-17T03:02:00.000-07:00

Dear friends,
I was reading a very old book, "Manual of Tea Producing Companies", by de Zoete & Bevan, 25 Finsbury Circus, London Stock Exchange, London, EC2M 7EE. Hereunder I would like to share this here with you.

I have always maintained, no tea is bad. It's just that some teas are better, and that's the reason this industry functions the way it does. Similarly, here too I implore upon you not to find good or bad, or feel offended by some of the text of the letter, or to construe any meaning at all. Just sip it like a vintage cup of tea.
Tea Cheers!
Jayesh S Pandya

Tea for Two
(An unexpurgated application for tea garden vacancy in Ceylon)

Most honoured and respectable Sir,
Having come to understand that you require the services of a trustwothy and sober Tea-maker clerck, I humbly beg to apply for the vacancy in fervent hopes that your honour will favourably consider same and bestow upon me this blessing for my ability and every prayer.

I am unmarried Hambantonian aged 36 years of respectable parents(now deceases R.I.P) of same province. Now I am poor orphan with no any support and imancipated condition, tossed hither and tither llike compost upon the billows of high seas in monsoon time, daily with empty stomach, but under the wing of your honours care and in the security of your honours family bosom, I am having full hopes like bride on night of honeymoon, to throw away poverty out of the window and bring prosperity through the door.

I have received a good education at Ananda Suriyadala College in Hambantota, and passed Matric with full honours by the fertile brain and can give all information by dilligent study of the encyclopedia when required, owing to untimely surmise of my deceased father and no money I was unable to take up my B.A degree which I pass simply. When I dismiss the college I learn Tea-making under my paternal uncle at Galle, by latest methods in reversible wither and mist chambers according to T.R.I. I also come to know in that time some secret tricks to extract that subtle flavours from tea leaves lurking in the bowels of the rollers like honey in the honey comb, and can take liquors with 20 good colour and sparkle like diamond in Queen's tarart when Colombo brokers see that they will elevate the prices to height in Pedro; sometimes on bombastic competition on meserable fellow suprintendents like Boot on Adders head in the Garden of Allah.

In machineries and oil engines I have some knowledge which I experienced in Cocoanut Mill. Also in electricity I know to take the current in night times from phiphony of commutator by means of H.T wire. Factory I will keep so clean like dining-rooms in Queens' Hotel and your honour can come and see day and night with eyes closed.

Field works I know top to bottom, and can milk the rubber trees in many ways to show profit on care and maintenance. I learn all about compost from venerable Mr. M.F. the Holy Father of Compost. I can take full work from the Tamils (high and low caste) and crafty Sinhalese at reduced cost. They does not know to humbug me my milk in mouth and venom in belly like honourable state Councillors playing Harry and Dick with Taxpayers money.

For clerical work I am expert. Estate accounts can be my double and single and cover up mistakes so that even no greedy eye of Colombo Agents can find out and make trouble.
If your honour will give charge of rice store in this business, i also know some tricks which i learn from my late cousin in Govt. Service (P.W.D) who retired on completion of duties with good circumstances and also pension. By some methods Ican supply your honour and family with requirements and cover up. For this I do not require any salary and can manage somehow by hook and crook.

When your honour go to access the Estate I like to come also and get some presents here and there for your honour's early retirement in Mother Country.

Like humble flea on belly of Noble visiting Agent I hope to receive your honour's favourable reply and oblige.

In duty bound I will ever pray in loud voice night and day on my family's bended knees and prostituting myself at your honour's great feet.

I beg to remain,
your obedient servant,
Sd/-
P.S. If you wish I can come suddenly.

Exploitation of Tea Plantations

2009-02-21T09:48:00.000-08:00

Organic Tea

2009-02-13T07:34:00.000-08:00

Organic Tea, Back to Basics

2009-02-06T05:48:00.000-08:00

ORGANIC TEA

Historically, Tea is known to have grown in the most inaccessible places, in its Natural pattern, and hence was first discovered as “The Elixir of Life” by the Buddhist Monks in China.

Tea was supposed to be of so Divine a nature, that the Monks did not even think of its cultivation at that time, but instead deployed Monkeys to pluck and bring Tea Leaves from such Inaccessible places for which they would be given Opium!

“This was Natural Tea”

Its usage was restricted to the Spiritual Few

Then came the Aristocracy of China, and the King was the only one who could drink or offer Tea.

Tea became reserved for the Monks and Kings.

With the spread of the Dutch and British Empire, who saw enormous profits in this “Miraculous” herb of the “East”, which gave “Good Health and Long Life” to its drinkers, were the first to introduce the Beverage commercially to Europe.

Tea became a vastly traded item. Finally the “Elixir of Life” was available to all of Mankind, and became the most widely consumed beverage in the world. Its many medicinal values are universally accepted and established.

Journey to the Past

Some estates in the recent times began to experiment by shunning the use of all Chemical Fertilizers, pesticides, stimulants etc on their Tea Plants. They began to provide Forest Cover and Grass Tracts between Sections of Tea.

These estates lost tremendous amount of Money by way of Reduced Yields due to Withdrawal of Fertilizers and Increased occurrence of Pests and Blights.

The Planters Persisted in their quest of achieving what was now appearing as a streak of light at the end of the tunnel.

And the end result is the Spectacular “Organic Tea”, with its outstanding Taste and Briskness, sans the ill effects of (toxic) chemicals, grown in an environment friendly manner.

And this status is conferred after suffering the rigorous abstention from anything In-Organic for three excruciating long years.

Rejuvenation of 80 years old Tea

2008-10-12T21:48:00.000-07:00

The pictures are of an eighty years old section of tea in the Upper Assam area, which was "Medium Pruned" and "Inter Planted", followed with an year of "Unprune" and then "Deep Skiffed" and "Desnagged" in the third year. Today, this section of Tea is today one of the highest yielder of the estate. The "Desnagging" operation was carried out very meticulously and thoroughly by extremely skilled workers.

ORGANIC TEA : THE INDIAN SCENARIO

2008-07-28T20:25:00.000-07:00

The interest in Organic products in general and Organic Tea in particular is increasing day by day.
Unfortunately, there is a lack of awareness about the Organic drive in India.
Planters wish to convert, but not all have access to information on how to. Consumers are confused : they do not know what is organic, and where to get the same. The traders similarly appear to be in awe of undergoing formalities of registration and audits.

I wish to provide an overview of Organic Tea in this post, in simple words.

STATISTICS
Figures as per year 2006-2007 records are as follows:-
Registered Organic farmers in India : 141904
Land under Organic Cultivation : 339113 Ha.
Organic Production : 585970 MT.
Organic Exports from India : 19456 MT
Value of total exports from India : Rs. 30124 Lacs. http://www.apeda.com/organic/PresentStatus.htm

CONTROL AND REGULATION
The production and trade of Organic Agricultural produce in India is controlled by "APEDA", which stands for : Agricultural and Processed Food Products Development Authority.
http://www.apeda.com/apedawebsite/index.asp
The specific program of APEDA which oversees the Organic operation is the "NPOP" which stands for : National Program for Organic Production. http://www.apeda.com/organic/

ACCREDITIONS PRESENTLY IN VOGUE

National Program for Organic Production (NPOP) - India. : This certification is recognised by the European Union, and hence equivalent to EEC Certification. The certificate, however is not valid for exports to the USA, even though the USDA has formally acknowledged APEDA's Conformity Assessment System & methods as
acceptable. http://www.apeda.com/organic/India_Recognition_Letter_Day_FINAL_02_16_06.pdf
USDA National Organic Program (NOP)
European Organic Regulations (EU 2092/91)
Japan Agricultural Standards (JAS)
Quebec Organic Reference Standard (CAAQ)
Bio Suisse Standards IFOAM Basic Standards

CURRENT FLAVOURS IN INDIA
Presently NPOP and NOP standards are the most sought after. NPOP standard in any case is the first and primary or default requirement for an Organic operator in India.

TYPES OF DECLARATION
These are country / market / scope specific. Please check validity of terms in the particular country of interest, and use only the applicable terms in print matter to get full advantage.
A Plantation / Farm may be certified as 100 % Organic; Organic; OR Organic under conversion.
A Product may be certified as 100 % Organic; Organic; Made with Organic etc.

INITIATION AND CERTIFICATION BODIES
A plantation or trade wishing to start Organic Operations should give information to and
initiate registration procedure with the APEDA. This is done through an Accredited inspection and certification agency, a list of which is available at http://www.apeda.com/organic/NPOP_certification_bodies.doc
For ease of reference, the list is given hereunder, but I urge you to check accreditation status from APEDA before hiring one.

Bureau Veritas Certification India Pvt. Ltd., (Formerly known as BVQI (India) Pvt.
Ltd.) scsinfo@in.bureauveritas.com
ECOCERT India Pvt. Ltd ecocert@sancharnet.in
IMO Control Pvt. Ltd imoind@vsnl.com, http://www.imo.ch/
Indian Organic Certification Agency (INDOCERT) Sebastian@indocert.org
Lacon Quality Certification Pvt. Ltd. laconindia@sancharnet.in
Natural Organic Certification Agency (NOCA) nocaindia29@rediffmail.com, nocaindia@gmail.com
OneCert Asia Agri Certification Pvt. Ltd. info@onecertasia.in
SGS India Pvt. Ltd. manish.pande@sgs.com
Control Union Certifications (Formerly known as Skal International (India))
cuc@controlunion.in, cucindia@controlunion.com, controlunion@vsnl.com
Uttarakhand State Organic Certification Agency (USOCA) uss_opca@rediffmail.com
APOF Organic Certification Agency (AOCA) aocabangalore@yahoo.co.in
Rajasthan Organic Certification Agency (ROCA) dir_rssopca@rediffmail.com
Note:- At the time of posting this article, Nos. 11 and 12 above are not competent to
issue NOP certificates.

PLANTATION / FARM OPERATOR SCENARIO

Conversion / Certification of a farm into Organic is the most painstaking part of the Organic Program. It is the farm which has to endure the most. From the time a farm is registered with the APEDA for NPOP for certification, it is known as "Organic under Conversion". From this time on, the farm can use only approved inputs for the maintenance, protection and sustenance of their crop.

Useful information on permissible inputs can be found at http://www.organicinputs.org/, http://www.acornorganic.org/acorn/

The list of inputs keep on changing, and one must keep abreast of the latest list at all times. Various other checks and constraints are placed to ensure complete detoxification of the produce. This is the period of conversion which lasts from 2 to 3 years as per different standards. This is the period during which one may suffer from maximum yield loss without getting any price premium of Organic, as it is yet to be certified.

TRADER / EXPORTER / OPERATOR SCENARIO

The Trader needs to follow strict norms for handling Organic Products, but the operations here are much less complex.

FLOW OF QUANTIS

Every Operator needs to maintain a Flow of Quantis, which must record each receipt, movement, transformation, dispatch, destruction or any other form of disposition in a satisfactory manner and is subject to audits. Any gain of quantity here needs explanation.

TRANSACTION CERTIFICATE

It is the duty of the Seller of Organic produce to provide the buyer with a Transaction certificate for each transaction or sale. These certificates must be traceable and unique and are issued by the respective certification agency on payment of fee.

MOTIVATION

Achievement of Organic standards is no small deed. It is a matter of pride for any organisation, as it is indicative not only of the high standards of operation with in the organisation, but also indicative of its direct, or indirect contribution towards the conservation of nature.

High level of management motivation, innovation at all levels, cutting of waste and cost at all levels, worker & management coordination, training, dedication and overall transparency is
required to last out the conversion phase and achieve the target of Organic certification. Pursuance of ISO-9001, ISO-22000, HACCP, JAS etc. simultaneously can indeed be complimentary.

INFORMATIVE LINKS AND ARTICLES

Canadian Organic Growers http://www.cog.ca/
Northeast Organic Dairy Producers Alliance http://www.nodpa.com/
Organic Info Hotline http://www.mosesorganic.org/helpwanted/farmerhotline.html
Organic Farming - NDSU Extension Service http://www.ag.ndsu.nodak.edu/organic/
Organic Farming Research Foundation http://www.ofrf.org/
The NEW FARM http://www.newfarm.org/
Some very useful and Organic Tea Specific information can be found at http://www.dtrdc.org/organic.htm

An Extra Bag

2008-06-18T05:33:00.000-07:00

The following is entirely written by Roochy - a perfect Tea Garden Memsahib, as she packs her bags to leave the Tea Gardens for ever.

As I pack my bags to leave,for a longish period,in pursuit of goals which I had left behind me nearly a decade ago and head to the throbbing heart of a metro I once called home,I realize I'll have to carry an extra bag.

Let me see,what shall pack in it?The sights, sounds and smells-the very essence of this life that I have come to know and ever so unknowingly come to love.Amidst the cocaphony of my new life this bag is going to come very handy.

Where do I start?
The buzz of a thousand bees in the litchi tree that has burst into bloom must go in.It has always been synonymous for me with the promise of the fruition of a hope.The sight of the north westers rolling in at the end of a blistering hot day,first blocking out the hills then gathering overhead to provide a stunning backdrop to the spring foliage on tall shade trees,then a clap of thunder here and a flash of lightning there- nature's orchestra adjusting it's tuning before the show finally begins.Oh yes! the first notes that emerge
from the first drops falling on the gravel at my feet all go in too.

So do the flashes of the firefly chowkidars guarding I know not what as the bustle about on duty on rainy nights.The sound of crystal tinkling indoors while elephants trumpet outdoors.Wonder if these sounds could coexist so harmoniously anywhere else.And winter mornings-I can't leave those behind either,in goes the first coherent picture my son made on the thickly fogged windscreen of the car as I drove him to school one freezing dawn-a cat with no ears and a tail half a mile long.The smell of the lawn mowed is another must,I'll wrap it in the accompanying racket of the vintage lawn mower.

The gate clanging,carpets being beaten,a bamboo broom at work on crisp dry winter leaves,the flappng of washing being hung out to dry on the line,the unmistakable smell of wood polish all symbolizing a day in my life for all these years,so intrinsically woven are they with me now that I won't have to carry them,they'll just come right along,one after another,filling in my extra bag.

And then right on top carefully ,very carefully because I'm not sure if it's gossamer fragility will ever let it survive in a new pulsating environment,I'm putting in-----the sound of silence,sheer and absolute in the stillness of a dark night.

Dont be biased about Grades

2008-06-17T09:23:00.000-07:00

Recently I read a lot of stuff on various Tea discussion groups, some undermining the quality aspect of Dust Grades. I personally do not advocate for one grade or another. Each one to his own taste and preference.
Yet, should anyone have any doubts of the quality of different grades of tea, I wish to lay down the following:-

As is known, the Whole Leaf, Fannings and the Dusts are all made from the same leaves, undergo the same process of manufacturing and is separated based on particle size during the process of sorting.
My experience is that Fanning or Dust is NEVER inferior to Whole Leaf (or Brokens in case of CTC Teas) in any way, and actually scores over Whole Leaf in terms of Cuppage and usability in Tea Bags. (4 Grms is recommended for a cup, yet Tea Bags contains 2 to 2.5 Grms only! Thats : Dust)

I am not talking here about the PULVERISED or RECONDITIONED Dust, which can easily be identified by an experienced Tea Taster.

Coming to the main point of my post, it is the process of FERMENTATION and DRYING which lends different charecteristics to different grades.

The Surface area of a grain of Tea exposed to atmosphere during Fermentation and to Hot Air during Drying vis-a-vis its mass are different in the case of different grades. As a result, the smaller grades are more thoroughly OXIDISED and DRIED, whereas the larger grades retain a bit of GREENNESS in its core.

In general, Brew Dusts for a shorter while and enjoy the flavour of Leaf or brew Leaf for a longer while and enjoy the strength of Dusts!

Tea Cheers!
Jayesh S Pandya.

Pesticide Poisoning : Symptoms And Antidotes

2008-05-30T22:30:00.000-07:00

Chemical/Pesticide Poisoning Symptoms and Antidotes
At times of emergency, we are short of information. With Agrochemicals being an integral part of Tea cultivation, the risk of poisoning is omnipresent.

This is a list of Symptoms and Antidotes of some common Agrochemicals used in Tea Plantations. The data has been collected mostly from MSDS of the manufacturers.

This list is not exhaustive, hence I request the readers to provide more information which can be updated to make a more exhaustive list. I wish TRA / UPASI would include this information each time they append the list of approved agrochemicals.

Thanks and Tea Cheers!

Alphamethrin: If ingested carry out gastric lavage with care to prevent aspiration. Phenobarbital or diphenylhydentoin or their mixture may be given. Inhalation could result in pneumpnia of chemical origin. Treat symptomatically. Antihistamine may be given if allergic symptoms occur. (Source:Rallis).

Azadirachtin: Symptomatic; If swallowed, induce vomiting,give gastric lavage. Symptoms: Mild eye irritation, Reduced motor activity, Diareeah.

Cartap Hydrochloride: I.V. Injection 100-200 mg. Of L- Cyoteine or 20-60mg. BAL ( dimercaprol ) or 2,3- Dimercapro Propanol.

Carbofuran: Atropine 2 mg. IM or subcutanous. Do not use Oxins like 2 PAM. (Source:Rallis).

Deltamethrin: Do not induce vomiting if ingested. Diazepam in case of seizures and atropin in low dosage in case of hypercholinergy.(source:Aventis).

Dicofol: Induce vomiting if ingested. Flush eyes. Gastric lavage with warm water followed by following in a pint of warm water, Activated charcoal 2 parts, magnesiumoxide 1 part and tannic acid 1 part. Treat symptomatically.(Source:Rallis).

Ethofenprox: Symptomatic, Induce vomiting by tickling back of the throat.

Fipronil: irritability, lethargy, muscle tremor and in extreme cases, convulsions. Fresh air, artificial respiration, induce vomiting, wash skin with soap and water, irrigate eyes, treat symptomatically. No specific antidote.(Source:Rhone Poulenc).

Hexaconazole: Symptoms: nervousness, anxiety, convulsions and allergic manifestations. Antidote: Induce vomiting with a glass of warm salt water till the vomit is clear. Wash contaminated parts. Irrigate eye with normal saline. If ingested give gatric lavage with care to prevent aspiration. Treat symptomatically.(Source:Rallis).

Imidachloprid:Symptoms – Apathy, Myatonia, Tremor, Difficult Breathing,Myospasms. If the product gets into the eyes, wash it out with plenty of water. In poisoning measure blood pressure and pulse rate frequently. Since bradycardia and drop in blood pressure may occur, artificial breathing and heart action are recommended. Eliminate the active ingredient through gastric lavage saline laxatives.( Source: Rallis)

Phorate 10G: First Aid: Gastric Lavage 5% Sodium Bicarbonate. Wash. 1st.antidote: Atropine immediately and maintain full level of atroprination with repeated doses of 2-3 mg. at 5-10 mts. For hours together. Need for furthur atroprination indicated by symptoms. Upto 50 mg. may be required per day. 2nd.antidote:Administer 1-2 mg. of 2PAM diluted in 10cc of distilled water and inject intravenously very slowly taking 10-15 minutes. (Source:Rallis).

Quinalphos: Atropine Sulphate. Atropinize immediately and maintain full atroprinasation by repeated dose of 2-4 mg. at 5-10 minutes interval untill continuance of symptoms. 2 PAM may also be given. (Source:Indofil).

S.S. Pandya : Testimony

2008-05-26T08:44:00.000-07:00

Dear Friends,
Hereunder, I proudly display the farewell addresses given to my beloved Father, S.S.Pandya by the staff and workers of the Tea Estates where he worked as Manager during his 30 years career as a Tea Planters. I pray to almighty God to Bless and keep the well wishers and their families happy for ever!
Being Born to my Father, I have just one regret -- I could never work as his assistant!
Tea Cheers!

Links to Tea Sites

2008-05-17T09:18:00.000-07:00

State of Tea Industry in West Bengal - Dooars

2008-04-19T08:55:00.000-07:00

Letter to Chief Minister of West Bengal : Sad, but still very much true.

Pesticide Free Tea : The Paradox

2007-10-04T08:33:00.000-07:00

One of the best things that has been said about Tea is that "Tea is Unpretentious".

To such a humble produce, questions are now being raised as to its safety...

And thats it then!

Some Planters do not spray anything at all, for the simple reason that they do not have money .. Strange as it may sound, it is sadly TRUE.

We end up buying Teas from reputed estates with big names who have production targets to meet and fluid budgets for pesticides. State ofthe art machinery to even turn coarse leaf into visibly good tea.On the other hand there are estates who do not even have money to pay wages. No money - No name - No demand - poor prices : the vicious cycle goes on and on. Endosulfan, Dicofol, Ethion, Paraquat Dichloride, Amine Salts, SodiumSalts, Synthetic pyrethroids, Fenazaquin, Glyphosate, Oxyflurofen,Chloropyrifos, Imidachlorpid ..... the list of chemicals goes on and on.Yet, the Tea Plantations are an example of the most intense and scientific form of cultivation. The plants survive in a very healthy state, and remain economically productive even beyond 100 years ofage. Usually pesticides are sprayed immediately after harvest, so that harvestable leaves do not receive the chemicals. Some chemicals aresystemic though, and in such cases, a harvesting holiday is given tothe Bushes, or alternatively, the following harvest is skiffed off /discarded. The Tea industry in India imposed a voulentary ban on theuse of Chlorinated Hydrocarbons way back in early 70's.

The bottom line is that, pesticide or no pesticide, TEA is by far theSAFEST drink to have.A word of caution though .... Avoid First Flush Teas. During themonths of dormancy, the bushes go through a lot of stress ... Frost,Drought, Aphids et al. So to sustain the plants, a lot of Pesticides +Muriate of Potash + Di Ammonium Phosphate + Sulphur is sprayed. Therebeing no harvest, the plant can not digest / metabolise thesechemicals. It all builds up .....

And another bottom line here is : Blended Teas are by far safer,compared to single estate teas, unless they are from a reliable source.

Tea Cheers!Jayesh S Pandya.