People consume tea globally each and every day and India is regarded as world dominant force when it comes to Team production because of its favourable climatic condition as well as its plentiful supply of labour. Indians are regarded as the second largest tea consumer and tea is considered as one of the oldest as well as popular drinks in the world.

The approval from the FSSAI (Food Safety and Standards Authority of India) is necessary for the starting of a tea business in India if it is for local consumption or for importing as well as for exporting purposes. Therefore, a food licence is mandatory for setting a tea business in India so that the tea consumed by the people assures them that the tea follows all the desired food safety rules given by the government. Besides, issuing a food license for a tea business also helps to improving the quality of the products as well as proving that the product is pure and safe for consumption.

The different varieties of tea according to the FSSAI rules are discussed below:

a) Green Tea: This tea comes from the processes like drying, rolling of leaves as well as of buds of certain species of the Camellia Sinensis.

b) Black Tea and Oolong Tea: Tea is made from the plant of Camellia Sinensis’s leaves, tender stems, and buds. All the varieties of Oolong tea and Black tea are included in this sub-type.

c) Kangra Tea: Kangra tea grows in Kangra and Mandi valleys which is located in the foothills of Himachal Pradesh is an exclusive tea produced from the buds, stems, and leaves of Camellia Sinensis.

To issue a food license for a tea business in India it must undergo through various steps of testing, as well as need a purity certificate before launching in India and all the Indian tea manufacturers should do testing in NABL labs to check whether the products passes all the product approval mentioned by the FSSAI. Besides, the product needed a FSSAI’s product approval before selling it to the public.

The tea manufactures must make sure the labelling is done properly. In regards to FSSAI guidelines. FSSAI has prohibited any sorts of colouring substance also to use. Flavouring of tea should be done by the authorities who are present in Tea Board and that too can use only .2% of pectinase enzyme. Below are key attributes that must be present on the package:

a. Date of Manufacturing
b. Expiry Date
c. Ingredients details
d. Packaging codes/Batch Number
e. Name of the product etc.

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