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ck tea, and avored tea are physi- cal, chemical, sensory, and microbiological aspects. Physical characteristics are grades,particle size, bulk density, color, and appearance that reect the visual quality. The chemi-cal parameters include polyphenols (tannins), total solubles, and extraneous matter. ISIand PFA have specied the limits for ash, water solubles, and ber content to safeguard the interest of the consumer. In the case of instant tea, the liquor characteristics and free owability of the product are considered. Microbiological parameters are important inliquid tea products such as carbonated beverage and canned/frozen tea concentrates. 4.1 Physical Characteristics The processed black/green teas are separated from stalks, ber, and foreign matter. Ac- cording to the market requirements of particle size, they are sorted into different gradesby sorting machines tted with meshes of different sizes. They broadly fall into fourcategories, leaf grade, brokens, fannings, and dust, based on the appearance, size, andliquor qualities. Specications for intermediate grades in the categories of black tea, CTCtea, and green tea are available in the literature. 4.2 Chemical Quality of Tea Chemical constituents such as polyphenols (tannins); caffeine, pectic substances, pigments (theaavins [TFs] and thearubigins [TRs]), noncaffeine nitrogenous compounds, sugars,minerals, and lipids contribute to the quality of tea (. The processed black tea contains1% of tannins, compared to green tea leaves, which contain 1%2% of tannins. TF and TR, which are formed in the ratio of 1:1 or 1:1 during the fermentation process, give correct quality assessment of the made tea, indicating efcient fermentation. Ethy-lacetate extracts of tea contain the whole of TF which give the bright color and brisksensation on the palate. High-quality tea, with good colour, strength, briskness, and avor,has low TR/TF ratio. Since TR content is roughly 1 times that of TF, tea with lowTR/TF ratio, say, 1:1,