THT 481 Tea Culture and Manufacture 1+2 ( Sem. II)
Origin, distribution and botanical features of tea plant; soil and climatic requirements; propagation technique; land preparation and planting; management of young tea; management of mature tea plantation; manuring and fertilization; shade management; irrigation drainage; integrated pest management; chemical composition of tea shoots; tea processing technology for green and black tea; sorting, grading, packing and storage of tea product.
Practical: Morphological features of basic type of cultivated tea species; propagation by seed and cutting; land preparation, layout and planting; preparation of pesticidial spray solution for field application; estimation of chemical constituents of tea shoots; techniques of green tea manufacture; techniques of black tea manufacture; visit to tea factory for sorting, grading and packing of tea; estimation of quality parameters of made tea..
THT 501 Botanical Classification of Tea 1+1(Sem.I)
Origin, taxonomy and classification of tea; morphological, anatomical and chemical basis of classification, genetics of quantitative and qualitative traits; history and methods of tea breeding; selection criteria yield and quality; selection of vegetative clones; cross breeding; breeding of seed varieties; tissue culture in tea; preservation of tea germplasm and registration of tea cultivars.
Practical: Morphological and anatomical characteristics to differentiate between tea clones/ varieties; emasculation and pollination in tea; selection criteria in the fields; seed collection, classification and grading; acquaintance with the existing breeding materials.
THT 502 Tea Breeding 2+1 (Sem-I)
History of tea breeding and cytogenetics; cytology; objectives and methods of tea breeding; seed versus clones; selection criteria for yield and quality; vegetative propagation; development of clones and seed varieties; genetics and quantitative and qualitative traits; interspecific hybridization; non-conventional breeding techniques; preservation of tea germplasm and registration of tea cultivars.
Practical: Emasculation and pollination in tea; selection criteria in the field; seed selection; classification and grading; acquaintance with the existing breeding material; differentiation of tea varieties using morphological markers.
THT 503 Climate and Soil for Tea Production 2+1( Sem. II)
Principles of ecology in relation to crop pattern and ecological conditions; physical and soil factors in distribution of tea areas; climate wise classification of tea growing areas; physical and chemical properties of tea soils; causes and effects of soil erosion; methods of soil conservation, physical and biological conservation measures; role of tea crop in soil conservation; soils of major tea growing areas; water management, conservation and disposal; influence of climate and soil factors on growth, development, dormancy and productivity of tea; economic aspects.
Practical: Study of climatic factors on the growth behavior and crop distribution; soil types, moisture availability and root distribution of different cultivars; study of mulching materials and technology of mulching; special management practices relevant to the prevailing climatic and soil conditions.
THT 504 Tea Propagation and Nursery Management 1+1 (Sem.1)
Methods of tea propagation; propagation by seed baries, flowering and fruit setting; seed collection, seed size and its significance; grading, sorting and packaging of seeds; seed nursery; propagation by cuttings, source of cuttings, nature of cuttings, use of hormones for rooting of cuttings; grafting and budding techniques; stock-scion relationship; nursery management, manuring, control of diseases and pests, weed control, shade regulation of nursery and irrigation.
Practical: Collection of tea seeds; sorting and grading; viability test, storage and packaging; nursery bed preparations; polythene sleeves filling; seed sowing; shade management; watering, manuring and raising tea nursery; use of growth regulators; planting cutting to polythene sleeves and maintenance of humidity.
THT-505 Land Planning and Young Tea Management 2+1 (Sem.I)
Land characteristics for tea planting; land preparation for planting; planting of shade trees and their management; catchment planning, terracing, uprooting and rehabilitation; layout, spacing, pits and trenches for tea planting; planting material, planting techniques; management of young tea, mulching, manuring, weed control, irrigation and drainage; pest-diseases and their control.
Practical: Study of different layout plans; techniques of planting; methods of brining up of young tea; suitable shade species for tea; prevalent pest-diseases of tea and the control measures.
THT 506 Management of Mature Tea Plantations 2+0 (Sem-II)
Tea pruning; objectives, balance of growth and carbohydrate economy; time of pruning; type of pruning, vs. quality; physiology of pruning; pruning cycles adopted in important tea growing countries and impact on yield and quality; rejuvenation pruning, infilling, interplanting; tipping and plucking; role of maintenance foliage; time and height of plucking, plucking of unpruned tea; plucking standards, plucking systems and plucking rounds; mechanical plucking – problems and prospects; weeds in tea estates and their control ; important shade species in tea plantations and their management.
Practical: Study on different types of pruning, growth under different pruning cycles and crop distribution under different pruning cycles; study on plucking systems and standards; growth and yield of tea under different kinds of shade species; collection, identification and study of important weed species in tea estates; weed management in tea plantations.
THT 507 Integrated Nutrient Management in Tea Plantations
Soil fertility, basic principles of manuring; foliar analysis as a diagnostic tool, mineral composition, nutrient up take and removal; effects of individual nutrients, mineral deficiency and excess; interaction with other nutrients; organic fertilizers, mulch materials etc.; practical fertilization, mineral fertilizers in common use, profitable fertigation; frequency, method and time of fertilizer application; effect of cessation/ reduction on crop productivity; nutrient -shade interactions; effect of fertilizers on tea quality.
Practical: Field identification of deficiencies and toxic symptoms; leaf sampling techniques; preparation of leaf samples and determination of macro and micronutrients; compost preparation and analysis; soil and foliar application of fertilizers; qualitative analysis of tea products.
THT-508 Tea Physiology 1+1 (Sem.–II)
Tea crop development and components of yield; pattern of shoot development; size of harvested shoot, size of developing shoot population within plucking table; dormancy in tea shoots; rhythmic growth in unpruned tea; dormancy cycle in harvested tea; relationship between physiology and yield; photorespiration and dark respiration; effect of day length on shoot growth; effect of air temperature, soil temperature and dry air on shoot growth.
Practical: Experiment pertaining to the photosynthesis, respiration, growth hormones, seed germination, dormancy, viability and movement of metabolites in tea plants.
THT 509 Integrated Tea Diseases and Insect Pest Management 2+1 (Sem .I)
Occurrence and distribution of insect –pest, and diseases of tea; biology and nature of damage caused by major insect pests; diseases of tea- biotic and abiotic;. biotic - foliar, stem and root diseases; physical and chemical stresses; integrated tea pest and disease management through different approaches like cultural practices, use of chemicals, host resistance and biological control.
Practical: Identification of insect-pests and diseases of tea; monitoring techniques involved in integrated tea diseases and insect-pests management.
THT 510 Chemistry and Pharmacology of Tea 2+1 (Sem. I)
Chemical composition of tea leaf; inorganic constituents, nitrogen compounds, carbohydrate and other associated compounds, enzymes, polyphenols, aromatic compounds, vitamins, chlorophyll, carotenoides and volatile compounds; biochemical changes during withering, rolling, fermentation and firing, biochemical basis of quality and pharmaceutical aspects of tea.
Practical: Estimation of chemical constituents of tea leaf and made tea; preparation of tea samples from different experiments and their chemical analysis in the laboratory, evaluation of quality from the tea tasters.
THT 511 Tea Processing Technology 1+2 (Sem.II)
Handling and treatment of tea leaf from field to factory; production of black tea, principle stages of processing, withering, rolling, fermentation, drying, sorting and fibre removal, grading and packing; green and semi-fermented teas; introduction to green tea production of steamed, unshaded green tea, production of pan-fired green tea (chinese green tea); characters of green tea and semi fermented tea (Oolong tea), specialty and herbal tea, instant tea and organic tea.
Practical: General layout plan of tea factory, estimation of moisture content in green leaf, estimation of withering percentage, methods of withering, rolling, fermentation and drying; study on processing of black tea, different types of green tea, herbal tea, instant tea and organic tea; grading, sorting, packing and storage of tea product in commercial tea factory.
THT 512 Quality Standards, Legislation and World Tea Trade 2+0 (Sem.II)
Impurities- adulteration of tea, adventitious impurities; standards- international standards issued by International organization for standardization; standards issued by other authorities; legislation and international tea export, laws etc.; history of world tea trade; international tea committee, price and auction.