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Last Updated: September 05, 2017

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Time Table of Experiential Learning Centre for First Semester 2017-18


Sr. No.

Course No.

Course Title

Credit hours


THT  481

Tea Culture & Manufacture



THT 501 

Botanical Classification of Tea 



THT 502

Tea Breeding



THT 503 

Climate and Soil for Tea Production                                                           




Tea Propagation and Nursery Management                                       



THT 505 

Land Planning and Young Plantation Management                                                  



THT 506 

Management of Mature Tea Plantations                                     



THT 507 

Integrated Nutrient Management in Tea Plantations                   



THT 508 

Tea Physiology                                



THT 509 

Integrated Tea Diseases and Insect Pest Management                 



THT 510 

Chemistry and Pharmacology of Tea                                     



THT 511 

Tea Processing Technology                                  



THT 512

Quality Standards, Legislation and World Tea Trade                              



THT 591

M. Sc. Seminar



THT 592

Special problem in M.Sc.



THT 600

M. Sc. Research




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

2+1 (Sem.II)

               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.

[Designed & developed by: UNS, DEE, CSKHPKV, Palampur]
[Content provided by Department of Tea Husbandry & Technology]