This publication provides a brief crop profile for tea, information on world supply and demand, and notes on tea in Hawaii

Nakamoto, Stuart T.

Tipton, Trace V.

Wanitprapha, Kulavit

Yokoyama, Kevin M.

ScholarSpace at University of Hawai'i at Manoa

TeaEconomic Fact Sheet #8August 1990Department of Agricultural and Resource EconomicsCollege of Tropical Agriculture and Human ResourcesUniversity of HawaiiByTrace V. Tipton, Kevin M. Yokoyama,Kulav it Wan itprapha, and Stuart T. NakamotoCROP PROFILESPECIES AND VARIETIES• Tea is the most popular beverage in the world.The drink is pr epared from the leaves and budsof Camellia sinensis. The taxonomy of the dif-ferent varieties is unclear. Two general typesare commonly recognized, however: China (C.sinensis var. sinensis) and Assam (C. sinensisvar. assamica Mast.).• Tea plants are highly heterogeneous, and therehave been many cross-pollinations between theChina and Assam types. The term "jat" is usedby many tea growers to refer to the differentgroups or typ es of tea.• China varieties are slow-growing, dwarf treesthat are hardy and that grow in high altitudes.Assam varieties are less hardy than the Chinateas but are faster growing, have larger leaves,and provide higher yields.PRODUCTIVITY• Tea is grown in open fields or on terraced hill-sides; it requires at least 60 in. of rainfall peryear, with no extended periods of dry weather.The plant prefers a deep, well drained soil witha pH slightly on the acidic side (4.5 to 6.0).Young plants are pruned to produce a spreadingshrub that will grow to a convenient harvestingheight.• Tea leaves can be first harvested three to fouryears after planting. The plant reaches matur-ity in nine to 10 years. Some China varieties oftea have been known to have an economic life ofmore than 100 years.• It takes about 40 man-hours to harvest one acreof tea in the Assam region of India. Ideally,harvesting consists of plucking the youngestshoots, i.e., the terminal bud and the first twoleaves, by hand, with hand shears, or mechani-cally. Hand harvesting results in the highestquality, because workers are able to select onlythe youngest shoots.• The number of times per year that a plantationis harvested varies according to factors such asthe variety of tea and climatic conditions. InJapan there are usually four distinct harvestseach year, while in tropical areas there may be30 or more rounds of harvesting.• The moisture content of fresh tea leaves variesfrom 74 percent to 82 percent. Therefore, 100 lbofnewly plucked tea leaves will Yield 18-261b offinished tea.• In 1988, the average yields of finished tea formajor tea producers Kenya, India, Indonesia ,Sri Lanka, and China were 1740 lb/ac, 1520 lb/ac, 1420 lb/ac, 910 lb/ac, and 380 lb/ac, respec-tively. Through selection and propagation work,Yields of more than 4000 lb/ac have been re-corded in Sri Lanka.USES AND PRODUCTS• Several tea products are derived from Camelliasinensis; they differby processingmethod. Blacktea is allowed to ferment, oolong is partiallyfermented, and green tea is unfermented. Blackand oolong teas are withered and rolled to initi-ate fermentation, while green tea is first steamedor pan-fried to destroy the enzymes responsiblefor fermentation.has potential as a substitute for olive oil in thepharmaceutical and cosmetic industries.SUPPLY• The amount of caffeine in tea varies widely anddepends on the type of leaves brewed and thelength of time the tea is steeped. One 6-oz cup ofblack tea averages about 60 mg ofcaffeine, abouthalf the amount in coffee.WORLD SUPPLY AND DEMANDDrying or firing..ISteaming and heatingIRollingOOlONG TEAISemi-fermentingIDrying or firingIWitheringIRollingIIFermentingIDrying or firing...Processing of tea• Black tea is dark in color and strong in taste,while green tea is light in color with a tastecloser to that of fresh tea leaves. Oolong tea isintermediate in flavor between black and greentea.• The two general grades oftea are leafgrades andbroken grades. Grade is determined by siftingthe leaves through various sized screens. Leafgrades are larger than broken grades, and withineach are several subgrades.• The color and flavor of leaf grades tend to bedrawn out more slowly than those of the brokengrades, which are used to produce a stronger anddarker tea. Broken grades are also used in teabag manufacturing. To obtain a distinctive teaproduct, companies often blend 20 or more teas.Instant tea mixes are manufactured by extract-ing soluble tea compounds from a tea brew andconcentrating these into powdered form.• Tea quality is determined by professional tast-ers. Among the many factors that influence theflavor and aroma are the particular variety oftea; soil and climatic conditions; speed ofgrowthof the plant (slower growth is normally associ-ated with high elevation and better quality);fineness of plucking (youngest leaves producehighest quality); and handling and manufactur-ing practices.• Byproducts such as caffeine, food colors, antioxi-dants, plant growth regulators, organic fertil-izer, and animal feed can be made from teawaste left from tea plantations and tea factories.An oil can also be extracted from tea seeds that• World tea production increased from 4.0 billionlb in 1978 to a record high of5.5 billion lb in 1988.India (1.5 billion lb), China (1.2 billion lb), andSri Lanka (495 million lb) were the major teaproducers, accounting for 58 percent of the totalproduction in 1988. Other major producers wereKenya (361 million lb), Indonesia (317 millionlb), Turkey (308 million lb), and Japan (211million tb).• Tea prices have been highly volatile. The aver-age annual London auction price for tea in 1988was 81.3 centsllb, considerably lower than in1977 and 1984, when the average prices were$1.22/lb and $1.57/lb, respectively. Factors con-tributing to high prices were expected demandchanges for tea, leading to speculative stockpil-ingin 1977, an export ban by India in late 1983,and low levels of tea stocks in producing andconsuming nations in various years.• Specialty tea includes flavored, blended, and teagrown in specific regions of the world known forhigh quality. Prices for specialty tea can beexceptionally high. For example, tea from anestate in Darjeeling, India, established a worldrecord price for tea at $95 per pound in 1987.600050004000300020001000n ~ ~ 00 ~ ~ ~ M ~ ~ ~ ~YearWorld tea production• There is no international agreement on exportquantity or quality standards for tea. However,a producers alliance (Inter-Governmental Groupon Tea) meets to review the world tea economyand to discuss various issues pertaining to tea,such as future implementation of tea exportquality standards.DEMAND• The major producing countries of tea are alsothe major consumers. In 1988, India producednearly 1.5 billion lb, two-thirds of which wasconsumed domestically. China also consumesmost of the tea it produces.• World tea imports increased from 1.9 billion lbin 1976 to 2.4 billion lb in 1987. In 1987, theUnited Kingdom, the Soviet Union, Pakistan,and the United States accounted for 45 percentof the total world tea imports.• In the past 50 years, total tea supplies havenearly tripled. Among factors that have helpedto avert a serious oversupply problem are largeincreases in consumption in the major produc-ing countries and substantial increases in im-ports to such countries as the Soviet Union,Pakistan, Egypt, Iran, and Iraq.tea was the primary tea product imported (169.5million lb at a Cost, Insurance, and Freight(CIF) value of$130.3 million) followed by greentea (18.5 million lb at a err value of $13.3million). Oolong tea is included with black tea,but is only a small part of the total (less than 1percent in 1988).• The major suppliers of black tea to the UnitedStates in 1989 were Argentina (22 percent of thetotal), China (20 percent), Indonesia (16 per-cent), Kenya (7 percent), and Sri Lanka (7 per-cent). Green tea is supplied primarily by China(55 percent), Argentina (7 percent), the FederalRepublic of Germany (7 percent), Japan (7 per-cent), and the Netherlands (6 percent).Average U.S. import prices for black and green tea of majorsuppliers, 1989....................................................................................................................................................... ................................................................................\.:::n:::n :: ·:::: :· ijl~¢kT.~~·:.:.:··· ::... :: :.:. ::';:.':· d.:.:: ;:.':.:n: ·. · .::.'::';:';.~t~Wf~~::..::n:.:: )))}.... - .::·;::··AHMH#@../: ::;::::::::::::)U: :();~~ :):.:):-\ .n·::·:-·\~~~~Mm'-:·:: ·: ::··: ):;:: : ::: ::: :;:: :P~4ij :\)?:?t¢.hi6W:):::::?: }:: :}:/:~~$~ : ! ::: ! ! ! ! ! ! : ! :: : !: ! ! i !! ! !f~ i&~f!ffi ~:~~i! :!! !: ! :m : ! ! !! ! ! ;~~:~I ! :! ! : !•...•.:•.::.::,::.•,::.lsRr:in:o::~.n•~en:i sk; ia0: ·.: :. ·.: I: ·.:•.:•:.•..•.:::: .•1.1.:· •.:::.•.:.::.:••.::.••,. .1:·:. .•I,!.,•. :.:.::.·,I.·. •:.••.: .:••.•..•., I.: ·:.•,·.I:i:.•,.•:~1.:.•..i.:· .,:O·.• . :.:2.·,:.;. »»:.::>WettJerl'arids >:::: :::: : : : :0 : 7 0 : >::: ::::.. ........~. }:;:::::::.U:··: ~#p.#.H·.·:;::··· · . · ••·.::.··· ·j·..d;i~••• >• In 1989, the United States imported $127 mil-lion worth ofblack, oolong, and green tea. Black• Commercial production of tea is limited in theUnited States. However, the Charleston TeaPlantation in South Carolina produced and me-chanicallyharvested 30 acres oftea in 1988. Thetea is marketed on the U.S. East Coast as anovelty product under the name "AmericanClassic."50045040035030025020015010050oUK.1978 E11982 01987U.S.S.R. Paklstan U.S.A. Egypt IranCountryMajor importers of teaSELECTED MARKETSTHE UNITED STATESIraq• Importers in the United States buy tea in theproducing country or in London or Amsterdamthrough auctions or direct negotiation. Uker'sInternational Tea & Coffee Buyers Guide Direc-tory lists tea importers, packers, and associa-tions in the United States. Among the largepackers are Thomas J. Lipton, Inc.; Tetley Inc.;The Nestle Co.;The Great Atlantic &Pacific TeaCompany; Jewel Companies, Inc.; The KrogerCo.; Salada Foods, Inc.; and Wm. B. Reily & Co.• Annual per capita consumption of tea in theUnited States was estimated at 7.3 gal during1988. This is considerably lower than soft drinks(46.0 gal), coffee (25.0 gal) and beer (23.7 gal),but slightly higher than bottled water (6.4 gal)and juices (6.8 gal).• About 80 percent of tea consumed in the UnitedStates is in the form of iced tea, while in othercountries tea is consumed primarily as a hotbeverage. Therefore, in the United States, othercold beverages are the primary competition.• The two major sales outlets for tea are thesupermarket and food service sectors. In 1989,the combined sales of tea through these outletswas estimated at 177 million lb. Supermarketsaccounted for 132 million lb, or 75 percent of thetotal sales.• For 1988, estimates on sales of various tea prod-ucts through supermarkets are $300.1 millionfor tea bags, followed by $295.8 million for in-stant and liquid tea, $30.2 million for decaf-feinated tea, $25.2 million for loose and bulk tea,and $11.0 million for specialty tea. Sales ofdecaffeinated tea and specialty tea were up fromthe previous year by 13.5 percent and 4.5 per-cent, respectively.• The Tea Council of the USA, Inc., New York,consists of members from major tea-producingcountries and leading tea-packing firms in theUnited States. This organization promotes thesale and consumption oftea in the United States.THE UNITED KINGDOM• The United Kingdom is the leading importer oftea in the world. In 1932, the United Kingdomaccounted for nearly 60 percent of total worldimports. The import share had decreased toabout 17 percent by 1988, but remains highestamong all countries.• In 1988, the United Kingdom imported 422million lb oftea. The major suppliers were Kenya(47.3 percent), India (16.0percent),Malawi (10.0percent), Sri Lanka (6.8 percent), China (4.2percent), and Zimbabwe (3.8 percent).• Tea accoun ts for about 45 perc ent of all bever-ages consumed daily in the country. Per capitaconsumption of tea in the United Kingdom wasestimated at 3.7 cups per day in 1986, considera-bly more than soft drinks (1.9 cups), coffee (1.7cups), alcoholic beverages (1.3 cups), and milk(0.2 cup).• The value of the tea retail market has more thandoubled, from $349 million in 1976 to $811million in 1986. In the same period, the volumeof tea sales declined more than 20 percent, from388 million lb to 306 million lb.• Consumers in the United Kingdom have changedtheir preference from loose tea to tea bags. In1976, loose tea composed about 58 percent oftotal tea sales, while tea bags accounted forabout 41 percent. By 1986, tea bags accountedfor 73 percent oftea sales, while sales ofloose teadeclined to 26 percent.• Among the major manufacturers of tea in theUnited Kingdom are Unilever Croydon, LyonsTetley Ltd., Premier Brands Ltd., Co-operativeWholesale Society Inc., and Own Label.TEA IN HAWAII• Camellia sinensis was first introduced into Ha-waii in 1887. In 1892, the Hawaiian Coffee andTea Co. had about five acres of tea in the Konadistrict. The effort was eventually abandoned,and the reasons remain unclear. High costs ofproduction in Hawaii compared with costs inother tea-producing regions appears to havebeen a major concern.• Recently, some firms in Hawaii have showninterest in tea production. For example, McBrydeSugar Co. (a subsidiary of Alexander and Bald-win) has planted tea in test plots. Mechanicalharvesting may be possible to avoid the rela-tively high cost of manually harvesting tea.• In 1989, Hawaii imported 22,110 lb of green teafrom Japan, at a CIF value of about $129,420.During the same year, 25,970 lb of black andoolong tea were also imported, at a CIF value ofabout $43,130. Taiwan accounted for 52 percentof the volume imported.• Ito-en Ltd., a large tea company in Japan, hasformed a Honolulu firm to process canned oolongtea in Hawaii. The teas used for this product areorganically grown in the Fujian province ofChina.• A Hawaii-produced tea would have difficultycompeting at commodity grade prices. Tea mayhave more potential in Hawaii if marketed as ahigher valued specialty product.Reference to a company or product name does not imply approval or recommendation of the product by the College of Tropical Agriculture andHuman Resources, University of Hawaii .Hawaii Agricultural Experiment Stat ion, HITAHR, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.Noel P. Kefford, Director and Dean.A list of reference sources for this fact sheet is available from the authors upon request.

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