Tea, Coffee & Spices Exporter/Supplier in India
Tea Exporter, Supplier in India
Four main types of tea are produced based on how tea leaves are processed2:
Green tea (non-fermented)
Black tea (fermented)
Oolong tea (partly fermented)
White tea (least processing)
BLACK TEA is a fully oxidised tea, unlike green tea which is not oxidised. The processing of black tea involves the additional step of aeration, followed by the withering of leaves for several hours to oxidise the flavonoids. This darkens the color of leaves from green to dark-brownish – and also gives black tea a distinctive flavor.
If you like the flavor of black tea, you can consume it in a variety of ways. In India, people normally add milk and sugar to black tea, as well as herbs such as ginger, mulethi, tulsi (holy basil), cinnamon, cardamom, lemon grass, etc.
GREEN TEA - Like all other varieties of tea, green tea comes from the same evergreen plant named Camellia sinensis. However, it is made from unfermented leaves with minimal processing. It reportedly contains the highest concentration of antioxidants called polyphenols. Antioxidants are substances that fight and reduce free radicals and prevent some of the damage they cause to our cells, including cancer and heart disease.
Different Tea Varieties in India
Dooars and Terai Tea
Organic Tea of India Origin:
Organic Assam Teas
Loose Assam Tea Leaves (Organic)
Organic Assam Orthodox Black Tea (TGFOP, FOP)
Organic Green Teas
Loose Leaf, Natural Assam Green Tea (100% Certified Organic)
Organic Herbal Teas
Organic Tulsi Teas
Tulsi Breakfast Tea
Tulsi Cinnamon Rose
Tulsi Honey Chamomile
Tulsi Lemon Ginger
Tulsi Masala Chai
Tulsi Original - Bulk 1 Lb.
Tulsi Original - Canister
Tulsi Raspberry Peach
Tulsi Red Chai Masala
Tulsi Sweet Rose
Tulsi Sweet Rose - Canister
Tulsi Turmeric Ginger
Tulsi Turmeric Rooibos
Tulsi Wellness Cleanse
Tulsi Wellness Sleep
Organic Lemongrass Teas
Iced Tea Sampler
Tea Infuser / Tea Ball Infuser / Tea Egg / Tea Maker
A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water; it is often called a teaball or tea maker, and sometimes a tea egg. The tea infuser gained popularity in the first half of the 19th century. Tea infusers enable one to easily steep tea from fannings and broken leaf teas.
A tea infuser performs a similar function as a tea bag, a later American invention. The infuser is generally a small mesh or perforated metal container or covered spoon that holds tea leaves, in varying sizes to steep single or multiple servings at once. Common shapes for infusers include spherical, conical and cylindrical. One style of infuser is a split sphere with tong-like handles to open its mesh container.
Two other types of spoon-shaped tea infusers, with handles
The infuser is placed in a cup or pot of hot or boiling water, allowing the tea to brew without loose tea leaves spilling into the pot or cup. A rod or chain is commonly attached to the container of the infuser to simplify retrieval from the pot or cup. Infusers with large holes may not catch all the leaves, requiring the use of a tea strainer to remove the remaining pieces. source
Coffee Exporter, Supplier in India
Types of Coffee
There are basically two types of coffee consumed most commonly worldwide - Arabica and Robusta - that grow from the two main species of coffee plants: Coffee Arabica and Coffee Robusta respectively. Although there are numerous varieties of coffee plants, Arabica and Robusta are the most important from a commercial standpoint.
Arabica coffees (or Arabicas) have a delicate flavour and balanced aroma coupled with a sharp and sweet taste. They have about half the amount of caffeine compared to Robustas. Arabicas are harvested between November to January, and are typically grown on higher altitudes ranging from 600 to 2000 metres in cool, moisture-rich and subtropical weather conditions. They require nutrient-rich soil to be able to conform to the highest international coffee standards.
Four popular varieties of Arabica coffee are:
Sln.9 (Selection 9) Coffee
Robusta coffees (or Robustas) have twice the level of caffeine compared to Arabicas. Robusta coffees have a very strong taste, a grainy essence and an aftertaste somewhat similar to that of peanuts. It is possible to grow this variety at lower heights. Robusta coffee plants are harvested from December to February, and can better withstand the onslaught of unfriendly weather and plant pests.
Robustas have a better yield and take less time to bear fruit than Arabicas. Although the Arabica variety is preferred in international markets, high quality Robustas are also highly sought after in espressos due to their strong taste and the crema1 that they help generate.
Two popular varieties of Robusta coffee are:
Important Coffee Varieties1 – By Plant Type
Kents – the earliest variety of Arabica coffee – was selected by an English planter with the same name during the 1920s. It remained popular with planters until the 1940s due to the lower susceptibility of this particular coffee plant to rust. Although it is currently grown in a few areas only, Kents coffee is known for its exceptional cup quality.
The most popular variety of Arabica coffee in India, S.795 was launched in the 1940s. The S.795 coffee plant is known for its superior quality, high yields, bold beans and better relative tolerance to leaf rust. The S.795 coffee plant was developed using the Kents Arabica coffee plant, known for its top quality. A widely cultivated Arabica variety, it has a balanced cup with the subtle flavour notes of Mocha coffee.
Also known as Catimor, the Cauvery coffee plant is a hybrid descendent of Caturra (a natural mutant of the high quality Bourbon variety) and Hybrido-de-Timor. The Cauvery coffee plant inherited the superior quality attributes of Caturra and the tough resistance of Hybrido-de-Timor.
Sln.9 Coffee (Selection 9 Coffee)
The Selection 9 coffee plant is a hybrid between Tafarikela (an Ethiopian Arabica collection) and the tough and resistant Hybrido-de-Timor. It boasts of all the superior cup quality traits of Tafarikela, and won the Fine Cup Award for best Arabica at the Flavour of India – Cupping Competition 2002 organised by Coffee Board of India.
Coffee Board of India issues Export Permits for export of coffee only to the Specified Types and Grades of coffee:-
Major Types And Grades Of Coffee
A. Arabica Coffee
I. Washed Arabica - 'Plantation'
1. Plantation PB
2. Plantation A
3. Plantation B
4. Plantation C
5. Plantation Blacks
6. Plantation Bits
7. Plantation Bulk
II. Unwashed Arabica - 'Arabica Cherry'
1. Arabica Cherry PB
2. Arabica Cherry AB
3. Arabica Cherry C
4. Arabica Cherry Blacks/Browns
5. Arabica Cherry Bits
6. Arabica Cherry Bulk
B. Robusta Coffee
I. Washed Robusta 'Robusta Parchment'
1. Robusta Plantation PB
2. Robusta Plantation AB
3. Robusta Plantation C
4. Robusta Plantation Blacks/Browns
5. Robusta Plantation Bits
6. Robusta Plantation Bulk
II. Unwashed Robusta 'Robusta Cherry'
1. Robusta Cherry PB
2. Robusta Cherry AB
3. Robusta Cherry C
4. Robusta Cherry Blacks/Browns
5. Robusta Cherry Bits
6. Robusta Cherry Bulk
III. Monsooned Coffees
A. Arabica Monsooned Coffee
1. Monsooned Malabar AA
2. Monsooned Basanally
3. Monsooned Arabica Triage
B. Robusta Monsooned Coffee
1. Monsooned Robusta 'AA'
2. Monsooned Robusta Triage
IV. Instant Coffee
V. Ground Coffee
VI. Roasted Seeds
VII. Specialty Coffee
1. Monsooned Coffee
2. Mysore Nuggets EB (Extra Bold)
3. Robusta Kaapi Royale
Spices Exporter, Supplier in India
Nutmeg & Mace
HS Codes- Chapter 09 Coffee , Tea, Mate & Spices
COFFEE, WHETHER OR NOT ROASTED OR DACAFFEI-NATED; COFFEE HUSKS AND SKINS; COFFEE SUBSTITU-TES CONTAINING COFFEE IN ANY PROPORTION
090111 Coffee (Not Roasted, Not Decaffeinated)
090112 Coffee (Not Roasted, Decaffeinated)
090121 Coffee (Roasted, Not Decaffeinated)
090122 Coffee (Roasted, Decaffeinated)
090130 Coffee Husks And Skins
090140 Coffee substitutes containing coffee
Unprocessed Green Leaves Of Tea
090210 Green tea (not fermented) in immediate packings of a content not exceeding 3 (661 lb)
090220 Other green tea (not fermented)
090230 Black tea (fermented) and partly fermented tea, in immediate packings of a content not exceeding 3(661 lb)
090240 Other black tea (fermented) and other partly fermented tea
0904 PEPPER OF THE GENUS PIPER; DRIED OR CRUSHED OR GROUND FRUITS OF THE GENUS CAPSICUM OR OF THE GENUS PIMENTA
090411 Neither crushed nor ground
090412 Crushed or ground
090420 Fruits of the genus Capsicum (peppers) or of the genus Pimenta (eg, allspice), dried or crushed or ground
0905 Vanilla Beans
090500 Vanilla Beans
0906 CINNAMON AND CINNAMON-TREE FLOWERS
090610 Neither crushed nor ground
090620 Crushed or ground
0907 cloves (whole fruit, cloves and stems)
CLOVES (WHOLE FRUIT, CLOVES AND STEMS)
090700 Cloves (whole fruit, cloves and stems) , Nutmeg, mace and carda moms
NUTMEG, MACE AND CARDAMOMS
Nutmeg , Mace And Cardamoms
Other Than Seed Quality Seeds Of Anise, Badian, Fennel, Coriander, Cumin Or Caraway; Juniper Berries
Seed QualitySeeds Of Anise, Badian, Fennel, Coriander, Cumin Or Caraway; Juniper Berries [Of Seed Quality]
SEEDS OF ANISE, BADIAN, FENNEL, CORIANDER, CUMIN OR CARAWAY; JUNIPER BERRIES
seeds, anise, badian, fennel, coriander, cumin etc
090910 Seeds of coriander
090930 Seeds of cumin
090940 Seeds of caraway
090950 Seeds of fennel; juniper berries
GINGER, SAFFRON, TURMERIC (CURCUMA), THYME, BAY LEAVES, CURRY AND OTHER SPICES
Processed Ginger Other Than Fresh Ginger, Saffron, Turmeric (Curcuma) Other Than Fresh Turmeric, Thyme, Bay Leaves, Curry And Other Spices
091030 Turmeric (curcuma)
091040 Thyme; bay leaves
091050 Other Spices
091091 Mixtures referred to in note 1(b) to this chapter
091099 Other Spices
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