# C_2022474EN.01005501.xml

| 14.12.2022 | EN | Official Journal of the European Union | C 474/55 |
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14.12.2022

EN

Official Journal of the European Union

C 474/55

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Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 474/15)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘Kangra tea’

EU No: PGI-IN-672 – 25.1.2008

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Kangra tea’

2.   Member State or Third Country

India

3.   Description of the agricultural product or foodstuff

3.1.   
  Type of product

Class 1.8 – other products listed in Annex I to the Treaty (Spices etc.)

3.2.   
  Description of the product to which the name in (1) applies

‘Kangra tea’ is a type of tea derived from the leaves, buds and tender stems of the Camellia sinensis species as cultivated in the Kangra valley (Himachal Pradesh, India).

In the context of this application, the Kangra Valley should be understood as the area defined in point 4. of the present application.

‘Kangra tea’ leaves’ main characteristics are:

| — | a multi-stemmed frame, |
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a multi-stemmed frame,

| — | narrow leaves. |
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narrow leaves.

‘Kangra tea’ is planted from seed stock raised in the Kangra valley and other selected varieties for the region.

‘Kangra tea’ has a distinctive nutty, winter green, woody floral aromas in its flavour profile. The ‘Kangra tea’ imparts a sweet aftertaste.

‘Kangra tea’ has a light colour and high body in liquor.

‘Kangra tea’ leaves contain up to 13 % catechins and up to 3 % caffeine and amino acids such as theanine, glutamine, and tryptophan.

Total phenolics content in range of 198-230 mg/gm.

Total antioxidants in range of 196-223 mg/gm.

The teas produced in the Kangra Valley are green, oolong, white and orthodox black types.

The different grades of ‘Kangra tea’ are as follows:

| — | ‘Kangra tea’ of the orthodox black type:






  — | SFTGFOP: Super Fine Tippy Golden Flowery Orange Pekoe |
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‘Kangra tea’ of the orthodox black type:

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SFTGFOP: Super Fine Tippy Golden Flowery Orange Pekoe

| — | FTFGOP: Fine Tippy Flowery Golden Orange Pekoe |
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FTFGOP: Fine Tippy Flowery Golden Orange Pekoe

| — | TGFOP: Tippy Golden Flowery Orange Pekoe |
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TGFOP: Tippy Golden Flowery Orange Pekoe

| — | GFOP: Golden Flowery Orange Pekoe |
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GFOP: Golden Flowery Orange Pekoe

| — | GOF: Golden Orange Fannings |
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GOF: Golden Orange Fannings

| — | FOF: Flowery Orange Fannings |
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FOF: Flowery Orange Fannings

‘OP’ is a whole leaf grade further specified as per the speciality of the tea like ‘FOP’ will have a Flowery aroma.

‘TGFOP’ is a whole leaf grade with lots of golden tips. The golden tips are produced when careful plucking is done for delicate apical buds (unopened leaves) and carefully manufactured to give ‘Tippy Golden Flowery Orange Pekoe’ tea (TGFOP).

Fannings are lightweight teas and are described depending upon the appearance or the aroma like GOF or FOF respectively.

| — | ‘Kangra tea’ of the oolong type: |
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‘Kangra tea’ of the oolong type:

Oolong tea is prepared by partial enzyme inactivation of tender tea shoots.

| — | ‘Kangra tea’ of the white type: |
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‘Kangra tea’ of the white type:

White tea is prepared from apical buds of tea generally called silver tip tea.

| — | ‘Kangra tea’ of the green type:






  — | Whole leaf tea: Lachha (LACHHA), Young Hyson (YH) and Fine Young Hyson (FYH) |
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‘Kangra tea’ of the green type:

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Whole leaf tea: Lachha (LACHHA), Young Hyson (YH) and Fine Young Hyson (FYH)

| — | Broken: Mongra (MONGRA), Mashdana (MASHDANA), Gun Powder (GP), Hyson (H) and Fine Hyson (FH) |
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Broken: Mongra (MONGRA), Mashdana (MASHDANA), Gun Powder (GP), Hyson (H) and Fine Hyson (FH)

| — | Fanning: Soumee (SOUMEE), Twanky (TWANKY) |
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Fanning: Soumee (SOUMEE), Twanky (TWANKY)

| — | Dust: Dust (DUST) |
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Dust: Dust (DUST)

Whole leaf grades are Fine Young Hyson made from delicately hand-plucked shoots.

Gun powder is not a broken grade but is the small ball-like mass of tea formed during rolling when few shoots agglomerate. This is then softly disentangled to give tea which is known as ‘gun powder’.

Fannings are again lightweight teas.

Dust is teas that pass just above 20 No. mesh sized sieve.

3.3.   
  Feed (for products of animal origin only) and raw materials (for processed products only)

‘Kangra tea’ is exclusively derived from the leaves, buds and tender stems of tea plants of the Camellia sinensis botanical type grown in the Kangra area as defined in part 4 of the present document.

Such restrictions regarding the tea varietals authorised for the production of ‘Kangra tea’ are imposed in order to preserve the integrity of a product, which has consistently been produced for decades in the Kangra region.

3.4.   
  Specific steps in production that must take place in the identified geographical area

The cultivation, harvest and processing of the tea are the three steps, which should take place in the area of reference.

3.5.   
  Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

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3.6.   
  Specific rules concerning labelling of the product the registered name refers to

Labelling of grading is intended for the final consumer, the grades will be written on Tea Packets, so that consumers can distinguish between different qualities of ‘Kangra tea’.

Image 1

The grades of ‘Kangra tea’ described under point 3.2 will be used on packaging along with the ‘Kangra tea’ logo.

4.   Concise definition of the geographical area

‘Kangra tea’ is produced in several areas located on the slopes of the Dhauladhar mountain ranges of the Western Himalayas. These areas are:

| — | Palampur, Baijnath, Kangra, Dharmsala in the district of Kangra, |
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Palampur, Baijnath, Kangra, Dharmsala in the district of Kangra,

| — | Jogindernagar in the district of Mandi, and |
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Jogindernagar in the district of Mandi, and

| — | Bhatiyat in the district of Chamba. |
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Bhatiyat in the district of Chamba.

5.   Link with the geographical area

The request to register ‘Kangra tea’ PGI is based on the product characteristics and its quality.

5.1.   
  Specificity of the geographical area

The Kangra area, as defined in this application, enjoys the very specific geographical conditions prevailing in the snow clad Dhauladhar mountain ranges in the Himalayas. Altitude is one very specific feature of the area as all the tea plantations are set within the altitude range of 900 to 1 400 m in the latter mountains ranges.

The Kangra area also yearly receives high amounts of rainfall. The city of Dharmshala and its surrounding areas are indeed recorded to be the second highest rain receiving areas after Mawsynram of Meghalaya state in India. The average rainfall at Dharmshala ranges between 270-350 cm per year.

‘Kangra tea’ is produced using high efficiency whole leaf-orthodox manufacture which means that ‘Kangra tea’ is made up of whole leaf and flavour enriched leaves with the highest content of polyphenols (catechins).

5.2.   
  Specificity of the product

‘Kangra tea’ has a distinctive flavour different from other teas of the world. ‘Kangra tea’ has higher content of pyrazines (2,5-dimethylpyrazine, ethylpyrazine, 2-ethyl-6-methylpyrazine) responsible for the nutty aroma, methyl salicylate and α- and β-ionenes responsible for winter green, woody floral aromas in its flavour profile compared to other teas. The ‘Kangra tea’ imparts a sweet aftertaste.

‘Kangra tea’ has higher body and light colour in liquor compared to other orthodox teas of the world.

The ratio of epigallocatechin gallate in catechins profiles is higher in teas grown in Kangra, which is responsible for higher body in the liquor. Higher content of epigallocatechin gallate in teas is due to the geographical positioning of the teas.

Furthermore, molecular markers-based DNA fingerprinting resulted into clustering of the tea cultivars of the Kangra region in a separate group.

5.3.   
  Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristics of the product (for PGI)

The above-mentioned quality of the ‘Kangra tea’ is essentially attributable to its geographical origin in the foothills of Dhauladhar Himalayas of Kangra Valley. The unique geo-climatic conditions and the acidic soil condition with pH range 4-5,5 plays a key role in creating a delightful and distinct cup of tea.

The specific mouth feeling of the ‘Kangra tea’ depends on the ratio of epigallocatechin gallate in catechins, which is high due to the geographical positioning of the Kangra region. The geographical positioning of the region is 32,1°N 76,27°E with elevation 900 to 1 400 m above the sea level. The gardens are generally sloped with acidic pH 4-5,5 and rainfall 270 to 350 cm. All these factors affect the production of major and minor phytochemicals.

The development of the compounds responsible for a specific flavour and a sweet aftertaste is due to synthesis of nitrogen containing compounds of tea and depends on the elevation of the region 900 to 1 400 metre above sea level with an annual rainfall of 270 to 350 cm. These specific climatic conditions facilitate the development of special flavour and characteristic compounds.

The properties of ‘Kangra tea’ and especially the catechins content is maintained with high efficiency leaf-orthodox manufacture.

The history of ‘Kangra tea’ dates back to 1849 during the British era when Dr. Jameson, then superintendent of the Botanical Tea Gardens declared the region quite suitable for tea cultivation and later started the first commercial production in 1852. In recognition of its excellence, ‘Kangra tea’ has received gold and silver medals in 1886 and 1895 at international conventions held at London and Amsterdam.

The Kangra Valley is renowned to produce premium quality teas (green, orthodox black, white and oolong) with unique bouquet of sweet lingering after taste.

Reference to publication of the specification

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(1)  OJ L 343, 14.12.2012, p. 1.

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