Tea liquor contains four chemical substances, viz, inorganic salts, caffeine; gummy matters and non-nitrogenous substance. It is concluded by chemists that it is the last group of substances which contribute materially to the liquoring qualities of tea. Briskness, strength, pungency and bright colour appear to be due wholly to the aflavins and thearubigins which are oxidised poly phenol. Tea is made from the leaf of the plant which is botanically known as Camellia sinensis (L). Its allied species are C.taliensis and C. irrawadiensis. Recognised infraspecific categories of C. sinensis are Assam, China and Cambodian types.