The department has the objective of optimization of biochemical parameters in tea during processing for improvement of quality of made tea and understanding the biochemical processes related to physiology of growth of tea plant. To pursue the above objectives the department is involved on extensive studies on chemistry of tea and tea processing, enzymology and plant nutrition. In addition, advisory services in tea processing are extended to the industry. The department is also participating in the national and international ring test for the specification of tea under ISO and BIS.