Carbon Footprint of Tea: A Lifecycle Assessment from Cultivation to Consumption
Bidisha Hazarika
*
Department of Tea Husbandry & Technology, Assam Agricultural University, Jorhat, India.
Binoy Kr. Medhi
Department of Soil Science, Assam Agricultural University, Jorhat, India.
Aditi Smith Gogoi
Department of Tea Husbandry & Technology, Assam Agricultural University, Jorhat, India.
*Author to whom correspondence should be addressed.
Abstract
Tea is one of the most widely consumed beverages in the world and plays a vital role in agricultural economies like India. However, its production process contributes significantly to greenhouse gas (GHG) emissions. This study aims to assess the carbon footprint of tea throughout its entire lifecycle from cultivation and processing to distribution and consumption using a descriptive and exploratory research approach. Secondary data were obtained from peer-reviewed journals, government publications and industry reports. The methodology includes categorizing emissions by lifecycle stages and estimating emissions in CO₂-equivalent units. Key findings reveal that plucking and transportation contribute approximately 47% of cultivation emissions, while factory drying is the most emission-intensive processing stage, generating around 2762.28 kg CO₂ per 1000 kg of made tea. Although tea plantations sequester carbon up to 5134.4 kg CO₂/ha/year the net balance remains carbon-positive due to high processing and transport emissions. The study highlights the need for mitigation strategies such as adoption of renewable energy, improved agronomic practices, and implementation of carbon auditing to enhance sustainability in tea production.
Keywords: Tea, carbon dioxide, carbon, footprint, production, consumption