The tea leaf contains rich amount of class of polyphenols called Catechins and important oxidative enzymes such as Polyphenol oxidase and peroxidase. Besides these it contains proteins,carbohydrates,aminoacids, vitamins and minerals. These compounds put together with the native enzymes, decides the characteristic flavour. color, taste and strength of the tea liquor. The quality of the made tea depends on the quality of harvested young tea shoots. Young tea shoots i.e: 2 or 3 leaf and a bud possesses rich content of polyphenolic material and enzymes. Their level decrease with aging leaf. Due to economic reasons, certain proportions of coarser fractions of tea shoots ( above 3 leaf and a bud, mature banjhi etc..) are also added to improve the color,bulk density etc..Due to these, the level of native enzymes in cut tea leaf is diluted. Also during fermentation of CTC black tea,about 15% of total catechins remain unoxidised. To reap the full potential of Polyphenol present in the tea leaves Biodart Pectinase addition during processing is of paramount importance. Biodart Pectinase by its overall extensive action improves the overall quality of the tea thereby enabling a better price for the final product for its user.