A process for the preparation of pacha taint free tea using enzymes The present invention relates to a process for the preparation of pacha taint free tea using enzymes. The process comprises preparing an enzyme solution in water or any appropriate solvent and spraying the enzyme solution homogeneously on the rolled and distorted tea leafy material in the black tea manufacturing process. This material is then fermented and then dried and packed suitable. The packed material is stored and then tasted by professional and qualified tasters to determine the level at which the development of pacha taste is prevented
