The carbohydrate content of green tea leaf is about 40 per cent and one third of it is cellulose and rest is lignin. Carbohydrates help to fuel the enzymatic reactions that take place during oxidation and are also responsible for the creation of polyphenols in young tea leaves. The free sugars found in tea shoot are glucose, fructose, sucrose, raffinose and stachyose. Maltose in Assam variety and rhamnose in china variety appeared special. Pectic substances contain galactose, arabinose, galacturonic acid, rhamnose and ribose. Free sugars are responsible for the synthesis of catechins in tea shoot, formation of heterocyclic flavour compounds during processing of black tea and contributing towards water-soluble solids in tea liquor. Cellulose, hemi-cellulose, pectins and lignins are responsible for the formation of crude fibre content in black tea.