Stages

Stages

Raw material received from farmers
Various sensory and quality tests are conducted on the raw material received from farmers to determine the following:

  • The clean yield by separating the tea from dust and coarse material
  • Partical size distribution to meet different packaging requirements
  • Moisture content
  • Sensory evaluation of aroma, taste and colour
  • Pesticide residue: Gas chromatography is used to provide an accurate analysis for chemical residues from pesticides
  • Compliance with organic standards

Processing
After screening, blending and steam treatment, the product is subjected to the following final tests to ensure it meets strict quality standards:

  • Particle size distribution to meet different packaging requirements
  • Moisture content
  • Sensory evaluation of aroma, taste and colour
  • Pesticide residue: Gas chromatography is used to provide an accurate analysis for chemical residues from pesticides in the final product
  • Microbiological content, i.e. bacteria and moulds
  • Conformance to specific organic standards

Packaging
Quality tests are also conducted for packed product to determine:

  • Moisture content
  • Sensory evaluation of aroma, taste and colour
  • Microbiological content, i.e. bacteria and moulds
  • Teabag weight and seal strength

Extracts plant
Quality tests are conducted to determine:

  • Moisture content
  • Bulk density
  • Total polyphenols
  • Clarity
  • Pesticide residue: Gas chromatography is used to provide an accurate analysis for chemical residues from pesticides
  • Microbiological content, i.e. bacteria and moulds

Distribution
Each shipment is issued with a COA (Certificate of Analysis) or COC (Certificate of Conformance)

PPECB independant verification
The final bulk or packed product is independently tested by the PPECB (Perishable Products Export Control Board). Before issuing the export certificate, the pesticide residue content and microbial quality of the final product is confirmed by PPECB.

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