Tea Inspection

Service Background

Tea is the second most popular beverage in the world (after water), finely processed through oxidation (fermentation), roasting, drying, or blending with other herbs, flowers, spices, or fruits. Due to the complexity of the production process, tea quality is defined not only by physicochemical parameters but also by premium sensory values.

Vinacontrol’s tea inspection services assist businesses in:

• Affirming commercial value: Leveraging a team of experienced tea tasters with deep understanding of consumer preferences in diverse global markets.
• Controlling hygiene and safety: Eliminating risks related to pesticide residues, heavy metals, and toxins.
• Ensuring quality transparency: Guaranteeing consistency in the cleanliness, appearance, and flavor of tea leaves prior to export or domestic distribution.
• Supporting customs clearance: Providing inspection certificates that meet the stringent requirements of demanding markets such as the EU, Japan, and Taiwan.

Role of Tea Tasters in Inspection

Unlike common agricultural commodities, the quality of tea is primarily assessed through in-depth sensory methods. Vinacontrol’s experts perform:

• External Evaluation: Inspecting the shape, color, cleanliness, and uniformity of dry tea leaves.
• Internal Analysis (Liquor & Infused Leaf): Observing the appearance of infused leaves (tea dregs) and evaluating the liquor color, aroma, and taste after brewing.
• Specialized Chemical Analysis: Only performed upon specific client request or when tea tasters suspect impurities or abnormal characteristics, aiming to optimize costs for the client.

Applicable Standards

Vinacontrol applies a comprehensive system of National (TCVN) and International (ISO) standards to evaluate tea quality:

• TCVN 9740:2013 (ISO 11287:2011): Green tea – Definition and basic requirements.
• TCVN 3218:2012: Tea – Determination of sensory parameters by the scoring method.
• TCVN 5609 (ISO 1839): Tea – Sampling.
• Constituent Determination System: TCVN 5611 (Total ash), TCVN 5103 (Crude fiber), TCVN 5610 (Water extract).
• Bioactive Compound Analysis: TCVN 9745-1 & 2 (Determination of characteristic substances of green and black tea – Total polyphenol and Catechin content using colorimetric and High-Performance Liquid Chromatography (HPLC) methods).

Scope of Services

Vinacontrol provides turnkey inspection solutions for all types of tea (green tea, black tea, traditional tea, oolong tea, etc.):

1. Quantity and Weight Inspection

• Determining weight using platform scales or high-precision electronic scales.
• Physical tally of packages and actual units.

2. In-depth Quality Inspection

• Sensory Evaluation: Assessment based on a scoring system for appearance, color, aroma, and taste.
• Basic Physicochemical Parameters: Moisture content (loss in mass at $103^{\circ}C$), water extract, various ash types (water-soluble, acid-insoluble), and alkalinity of water-soluble ash.
• Characteristic Compound Analysis: Analysis of Total Polyphenols and Catechins to identify premium tea quality.
• Pesticide Residue Control: Testing for common and sensitive active ingredients such as Fenvalerate, Cypermethrin, Buprofezin, Acetamiprid, Imidacloprid, etc.
• Food Safety: Testing for heavy metals (As, Cd, Pb, Hg, etc.), microorganisms (Salmonella, E. coli), and mycotoxins (Aflatoxin).

3. Packaging, Packing, and Marking Inspection

• Inspecting the condition of packaging (vacuum bags, PE bags, wooden crates) to ensure flavor preservation and moisture resistance.
• Verifying the accuracy of marking and labeling in accordance with international regulations.

4. Organic Tea Certification
Evaluating and granting certificates for organic tea products produced in compliance with National Standards (TCVN 11041), ensuring harmonization with international standards.