23. Tea and Tea Products - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Tea and Tea Products

    The name “Tea” originated in China based on the word meaning “Bitter Vegetable”. Archaeological evidence point to Tea being cultivated first in China around 1600 B.C. However, the practice of using Tea as Medicine is reckoned to have started as far back as 2750 B.C. A native variety was found to be growing in the wild in Assam in 1824. The British Rulers introduced Tea in India to counter the Chinese monopoly on Tea production.

    Two distinct species, the short-leaved “Camellia Sinensis” and the native variety “Camellia Assamica”, belong to the family “Camilliaceae” are being cultivated on a large scale. Green Tea, Black Tea, White Tea, and Oolong Tea are the different varieties of processed Tea. India being the largest consumer.

    Unpicked tea leaf contains Chemical Compounds like Polyphenols (Catechins in Green and Theaflavins & their Polymers), Amino acids, Enzymes, Pigments, Carbohydrates, Methylxanthines, Minerals, and many Volatile Flavouring and Aromatic compounds.

    A large number of Chemical Compounds make Tea Testing a tough task to obtain precise results. Component, Physicochemical, Microbiological, Pesticide Residue, and Heavy Metal Analyses are conducted to ascertain the Quality of Tea in Indian & International Markets. Regulations related to the Safety, Quality, Authenticity & Traceability of Tea have become increasingly stringent over the years.

    India was the 4th largest Tea Exporter in the World in 2021. FSSAI Regulates the Quality of Oolong & Black, Kangra Valley, and Green Tea in India. International Regulations include ISO, AOAC, AOCS & GBT (China).

    EFRAC tests different varieties of Tea & Tea Products as per National & International Standards based on Validated Methods using the latest Equipment and trained Manpower.

    PARAMETERS

    WET CHEMISTRY:

    • Total Soluble Solids (Water Extract) • Total Ash • Iron Filings • Added Colour • Sulphur • Alkalinity of Water Soluble Ash (K2O)  • Total Liquor Colour (TLC) • Total Sugar • Total Dietary fibre • Water Soluble Ash • Acid Insoluble Ash

    INSTRUMENT (HPLC):

    • Artificial Colour • Artificial Sweetener • Vitamins • NOTS

    INSTRUMENT (UV):

    • Fluoride

    OTHER PARAMETERS:

    • High Polymerized Substances (HPS) • Theaflavins (TF) • Thearubigins (TR) • Water of Total Ash • Crude Fibre • Heavy metals (mg/kg) • Mycotoxin • E. coli, S. Aureus • Caffeine • Total Catechin • Polyphenols  • Allergen • Aflatoxins • Fatty acids • Pesticide • Insecticide & Fungicide (Dicofol/Ethion/Quinalphos)

    METHOD OF ANALYSIS

    • FSSAI Laboratoty Manual• AOAC • IS • ISO • AOCS • GB

    INSTRUMENTS

    • HPLC • GC-FID • GC-MS • LC-MS • UPLC • ICP-MS • ICP-OES • AAS • IC • ELISA