As an enterprise, in order to ensure that our products can smoothly enter the market and be trusted, we will complete third-party testing in the process of production, sales and shelves, and obtain corresponding test reports. In the production and processing of tea, quality control is an important part of ensuring product quality. In the case of steamed green hair tea, the quality assessment covers many aspects from sensory evaluation to chemical and microbiological testing. So, what are the contents and testing methods that need to be tested for steamed green hair tea?
Sensory evaluation is the basis of the detection of steamed green hair tea, which is mainly carried out through people's sense of sight, smell, taste and touch. This includes an assessment of the shape, colour, aroma and taste of the tea. These sensory attributes can not only directly reflect the quality of tea, but also be the most intuitive basis for consumers to judge tea. Therefore, a trained tea appraiser will determine the quality grade of the tea through a preliminary examination of its appearance and aroma.
Chemical testing is an important part of the quality assessment of steamed green hair tea. This includes not only routine component analysis, such as determining the content of active substances such as tea polyphenols, caffeine, amino acids, etc., but also testing pesticide residues, heavy metal content and other indicators that may affect the health of consumers. Heavy metals are of particular concern because they are difficult to metabolize in the human body and can pose a serious health threat when accumulated to a certain extent. Elements such as lead, mercury, cadmium, chromium, etc., are typically detected using sensitive and accurate methods such as atomic absorption spectrometry (AAS), graphite furnace atomic absorption spectrometry (GFAAS), or inductively coupled plasma mass spectrometry (ICP-MS).
Microbial testing should not be overlooked. Tea leaves can be contaminated with various microorganisms during cultivation and processing. Therefore, the detection of the total number of bacteria, mold and yeast counts, and microorganisms such as coliform bacteria is an important measure to ensure the hygiene and safety of tea. These tests are typically performed by methods such as culture media and microscopic observation.
The detection of harmful substances in tea also includes aflatoxins, salmonella, etc. These assays often require the use of techniques such as immunoaffinity column clean-up and high-performance liquid chromatography (HPLC) to ensure accuracy and sensitivity. With these high-precision instrumental analysis methods, trace amounts of hazardous substances can be effectively analyzed qualitatively and quantitatively.
The quality of steamed green hair tea is also affected by storage conditions. Therefore, the testing process should also include the inspection of the temperature and humidity of the tea storage environment, as well as the evaluation of packaging materials to ensure that the tea can maintain good quality throughout the circulation process.
The quality inspection of steamed green hair tea is a comprehensive and complex process, which not only requires traditional sensory evaluation methods to evaluate the appearance and flavor characteristics of tea, but also requires modern chemical analysis and microbiological detection techniques to ensure the safety and hygiene of tea. Through these comprehensive testing methods, we can ensure that the quality of steamed green hair tea meets the standard and meets the demand for high-quality tea.