THAI NGUYEN UNIVERSITY UNIVERSITY AGRICULTURURE AND FORESTRY HOANG THI MUNG SURVEY OF MATCHA GREEN TEA POWDER PROCESS AT NTEA VIETNAM J.S.c IN DONG HY, THAI NGUYEN BACHELOR THESIS S
INTRODUCTION
Rationale
Tea tree cultivation has emerged as a vital agricultural product that not only enhances health but also plays a crucial role in the sustainable poverty alleviation of mountainous farmers This crop significantly contributes to improving the local economy and supports the establishment of new rural developments Additionally, tea tree farming fosters tourism growth in various mountainous and midland areas.
Green tea is a popular beverage known for its numerous health benefits, thanks to its rich content of beneficial compounds like polyphenols, catechins, caffeine, and amino acids These elements help boost immunity, promote overall health, reduce stress, combat aging, and lower the risk of heart disease and cancer However, when brewed, only a portion of the valuable antioxidants and minerals are extracted, leaving much of the nutritional value in the tea residue that is often discarded Notably, a single cup of matcha green tea is equivalent to the nutritional benefits of ten cups of traditionally brewed green tea.
Matcha is primarily categorized into three types: drinking matcha, cooking matcha, and cosmetic matcha Drinking matcha, derived from young leaves, boasts a natural aroma and a mild acrid taste, making it the original form of matcha and typically more expensive This type of matcha is also versatile for cosmetic applications In contrast, cooking matcha, made from older tea leaves, offers a stronger flavor and is more economical, allowing for broader ingredient usage The diverse production of matcha has led to its incorporation in various food and pharmaceutical products.
From the above reasons, I have chosen the topic:“Survey of Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen”.
Objectives
- Surveyed matcha green tea powder production process at Ntea J.S.c in Dong Hy- Thai Nguyen
- Surveyed the standards applied for products system at Ntea Company: 5S process, ISO certification in manufacturing and product quality control, and Biocert-IFOAM certification.
Contents of work
- Survey of matcha green tea powder production process at Ntea J.S.c in Dong Hy- Thai Nguyen:
Gathering documents and information related to the company such as development history, development strategy, tea products are produced in the company and the documents related to matcha
- Survey of the standards applied for products system at Ntea Company: 5S process;
ISO certification in manufacturing and product quality control;
Profile of the cooperating agency
The company name: Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen
Legal representative: Nguyen Kim Cong
Address: Van Huu Village - Hoa Thuong Commune - Dong Hy District - Thai Nguyen Province
Figure 1: Certificate of Barcode Use Rights (MSMV) History and development of the company:
Duc Thanh Trading and Import-Export Company Limited was established in June 2012, focusing exclusively on the commercial sector Located in Dong Hy, Thai Nguyen, Ntea Vietnam J.S.C specializes in the procurement of raw materials, as well as processing and packaging services.
In April 2014, the Company had an organic tea-making project, invited consulting scientists and Biocert organizations as well as calling for investors
Since then, this business has expanded its cultivation areas, developed and conducted experiment to cultivate and produce organic tea
In June 2015, the tea products of the company was awarded certificate of
IFOAM organic by the Biocert organization
In 2017, Ntea Thai Nguyen separated to form Ntea Vietnam J.S.C in Dong Hy, Thai Nguyen, located in Van Huu village, Hoa Thuong commune, Dong Hy district, Thai Nguyen province Since its establishment, Ntea Vietnam has expanded alongside various member units.
- Ntea Equipment Joint Stock Company;
- Ntea drink franchise Joint Stock Company;
- Ntea Media Joint Stock Company;
- Ninh Thuan Ntea Joint Stock Company
Figure 2: Administrative apparatus diagram of Ntea Thai Nguyen J.S.c
Ntea Viet Nam J.S.C., located in Dong Hy, Thai Nguyen, consistently strengthens its presence in both domestic and international markets while actively promoting Vietnamese culinary culture to a global audience.
- For the market: Providing international quality products at reasonable prices, meeting the needs of consumers to enjoy selectively to improve the quality of life
- For partners: To take the lead in a competitive value, sustainable benefits for investors, and uphold the spirit of cooperation for mutual development
- For employees: To bring jobs, stable income, build a professional civilized, and friendly working environment
- For society: Accompanying with the common development of the community, actively contributing to social unions activities [1]
The main fields of activity of Ntea Viet Nam J.S.c in Dong Hy-Thai Nguyen:
- Planting, tending, manufacturing, processing, and trading in tea products;
- Producing and trading in fertilizers and organic products;
- Manufacturing and trading agricultural machines;
- Providing ecotourism and experience tourism services
- Expanding the domestic market and exporting tea products, affirming the standing position of Vietnamese branded tea in both quantity and quality, branch expansion with Ntea organic tea brand
- Creating raw material areas for production expansion and scaling up of organic tea production in Thai Nguyen province [1].
Description of your activities
Coming to the internship, visiting the production and processing model of the company, finding out documents related to the production and development of Ntea Thai Nguyen Company;
Finding out the machinery and equipment for Matcha production;
Research on documents related to green tea powder
Surveyed matcha green tea powder process;
Directly involved in the production of Matcha green tea powder
Continue to participate in the production of Matcha green tea powder;
Surveyed the standards applied for matcha products system at Ntea Company
Timeline
From 03/2020 to 06/2020: Survey of Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen.
LITERATURE REVIEW
Introduction to tea
Tea tree comprises several key components, including stems, twigs, buds, leaves, flowers, fruits, and a root system For the production of matcha green tea powder, the primary focus is on the buds and leaves, specifically the top bud and a single leaf, which must have a moisture content of less than 8%.
- Leaves grow from the buds, shoots grow from leaf axils
- Functionally, there are 2 types of shoots: shoots produce leaves
(nutritional buds) and shoots grow buds, flowers, and fruits (shoots reproduce)
- According to the position on the branch, there are 3 types of shoots:
Terminal buds (on the top), axillary buds and latent buds (in the branches)
+ Terminal buds: It grows on the ends of tea branches (top), thrives, buds sprout leaves, makes tops rise high, branches elongate
+ Axillary buds: It grows in leaf axils, is restrained by young shoots; only thrives when the terminal buds are picked
Latent buds, primarily located at the base of tea plants, remain in a dormant state and do not have a fixed position These buds typically only begin to sprout when stimulated by chemical growth enhancers or through mechanical methods such as bending or cutting branches.
Tea leaves have 3 types: scale leaf, fish leaf, and real leaf
Scales leaves are small, firm, and grow at the plant's growth points, while small fish leaves are underdeveloped, oblong, and have minimal serrations Fish leaves serve as a standard for tea picking, with real leaves consisting of one leaf blade and one tea stalk The hierarchy of leaf maturity includes newly grown young leaves, followed by ordinary leaves, and then older leaves, with margins that can be serrated, wavy, or flat depending on the variety.
Leaf color in tea is influenced by various factors, including the tea variety, shelf life, nutritional content, and seasonal changes Yellow leaves are ideal for producing black tea, while green leaves are best suited for green tea.
- Leaf shape: Leaf shape is measured with formula R = length/width Tea leaves have pointed base, round to prison; pointed leaf tip
Types Ovoid Ovoid Ovoid(oblong) Oblong-lanceolate ( Source: Assoc Professor Do Ngoc Quy 2003 )
- Leaf size: Size of large and small tea leaves fluctuates according to variety, age, and nutrition; Large leaves often have high yields, small leaves have low yields
Table 2.2: Sort the leaves according to size
(Source: Assoc Professor Do Ngoc Quy 2003 )
Tea buds: tea buds are harvested by the producer, including 1 shrimp
+ 2 to 3 young leaves; The weight of 1 bud depends on the young age and tea variety:
Shan(Tuyet) tea varieties and India: 0.8 - 1.0 kg
Trung Du tea variety: 0.5 - 0.8 kg
Chinese tea varieties with small leaves: 0.3 - 0.5 kg
Introduction to Matcha
Matcha green tea powder is derived from Tencha, a unique tea variety that is shaded from sunlight for 2-3 weeks prior to harvesting, resulting in a vibrant green color This shading process enhances the leaves' ability to produce more chlorophyll and amino acids, contributing to matcha's rich flavor and nutritional benefits.
Types of leaf Large Medium Small
Matcha, a green tea powder rich in chlorophyll, enhances the concentration of the amino acid theanine in leaves Its origins trace back to the 13th century, when it was used in Buddhist religious ceremonies The 16th century saw its rise in Kyoto, thanks to tea master Sen no Rikyu, who established the traditional tea ceremony known as "chanoyu." Historically, matcha has been revered as a miraculous substance, with its roots dating back nearly 1,000 years during the dynastic periods of China and Japan's Shogun tribes During the Tang Dynasty (618-907), tea leaves were processed into tea bricks for easier transport By the Song Dynasty (960-1279), the monk Eisai, who is credited with introducing green tea to Japan, brought tea seeds and Zen Buddhist practices from China in 1191, advocating for the cultivation of tea trees and the health benefits of green tea powder.
According to Eisei's book "How to Stay Healthy by Drinking Tea," tea is a remarkable remedy that enhances human life and longevity The cultivation and consumption of tea are linked to longer lifespans in the regions where it is grown Additionally, Buddhist monks historically ground tea into powder, similar to other medicinal plants, leading to the creation of matcha.
2.2.2 The main chemical composition of Matcha and their value: a L-theanine:
L-theanine (γ -glutamyl-L-diethylamide) is an amino acid found in green tea and mushrooms; has molecular formula , Its molecular weight is 174,20g mol-1 which soluble in hot water [2]
L-Theanine reduces the negative effects of caffeine - commonly known as a stimulant found abundant in tea and coffee When taking high doses of caffeine (250mg, equivalent to 2.5 cups of coffee) there will be some negative effects such as increased anxiety, increased blood pressure The combination of caffeine and theanine will significantly improve alertness, reduce fatigue, and reduce the increase in blood pressure Moreover, the L-Theanine in tea also has an antioxidant effect It restores the antioxidant capacity of liver cells, helps prevent liver damage [2][7] b Tannin:
Tannins, a crucial component influencing tea quality, are a type of polyphenol, with catechins comprising 90% of this group The primary polyphenol in tea is epigallocatechin-3-gallate (EGCG), which represents approximately 12% of the tea's dry matter weight.
- For tea plants: regulating redox processes in tea plants, improving tea's resistance to tea pests and diseases
The quality and properties of tea are determined by its oxidation process; unoxidized tea is classified as green tea, while tea that undergoes oxidation with the influence of yeast is categorized as black tea Additionally, yellow tea is produced based on varying levels of oxidation.
Tannin in tea boosts the body's resistance, promotes hemostatic effects, and enhances the absorption and storage of vitamins Additionally, it provides refreshing qualities and may aid in treating certain intestinal diseases.
Catechin, a powerful antioxidant present in tea leaves, plays a crucial role in preventing cellular aging This colorless, water-soluble compound has a varying degree of bitterness and comprises approximately 85-90% of the tannins found in tea.
Alkaloid is colorless compounds, bitter in taste, and slightly soluble in water In tea, there are many types of alkaloids but the most are caffeine
The caffeine content of Trung Du tea accounts for 3-5% of the dry matter
- For man: Caffeine has a stimulating effect on the central nervous system which stimulates the ability of the heart to function, has a diuretic effect
- For tea quality and properties: Caffeine has little variation during processing When caffeine combines with tannins, tea forms scum called Tannat- caffeine compounds, has a pleasant taste [6] d Chlorophyll:
Chlorophyll, a vital pigment found in plant leaves and particularly in tea leaves, plays a crucial role in photosynthesis It is synthesized through a metabolic process involving succinyl-CoA and glycine There are two primary forms of chlorophyll: Chlorophyll a, with the chemical formula C55H72O5N4Mg and a molecular weight of 893.48, and Chlorophyll b, which has the formula C55H70O6N4Mg and a molecular weight of 907.46.
Chlorophyll is commonly included in toothpaste and gum formulations to effectively combat bad breath and promote fresh breath Additionally, incorporating chlorophyll-rich foods into your diet aids in detoxification and boosts the body's resistance to cancer and other diseases Furthermore, chlorophyllin is utilized in various products aimed at weight loss and the prevention of degenerative diseases, including atherosclerosis, hypertension, diabetes, and Alzheimer's.
Production, consumption and exporting of green tea powder matcha in the world
In 2018, tea exports from Tokyo, Japan reached a record high, with matcha-based drinks and desserts gaining significant popularity in the US and various Asian countries During the first five months of the year, Japan exported 1,978 tons of green tea, marking a 4% increase compared to the same period in 2017 and the highest volume since 1988 The surge in exports is primarily attributed to the rising demand for matcha, which has an average selling price of 3,100 yen ($30) per kilogram, significantly higher than the 1,400 yen price for sencha, according to the Japan Tea Producers Association.
In 1998, Suzuki's Marushichi Seicha, a renowned tea producer in Japan, began producing green tea powder, known as matcha To date, the company has successfully exported over 30 tons of matcha to key international markets.
The global demand for green tea powder, particularly matcha, is on the rise, with significant usage in ice creams and desserts In 2019, Japan exported over 5,000 tonnes of matcha, primarily to the United States, highlighting its growing popularity in regions such as Europe, Africa, and the Middle East.
Matcha green tea has seen a remarkable surge in popularity, with sales in the United States increasing fivefold over the past 25 years, surpassing $10 billion Major cafe chains have embraced this trend by adding matcha green tea lattes to their menus, while its use in desserts is also on the rise The primary importers of matcha from Japan include China, Sri Lanka, India, and the United States, reflecting its growing global appeal.
Figure 2 Matcha Market: Market Size by Region, Global 2018
The biggest matcha demand is North American and European countries In
In 2016, the Asia-Pacific region dominated the global matcha market, driven by traditional tea consumption in Japan and China The market was valued at $2.62 billion, experiencing a compound annual growth rate (CAGR) of 9.3% from 2018 to 2022, with a projected steady growth rate of 4.60% expected through 2027.
Figure 3 Global Matcha Market by Region 2020 – 2027
(Source Internet: Maximizemarketresearch.com 2020) Use in foods and supplements:
Market segmentation for matcha identifies two primary types: direct beverages and additive forms used for flavoring or coloring in foods It can be categorized by application into three main forms: drinks, cakes, and ice cream While traditional green tea consumption in Japan is declining, matcha consumption is on the rise, reflecting a shift in lifestyle and consumer preferences that demand innovation in the tea industry Today, matcha is predominantly enjoyed as a beverage, with popular variations including smoothies, lattes, and juices Additionally, matcha is incorporated into various food products such as mochi rice cakes, soba noodles, and green tea ice cream.
Matcha, known for its extensive pharmacological benefits, is increasingly used in the pharmaceutical industry as a functional food Notable products include Matcha Japanese Catechin Functional Food and Kirkland Green Tea, which combines Sencha and Matcha for enhanced health benefits.
Functional foods, such as Vhealth supplements containing Matcha, are gaining popularity in America and Vietnam for their numerous health benefits These supplements are known for their anti-aging properties, cancer prevention, detoxification, and fat loss support Additionally, they aid in bodybuilding, prevent and treat gingivitis and gastritis, reduce the risk of diabetes, strengthen bones, alleviate arthritis, and lower high blood pressure They also enhance memory, combat Alzheimer's disease, prevent HIV infection, protect against radioactive contamination, and help regulate blood sugar and cholesterol levels while effectively killing bacteria and the flu virus.
Matcha powder is rich in antioxidants, boasting compounds like EGCG and polyphenols that are 20 times more potent than vitamin E, 16 times more than blueberries, and 80 times more than broccoli Its benefits include antibacterial and anti-inflammatory properties, making it an effective treatment for acne, as it helps absorb sebum, deep cleans, and tightens pores Additionally, matcha aids in preventing signs of aging, such as wrinkles and crow's feet.
Matcha green tea cosmetic products have gained significant popularity in the beauty market, including items such as matcha green tea cleansers, masks, lip balms, makeup removers, and acne creams These products harness the powerful benefits of matcha, making them a sought-after choice for skincare enthusiasts.
Production, consumption and exporting of green tea powder matcha in Vietnam
Since 2016, the popularity of Japanese matcha has surged in Vietnam, driven by its numerous benefits for beauty and weight loss, alongside a growing demand for organic products This has led to significant development in the matcha manufacturing industry, resulting in a variety of popular domestic products Notable offerings include Cozy green tea biscuits, AFC green tea-filled biscuits from Kinh Do, Richy green tea butter cakes by Hoang Mai Co., Ltd., Tipo Huu Nghi’s Tibo biscuits, and Vinasoy's Soymen, the first soy milk specifically marketed for men.
In 2013, the price of green tea powder in Vietnam varied between 700,000 and 1 million VND, while matcha green tea powder was priced 2 to 3 times higher in Japan In Vietnam, the matcha market primarily caters to two key segments: food and beverage additives.
Matcha Ntea is crafted through stringent procedures to ensure the quality of its organic green tea powder, meeting high standards Priced at approximately 70,000 VND for a 50-gram pack, the brand successfully exported 1,005 products to the domestic market in 2019 Currently, Ntea's matcha and other tea products are popular in Vietnam and are also exported to international markets, including Japan, Korea, the US, and Germany The company offers a diverse range of product lines to cater to its consumers.
Ntea has garnered significant recognition and support from Party and State leaders at both central and local levels The company was awarded a certificate of merit by the Thai Nguyen Provincial People's Committee for its contributions to provincial activities Ntea has also become an official member of the Vietnam Tea Association, the Vietnam Association of Small and Medium Enterprises, and the International Federation of Organic Agriculture Movements (IFOAM) Accredited Standard Additionally, it was featured in the "TOP 100 ASEAN Famous Brands - Products/Services" program in Bangkok, Thailand, and received accolades at the TEA Masters Cup 2016 competition held in Vietnam and Korea, along with the 2017 ASEAN Outstanding Product and Service Brand Award in Myanmar.
CHAPTER III STATUS OF THE CONSIDERED ISSUE AT THE
Object and scope of the study
Survey of Matcha green tea powder process at Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen
Size of Ntea Viet Nam JSc in Dong Hy- Thai Nguyen
Location and Time
Ntea Thai Nguyen Joint Stock Company at Van Huu Village - Hoa Thuong Commune - Dong Hy District - Thai Nguyen Province
Research contents
Surveyed matcha green tea powder production process at Ntea J.S.c in Dong Hy- Thai Nguyen
Surveyed the standards applied for products system at Ntea Company: 5S process, ISO certification in manufacturing and product quality control, and Biocert-IFOAM certification.
Research methodology
- Directly involved in the production
- Refer to Company Documents and related documents from various sources.
Green tea powder manufacturing process at Ntea Vietnam J.S.c in Dong Hy-
3.5.1.1 Management processes: a.Automatic watering system:
On the tea hill, a factory-installed water jet system, linked to environmental sensors, enables efficient data collection and cloud storage This technology allows for remote control via devices like phones and computers, significantly reducing labor costs and enhancing tea tree productivity Additionally, the use of USA Biofertilizer, organic microbiological preparations, nano silver, and herbal mixtures of chili, lemongrass, and garlic further promotes sustainable growth.
Since it is an organic product, the cultivation always uses organic substances From 10 months to 1 year, cutting tea will be done once, in order to rest tea trees
Ntea Thai Nguyen mainly uses existing tea hills The land reclamation process at the company is as follows:
Silver nanoparticles are microscopic particles, averaging only about 6-12 a large surface area, increase the ability to contact bacteria, thereby supporting better sterilization
Nano-silver is primarily produced from pure silver, resulting in highly pure silver nanoparticles The electrolysis method using pure silver electrodes for sterilizing tea plants achieves exceptional bactericidal efficacy, effectively eliminating 99.99% of bacteria.
Mix 50ml of nano-silver with 20 liters of water, spray evenly on the surface of leaves, spray down the wind, according to each bed
Silver nanoparticles exhibit exceptional fungicidal properties, outperforming traditional plant protection chemicals Their small size enhances the concentration of atomic particles on their surface, leading to increased flexibility as surface energy decreases This allows atoms to detach more readily, resulting in the easier release of positively charged silver ions (Ag+), which effectively target and eliminate fungi and pathogenic bacteria through a specific mechanism.
Nano-silver exhibits a potent bactericidal mechanism through its absorption properties, wherein Ag+ ions are released and rapidly adhere to negatively charged microbial cells via electrostatic attraction This interaction allows nano-silver to penetrate and destroy microorganisms swiftly, thereby enhancing the resistance of tea plants Upon contact with microorganisms, nano-silver disrupts the peptidoglycan layers that constitute the cell walls of most bacteria, impairing their ability to transport oxygen and hindering metabolic processes Furthermore, Ag+ ions interact with the membrane of pathogenic bacteria, targeting the sulfhydryl (SH) groups of oxygen-carrying enzyme molecules, which inactivates these enzymes and inhibits bacterial respiration Additionally, nano-silver binds to microbial DNA, obstructing replication and preventing bacterial proliferation.
Nano-silver effectively eliminates viruses, fungi, and disease-causing bacteria on tea plants and cultivated land It is safe for human health, even at high doses, and contains no harmful chemical additives or residues This makes nano-silver a sustainable option for long-term use without the need for replacing other biocides.
Enhance the ability to absorb light for the leaves thereby enhancing the plant's photosynthetic efficiency
Enzyme USA Biofertilizer organic microbiological preparation:
Dosage of 1-3 liters of EMZ-USA per hectare depends on the ecosystem Activate the enzyme before spraying The activation procedure is as follows:
Step 1: Dilute 1 liter of Enzyme with 100 liters of clean water (ratio 1/100) and 3 liters of molasses or 3 kg of brown sugar, mix well
Step 2: Incubate the mixture for 48-72 hours until the surface appears thick kept in a dry place, avoiding insects flying in
Step 3: After incubation is complete, spray the mixture on tea hills The mixture can be used for 14 days from the date of activation Spraying Enzymes after fertilizing and after rain will help the enzyme penetrate faster and work better Normally, Enzyme is sprayed every 2 months
Making soil porous, promote nitrogen fixation for the soil by microbiological pathways for the soil
Composted for 3-5 months from agricultural products, green manure crops, animal manure
Note: when using supplies such as agricultural residues and farm animal manure, it must be certified organic
Applying organic fertilizer twice a year, in the rainy season
To create a flavorful fermented sauce, combine equal parts chili, lemongrass, and garlic, then puree the mixture and add water Allow the blend to ferment for 15 days in a sealed container stored in a cool location This homemade sauce can be enjoyed for up to 4-5 months.
When spraying, spray evenly on the surfaces of leaves, spray down the wind direction to limit flying into the eyes of workers causing burning
This herb has a spicy odor and is effective in repelling and destroying the pests of plants In addition, it also works against fungi and bacteria
Figure 5: Simulate the organic green tea powder manufacturing process a Plucking (Harvesting):
Figure 6: Simulate tea collection process
Before harvesting tea, workers are equipped with clean gloves, protective
Tea is picked when it is old enough and picked on non-rainy days
Harvest cycle from 1-2 months/time
Tea should be hand-picked, avoiding metal effects on the tea plant
Cleaning tea and transfer to a dry place so that the temperature in tea leaves is stable before being processed
To collect tea to be raw materials for Matcha, tea is classified in category 2 (type B) with >10-20% old leaves according to Vietnamese standards TCVN 1053-86 [7] and TCVN 1054-86 [4]
- High-quality tea, tea buds are picked according to the standard of 1 apical bud 1 leaf (a new bud sprouted and a young leaf just below it)
- Production materials require high quality, tea is usually collected at the beginning of the crop
- The tea buds harvested for organic green tea production are fresh tea buds with 1 apical bud, 1 young leaf, not crushed, rancid, and having a strange smell
When harvesting tea, it is crucial to avoid crushing the tea leaves and to prevent the presence of pests and diseases If the infestation levels exceed 70%, the affected leaves must be discarded, as this will result in a downgrade of quality standards.
- Picking tea at the right age and right time
- Limiting the collection of tea on heavy rainy days (except for long rains) causes difficulties for the processing process and low-quality tea
- During the harvesting process, do not compress too much or let it sit for long on the hill, causing steam absorption, affecting the quality of the finished Matcha
- Tea after being harvested must be transported immediately to the place of processing and preservation, to minimize possible defects such as rancid, sour,
Figure 7: Tea farm at Ntea, Dong Hy, Thai Nguyen b Withering process:
After harvesting, the tea is brought to the wilt
Freshly picked tea leaves are spread evenly on a well-ventilated net that measures 20cm in length To ensure optimal drying conditions, the setup is placed 30cm above the ground and exposed to 40% light, effectively preventing dirt and impurities from contaminating the leaves.
Withering time for tea typically lasts between 4 to 5 hours, with gentle shaking occurring every 1.5 to 2 hours to promote even wilting In adverse weather conditions, such as rain or wind, the shaking duration is reduced to 1 hour per session to expedite the wilting process and prevent rancidity It is essential to ensure that the moisture on the tea leaves evaporates quickly while minimizing mechanical disturbances to the tea mass during withering.
At the conclusion of the wilting phase, temperature and humidity influence the physicochemical and biological processes in tea buds, resulting in flexible tea leaves with a moisture content of approximately 60-62% Excessive water content can prolong enzyme deactivation, leading to a yellow hue in matcha powder rather than the desired green, ultimately diminishing product quality.
The purpose of this stage is to reduce a certain amount of moisture, facilitate biochemical reactions, through that, the tea will retain its natural aroma Request:
The wilting process significantly reduces the water content in tea leaves, altering their cell structure and resulting in a smaller mass and leaf area This transformation makes the leaves softer and more supple, facilitating a faster and more efficient tea-drying process.
- The total amount of tannin (a bitter-tasting polyphenol compound) will be decreased by 2-3%
- The chlorophyll in the wilting process is also reduced by 30-40% compared to the original, so tea after wilting will have an olive green color and reduce the pungent odor
- Protein is converted into soluble amino acids, increased caffeine, vitamins, chlorophyll, starch, especially vitamin C are reduced
Factors affecting tea wilting process:
To maintain the quality of tea, especially Matcha, it's crucial to avoid exposing it to direct sunlight, as this can accelerate wilting and diminish its vibrant green color Proper storage in a shaded location is essential for preserving the tea's freshness and flavor.
Tea should be placed in a dry, airy place, high ground to avoid dirt, impurities affecting tea quality c Enzyme- Deactivation Process:
The enzyme-deactivation stage is crucial in Matcha processing, as it significantly influences the quality of the final organic green tea powder This process involves applying high temperatures to eliminate the enzyme fermentation system, which in turn affects the metabolism of compounds in the tea leaves, resulting in the distinctive colors and flavors characteristic of Matcha.
There are various methods to deactivate enzymes in tea, including blanching, steaming, stir-frying, and using electromagnetic waves The Ntea Company employs a unique tea-drying method that utilizes the heat from a rotating barrel-type stir fry device to effectively halt fermentation.
Figure 8: Industrial tea copying machine by gas in Ntea Thai Nguyen Structure and technical parameters of drying equipment:
The factors influence the accumulation of some chemical compounds in tea
Light is a crucial environmental factor that significantly influences the growth and development of tea plants Research indicates that tea leaves grown in natural sunlight have a 44.3% lower concentration of beneficial compounds compared to those grown under cover While shaded tea plants produce higher quality tea with a softer aroma, the intensity of light is vital for synthesizing beneficial compounds, particularly L-theanine, an amino acid unique to tea leaves and abundant in Matcha L-theanine contributes to the sweet umami flavor of green tea and is synthesized from roots, requiring sunlight to convert to polyphenols To enhance quality, tea plants are often covered with a black net for 20-30 days before harvest to reduce direct sunlight exposure However, it is essential to balance this shading, as excessive light deprivation can lead to a decrease in L-theanine levels in the leaves.
Harvesting time in Thailand's Thai Nguyen province is significantly influenced by the region's climate and natural conditions The province experiences a midland climate, which is typically categorized into three distinct seasons: early season, mid-season, and late season.
The early season, or spring tea season, spans from late February to mid-April, marking the period when tea plants begin to bud During this time, sunlight is limited and the new tea buds are fragile, resulting in a lower concentration of beneficial chemical compounds Consequently, the quality of tea harvested at the beginning of this season is not optimal.
The mid-season, or summer tea season, spans from May to September and is characterized by the optimal growth of high-quality tea buds During this period, favorable ambient temperatures, humidity levels, and sunlight contribute to the enhanced development of tea trees As a result, not only does tea productivity rise, but beneficial chemical compounds also form in the tea buds, enriching their quality.
The last season, or autumn tea season, spans from October to December, characterized by lower ambient temperatures and reduced humidity compared to summer This period sees weakened sunlight, resulting in hardened tea buds and a decrease in beneficial compounds.
To ensure the highest quality matcha, tea leaves are harvested from April to September, with early-season leaves rich in amino acids providing a fresh flavor In contrast, late-season leaves contain higher tannin levels, resulting in a slightly bitter taste.
The chemical composition of tea is influenced by various factors including the tea variety, season, leaf age, climate, and growing conditions Selecting high-quality tea varieties is crucial for maximizing crop yields and product quality, which ultimately enhances the economic efficiency of tea growers.
Tea is primarily categorized into two types: Chinese and Indian Chinese tea features small leaves that are resilient to cold, boasting a high amino acid content ideal for green tea production, resulting in a green-yellow infusion with a rose aroma and a sweet flavor In contrast, Indian tea, characterized by larger leaves, has lower cold tolerance and a high polyphenol content, making it more suitable for black tea processing.
Japan cultivates over 80 tea varieties, but only five—Yutakamidori, Sayamakaori, Yabukita, Kanayamidori, and Okumidori—are primarily used for matcha production These specific varieties are favored due to their low tannin content, high natural aroma, and superior flavor and taste quality during the green tea processing.
Vietnam is renowned for its diverse tea varieties, including Trung Du, Shan (Tuyet), PH1, A1, and TRI777 teas In the tropical monsoon climate of Thai Nguyen, which features less fertile soil, Trung Du tea is predominantly cultivated This variety is characterized by its small wooden stems and medium-sized leaves, measuring 12-14 cm in length and 5-7 cm in width, with buds weighing between 0.70-0.78 g Mature tea plants, aged 10-25 years, can yield 8-10 tons of buds per hectare, while those grown in poor soil with vegetarian cultivation produce only 2.5-3 tons per hectare Trung Du tea is primarily processed into black tea, green tea, and matcha powder, meeting export standards with a tannin content exceeding 26.3% and a solubility of 51.4%.
Surveyed the standards applied for organic tea products at Ntea Company
The 5S process, developed in Japan, serves as a fundamental framework for establishing product quality assurance systems By promoting a clean, organized, and efficient work environment, the 5S methodology enhances employee morale and productivity, ultimately facilitating the implementation of a more effective quality management system.
S1- Sort: Remove unnecessary items from each area step that businesses need to take in 5S process The main content of S1 is to classify, remove unnecessary things, and sell or reuse [15]
S2- Set in Order: Organize and identify storage for efficient use:
Once unnecessary items have been cleared away, the next step is to effectively organize the remaining items based on criteria that ensure they are easy to find, visible, accessible, and simple to return.
S3- Shine: Clean and inspect each area regularly:
Maintaining a clean workplace is essential for enhancing the working environment and reducing risks and accidents Regular general cleaning, along with daily upkeep of equipment and work areas, helps to improve the accuracy of machinery by minimizing dust-related issues S3 is committed to fostering a safer and more efficient workspace through these cleaning practices.
S4- Standardize: Incorporate 5S into standard operating procedures:
The initial routine maintenance and standardization of the 3S system is crucial for its long-term success To effectively maintain 3S, it's essential to create standard procedures that clearly define the responsibilities of each individual, as well as the frequency and methods for implementing 3S at the site.
S4 is also a process in which the compliance awareness of employees in an organization is forged and developed
S5 - Sustain emphasizes the importance of assigning responsibility, tracking progress, and maintaining the 5S cycle in the workplace By fostering a culture of self-discipline, employees become fully aware of the significance of 5S principles This self-awareness encourages each team member to proactively integrate 5S standards into their daily tasks, ultimately enhancing both individual productivity and overall corporate efficiency.
The main goals of the 5S process:
- Building a sense of innovation for everyone in the workplace
- Develop leadership roles of leading officers and managers through practical activities
- Building foundations for inclusion in improved techniques
- Building team spirit among everyone
The meaning of the 5S process:
- Building an organization/business image, bring opportunities in business management
- The workplace is convenient and safe
- Raise a sense of discipline in the agency
- Officers and employees are proud of their workplace
3.7.2 ISO certication in manufacturing and product quality control:
On September 1, 2005, the International Organization for Standardization (ISO) released the ISO 22000:2005 standard, developed by the ISO/TC34 Technical Committee This international standard focuses on food safety management systems, addressing the needs of consumers and stakeholders globally ISO 22000:2005 effectively integrates HACCP and GMP principles in food production, streamlining the implementation of management systems within organizations By adopting this standard, organizations can significantly reduce effort and costs, particularly when simultaneously adhering to ISO 9001 standards.
Achieving ISO 22000:2005 certification signifies that a food supply chain enterprise has implemented effective management systems, ensuring food safety and high-quality products for consumers.
ISO 22000:2005 is a comprehensive food safety management system designed to enhance the food supply chain Developed by international experts, it integrates key principles from the HACCP system, which focuses on identifying hazards and controlling critical points in food production and processing Additionally, it aligns with standards set by the CODEX Alimentarius Commission, a joint agency of the FAO and WHO, to establish robust food safety guidelines.
Steps to implement a food safety management system according to ISO 22000:2005:
Step 1: Find out the standard and determine the scope of application:
Company leaders need to understand the meaning of ISO 22000: 2005 for organizational development, direction of operation, identification of objectives and specific conditions of application
Step 2: Creating a food safety management team: Applying ISO 22000:
In 2005, the establishment of a food safety management group became essential, comprising a Team Leader and representatives from departments implementing ISO 22000:2005 The food safety team leader acts on behalf of the company leader to oversee the application of the ISO 22000:2005 system and holds responsibility for its effective management.
Step 3: Assessing the current status of food manufacturers against the requirements of standards: It is important to consider the activities, consider the requirements and extent of the food manufacturer’s response This assessment is the basis for planning human resources that need to be changed or supplemented Thereby, the company builds detailed programs and projects to ensure control of food safety hazards at all times when consumption
- Achieved ISO 22000: 2005 certification, allowing companies and businesses to compete in international markets In the domestic market, this can help the company stay one step ahead of its competitors
- Thanks to a systematic approach, risks are controlled more efficiently, quickly, and flexibly
- Since the risk points are pre-defined, production defects should be avoided, thereby reducing production costs
- Food poisoning is completely prevented
- All consumer food safety needs are fully met
- Everyone working in the organization is aware of food safety and hygiene issues
- Delivery time is done exactly
- Guaranteed consumer satisfaction from which to get their trust
Every product produced must meet strict quality and quantity standards Any errors encountered during production must be thoroughly documented and investigated to identify their causes and determine appropriate solutions Once the quality inspection aligns with the updated standards, the products will be ready for delivery to consumers.
Every factory has a Quality Control (QC) department that ensures quality throughout the production process This department is responsible for inspecting samples, verifying raw materials and packaging, and monitoring all stages of production to maintain high standards.
IFOAM, the International Federation of Organic Agriculture Movements, is a global organization comprised of 870 members across 120 countries Established in 1972 during a conference on organic agriculture in France, IFOAM aims to promote and support organic farming practices worldwide.
The organic industry has undergone extraordinary changes in phases: Organic 1.0, Organic 2.0, and Organic 3.0
Organic 1.0: Pioneers from around the world Organic 1.0 was started by numerous pioneers, who observed the problems with the direction agriculture was taking at the end of the 19 th century and beginning of the 20 th century They saw the need for a radical change[17][9]
Organic 2.0: Norming and Performing: There is more and more evidence highlighting the positive impacts of organic on a range of important issues including consumer health, biodiversity, animal welfare and the improved livelihoods of producers[17][9]
DISCUSSION AND LESSON LEARNED
DISCUSSION
Recent research highlights the growing popularity of matcha in food and functional products, yet counterfeit items lacking international quality standards are on the rise This thesis investigates the production process of organic green tea powder at Ntea Thai Nguyen Joint Stock Company, emphasizing that as an organic product, matcha's manufacturing must adhere to strict guidelines from cultivation to final output Key steps like steaming and crushing significantly influence the quality, taste, and color of matcha Ntea's organic green tea powder meets all quality standards and is competitively priced, closely rivaling Japanese matcha in quality Used in both beverages and beauty products, matcha is primarily enjoyed as a drink, with popular variations including hot drinks, cold drinks, and ice cream Additionally, Ntea Thai Nguyen offers a 4-in-1 milk tea product featuring matcha, garnering positive consumer feedback This innovation positions the company for continued growth and a strong presence in both domestic and international tea markets.
Ntea Thai Nguyen is committed to providing consumers with 100% organic products of the highest quality The company continuously enhances its infrastructure and upgrades its equipment and machinery to create optimal conditions for production.
LESSON LEARNED
After 4 months of my internship at Ntea Thai Nguyen company I have given myself lessons, experiences, responsibilities at work, have been exposed to a real and serious working environment; be engaged to work as an official employee It is necessary for me as well as other students can be ready to work after graduation
However, due to the limited internship time and the influence of the Covid-
The pandemic briefly interrupted my internship, but this experience ultimately enhanced my skills and adaptability I learned to navigate challenges effectively, preparing me for potential risks in a professional work environment in the future.
CONCLUSION
Following my internship at Ntea Thai Nguyen Company, where I transitioned from theory to practice through data collection via interviews, observations, and hands-on involvement in production, I successfully completed my thesis titled "Survey of Matcha Green Tea Powder Process at Ntea Vietnam J.S.C in Dong Hy, Thai Nguyen." This research addresses several key issues related to the matcha green tea powder production process.
I thoroughly researched the production process of Matcha green tea powder at Ntea Thai Nguyen, focusing on every stage from cultivation to the final product Through my hands-on experience in production, I learned that creating high-quality organic green tea powder requires adherence to strict procedures and regulations.
To enhance the quality of tea products, it is essential to evaluate the factors influencing the accumulation of chemical compounds in tea and how these compounds change during processing By understanding these elements, we can develop effective strategies for improving tea quality in the future.
Ntea Thai Nguyen Joint Stock Company adheres to stringent quality standards, ensuring food hygiene and safety throughout its storage and processing systems The factory operates under ISO 22000:2005 standards, guaranteeing the safety and hygiene of its products Recognized by the Vietnam Tea Association, the company has also received accolades from Biocert International for its commitment to delivering safe, high-quality products With a focus on quality as its competitive edge, Ntea confidently offers consumers premium organic products that meet rigorous organic standards.
The company has yet to reach its full operational capacity and relies on a significant workforce due to incomplete automation To enhance production efficiency and machinery quality, it is essential to address issues with production equipment Implementing advanced solutions can effectively tackle external challenges and significantly boost product productivity.
1 Documents circulated internally by Ntea Vietnam company
2 Dang Thi Thanh Quyen (2007) Research on green tea powder matcha production technology and application in some foods, Doctoral thesis
3 State Science and Technology Committee (No 265-QĐ – 1986), Fresh bud tea- Method of determining the content of old leaves - TCVN 1053-86, Ha Noi
4 State Science and Technology Committee (No 265-QĐ – 1986), Fresh bud tea- Method of determining the water content of outside the buds- TCVN 1054 – 86, Ha Noi
5 Associate Professor Do Ngoc Quy, Nguyen Kim Phong (1997), Vietnamese
6 Associate Professor Do Ngoc Quy (2003), Vietnamese Tea: production, processing, and consumption, Nghe An Publisher
7 D Le Tat Khuong, M Hoang Van Chung, M Do Ngoc Oanh (1999), Tea Curriculum, Agricultural publisher
8 Pham Thi Hong Dieu (2010) Effecting of tea variety and material quality on resistance to Bacillus Subtilis, Bacillus Cereus and Proteus Sp, Graduation thesis, Ha Noi Agricultural University
9 The IFOAM NORMS for Organic Production and Processing version July 2014
10 ORGANIC 3.0 for truly sustainable farming and consumption version
11 Espen Fikseaunet (2016) Land of the Rising Tea - An Introduction to Global and Japanese Tea History
12 Yukihiko Hara (2001) Green tea: Health benefits and applications
According to T.H – Reuters (2012), Vietnam's tea production and export statistics have shown significant trends over the years, highlighting the country's growth in the tea industry The report provides forecasts that reflect the evolving landscape of tea production and exportation in Vietnam, emphasizing its importance in the global market For more detailed insights, the full report can be accessed at VinaNet.
14 Thuy Chung (Source: VITIC) (2020) - Tea export markets in 2019 (accessed on 11/06/2020): http://vinanet.vn/thuong-mai-cha/thi-truong-xuat-khau-che-nam-2019-
Organic fertilizer EMZ-USA enhances the vitality of both plants and soil, promoting healthier growth and improved soil quality For more information, visit the US Fertilizer EMZ-USA Blog from 2014.
16 Adam Henshall (2019)- Improve Organization with 5S: The Theory Behind Marie Kondo (accessed on 11/06/2020): https://www.process.st/5s/
17 VietNam Standards and Quality Instimute (VSQI) (2016) - ISO 22000
(accessed on 15/06/2020): http://www.vsqi.gov.vn/iso-22000-a43
18 IFOAM ORGANICS International - About IFOAM- Organics International (accessed on 19/06/2020):