At Tea Tang, we maintain a well-equipped, quality-controlled laboratory where all tests are carried out by a team of experts – This facility is managed as per ISO17025 standards.
Our in-house laboratory conducts following tests;
- Moisture analysis
- Sieve analysis
- Total bacterial count analysis
- Coliform analysis
- Yeast and mould analysis
- Thermophilic acidophilic bacilli (TAB) analysis
- Heat Resistant Fungi analysis
- Heat Resistant Anaerobic Bacteria analysis
Our laboratory contains a moisture meter, 4 incubators, cooling incubator, hot air oven, autoclave, water bath, stirrers and sensitive weight analyzers - All of which are set up for the above testing with periodic calibration.
In addition to the quality control analysis, we maintain a product development laboratory for researching new products and new concepts.
Behind the scenes, we do host of testing directly with the plantations we work with, based on our buying schedule, to ensure that the tea that is processed is of the best quality - We conduct tea estate assessments on food safety, quality and chemical residue levels and the grading of garden marks is done on the basis of non-compliances of assessment and detection of chemical residues.
To ensure that everything we produce is safe, we closely monitor banned chemicals such as MCPA, PCP, Anthraquinone, Glyphosate and Diuron.