Issue link: https://read.dmtmag.com/i/641418
STiR tea & coffee industry international 41 K L O T H & K Ö H N K E N T E E H A N D E L G M B H K O N S U L - S M I D T - S T R A S S E 8 j SPEICHER 1 - D -282 17 BREMEN FON + 4 9 - 4 2 1 - 3 4 8 5 2 6 4 FAX + 4 9 - 4 2 1 - 3 4 7 7 7 2 0 W W W . K K T E E . D E M A I L @ K K T E E . D E IT SUITS ALL MERCHANTS TO TRADE FAIR AND QUALI-TEA ! Laboratory Essentials Water activity meter Water treatment system Thermometers Highly sensitive gram scales Calibrated water heaters Calibrated scale for gradients, Moisture analyzer Head space analyser pH meters Refractometer to measure Brix HunterLAB ColorFlexEZ Nice to have equipment Laser particle analyzer — Important for tea bag production for consistency HPLC (High Performance Liquid Chromatograph) — Advanced chemical testing for caffeine, anti-oxidants, etc. A UV-Vis Spectrophotometer — This device measures the absor- bance of different wavelengths of light projected through a sample. Because different compounds absorb light at different wavelengths this tool can be used to find the concentrations of various substances in a cup of tea including color compounds and caffeine. The most important use is hitting the same number each time so you know if you should be looking for a difference in preparation or a difference in the sample. Responding to niche needs Testing should match the needs of the supply chain and the needs of the clients. "If we test too often, then we end up providing our clients with all kinds of data, that won't be actionable and will pile up, and probably sit in a notebook and get dusty," says Turer. "If we don't test often enough, then the supply chain, equity or consumer experience at risk," he said. Clients with established laboratories may still engage an independent labora- tory simply to verify that their equipment is calibrated correctly. "For a lot of our clients, we contact them on an annual basis to do calibra- tions, not just for their team to calibrate with us," said Turer. This also enables our team to make sure that we are issuing reports and reaching the same sensory judgements described within the scope of their requirements Independent laboratories may be asked to perform quality audits as often as quarterly or just once a year. As the client becomes more engaged in the tea industry, they will reach a point where they are able to do the majority of the testing on their own. In these situa- tions, the resources and expertise of in- dependent lab can be used to calibrate equipment, train staff, and establish op- erating standards. This self-sufficiency, said Turer, is evidence that the indepen- dent laboratory has provided the tools and training need to ensure a successful business. Reverse osmosis water treatment — Tea is roughly 99% water, so a clean, uniform, and consistent water supply is crucial. An RO water treatment system clean all of the impurities from water, and then builds back concentrations of appropriate minerals to industry standards. IOS Standards: Preparation of Liquor for Sensory Tests — This manual describes the proce- dures for extracting soluble substances in dried tea leaf, solubles in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk. Although it's an expensive publica- tion, said Turer, it is well worth the investment.