Scented tea testing

Scented tea testing is an important part of ensuring the quality and safety of scented tea. Its methods mainly include the following:

1. Quality testing
Quality testing tests the appearance, aroma, taste, and other aspects of scented tea to ensure that the scented tea products meet the relevant implementation standards. This type of testing is usually completed by a special tea testing agency or instrument. The specific methods include:

Sensory testing: Evaluate the appearance, color, aroma, taste, soup color, leaf bottom, and other aspects of scented tea through human senses (vision, smell, taste, touch). For example, high-quality scented tea is usually bright yellow in color, rich in aroma, and fresh in taste.
Physical and chemical testing: Instruments are used to analyze the physical and chemical indicators of scented tea, such as moisture, ash, pH value, extract, anthocyanin content, free amino acids, etc. These indicators can reflect the quality of scented tea and changes during processing.
2. Safety testing
Safety testing is used to test the harmful substances that may be contained in scented tea to ensure its safety. This type of testing includes:

Pesticide residue testing: Use gas chromatography, liquid chromatography and other instruments to detect the pesticide residue in the scented tea to ensure that the pesticide residue in the scented tea does not exceed the limit standard stipulated by the state.
Heavy metal testing: Use atomic absorption spectroscopy, inductively coupled plasma mass spectrometry and other methods to detect the heavy metal content in the scented tea, such as lead, cadmium, mercury, etc., to ensure that the heavy metal content in the scented tea meets the safety standards.
Microbial testing: Microbial culture of scented tea samples to detect microbial indicators such as total bacteria, Escherichia coli, mold, yeast, etc. to ensure the sanitary quality of scented tea products.
3. Specific component testing
Specific testing methods are required for the detection of certain specific components, such as the detection of flavor components. For example:

GC-MS detection method: A highly efficient gas chromatography-mass spectrometry technology that can accurately detect the flavor components in scented tea, including natural flavors and synthetic flavors.
HPLC detection method: A highly efficient liquid chromatography technology that is often used to detect flavor components in tea leaves, with the characteristics of fastness and accuracy.
Spectral detection method: including infrared spectrum and ultraviolet spectrum detection methods, by detecting the wavelength and spectrum in the scented tea to identify the essence components.
4. Other testing items
In addition to the above tests, scented tea testing can also include ROHS testing, REACH testing, Chinese and English MSDS, cargo transportation conditions identification, and other projects to meet the needs and regulatory requirements of different customers.

5. Testing process
Scented tea testing usually follows the following process:

Fill in the application form: contact the testing agency to confirm the testing standards, projects and sign a letter of authorization.
Arrange sample delivery: Express or directly deliver the sample to the testing agency laboratory.
Product testing: After payment, the laboratory arranges the test and issues a draft report.
Confirm the draft report: After the customer confirms that the draft report is correct, the testing agency issues a formal report.
Report receipt delivery service: The testing agency sends the formal report and receipt to the customer, and provides report interpretation and after-sales service.
In summary, scented tea testing is a complex and delicate task that requires a variety of methods and instruments to ensure the quality and safety of scented tea. Through regular testing, problems in scented tea production can be discovered and resolved in a timely manner, protecting the rights and health of consumers.