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 St
INTRODUCTION
Rationale
Tea tree is a nutritious crop that promotes health and plays a vital role in sustainable poverty reduction among mountainous farmers It helps improve local economies and supports the development of new countryside initiatives Additionally, tea tree cultivation offers opportunities to develop tourism in mountainous and midland regions, boosting regional economic growth.
Green tea is a popular, long-standing beverage enjoyed worldwide, known for its numerous health benefits Scientific research shows that green tea is rich in beneficial compounds such as polyphenols (catechins), caffeine, and amino acids, which help boost immunity, reduce stress, fight aging, and lower the risk of heart disease and cancer When brewed, water only partially extracts these antioxidants and essential minerals, meaning much of the nutritional value remains in the tea residue often discarded Notably, a cup of matcha contains the same health benefits as approximately 10 cups of regular brewed green tea, making it a highly concentrated superfood.
Matcha is commonly classified into three types: for drinking, for cooking, and for cosmetic use Matcha for drinking, the traditional form, features a natural aroma, a mild acrid taste, and is made from young leaves, often at a higher price point It can also be used in cosmetics for various skincare benefits Matcha for cooking has a stronger flavor, typically made from older tea leaves, making it more affordable and suitable for culinary applications Additionally, this type of matcha is versatile, used to produce a wide range of 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:
Founded in June 2012 as Duc Thanh Trading and Import-Export Company Limited, the firm specializes exclusively in the commercial sector Based in Dong Hy, Thai Nguyen, Ntea Viet Nam J.S.c primarily focuses on purchasing raw materials, processing, and packaging to support its business operations.
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 split up to establish Ntea Vietnam J.S.C in Dong Hy, Thai Nguyen, located at Van Huu Village, Hoa Thuong Commune, Dong Hy District Since then, Ntea Vietnam has expanded its operations by collaborating with several member units, strengthening its presence across the region.
- 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 in Dong Hy, Thai Nguyen, consistently strengthens its presence in both domestic and international markets The company plays a significant role in promoting Vietnamese culinary culture globally, enhancing the country's reputation among international friends.
- 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 is composed of stems, twigs, buds, leaves, flowers, fruits, and the root system The primary parts used for processing matcha green tea powder are the buds and leaves, specifically the "1 shrimp, 1 leaf" shoots, which contain less than 8% water content.
- 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 in tea plants are typically located at the base of the tea, with no fixed position, and mostly remain in a dormant state They only sprout when stimulated by chemical growth stimulants or mechanical actions such as bending or cutting branches, promoting new growth and enhancing overall yield.
Tea leaves have 3 types: scale leaf, fish leaf, and real leaf
Scales leaves are very small, firm, and grow at the point of growth, serving as a standard for selecting tea These small fish leaves are partially developed, characterized by their small size, oblong shape, and margins with little to no serration Real tea leaves typically consist of one leaf blade and one tea stalk, followed by fish leaves Newly grown leaves are young, while older leaves are more mature, with margins that can be serrated, wavy, or flat depending on the tea variety.
Leaf color, influenced by factors such as tea variety, shelf life, nutrition, and season, plays a crucial role in determining the type of tea produced Typically, yellow leaves are ideal for making black tea, while green leaves are best suited for green tea Understanding these color distinctions helps ensure the production of high-quality tea leaves tailored to desired flavors and processing methods.
- 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 special type of tea that is shade-grown for 2-3 weeks before harvest, resulting in darker green leaves This shading process enhances the tea's flavor and increases chlorophyll content, giving Matcha its vibrant color The cultivated leaves secrete more amino acids during this period, contributing to its rich umami flavor.
Types of leaf Large Medium Small
Matcha, rich in chlorophyll, has been celebrated for increasing the amino acid theanine content in leaves, enhancing its health benefits Originating almost 1,000 years ago during Chinese dynasties and Japanese Shogun rule, matcha's history dates back to the Tang Dynasty (618-907), where tea was processed into tea bricks for easier transportation During the Song Dynasty (960-1279), figures like Eisai (1141-1215) laid the foundation for green tea in Japan after bringing tea seeds and Zen Buddhist methods from China in 1191 In Kyoto, the 16th-century tea master Sen no Rikyu popularized the traditional "chanoyu" tea ceremony, elevating matcha's cultural significance Historically, pharmacists have regarded green tea powder as a miracle, and it has played a vital role in religious ceremonies in Buddhist monasteries since the 13th century.
Tea is regarded as a powerful remedy that can enhance the quality and longevity of human life, with places cultivating tea often experiencing longer lifespans According to Eisei in "How to Stay Healthy by Drinking Tea," tea possesses extraordinary health benefits and has the potential to extend human longevity Historically, Buddhist monks crafted medicinal powders by grinding tea and other plants, which led to the creation of matcha, exemplifying tea's medicinal and cultural significance.
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 are a crucial factor in determining the quality of tea, as they are a significant component of its polyphenol content Comprising approximately 90% of tea polyphenols, catechins like epigallocatechin-3-gallate (EGCG) play a vital role, with EGCG being the primary polyphenol constituent, constituting about 12% of the dry weight of tea.
- For tea plants: regulating redox processes in tea plants, improving tea's resistance to tea pests and diseases
The quality and characteristics of tea depend on its level of oxidation Non-oxidized tea results in green tea, while tea that undergoes oxidation with yeast production leads to black tea Additionally, varying levels of oxidation can produce yellow tea, each offering distinct flavor profiles and health properties.
Tannins in tea boost men's immunity and have hemostatic properties, helping to improve blood clotting They also enhance the absorption and storage of essential vitamins, supporting overall health Additionally, tea tannins possess refreshing effects and can aid in treating certain intestinal disorders, promoting digestive wellness.
Catechin is a powerful antioxidant found in tea leaves that helps prevent cellular aging, promoting overall health and longevity This colorless, water-soluble compound has a bitter taste and makes up approximately 85-90% of the tannins in tea, contributing to its health-promoting properties.
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, the primary pigment responsible for the green coloration in plant leaves and particularly in tea leaves, is synthesized through metabolic processes involving succinyl-CoA and glycine There are two main forms of chlorophyll: Chlorophyll a (C55H72O5N4Mg), with a molecular weight of 893.48, and Chlorophyll b (C55H70O6N4Mg), which has a molecular weight of 907.46 These pigments play a crucial role in photosynthesis and plant health.
Chlorophyll is commonly added to toothpaste and chewing gum to effectively combat bad breath and promote fresh breath Additionally, consuming chlorophyll-rich foods helps detoxify the body, boost immunity, and reduce the risk of cancer and other diseases Chlorophyllin is also incorporated into various products aimed at weight loss and the prevention of degenerative conditions such as atherosclerosis, hypertension, diabetes, and Alzheimer's disease, highlighting its broad health benefits.
Production, consumption and exporting of green tea powder matcha in the world
Japan's tea export situation reached a record high in 2018, driven by the rising popularity of matcha-based drinks and desserts in the US and across Asian countries In the first five months of 2018, Japan exported 1,978 tons of green tea, marking a 4% increase compared to the same period in 2017 and representing the highest total since 1988 The surge in exports is mainly attributed to the increased demand for matcha, with the Japan Tea Producers Association reporting that matcha leaves sell for an average price of 3,100 yen ($30) per kilogram, compared to 1,400 yen for sencha.
Suzuki's Marushichi Seicha company, a renowned Japanese tea producer established in 1998, began manufacturing high-quality matcha green tea powder Over the years, the company has successfully exported more than 30 tons of matcha to major international markets, solidifying its reputation as a leading supplier of premium Japanese matcha worldwide.
The global demand for matcha and green tea powder is rapidly increasing, with widespread usage as an additive in ice creams and desserts across the US, Europe, Africa, and the Middle East In 2019, Japan exported over 5,000 tonnes of matcha, primarily catering to the United States market, highlighting the product's growing popularity worldwide.
According to government data, matcha consumption has increased tenfold over the past two decades The primary importers of Japanese matcha are China, Sri Lanka, India, and the United States Matcha has gained popularity in the U.S., with major cafe chains offering matcha green tea lattes and incorporating it into a variety of desserts Over the last 25 years, matcha sales in the United States have grown five times, surpassing $10 billion in revenue, reflecting its rising demand and global popularity.
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 held the largest share of global matcha sales, driven by traditional tea consumption in Japan and China The overall global matcha market was valued at $2.62 billion in 2016, with a compound annual growth rate (CAGR) of 9.3% from 2018 to 2022 Forecasts indicate that the market will continue to experience steady growth of approximately 4.60% annually through to 2027, highlighting the increasing global demand for matcha.
Figure 3 Global Matcha Market by Region 2020 – 2027
(Source Internet: Maximizemarketresearch.com 2020) Use in foods and supplements:
Market segmentation of matcha includes two primary types: direct beverage consumption and additive forms used for flavoring or coloring foods In terms of application, matcha is categorized into drinks, cakes, and ice cream In Japan, traditional green tea consumption is declining, while matcha intake is increasing due to modern lifestyle and changing consumer preferences Typically consumed as a regular beverage, matcha also features in various modern drinks like smoothies, lattes, and juices as a by-product Additionally, matcha is used as an additive in products like Mochi rice cakes, soba noodles, green tea ice cream, and various types of cakes, reflecting its versatility in the food industry.
Matcha green tea powder is widely used in the pharmaceutical industry as a functional food ingredient due to its comprehensive pharmacological benefits The high content of catechins in Matcha, particularly epigallocatechin gallate (EGCG), contributes to its antioxidant and health-promoting properties Popular products such as Matcha Japanese Catechin Functional Food and Kirkland Green Tea A Blend of Sencha & Matcha exemplify its application in health supplements These products highlight Matcha's role in supporting overall wellness and its growing popularity in functional food formulations.
Vhealth functional foods, available in Vietnam and imported to America, include Matcha-containing supplements renowned for their numerous health benefits These products offer anti-aging properties, cancer prevention, detoxification, and support for weight loss and bodybuilding They also aid in preventing and treating gingivitis and gastritis, reduce diabetes risk, strengthen bones, alleviate arthritis, lower high blood pressure, and improve memory and Alzheimer’s disease Additionally, they can help prevent HIV infection, radioactive contamination, and effectively reduce blood sugar and cholesterol levels Moreover, these supplements have antibacterial and flu virus-killing capabilities, making them a comprehensive choice for enhancing overall health.
Matcha powder is rich in antioxidants like EGCG and polyphenols, containing 20 times more than vitamin E, 16 times more than blueberries, and 80 times more than broccoli Its powerful properties make it effective for antibacterial and anti-inflammatory purposes, as well as a natural acne treatment Additionally, matcha helps absorb excess sebum, deeply cleans and tightens pores, and prevents signs of aging such as wrinkles and crow’s feet.
Matcha green tea cosmetic products are increasingly popular in the market due to their natural skin benefits These include matcha green tea cleansers, masks, and lip balms that help detoxify and refresh the skin Green tea makeup removers and acne creams are also highly sought after for their soothing and anti-inflammatory properties Incorporating matcha green tea-based skincare products can enhance skincare routines with their antioxidant-rich formula, promoting healthier, clearer skin.
Production, consumption and exporting of green tea powder matcha in Vietnam
In 2016, the popularity of Japanese matcha surged in Vietnam, driven by the increasing demand for organic green tea powder for beauty, weight loss, and health benefits The growing domestic market has encouraged the development of a robust matcha manufacturing industry, offering a variety of popular products such as Cozy green tea biscuits, Kinh Do's AFC green tea-filled biscuits, Richy green tea butter cake from Hoang Mai Co., Ltd., Tibo biscuits with Tipo Huu Nghi green tea, and Soymen soy milk, the first soy milk specially formulated for men by Vinasoy.
In 2013, green tea powder prices in Vietnam ranged from 700,000 to 1 million VND per kilogram, while matcha green tea powder was two to three times more expensive in Japan The primary markets for matcha consumption in Vietnam are the food and beverage sectors, where it is mainly used as an additive.
Matcha Ntea is produced through strict procedures and regulations to ensure high-quality organic green tea powder that meets industry standards Priced at approximately 70,000 VND per 50-gram pack, the product offers affordability alongside premium quality In 2019, Ntea Thai Nguyen exported over 1,000 units of matcha to the domestic market, highlighting its strong presence locally Currently, Ntea’s matcha and other tea products are widely consumed across Vietnam, while also being exported internationally to markets such as Japan, Korea, the US, and Germany The company offers a diverse range of product lines to meet the growing demand for premium green tea.
Ntea consistently receives recognition and support from Party and State leaders at both central and local levels The company has been honored with a certificate of merit from Thai Nguyen Provincial People's Committee for its significant contributions to provincial activities It is an official member of the Vietnam Tea Association, Vietnam Association of Small and Medium Enterprises, and holds IFOAM accreditation for organic agriculture standards Ntea was honored in the "TOP 100 ASEAN Famous Brands - Products/Services" program in Bangkok, Thailand, and achieved awards at the TEA Masters Cup 2016 held in Vietnam and Korea Additionally, it received the 2017 ASEAN Outstanding Product and Service Brand Award in Myanmar, reflecting its strong reputation regionally and internationally.
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, factory-installed water jets equipped with sensor systems monitor environmental indexes, enabling real-time data collection This data is stored in a cloud computing environment, facilitating active system control through devices like smartphones and computers This integration reduces labor costs and enhances tea tree productivity Additionally, the application of enzyme USA Biofertilizer organic microbiological preparations, nano silver, organic fertilizers, and herbal mixtures such as chili, lemongrass, and garlic further promotes healthy tea growth and sustainability.
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 now primarily produced through direct synthesis from pure silver, ensuring the highest purity of silver nanoparticles Using electrolysis with pure silver electrodes for sterilizing tea plants has demonstrated highly effective bactericidal results, destroying up to 99.99% of bacteria This method provides a reliable and nearly absolute solution for microbial control in agricultural applications.
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 powerful fungicidal properties that surpass traditional plant protection agents Their small size results in a high concentration of surface atoms, which are less attracted to the nucleus, increasing atomic flexibility This allows silver nanoparticles to more readily release positively charged Ag+ ions, which effectively kill fungi and pathogenic bacteria through a specific antimicrobial mechanism.
Nano-silver's bactericidal mechanism involves the rapid release of Ag+ ions, which attach to negatively charged microbial cells through electrostatic attraction, penetrating and destroying them to enhance tea plant resistance When nano-silver contacts microorganisms, it interacts with peptidoglycan in bacterial cell walls, disrupting cell wall function and inhibiting oxygen transport, thereby impeding bacterial metabolism Additionally, Ag+ ions react with the SH groups of oxygen-carrying enzymes, inactivating them and halting bacterial respiration Nano-silver also binds to microbial DNA, preventing replication and proliferation, which effectively inhibits microbial growth.
Nano-silver effectively destroys viruses and combats fungi and bacteria that cause diseases in tea plants and cultivated land Silver nanoparticles are safe for human health even at relatively high doses, as they contain no chemical additives or harmful residues Consequently, nano-silver can be used frequently and over extended periods without the need to replace other biocides, making it a sustainable solution for agricultural health management.
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
Our traditional fermentation process combines equal parts chili, lemongrass, and garlic, pureed and submerged in water The mixture is fermented for 15 days in a sealed tank kept in a cool place, ensuring optimal flavor development Properly stored, this fermented condiment can be used for up to 4-5 months, offering a long-lasting and flavorful addition to your dishes.
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 clothing, hats and masks, and boots
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 essential to avoid crushing the leaves and prevent contamination from pests and diseases If pest or disease incidence exceeds 70%, the affected tea must be downgraded or removed to maintain quality standards Ensuring optimal conditions during collection helps preserve tea integrity and meet industry quality criteria.
- 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
Carefully spread freshly picked tea leaves evenly on a well-ventilated net approximately 20cm in length, ensuring 40% light exposure to optimize drying Elevate the net 30cm above the ground to prevent dirt and soil impurities from contaminating the tea leaves Proper airflow and controlled light conditions are essential for high-quality tea processing.
Withering time typically lasts 4-5 hours, with tea being gently shaken every 1.5 to 2 hours to aid aeration and heat radiation During unfavorable weather conditions, the shaking interval is shortened to once every hour to promote faster drying and prevent rancidity To accelerate withering in rainy and windy weather, a fan system is employed to help drain surface moisture efficiently, ensuring the tea does not spoil It is crucial to handle the tea delicately and avoid mechanical agitation during withering to preserve its quality.
At the end of the wilting phase, environmental factors such as temperature and humidity influence the physicochemical and biological processes in tea buds During this stage, the surface of the tea leaves remains dry, and the leaves become flexible with a water content of approximately 60-62% Maintaining optimal water content is crucial; excess moisture can delay enzyme deactivation, leading to yellowish matcha powder and reduced product quality Proper control of these conditions ensures the preservation of vibrant green color and overall tea 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:
During the wilting process, water content in tea leaves decreases significantly, causing substantial changes to the cellular structure This results in smaller leaf mass and reduced leaf area, while also making the leaves softer and more pliable These structural changes facilitate a faster and more efficient tea-drying process, enhancing overall production efficiency.
- 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 preserve the quality of Matcha, avoid exposing it to direct sunlight during the wilting process, as sunlight accelerates wilting and diminishes its natural green color Proper storage is essential; keep Matcha in a cool, dark place to maintain its vibrant hue and freshness, ensuring a superior tasting experience.
Tea should be placed in a dry, airy place, high ground to avoid dirt, impurities affecting tea quality c Enzyme- Deactivation Process:
Enzyme deactivation is a crucial stage in Matcha processing that directly impacts the quality of the finished organic green tea powder This process involves applying high temperatures to destroy the enzyme fermentation system, which is essential for developing the unique colors and flavors characteristic of Matcha Proper enzyme deactivation ensures optimal absorption of flavors and vibrant color, resulting in a superior quality product.
There are several methods to deactivate enzymes in tea, including blanching by dipping tea leaves in boiling water, steaming with saturated steam, stir-frying by contacting the device wall, and using electromagnetic waves Ntea Company employs a tea-drying method that utilizes heat from a rotating, barrel-type stir-fry device to effectively deactivate enzymes in the tea leaves.
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 influences plant growth and development, particularly in tea cultivation Tea leaves grown under natural sunlight show a 44.3% decrease in concentration compared to those grown under shading, with shaded tea producing higher quality and softer aroma Light intensity directly impacts the synthesis of beneficial compounds like L-theanine, an amino acid unique to tea leaves that enhances the tea's sweet umami flavor, especially in Matcha Sunlight facilitates the conversion of amino acids from the roots into polyphenols in the leaves, emphasizing the importance of balanced shading To optimize tea quality, farmers often cover tea plants with black netting for 20-30 days before harvest to reduce light exposure, but excessive shading can lead to a decrease in L-theanine content, so a controlled amount of light reduction is essential.
Harvesting time varies significantly based on the climate and natural conditions of each region In Vietnam's Thai Nguyen province, which has a midland climate, the harvest typically occurs in three distinct seasons: early, mid, and late Understanding these seasonal patterns is essential for optimal crop yield and quality.
The early season, also known as spring tea season, occurs from the time tea plants begin to bud, typically at the end of February and March, until the completion of the first harvest in mid-April During this period, sunlight is weaker, and the new tea buds are still developing, resulting in lower levels of beneficial chemical compounds Consequently, tea harvested at the beginning of the season may not achieve optimal quality, reflecting the early growth stage of the plants.
The mid-season, also known as the summer tea season, spans from May to September and is considered the main harvesting period for high-quality tea buds During this time, the favorable ambient temperature, increased relative humidity, and abundant sunlight create optimal conditions for tea tree growth and development As a result, tea productivity significantly increases, and beneficial chemical compounds are naturally formed in the tea buds, enhancing both the quality and health benefits of the tea.
The last-season, or autumn tea season, occurs from October to December, characterized by cooler temperatures and lower humidity levels compared to summer During this period, the reduced sunlight causes tea buds to harden, which can influence the tea's flavor and quality Additionally, the concentration of beneficial compounds in tea decreases during autumn, affecting its overall health benefits and taste profile.
To produce high-quality matcha, tea is carefully harvested between April and September Early-season harvests yield tea with a high amino acid content, resulting in a fresh and umami-rich flavor, while late-season harvests contain more tannins, giving matcha a slightly astringent taste.
The chemical composition of tea is influenced by factors like tea variety, harvesting season, leaf age, climate, and cultivation conditions Choosing high-quality tea varieties is crucial for achieving optimal crop yields and superior product quality, which directly impacts the economic efficiency of tea producers.
Tea is globally categorized into Chinese and Indian types for easy recognition Chinese tea features small leaves that withstand cold temperatures, with a high amino acid content ideal for green tea production, resulting in a green-yellow infusion with a rose-like aroma and a sweet taste In contrast, Indian tea is characterized by large leaves with lower cold tolerance, high polyphenol content, and is best suited for black tea processing.
Japan cultivates over 80 varieties of tea, but only five, including Yutakamidori, Sayamakaori, Yabukita, Kanayamidori, and Okumidori, are primarily used for matcha production These specific tea varieties are chosen due to their low tannin content, strong natural aroma, and superior flavor and taste qualities during processing These characteristics ensure high-quality matcha with rich flavor and aroma, making these varieties ideal for traditional Japanese tea ceremonies.
In Vietnam, popular tea varieties include Trung Du, Shan Tuyet, PH1, A1, and TRI777, with Trung Du tea being predominant in Thai Nguyen province due to its tropical monsoon climate and less fertile soil Trung Du tea features small wooden stems, medium-sized leaves measuring 12-14cm long and 5-7cm wide, and small to medium buds weighing 0.70-0.78g Mature tea plants aged 10-25 years produce approximately 8-10 tons of buds per hectare, while tea cultivated in poorer soil yields only 2.5-3 tons per hectare This variety is mainly processed into black tea, green tea, and matcha powder, meeting export standards with tannin content exceeding 26.3% and soluble solids at 51.4%.
Surveyed the standards applied for organic tea products at Ntea Company
The 5S process, invented in Japan, serves as a fundamental foundation for implementing effective product quality assurance systems It emphasizes maintaining a healthy, clean, airy, and convenient work environment, which enhances employee comfort and boosts morale A well-organized workspace leads to increased labor productivity and provides better conditions for applying more efficient quality management systems.
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:
After decluttering unnecessary items, the next step is to organize the remaining belongings based on criteria that prioritize ease of access, visibility, retrieval, and return, ensuring a systematic and efficient storage system.
S3- Shine: Clean and inspect each area regularly:
Regular cleaning and organization of work areas are essential to maintain a safe and efficient workplace S3 emphasizes the importance of routine general and daily cleaning of equipment and workspaces to enhance the working environment, reduce risks and accidents, and ensure machinery and equipment remain accurate by preventing dust buildup Implementing consistent cleaning practices contributes to improved safety, operational accuracy, and overall productivity.
S4- Standardize: Incorporate 5S into standard operating procedures:
This is the system's first routine maintenance and standardization of 3S, aimed at ensuring consistent implementation Establishing clear standard procedures is essential, detailing each individual's responsibilities for 3S, including the methods and frequency of execution at each site Regular maintenance and adherence to these standardized protocols help maintain a clean, organized, and efficient workplace, ultimately enhancing safety and productivity.
S4 is also a process in which the compliance awareness of employees in an organization is forged and developed
S5 – Sustain focuses on assigning responsibility, tracking progress, and maintaining the cycle of continuous improvement through disciplined adherence to workplace standards This stage emphasizes developing a habit of self-discipline among employees, ensuring strict compliance with regulations A key indicator of S5 success is heightened self-consciousness, where employees are fully aware of the importance of 5S principles Proactive engagement in integrating 5S standards into daily work activities leads to increased personal productivity and overall organizational 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) officially launched ISO 22000:2005, a global standard for food safety management systems Developed by ISO/TC34, this standard combines HACCP and GMP principles to ensure food safety for consumers and stakeholders worldwide ISO 22000:2005 streamlines and simplifies the implementation of management systems within organizations, helping them achieve consistent food safety standards more efficiently Adopting this standard reduces effort and costs for companies, especially when integrated with ISO 9001, improving overall quality and safety management in food production.
An enterprise in the food supply chain that successfully obtains ISO 22000:2005 certification demonstrates a commitment to excellent management systems and robust food safety practices This certification recognizes the company's dedication to ensuring the delivery of safe, high-quality food products to consumers By achieving ISO 22000:2005, the enterprise enhances consumer trust and reinforces its reputation for reliable food safety management.
ISO 22000:2005 is a comprehensive food safety management system designed to ensure a safe and integrated food supply chain Developed by international experts and organizations, it combines key principles of the HACCP system—Hazard Analysis and Critical Control Points—to identify and control food safety hazards Additionally, ISO 22000 aligns with standards established by the Codex Alimentarius, a joint initiative of the FAO and WHO, to promote global food safety standards This international standard helps organizations implement effective food safety practices across all stages of food production and processing.
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, it is essential to establish a dedicated food safety management team, led by a qualified Team Leader and including representatives from relevant departments implementing ISO 22000:2005 The food safety team leader acts on behalf of the company’s leadership to oversee the application of the ISO 22000:2005 food safety management system and holds responsibility for ensuring its effective implementation.
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
Ensuring product quality and quantity is essential before delivery; all production errors must be thoroughly documented and investigated to identify the root cause and appropriate corrective actions Once products pass quality inspection according to new standards, they are approved for delivery to consumers, ensuring customer satisfaction and compliance with quality requirements.
Each factory is equipped with a dedicated QC department responsible for ensuring product quality at every stage of production This team conducts thorough inspections, including sampling, verifying starting materials and packaging supplies, and monitoring all production processes Their rigorous quality control measures help guarantee that only high-quality products reach the market, maintaining consistent standards and customer satisfaction.
Figure 15: Certification of food hygiene and safety
IFOAM (International Federation of Organic Agriculture Movements) is a global organization representing 870 members across 120 countries, dedicated to promoting organic farming practices worldwide Founded in 1972 during a conference organized by the French farmer organization, IFOAM has established itself as a leading authority in the organic agriculture movement.
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
Research on matcha highlights its applications in food and functional products, but counterfeit variants lacking international quality standards are increasingly prevalent This thesis examines the production process of organic green tea powder at Ntea Thai Nguyen Joint Stock Company, emphasizing the importance of strict adherence from cultivation to finished products Key steps such as steaming and crushing significantly impact matcha’s quality, taste, and color Ntea’s manufacturing process complies with all quality standards, offering an affordable yet high-quality matcha comparable to Japanese products Ntea’s organic green tea powder is versatile, used in beverages like hot and cold drinks and ice cream, as well as in beauty products Additionally, the company’s 4-in-1 matcha milk tea has garnered positive consumer feedback, strengthening its position in both domestic and international markets and boosting its development in the competitive tea industry.
Ntea Thai Nguyen is dedicated to providing consumers with 100% organic products that meet the highest quality standards The company continuously invests in improving its infrastructure and upgrading equipment and machinery, ensuring optimal production conditions This commitment to excellence underscores Ntea Thai Nguyen's goal of delivering safe, premium organic products to its customers.
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-
During the COVID-19 pandemic, my internship was briefly interrupted, but this experience ultimately enhanced my ability to adapt and complete tasks effectively The interruption allowed me to develop resilience and gain valuable insights into managing work challenges, preparing me for a more professional environment in the future This period of disruption contributed to my personal growth and improved my skills in handling unforeseen risks in the workplace.
CONCLUSION
During my internship at Ntea Thai Nguyen, I transitioned from theoretical knowledge to practical experience by collecting data through interviews, observations, and active involvement in production processes This hands-on experience enabled me to successfully complete my thesis titled “Survey of Matcha Green Tea Powder Process at Ntea Vietnam J.S.C in Dong Hy, Thai Nguyen,” addressing key issues related to the production methodology.
I thoroughly researched the process of producing Matcha green tea powder at Ntea Thai Nguyen, from cultivation to the final product By actively participating in the production process, I understand that creating high-quality, organic Matcha requires strict adherence to regulatory standards and careful handling at every stage This ensures that consumers receive a pure, safe, and premium green tea product.
To enhance tea quality, it is essential to evaluate the factors influencing the accumulation of chemical compounds in tea and how these compounds change during processing Understanding these processes allows for the development of targeted strategies to optimize the chemical composition, ultimately improving the flavor, aroma, and health benefits of tea products Implementing best practices during cultivation and processing can lead to higher-quality tea, meeting consumer preferences and industry standards.
Ntea Thai Nguyen Joint Stock Company fully complies with strict quality standards, including food hygiene and safety, supported by a robust storage system The factory has successfully implemented ISO 22000:2005 standards across all processing stages to ensure product safety and hygiene Recognized for its commitment to quality, the company has been officially visited and awarded by the Vietnam Tea Association and Biocert International, reflecting its dedication to delivering safe and high-quality products Embracing the motto "Taking quality as a competitive advantage, customer satisfaction is a measure of value," Ntea Thai Nguyen operates a closed production process aligned with organic standards, confidently providing consumers with premium organic products.
The company is still not operating at full capacity and remains partially manual, requiring significant labor To enhance production efficiency, targeted orientation is needed to address equipment issues and improve machinery quality Implementing advanced solutions to resolve external challenges can significantly boost product productivity, leading to optimal results.
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 exports have shown notable growth over the years, reflecting the country's increasing importance in the global tea market Statistical data and forecasts indicate a steady upward trend, highlighting Vietnam's expanding tea industry and its potential for future growth (accessed on 03/04/2020) This growth underscores Vietnam's position as a key player in worldwide tea trade, with rising export volumes driving economic development in the region.
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-
According to US Fertilizer EMZ-USA Blog (2014), organic fertilizer EMZ-USA enhances the vitality of both plants and soil, promoting healthier growth and improved soil fertility The product is designed to boost plant strength and ensure sustainable soil health, making it an effective choice for organic farming (Accessed on 11/06/2020) at http://www.phanbonmy.com/2014/05/phan-bon-huu-co-vi-sinh-tôiz-usa-tang- suc-song-cho-cay-va-dat.html. -**Sponsor**Need help crafting compelling content that boosts your SEO? With [Article Generation](https://pollinations.ai/redirect-nexad/gidrPc1u?user_id=983577), you can effortlessly create high-quality, SEO-optimized articles in minutes Stop overspending on content creation 💰 and save time and money while boosting your online presence It's perfect for extracting key sentences and rewriting for coherence while following SEO rules, especially for sources like the US Fertilizer EMZ-USA Blog Let Article Generation help you revitalize your content!
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):