Survey of matcha green tea powder process at ntea viet nam j s c in dong hy thai nguyen

The main chemical composition of Matcha and their value:...11 2.3 Production, consumption and exporting of green tea powder matcha in the world:...13 2.4.. products from tea leaves and c

First of all, I would like to express my sincere thanks to Ms Trinh ThiChung for her wholeheartedly guiding and imparting knowledge and experiencethroughout the process of this graduation thesis.

I would like to thank Deputy Director Nguyen Kim Cong, who directly guided

me during my internship at the company Although he is very busy at work, healways guide, orient me, so that I can complete the task well and on time

I would also like to thank my parents, my friends, everyone at the companyencouraged, helped, and mentored me during that time Everyone wasenthusiastic to help, especially staffs at Ntea Thai Nguyen Joint Stock Company,although the amount of company stuff is large, the company staff still takes time

to give me very enthusiastic instructions

However, the content of the report cannot avoid shortcomings because of

my limitation in professional knowledge and inefficient practical experience Ilook forward to receiving your comments and guidance to make this report morecompleted./

Again, I sincerely thank you!

Thai Nguyen,…2020

TABLE OF CONTENT

DOCUMENTATION PAGE WITH ABSTRACT ii

ACKNOWLEDGEMENT iii

TABLE OF CONTENT iv

LIST OF FIGURES vii

LIST OF ABBREVIATIONS viii

CHAPTER I: INTRODUCTION 1

1.1 Rationale: 1

1.2 Objectives: 2

1.3 Contents of work: 2

1.4 Profile of the cooperating agency: 2

1.5 Description of your activities : 6

1.6 Timeline: 6

CHAPTER II LITERATURE REVIEW 7

2.1 Introduction to tea: 7

2.2 Introduction to Matcha: 9

2.2.1 Development history: 9

2.2.2 The main chemical composition of Matcha and their value: 11

2.3 Production, consumption and exporting of green tea powder matcha in the world: 13

2.4 Production, consumption and exporting of green tea powder matcha in Vietnam: 16

CHAPTER I: INTRODUCTION 1.1 Rationale:

Currently, tea tree is not only a nutritious food crop for health but also a keycrop in the sustainable poverty reduction of mountainous farmers and helpingfarmers improve their local economic situation in the establishment anddevelopment of the new countryside, being the place to develop tourism formany regions of the mountainous and midland regions

Green tea - a familiar and long-standing drink, has widespread popularityaround the world According to modern scientific researchers, green tea containsmany healthy chemical compounds such as: Polyphenols - catechins, caffeine,amino acids These are substances that work to increase resistance, keep thebody healthy, reduce stress, fight aging, cut the risk of heart and cancer disease…When the tea is diluted, water can only partially extract the valuable antioxidants

as well as minerals, most of the nutritional value is in the residue that peopleoften throw away On average, a cup of matcha is equivalent to 10 cups ofregular brewed green tea [20]

Commonly, matcha is divided into 3 types of matcha powder: matcha is fordrinking, matcha for cooking, and for cosmetic use Matcha for drinking is theoriginal use of matcha, being a tea with a natural aroma, having a mild acrid tasteand is selected from young leaves, with high prices In addition, this matchapowder can be used in cosmetics with a variety of uses Matcha for cooking has astrong flavor, often using older tea leaves, maximizing the use of ingredients,often cheaper than drinking matcha The production of matcha diversified

products from tea leaves and can be used in many products of the food and

- Survey of the standards applied for products system at Ntea Company:

5S process;

ISO certification in manufacturing and product quality control;

Biocert-IFOAM certification

1.4 Profile of the cooperating agency:

The company name: Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen

Legal representative: Nguyen Kim Cong

Operating date: 11/10/2017

Address: Van Huu Village Hoa Thuong Commune Dong Hy District Thai Nguyen Province.

-Phone: 0208 657 7277

Email: info@nteathainguyen.com

Website: http://nteathainguyen.com

Tax code: 4601445321

Figure 1: Certificate of Barcode Use Rights (MSMV)

History and development of the company:

In June 2012, the company was established with the name Duc ThanhTrading and Import-Export Company Limitted The company only works in thecommercial field, Ntea Viet Nam J.S.c in Dong Hy- Thai Nguyen mainlypurchased raw materials, processes and packaging

In April 2014, the Company had an organic tea-making project, invitedconsulting scientists and Biocert organizations as well as calling for investors.Since then, this business has expanded its cultivation areas, developed andconducted experiment to cultivate and produce organic tea.

In June 2015, the tea products of the company was awarded certificate ofIFOAM organic by the Biocert organization

In 2017, The Ntea Thai Nguyen splitted up to establish Ntea Viet Nam J.S.c

in Dong Hy- Thai Nguyen at Van Huu village, Hoa Thuong commune, Dong Hydistrict, Thai Nguyen province Along with that, Ntea Vietnam has alsodeveloped with other member units such as:

- Ntea Equipment Joint Stock Company;

- Ntea drink franchise Joint Stock Company;

- Ntea Media Joint Stock Company;

- Project Ntea Quang Ninh;

- 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 always integrates andaffirms its position in the domestic and international markets, it also contributes

to promoting the image of Vietnamese culinary culture in the eyes ofinternational friends

Mission:

- For the market: Providing international quality products at reasonable

prices, meeting the needs of consumers to enjoy selectively to improve the quality oflife

- 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;

- Consulting organic agriculture;

- Providing ecotourism and experience tourism services

Development strategy:

- Expanding the domestic market and exporting tea products, affirming the standingposition of Vietnamese branded tea in both quantity and quality, branch expansion with Nteaorganic tea brand.

- Creating raw material areas for production expansion and scaling up of organic tea production in Thai Nguyen province [1]

1.5 Description of your activities :

1st From 02/03/2020 Coming to the internship, visiting the production and

to 31/03/2020 processing model of the company, finding out documents

related to the production and development of Ntea ThaiNguyen Company;

Finding out the machinery and equipment for Matchaproduction;

Research on documents related to green tea powder

2nd From 01/04/2020 Surveyed matcha green tea powder process;

to 26/04/2020 Directly involved in the production of Matcha green tea

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

CHAPTER II LITERATURE REVIEW

2.1 Introduction to tea:

Kingdom—Plantae: Plants

Subkingdom—Tracheobionta: Vascular plants

Superdivision—Spermatophyta: Seed plants

Division—Magnoliophyta: Flowering plants

Species—Camellia sinensis (L.) Kuntze

- Tea tree consists of the following main parts: stems and twigs, buds andleaves, flowers and fruits, and root system The main part for processing matcha greentea powder is the bud and the leaf part consisting of 1 shrimp 1 leaf that has a watercontent of <8%

- Leaves grow from the buds, shoots grow from leaf axils

Shoots:

- 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: no fixed position, more at the base of tea; mostly in the state ofsleep, only sprouting under the influence of chemical stimulants (growth stimulants)

or mechanics (bending branches, cutting branches)

Leaf:

Tea leaves have 3 types: scale leaf, fish leaf, and real leaf

Scales leaf are very small, firm and grow at the point of growth Small fishleaves are incomplete development, small size, oblong shape, margins with little

or almost no serrations, followed by scales leaves Fish leaves are often used as astandard for picking tea Real leaves include 1 leaf blade and 1 tea stalk,followed by fish leaves; newly grown leaves are young leaves, followed byordinary leaves, then old; The margins are serrated, the margins are wavy or flatdepending on the variety [6]

- Leaf color: Leaf color depends on many factors such as tea variety, tea shelf

life, nutrition, season ; Yellow leaves are suitable for making black tea, green leavesare suitable 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

Table 2.1: Tea leaf shape

( 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

2.2 Introduction to Matcha:

2.2.1 Development history:

Matcha green tea powder is a product made from Tencha - a type of tea that

is covered, protected from the sun for a period of 2-3 weeks before harvesting,

making the tea darker green The shade causes the leaves to secrete more

chlorophyll and it makes the leaves increase the concentration of the amino acidtheanine Matcha was first used in religious ceremonies in Buddhist monasteries

in the 13th century In the 16th century, matcha began to flourish in Kyoto whentea master Sen no Rikyu established a traditional tea ceremony called "chanoyu".Since ancient times, according to the pharmacists have compared green teapowder as a miracle Matcha appeared almost 1,000 years ago when dynastiesruled China and Shogun tribes ruled Japan During the Tang Dynasty of China(618-907), tea leaves were processed and formed into tea bricks, whichfacilitated the movement of goods These tea cakes are prepared by roasting andgrinding then mixing the resulting flour with water and salt [2][21] By the SongDynasty (960-1279), Eisai (1141-1215) - who is said to have laid the foundationfor green tea in Japan In 1191, Eisai brought the tea seeds and the Buddhist Zenmethod back to Japan from China (Eisai spent his whole life studying Buddhism

in China) After that, he went around the country to encourage people andBuddhists to plant tea trees, while promoting the benefits of green tea powder

[21] According to the book "How to Stay Healthy by Drinking Tea" Eisei wrote:Tea is a wonderful remedy for quintessence and has the ability to make human lifemore fully and completely, tea has extraordinary power in extending human life.Wherever people plant tea trees and drink tea, that place will live a long life

Also by experience self-making drugs from different plants, buddhistmonks crushed tea into powder the way they often do with other plants to makemedicine and matcha was born by like that [2][6][11]

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 174,20gmol-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 effectssuch as increased anxiety, increased blood pressure The combination of caffeineand theanine will significantly improve alertness, reduce fatigue, and reduce theincrease in blood pressure Moreover, the L-Theanine in tea also has anantioxidant effect It restores the antioxidant capacity of liver cells, helps preventliver damage [2][7]

b Tannin:

Tannin is one of the key ingredients determining the quality of tea Tanninsare also collectively known as polyphenols in which 90% are catechins [6][7] Inwhich epigallocatechin-3-gallate (EGCG) is the main polyphenol constituent,accounting for about 12% of the dry matter weight in tea [2]

Effects of catechins:

- For tea plants: regulating redox processes in tea plants, improving tea's

resistance to tea pests and diseases

- For tea quality and properties: If the tea is not oxidized, the product will be

green tea, if the tea is oxidized under the effect of yeast, the product will be

black tea, yellow tea depending on the level of oxidation

-For man: Tannin helps the body increase resistance, has a hemostatic

effect, enhances the assimilation and accumulation of vitamins Tannin in teaalso has the ability to refresh, cure some diseases of the intestine,

Catechin is a type of antioxidant found in tea leaves, which works toprevent the aging of cells in the body Catechin is a colorless, water-solublecompound with having a bitter taste to varying degrees, with catechinsaccounting for about 85-90% of the tannin in tea [2][6][7]

- 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 caffeine compounds, has a pleasant taste [6]

Tannat-d Chlorophyll:

Chlorophyll is one of the coloring agents in the leaves of plants in generaland in tea leaves in particular Chlorophyll is synthesized between succinyl-CoAand glycine through metabolism Chlorophyll has 2 forms: Chlorophyll a(C55H72O5N4Mg), molecular weight is 893.48, and Chlorophyll b(C55H70O6N4Mg), molecular weight is 907.46 [2]

Chlorophyll is often used in toothpaste, gum (sing-gum) formulas toincrease the effectiveness of bad breath treatment, for fresh breath In addition,supplementing with the chlorophyll in foods helps to eliminate toxins, enhanceresistance to cancer and disease in general Chlorophyllin is also applied in manyproducts to lose weight and prevent degenerative diseases such asatherosclerosis, hypertension, diabetes, Alzheimer's

2.3 Production, consumption and exporting of green tea powder matcha in the world:

Tea exports situation in Tokyo-Japan hit a record high in 2018 whilematcha-based drinks and desserts are gaining popularity in the US and acrossAsian countries In the first five months of the year, Japan exported 1,978 tons ofgreen tea, up 4% over the same period in 2017, and the highest total since 1988.Matcha is the main factor driving this increase According to the Japan TeaProducers Association, matcha leaves sell for an average price of 3,100 yen($30)/kg compared with 1,400 yen for sencha [23]

In 1998, Suzuki's Marushichi Seicha company - one of the famous teaproducers in Japan started to produce green tea powder (matcha) Up to now, thecompany exported more than 30 tons of matcha to major countries such as the

US, Europe, Africa, and the Middle East The demand is increasing worldwide,mostly using green tea powder as an additive in ice creams or desserts In 2019,Japan exported more than 5,000 tonnes of matcha, mainly to the United States,

10 times more than two decades ago, according to government data [23] Themain importers of matcha from Japan are China, Sri Lanka, India, and the UnitedStates Many major chains of cafes in the United States have included matcha

green tea lattes on their menus, and this ingredient is increasingly popular indesserts Over the past 25 years, matcha sales have increased fivefold to morethan $10 billion in the United States [24].

Figure 2 Matcha Market: Market Size by Region, Global 2018

(Source Internet: Mordorintelligence.com 2020 )

The biggest matcha demand is North American and European countries In

2016, Asia-Pacific accounted for the largest share of total matcha sales globallydue to traditional tea consumption in Japan and China In 2016, the globalmatcha market was valued at $2.62 billion, growing at a CAGR of 9.3% over the2018-2022 period and keep a steady growth of 4.60% over the forecast periodthrough to 2027 [24]

Figure 3 Global Matcha Market by Region 2020 – 2027

(Source Internet: Maximizemarketresearch.com 2020) Use in foods and supplements:

Market segmentation by type, Matcha can be divided into 2 types: directbeverage and additive form for flavoring or coloring in foods Marketsegmentation by the application, matcha can be divided into 3 forms: Drinks,cakes, ice cream In Japan, traditional green tea is on a downward trend, instead

of an increase in matcha consumption In the twenty-first century, lifestyle andvision changes, requiring innovation in the tea industry, modernizing traditionaltea The product is mainly consumed as a regular beverage, followed by otherbeverages with matcha as by-products such as smoothies, lattes, and juices, Some products with additives are matcha such as Mochi rice cakes, soba noodles,green tea ice cream, or some types of cakes, …

Due to Matcha's comprehensive pharmacology, green tea powder is utilized

in the form of functional foods in the pharmaceutical industry: Matcha JapaneseCatechin Functional Food, KirkLand Green Tea A Blend Of Sencha & Matcha

Functional Food, imported to America, or in Vietnam, there are Vhealthfunctional foods, These Matcha-containing supplements have anti-aging,cancer prevention, detoxification, fat loss, bodybuilding, prevention andtreatment of gingivitis, prevention and treatment of gastritis thicken, preventdiabetes risk, strengthen bones, reduce arthritis, reduce high blood pressure,improve memory and Alzheimer's disease, prevent HIV infection, preventradioactive contamination, reduce blood sugar, cholesterol, kill bacteria, kill theflu virus [18].

In the cosmetic industry:

Matcha powder contains a lot of antioxidant compounds such as EGCG,Polyphenols 20 times more than vitamin E, 16 times more than blueberries,and 80 times more than broccoli Matcha works very well in such problems as:Antibacterial, anti-inflammatory, and effective acne treatment; absorb sebum,deep clean and tighten pores; prevent signs of aging such as wrinkles, crow's feet,

UV damage;

Matcha green tea cosmetic products are popular in the market such as:Matcha green tea cleanser, Matcha green tea mask, Matcha lip balm, green teamakeup remover, green tea acne cream,

2.4 Production, consumption and exporting of green tea powder matcha in Vietnam:

In Vietnam:

In 2016, the trend of using Japanese matcha thrived in Vietnam, organicgreen tea powder is known for its many uses in beauty, weight loss, againstaging, and use in food However, each year Vietnam still has to import matcha

while the demand for use in the domestic market is increasing In order to meetconsumer demand for organic products, the matcha manufacturing industry iswell known and developed Some of the products applied from matcha arepopular in the domestic consumption market such as: Cozy green tea biscuits,AFC biscuits filled with Kinh Do brand green tea, Richy green tea butter richycake with Richy brand (Hoang Mai Co., Ltd.), Tibo biscuits with Tipo Huu Nghibrand green tea or Soymen soy milk - The first soy milk for men with theVinasoy brand,

In 2013, the price of a kilogram of green tea powder ranged from 700,000

to 1 million VND in Vietnam, matcha green tea powder was 2-3 times higher inJapan The consumption matcha market is mainly in two popular segments inVietnam: food and beverage additives

In Ntea Company:

Matcha Ntea is produced through strict procedures and regulations toachieve the quality of organic green tea powder that meets the standards Theprice of this product fluctuates around 70,000 VND / pack, equivalent to 50grams In 2019, the company exported 1005 products to the domestic market.Currently, matcha and other tea products of Ntea Thai Nguyen are widelyconsumed in the country, in addition, the company also exports to internationalmarkets such as Japan, Korea, the US, Germany, The company is producingthe following product lines:

- Organic green tea

- 4 in 1 instant milk tea

- Teabag

- Ginseng tea

- Organic Matcha

Ntea always receives the attention and companionship of leaders of theParty and State, from central to local, received a certificate of merit from ThaiNguyen Provincial People's Committee for its contributions to the province'sactivities and became an official member of the Vietnam Tea Association,Vietnam Association of Small and Medium Enterprises, InternationalAssociation of Organic Agriculture IFOAM Accredited Standard, voted in theprogram "TOP 100 ASEAN Famous Brands - Products / Services" in Bangkok -Thailand; awarded in the TEA Masters Cup 2016 competition which held inVietnam and Korea and received the 2017 ASEAN Outstanding Product andService Brand Award in Myanmar [1]

CHAPTER III STATUS OF THE CONSIDERED ISSUE AT THE

Size of Ntea Viet Nam JSc in Dong Hy- Thai Nguyen

3.2 Location and Time:

3.4 Research methodology:

Use data collection methods

Collect data by:

- Interview

- Directly involved in the production

- Refer to Company Documents and related documents from various sources

3.5 Green tea powder manufacturing process at Ntea Vietnam J.S.c in Dong Hy- Thai Nguyen.

3.5.1 Management and Harvesting:

3.5.1.1 Management processes:

a.Automatic watering system:

On the tea hill, the factory-installed water jets, connected to a sensor systemthat measures the environmental index Then develop a cloud computing

environment to store data From there, we can actively control by having devicesconnected to the system such as phones, computers, thereby reducing labor costs

as well as improving tea tree productivity

b Activating enzyme USA Biofertilizer organic microbiological preparation, nano silver, organic fertilizer, chili-lemongrass-garlic herbs :

Since it is an organic product, the cultivation always uses organicsubstances From 10 months to 1 year, cutting tea will be done once, in order torest tea trees

Ntea Thai Nguyen mainly uses existing tea hills The land reclamationprocess at the company is as follows:

Uses Nanosilver:

Silver nanoparticles are microscopic particles, averaging only about 6-12nanometers Silver nanoparticles are often used to kill bacteria because they have

a large surface area, increase the ability to contact bacteria, thereby supportingbetter sterilization.

Preparation of nano-silver: Nowadays, nano-silver is prepared by directproduction from pure silver, this method will yield the purest silvernanoparticles The method of sterilization by nano-silver on tea plants throughpure silver electrodes electrolysis will give very good and almost absolutebactericidal results Most 99.99% of bacteria will be completely destroyed

Using:

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 have a strong fungicidal ability, which is superior toother conventional plant protection drugs With small-sized silver nanoparticles,the surface of the particle is the primary concentration of atomic particles Theseatoms are less attracted to the nucleus, the atoms become more flexible as theenergy of the surface decreases and the atoms are easily separated from thesurface and the silver nanoparticles more easily release positively charged ions(Ag+); these ions have the effect of killing fungi and pathogenic bacteriaaccording to a specific mechanism

The bactericidal mechanism of nano-silver is the mechanism of absorption,when the Ag+ is released, it will quickly attach to the negatively chargedorganism cells by electrostatic attraction and penetrate microorganisms andinhibit, destroy them in a short time to helps improve the resistance of tea plants.When nano-silver comes into contact with microorganisms, by interacting withpeptidoglycan (murein) groups- is the polymer that makes up the cell walls of

most bacteria, it destroys the cell wall function and inhibits the bacteria's ability

to transport oxygen into the cell, preventing to metabolism When Ag + ionsinteract with the membrane of pathogenic bacteria cells, it reacts with theSunphohydril - SH group of the oxygen-carrying enzyme molecule andinactivates this enzyme, leading to inhibition of respiration of bacterial cells Inaddition, nanosilver also binds to the DNA of microbial cells, and inhibits theircopying function, inhibits them, prevents them from thriving

Function:

Nano-silver is capable of destroying viruses, fighting fungi, bacteriacausing disease on tea plants, and cultivated land Silver nanoparticles are notharmful to human health even with relatively high doses, no chemical additives,and no residues of harmful chemicals, so nano-silver can be used often for a longtime without having to replace other biocides

Enhance the ability to absorb light for the leaves thereby enhancing theplant's photosynthetic efficiency

Enzyme USA Biofertilizer organic microbiological preparation:

kept in a dry place, avoiding insects flying in.

Step 3: After incubation is complete, spray the mixture on tea hills Themixture can be used for 14 days from the date of activation Spraying Enzymesafter fertilizing and after rain will help the enzyme penetrate faster and workbetter Normally, Enzyme is sprayed every 2 months

When spraying, spray evenly on the surfaces of leaves, spray down thewind direction to limit flying into the eyes of workers causing burning

Functions:

This herb has a spicy odor and is effective in repelling and destroying thepests of plants In addition, it also works against fungi and bacteria

3.5.2 Manufacturing process:

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, protectiveclothing, 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

Purpose of request:

Purpose:

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 TCVN1053-86 [7] and TCVN 1054-86 [4]

- 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 ofprocessing and preservation, to minimize possible defects such as rancid, sour,

Figure 7: Tea farm at Ntea, Dong Hy, Thai Nguyen

Withering time lasts from 4-5 hours, every 1.5 to 2 hours tea is shakenonce If the weather is unfavorable, the shaking time is 1 hour/time for thepurpose of letting tea air and radiate heat In addition, the company uses a fan

26

system (In rainy and windy conditions, tea picking is still required) to wilt faster

to avoid rancidity, making the amount of water on the surface of tea leaves drainfaster In the process of withering, avoid mechanical effects on the tea mass

At the end of the wilting phase, under the impact of temperature and

humidity, the air changes physicochemical-biological processes in tea buds the surface of the tea leaves is not wet, the tea leaves are flexible, the water content

in tea leaves is about 60-62% If the water content is too much, the de-activate enzyme time will last long, resulting in matcha powder color will be yellow, not green, and product quality will be decreased Purpose:

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:

Air humidity: 60-70%

Temperature: 44-45 ° C

Time to wither: 4-5 hours

Variations occurring during wilting:

- During the wilting process, the amount of water in tea is reduced, so the cellstructure of tea leaves is changed deeply, leading to smaller tea mass and tea leaf area,the leaves are softer and more supple, which helps to make the later tea-drying processfaster and more efficient

- 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 thepungent odor

- Protein is converted into soluble amino acids, increased caffeine, vitamins, chlorophyll, starch, especially vitamin C are reduced

Factors affecting tea wilting process:

The light: Do not expose tea to direct sunlight, the sunlight can make a fasterwilting process, but it will reduce the quality of the tea Because Matcha needs tokeep its natural green color, it is important to avoid direct sunlight when wilting

Location:

Tea should be placed in a dry, airy place, high ground to avoid dirt,

impurities affecting tea quality.

c Enzyme- Deactivation Process:

This is a particularly important stage in Matcha processing, determining thequality of the finished organic green tea powder Enzyme- deactivation is theprocess that uses high temperatures to destroy the enzyme fermentation system,create the metabolism of substances in tea leaves to constitute colors and flavorsspecific to Matcha

Currently, there are several methods to deactivate enzyme in tea such asfermentation stopping by blanching method (dip tea in boiling water), deactiveenzyme by saturated steam (steaming method), fermentation stopping by themethod of contacting the device wall (stir-frying method), and enzyme-deactivation with electromagnetic waves Ntea Company uses the tea-dryingmethod- a method that uses the heat of a rotating barrel-type stir fry device thathas been heated to deactive enzyme in the tea leaves

Figure 8: Industrial tea copying machine by gas in Ntea Thai Nguyen

Structure and technical parameters of drying equipment:

Drying equipment includes the following main components:combustion system, ventilation system, and rotating shaft The combustionsystem is specially designed with multiple burners arranged side by side,helping to maintain an even and regular temperature The tea is drying evenlyfor the standard taste every time

The ventilation fan system helps to regulate the air and temperature inthe machine to make the best tea, minimizing the burning and damage of tealike the traditional drying method

The specifications of the machine:

- Power 750w, the diameter is 900mm, weight 350kg

- The speed of rotation of the device is 5-36 rpm

- Time to de-active enzyme each is 10-12 minutes

- The water content of tea after killing yeast 60-62%

Purpose:

The purpose of this stage is to transform substances in tea to createcolor and flavor for the finished Matcha; bring tea to safe moisture for storageand processing later

Request:

- When using this method, the temperature must be controlled at 24 - 26

° C, the humidity of the material 59 - 63%

- Tea leaves are bright yellow, not scorched, not reddened

- After finishing process, the tea blocks must be uniform in size, shape,

- Tea stalks and buds should be soft

- The pungent odor is gone, there is the scent of nuggets

Drying technique:

The rotating barrel is heated to 200 ° C before adding tea Thetemperature should not be over the prescribed level because it will burn thetea, and it’s also not too low because it will affect the quality of the tea

Putting into the bin about 20 kg of raw materials, dry for 25-30minutes, the temperature of the air inside the barrel is about 180-200 ° C.When the tea buds meet the requirements, the water content of tea afterenzyme de-activation reaches 60-62%, reversing the barrel to turn the tea out,proceeding by hand, then crumpling

Variations occurring during drying:

Tea leaves change shape, becoming brittle, facilitating the separation of stalks and leaves in the cracking process