Survey on black tea production process at ssoe phu tho tea company limited

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM TRUONG THI NGOC HUYEN TOPIC TITLE: SURVEY ON BLACK TEA PRODUCTION PROCESS AT SSOE PHU THO TEA COMPANY LIMITED BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2018 – 2022 Type : On-the-Job Training (OJT) Supervisor(s) : Dr Dinh Thi Kim Hoa Thai Nguyen, December 2022 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Truong Thi Ngoc Huyen Student ID DTN1854190005 Thesis Title Survey On Black Tea Production Process At SSOE Phu Tho Tea Company Limited Supervisor Dr Dinh Thi Kim Hoa Supervisor’s signature Abstract: The processed Camellia sinensis leaves used to make tea, the world's most popular refreshing beverage, are assessed organoleptically Although the biological potentials are fixed in the leaves, processing makes it edible Tea wouldn't have existed as a beverage if not for its abundant polyphenols and caffeine About two-thirds of polyphenols, or catechins, are converted to polyphenolic pigments like theaflavins (TF), thearubigins (TR), and other polymerization compounds when they are oxidized in the presence of polyphenol oxidase The quantity and balance of these substances in the tea fluid affect the quality of black tea Keywords Tea, , processing, quality Number of Pages 66 Date of Submission 11th November,2022 ii ACKNOWLEDGEMENT First of all, I would like to express my gratitude to the lecturers in the Advanced Education Program and at the Thai Nguyen University of Agriculture and Forestry, who have provided me with in-depth knowledge not only of my subjects but also of my soft skills, as well as the opportunity to complete my thesis It has been a delight to work with a profound supervisor, Dr Dinh Thi Kim Hoa who has always been willing to assist me at any time She also provided me with the best possible conditions, supported all of my study materials, and discussed any issues I had anytime I conducted surveys or analyzed data Thank the directorate and departments of SSOE company without your support, during my internship, and providing me with relevant information and data, I wouldn’t have been able to carry out my thesis Especially, Ms Nguyen Thi Hoa, who wholeheartedly taught and helped me with the knowledge and skills to well in research during internships and company surveys Although many attempts have been made to implement the topic in the most comprehensive manner possible, owing to the lack of early familiarity with the real production technique as well as limited expertise and experience, flaws are unavoidable I sincerely appreciate your comments and recommendations on how to be better in my thesis Sincerely thanks! Truong Thi Ngoc Huyen iii TABLE OF CONTENTS DOCUMENTATION PAGE WITH ABSTRACT ii ACKNOWLEDGEMENT iii TABLE OF CONTENTS iv LIST OF FIGURES LIST OF TABLES CHAPER I INTRODUCTION 1.1 Rational research 1.2 Research’s objectives 1.3 Detailed schedule 1.4 Timeline .4 CHAPER II LITERATURE REVIEW .5 2.1 General information about SSOE Phu Tho Tea Company Limited .5 2.1.1 Introduction of company 2.1.3 Infrastructure 2.2 Overview of Black tea 2.2.1 Definition of Black tea .6 2.2.2 Introduce some technological processes of black tea production .7 2.2.3 Raw materials for black tea production 2.2.4 Classification .8 2.2.4 Situation of tea production and consumption in the world and in Vietnam 10 2.3 Brief introduction about tea plant 17 2.3.1 General characteristics of tea plants 17 2.3.2 Original of tea 19 iv 2.3.4 2.4 Tea growing areas in Vietnam 20 The importance of the tea industry to human life and the economy 21 2.4.1 For human life 21 2.4.2 For economy 22 2.5 Chemical composition of tea plant 22 2.5.1 Phenolic compounds 22 2.5.2 Alkaloids 23 2.5.3 Group of nitrogen-containing compounds (Protein and amino acids) 24 2.5.4 Glucose and pectin 24 2.5.5 Pigments in tea 25 2.5.6 Vitamins 25 2.5.8 Water 26 2.5.9 Fragrance Oil 26 2.5.10 Ashes 27 CHAPTER RESEARCH SUBJECTS AND RESEARCH METHODS 28 3.1 Survey object 28 3.2 Place and time of study 28 3.2.1 Survey location 28 3.2.2 Survey time 28 3.3 Survey content 28 3.3.1 Survey on black tea production process by OTD method 28 3.3.2 Survey of standards applied at SSOE for black tea products 28 3.4 Survey Methods 29 3.4.1 Methods of information collection 29 v 3.4.2 The method of data collection 29 CHAPTER RESULTS AND DISCUSSION 30 4.1 Production process of black tea by OTD method 30 4.2 Process explanation 31 4.2.1 Materials 31 4.2.3 Preliminary wilt 31 4.2.4 Rolling turn 34 4.2.5 Rolling turn 35 4.2.6 Sifting 35 4.2.7 Fermentation 36 4.2.8 Drying 37 4.2.9 To sieve, sort 38 4.2.10 Mixing and preserving 40 4.2.11 Packaging 41 4.2.12 Markers 42 4.3 Equipment used to produce black tea production 42 4.3.1 Wilted furnace 42 4.3.2 Rolling equipment 43 4.3.3 The equipment of unfold ferment 43 4.3.4 Dryer 43 4.4 Regulations in the license to discharge wastewater into the water source of SSOE Phu Tho Tea Co., Ltd and to survey of standards applied at SSOE Phu Tho Tea Company Limited 44 4.3.1 Collection, treatment and discharge of wastewater into water sources .44 vi 4.5 Final production 46 CHAPTER DISCUSSION AND LESSON LEARNED .47 5.1 Discussion 47 5.2 Learned 47 CHAPTER CONCLUSION 48 REFERENCES 49 APPENDICES 51 vii LIST OF FIGURES Figure 2.1 FAO Composite Price 11 Figure 2.2 Actual and Projected Production of Black Tea 14 Figure 2.3 Actual and Projected Consumption of Black Tea 14 Figure 2.4 Actual and Projected Exports of Black Tea 15 LIST OF TABLES Table 2.2 Classification of black tea product at SSOE Phu Tho Tea Company .9 Limited CHAPER I INTRODUCTION 1.1 Rational research Tea, which is processed by the tender shoots or leaves of tea plant (Camellia sinensis (L.) O Kuntze), is the second most popular beverage worldwide after water (Rietveld and Wiseman 2003) Drinking tea and enjoying tea is a very popular culture in the life of Vietnamese people Tea is a very healthy drink, thanks to its biomedical properties, and the presence of groups of vitamins and tannins that help clear heat, detoxify, reduce blood fat, high blood pressure, and dysentery due to bacterial infection However, due to the purpose of profit, many tea production areas have abused pesticides, plant protection products, and herbicides beyond the allowable threshold, affecting food safety for consumers and at the same time adversely affect the image of Vietnamese tea in general and tea products in the Phu Tho region in particular In fact, the demand for safe organic products for human health is being concerned and OTD black tea is one of such product lines Tea has rapidly gained popularity in more than 60 nations, making it one of the three most popular nonalcoholic beverages on the planet The scientific connotations of tea are directly tied to the reasons why its usage has steadily grown over the world Tea has a cult following due to its distinctive health benefits and distinct flavor Tea's unique characteristics are mostly dictated by the secondary metabolites it contains (Wan and Xia 2015) Tea leaves are mostly utilized as a beverage plant because they contain the required secondary metabolites, which give a variety of distinct properties Different portions of the plant are principally employed for manufacturing the end product in tea and other beverage plants, such as coffee, grape, and cocoa, with secondary metabolites residing in the same or unique Phu Tho has many advantages in terms of natural and human conditions with concentrated tea growing and production areas with high yields There are many businesses that have been oriented towards the trend of organic tea production, serving the needs of organic food and food safety, and at the same time directing their products to the export market in order to affirm and enhance their trade Vietnamese tea brand Stemming from that practice, we carried out the topic: "Survey on OTD black tea production process at SSOE Phu Tho company" 1.2 Research’s objectives The main objective of this paper is to survey on process of manufacturing black tea at the SSOE Phu Tho tea company Specific objectives include: To find out the history of formation and development, production situation and business development strategy of SSOE Phu Tho Tea Company To survey on process of manufacturing black tea by Orthodox method at the SSOE Phu Tho Tea Company To survey the standards applied at the SSOE Phu Tho Tea Company Evaluate of the existing process on manufacturing the black tea at the SSOE Phu Tho Tea Company And give recommendation for the improvement