Aprofood offers customizable laboratory analysis services, accurately analyzing key parameters such as nutritional components, contaminants, functional components, and stability in food, providing crucial data for nutrition labels, quality control, and functional research.
Why Test Tea?
Tea is a type of plant rich in phytoactive compounds. Components such as tea polyphenols, caffeine, and amino acids offer significant health benefits and make tea a popular ingredient in many health products, which is well - received by consumers. The quality of tea depends on multiple aspects, including its appearance, aroma, taste, and the content of active ingredients. Processing and storage methods have a great impact on these quality parameters. Moreover, there is a wide variety of tea with different specifications, which makes tea testing a highly technical task. Tea testing covers all stages of its production process, encompassing quality control from fresh - leaf picking, processing, to storage and circulation.
Our Service
Aprofood develops customized solutions tailored to your specific tea samples and testing requirements. We are equipped with a full range of analytical instruments and have the capability to conduct sample pretreatment and testing of tea according to industry standard methods. You may also specify the testing methods and parameters to be analyzed.
Categories We Can Test
- Green Tea
- Black Tea
- Oolong Tea
- White Tea
- Yellow Tea
- Dark Tea
- Scented Tea
- Compressed Tea
- Flavored Tea
- Matcha
- RTD Tea
- Bag, Sachet Tea
- Single Cup Tea
Test Items
Routine Physicochemical Testing
Comprehensive analysis of all tea samples for moisture content, total ash, water-soluble ash, acid-insoluble ash, water extract, steam-volatile oil (water-insoluble), tea polyphenols, caffeine, amino acids, crude fiber, and other key components.
Specialized Component Testing
Testing for selenium and γ-aminobutyric acid(GABA) in functional tea, and identification of plant-derived components in herbal tea.
Detection of common pesticides in tea, including insecticides, fungicides, and herbicides—covering organophosphorus compounds, pyrethroids, neonicotinoids, dicofol, and others.
Quantitative identification of heavy metal pollutants (lead, arsenic, mercury, cadmium, fluoride, etc.) using inductively coupled plasma mass spectrometry (ICP-MS).
Detection and enumeration of microbial contaminants (e.g., Salmonella, Escherichia coli, molds, yeasts) via plate count and PCR methods; analysis of mycotoxins (aflatoxins, ochratoxin A) secreted by microbes using HPLC-MS.
Other Contaminant Testing
Testing for specific proteins/allergens in tea, as well as polycyclic aromatic hydrocarbons (PAHs) associated with roasting/smoking processes.
Expert sensory panel assessment of appearance (color, particle size), aroma (purity, intensity), taste (strength, aftertaste), and liquor color (clarity).
Verification of tea origin, validation of "natural ingredients" claims, detection of undeclared additives, and identification of synthetic fertilizers in organic products, utilizing isotope ratio mass spectrometry (IRMS) and next-generation sequencing (NGS) methodologies.
Food testing is a comprehensive technology that involves multidisciplinary professional knowledge. Collaborating with a reliable third-party testing laboratory is the key to obtaining accurate results. Partnering with Aprofood can streamline your testing process. For more detailed information about our tea testing services and other food testing services, please contact us immediately.
For Research Use Only.
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