Wet Analysis of Qualified Shoots of Green Tea

Abstract

Tea (Camellia sinensis L.) is a plant native to Asia, especially China. However, it has now spread throughout the world, including across various regions of Indonesia where many different tea products are available. Tea is one of the most widely consumed beverages globally, second only to water, and is often regarded as a health-promoting drink. Product quality control is essential for maintaining and improving the product's quality according to established standards. In green tea processing, quality control generally begins with the reception of fresh tea leaves and is conducted through wet shoot analysis. This analysis plays a crucial role in the tea industry, particularly in determining the final product's quality. Its primary objective is to ensure that the tea shoots meet company standards, typically involving a visual inspection to verify that the shoots are free from pests, diseases, old leaves, and other foreign materials. The analysis results indicated that most tea shoot samples met the MS (Qualified Shoots) standard. However, variability was observed, influenced by plucking techniques, environmental conditions, and fertilization practices. Observations were made through direct observation of each production process and the surrounding environment. Interviews were conducted through direct question and answer activities with the supervisor, foreman of each process, laboratory staff, and employees. This method is carried out spontaneously by discussing the questions asked during observation which will then be recorded. Sample collection was performed randomly from several waring packs and mixed evenly. From the mixture, 500 grams of samples were taken for analysis. The shoots were then separated into fine and coarse categories. Based on the data collected, it was concluded that the average percentage of shoots meeting the MS standard was only achieved on days 9 and 14. The average percentage of fine shoots per day was recorded as follows: 22%, 25%, 22%, 23%, 19%, 20%, 19%, 24%, 28%, 20%, 24%, 27%, 24%, 29%, and 19%. Several factors affecting the quality of tea shoot harvests at the industry include inaccurate plucking methods, rotation intervals, suboptimal plant maintenance, and high rainfall. In addition, insufficient fertilization can slow shoot growth, resulting in failure to meet the required standards.