Coffee & Tea Testing & Analysis
(800) 375-3398 | (802) 864-5760

Introducing: Tea Analysts

Analysis of loose tea, sachets, and tea bags.

Tea is an aromatic beverage enjoyed hot or cold for more than 10 centuries. White tea, green tea, black tea, Oolong, Pu-erh, Matcha, and herbals all have distinct expectations for aromatic characteristics and taste attributes.

Tea Testing Services

tea-testing

Quality Control

Scheduled testing to ensure adherence to specifications.

Calibration

Verification of results from your cuppers and laboratory equipment.

Comparative Analysis

Compare your tea to another using degree-of-difference testing

Loose Tea Testing Package

Minimum Sample Size: 100 grams of loose tea
Turnaround: 5 business days (after receiving sample)
Physical Analysis Standard Tests:

  • Net weight
  • Moisture content & water activity
  • Particle size
  • Visual appearance (dry leaf, infused leaf)
  • Brewed beverage color

Included Sensorial Analysis: Conducted by our experienced sensory panel. Coffee Analysts uses a sensorial protocol and scoring scale which has been adapted from the World Tea Academy and the Specialty Tea Institute. The sample is tested both hot and cool.

  • Dry tea fragrance & infused leaf aroma
  • Liquor aroma, taste, briskness & mouthfeel
  • Finish & overall impression
  • Identify taints and staleness

Bag, Sachet & Single Cup Testing Package

Minimum Sample Size: 20 individual-cup bags / sachets, 5 full-pot bags / sachets, or 28 single cup products
Turnaround: 5 business days (after receiving sample)
Physical Analysis Standard Tests:

  • Package count
  • Average net weight (10 tea bags / sachets)
  • Moisture content & water activity
  • Particle size
  • Tea bag integrity
  • Brewed beverage color

Included Sensorial Analysis:  Conducted by our experienced sensory panel.  Coffee Analysts uses a sensorial protocol and scoring scale which has been adapted from the World Tea Academy and the Specialty Tea Institute. The sample is tested both hot and cool.

  • Liquor aroma, taste, briskness & mouthfeel
  • Finish & overall impression
  • Identify taints and staleness

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