Oxidation – Project Testing

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Project Type : Tea Oxidation | Fermentation

Project Duration : Ongoing

Project Location : Rwanda, Nyabigu

Project Client : Rwanda Mountain Tea

Ensure the current human sensory conformity process is supplemented by an electronic process to monitor and control black tea aroma, color, humidity and temperature during fermentation to appropriate levels as factors affecting end-product consumer market preferences.

The target is thus to produce desired and predetermined black tea grades for customer preference and choice that is mainly upon aroma and color.

Realize ability to accurately determine production to what is desired for various target markets.

Showcase measurable proof of production quality by relaying the real-time simulated fermentation process to staff, trade partners, customers and other stakeholders, thus gain leading edge.