Tea & Tea Products Testing

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Tea and Tea Products Testing-Fare Labs


  • Green tea
  • Black tea
  • Herbal tea
  • Oolong tea
  • White tea
  • Fermented tea
  • Yellow tea


Tea is the most widely consumed beverage in the world. India is the second-largest producer, consumer and exporter of tea. It is mandatory for manufacturers and exporters to deliver a safe product that complies with local and international standards of safety for which tea testing is mandatory. Such compliance results in better market access, better quality of exports, increased consumer confidence and better brand image.

Tea may contain natural flavors and natural flavoring substances, which are flavor preparations and acceptable for human consumption only if it is obtained by physical processes from the plant origin, either in their natural state or after processing for human consumption in packaged tea only.

FARE Labs is a recognized laboratory from Tea Board through the Integrated Assessment conducted by NABL according to ISO 17025: 2017.

Tea manufacturers must make sure that the tea is packed and labelled in accordance with FSSAI regulations. The Food Safety and Standards Authority of India (FSSAI), is now very stringent on the regulatory norms related to the labelling requirements of the products. Therefore, the manufacturer must be very careful and ensure fulfilling all requirements or be liable for penalties mentioned under the FSS (Packaging and Labelling) Regulations, 2011. FSSAI has prohibited the use of any colouring substance in tea

It has allowed the use of 0.2% pectinase enzyme for enhancement of flavouring characteristics in tea. The use of natural flavours and the use of natural flavouring substances is permitted in tea.

FARE Labs has supported the efforts of the Indian tea producing and exporting community by providing analyses that are reliable and have high acceptance among buyers in the global market like tea testing certificates.We offer the necessary analysis for tea to comply with Food Safety and Standards Authority of India, Tea Board of India & Export Inspection Council.

Parameters such as caffeine and catechin play an important role on the quality of tea and require minimum stipulation.

  • Physical & General Analysis (odour, taint and mustiness, living and dead insects, rodent contamination, extraneous matter, etc.)
  • Chemical Analysis (added colouring matter, total ash, water-soluble ash, acid-insoluble ash, alkalinity of soluble ash expressed as KOH, water extract, crude fibre, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, cholesterol, etc.)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Minerals (calcium, magnesium, sodium, zinc, etc.)
  • Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (lead, mercury, arsenic, copper, cadmium, etc.)
  • Melamine
  • Additives (benzoates, calcium lactate, diacetyltartaric and fatty acid esters of glycerol, fumaric acid, monosodium L- glutamate, potassium dihydrogen citrate, etc.)
  • Antibiotics Residues
  • Pesticide Residues
  • Shelf life Testing
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
  • Molecular Testing
  • Allergens (celery, mollusc, milk, egg, fish, etc.)
  • GMO Testing
  • Test for Active Components (Qualitative)
  • Particle size analysis
  • ETO and ECH Testing
  • MCPDs and GE Testing
  • Food Application and recipe engineering
  • Radioactive residues
  • Steroids and Hormone Testing
  • Sensory Evaluation
  • Dioxins, PCBs, PAHs & Furans
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