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Quality control |
In accordance with our quality policy, we constantly control and improve these items: |
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| ◎ For tea appreciation |
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Tests for appearance, flavour, smell etc. by our chief controller and some of our technical inspectors. |
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| ◎ For health safety |
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Tests for bacteria, coliform bacilli, yeast fungi etc., as well as pesticide residue by:
a Gas Chromatograph Mass Spectrometer (GC/MS) and
a Liquid Chromatograph/Tandem Mass Spectrometer (LC/MS/MS). |
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| ◎ Physical and chemical tests |
| Measurement of moisture |
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Water contents are measured by Infrared Optical Moisture Meter and the Drying Method in Air Oven. |
| Measurement of colour |
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Colour tone control by Colorimeter. |
| Measurement of particle size |
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The size of Matcha particles are fine controlled by the Blaine Permeability Method and a Laser Diffraction Particle Size Analyzer. |
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In pursuit of increased quality control, we have in cooperation with a consulting research institute acquired certain important certifications and patents
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The certification of ISO9001:2000 |
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Patents for our own production techniques, for example, for Matcha paste. |
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The certification of the Japanese Agricultural Standard for Processed Food from Organic Agricultural Products |
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