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Quality control

In accordance with our quality policy, we constantly control and improve these items:

Quality control



 ◎ For tea appreciation ・・・ Tests for appearance, flavour, smell etc. by our chief controller and some of our technical inspectors.


Quality control



  ◎ For health safety ・・・ 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).
Quality control
 ◎ Physical and chemical tests
    Measurement of moisture ・・・ Water contents are measured by Infrared Optical Moisture Meter and the Drying Method in Air Oven.
    Measurement of colour ・・・ Colour tone control by Colorimeter.
    Measurement of particle size ・・・ The size of Matcha particles are fine controlled by the Blaine Permeability Method and a Laser Diffraction Particle Size Analyzer.
 

In pursuit of increased quality control, we have in cooperation with a consulting research institute acquired certain important certifications and patents

The certification of ISO9001:2008
  The certification of ISO9001:2000

Patents for our own production techniques, for example, for Matcha paste.
The certification of the Japanese Agricultural Standard for Processed Food from Organic Agricultural Products
  The certification of the Japanese Agricultural Standard for Processed Food from Organic Agricultural Products

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