Tea post-harvest Physiology and Technology

Tea post-harvest Physiology and Technology department was established as one of the subgroups of the Tea Research Center with the aim of conducting research in increasing the quality and productivity of made tea. This department, with two Faculty Members and having tea Research factory and three specialized laboratories consist of; chemistry, miniature tea making and organoleptic, trying to carry out research projects in the field of post-harvest technology and tea processing. 

Targets

• Access to appropriate technologies to improve tea quality and optimize production factors

• Access to new tea making technologies

• Optimal energy consumption in tea factories

• Knowledge of technologies related to the medicinal properties of tea

• Access to technologies for the optimal use of tea waste

• Access to tea by-products production technologies

• Acquisition of technical knowledge and transfer of acquired technologies

Abilities

• Execution of research project in the field of tea processing, post-harvest operations and tea by-products

• Provide technical knowledge in the field of tea by-products

• Cooperation with research projects in the field of tea breeding, production and harvesting

• Cooperation with the National Standard Organization of Iran in developing various tea standards

• Holding courses and workshops for tea industry users

• Providing laboratory services in the field of tea quality control

• Advising and guiding student dissertations

• Performing miniature tea making operations to produce green and black tea in both orthodox and non-orthodox methods

Achievements

• Extraction of food coloring from the waste of tea factories

• Best formulation for green tea cookie production

• Best type of tea packaging for the least change in moisture

• Separation of valuable compounds from tea waste

• Improving the quality properties of orthodox tea using enzymatic extracts of Aspergillus fungus

• Determining the best method and enzymatic conditions for green tea production in Gilan

• Assessment the palate of tea consumers in Iran

• Determining the most appropriate type of tea leaf harvest

• Diversify the production of black tea using authorized essential oils

• Best enzymatic method for green tea production in Iran