Tea leaves and tea-based products can be exposed to a variety of contaminants and degradation factors throughout cultivation, processing, packaging, and distribution. Some of the critical reasons why testing is essential include:
• Pesticide Residue: Tea cultivation often involves agrochemicals. Testing ensures residues do not exceed permissible limits.
• Heavy Metals: Tea plants can absorb heavy metals like lead, arsenic, and cadmium from soil or water.
• Microbial Contamination: Particularly important in herbal and fermented teas, which can harbour molds or pathogenic bacteria.
• Adulteration: Ensures authenticity and prevents the inclusion of non-tea materials like coloured leaves, fillers, or synthetic flavourings.
• Allergen Labelling& Additives: Flavoured and blended teas may include allergens or food additives that require verification and labelling.
• Regulatory Compliance: Export and import of tea products must adhere to country-specific food safety regulations (FSSAI, EU, FDA, Codex).
In essence, testing protects health, ensures label accuracy, prevents fraud, and maintains global market access.