HOME > Company’s System Explained
  • “In order to provide our customers with tasty and safe tea, we have been operating a preventive quality assurance system through the inspection on the warehousing of raw materials, the inspection on semi-finished products, and the inspection on finished products.”
  • Tea is a favorite food in which the sensory quality is a critical factor such as scent, color and appearance. In order to keep such quality, the quality assurance office and skilled sensory evaluation personnel at the production site conduct thorough sensory inspection for both semi-finished products and finished products.

Subsidiary Materials Warehousing Inspection Check physical properties, origin, production date (Expiration date), and inspection reports, conduct inspection on foreign substances, check marks, and conduct inspection on appearance to input the passing products to the manufacturing process.
Finished Product Inspection Various test equipment for sensory test, moisture measurement, chromaticity measurement, microorganism test, seal performance test, oxygen concentration measurement to conduct quality test.
Processing Inspection Conduct the process circulation inspection more than 2 times a day on the physical properties, foreign substances and sensory of semi-finished products for the judgment of passing or failing to prevent the quality accident .
Cleanliness Inspection Conduct a regular inspection on microorganism for major processing, work environment and workers to secure the clean and safe manufacturing process.