MỘT SỐ KẾT QUẢ NGHIÊN CỨU HOÀN THIỆN QUY TRÌNH CHẾ BIẾN CHÈ ĐEN THEO CÔNG NGHỆ CTC TỪ GIỐNG CHÈ MỚI PH11

Since 1996, Vietnam Tea Research Institute has selected, tested some imported varieties from India and PH11 varieties has been selected as having some good characteristics such as high yielding, good quality and suitable for black tea processing. It was recognized as testing production variety in 2010 and was recognized as production variety in 2013 by Ministry of Agriculture and Rural Development. In 2012, Northern Moutainous Agriculture and Forestry Science Institute implemented project “Improvement of CTC black tea processing from new variety PH11 material to produce high quality products for exporting”. For two years, the project completed the objectives including research on improvement of CTC black tea processing from new variety PH11 material. Some technical specifications have been determined including: optimal withering temperature from 34-360C; optimal withering time from 7-8 hours; optimal fermentation temperature from 25-290C; optimal fermentation moiture is 95-99%. Applying the result into production at industrial scale, the products corresponses to TCVN 1454-2013 standard, meeting exporting standards. The project has developed process of technology transfer for production, contributing to improve the quality and value of Vietnam export tea.