Initiative to improve tea products

Ms. Dao Thanh Hao (right) has struggled for many years to find a solution to both preserve traditional flavors and improve productivity and quality of tea products.

Ms. Dao Thanh Hao (right) has struggled for many years to find a solution to both preserve traditional flavors and improve the quality of tea products.

Ms. Hao shared: The market is increasingly demanding, output is increasing, but if the processing technology is still manual, it is difficult to maintain quality and increase value. The traditional enamel removal process using a metal pan is both labor-intensive and difficult to achieve uniformity, and the color and aroma are easily changed. I have struggled for many years to find a solution that can both maintain the traditional aroma and improve the productivity and quality of tea products.

From that concern, Ms. Hao researched, improved and introduced the tea enzyme killing tube into the traditional processing process at her facility. This device is made from high-grade stainless steel, evenly heated inside the sealed tube, automatically controls temperature and rotation speed, helping to completely deactivate the enzymes polyphenol oxidase and peroxidase, the factors that determine the color and flavor of green tea.

Compared to the manual pan method, the yeast killing tube shortens the time for each batch to only 3-5 minutes, the tea leaves are evenly cooked, soft and supple, retaining their natural dark green color and characteristic aroma. The gentle rotating process helps the leaves not to be crushed, minimizing the ratio of tea bran.

In particular, the system also eliminates smoke and coal dust, factors that silently affect the health of workers and the quality of the production environment. Ms. Hao shared: Previously, each batch of yeast had to be continuously stirred by hand by someone. Now, all you need to do is operate the machine, saving labor and ensuring consistent quality.

Compared to the manual pan method, using an enzyme killing tube helps shorten the time to perform this step for each batch of tea to only 3-5 minutes.

Compared to the manual pan method, using an enzyme killing tube helps shorten the time to make each batch of tea to only 3-5 minutes.

One yeast-killing tube can replace up to 8 manual pans, reducing 2 workers/batch, increasing output 3 to 5 times. Grade 1 tea also increased significantly, the product is uniform in color and flavor. Proof of economic efficiency is that in 2024, Hao Dat Tea Cooperative achieved revenue of 43 billion VND, profit of 2 billion VND. The figure is more than 5 times higher than 4 years ago.

Not only saving on fuel and labor costs, new technology helps cooperatives proactively manage production time, while expanding links to purchase fresh tea buds from farmers. Tea growers are assured of output, processors have quality raw materials to together create a sustainable value chain.

The yeast-killing tube solution is not only suitable for cooperatives but also easy to apply in households. This is a technological step closely linked to reality, contributing to preserving and enhancing the Tan Cuong - Thai Nguyen Tea brand, which has achieved many prestigious titles, including 5-star OCOP products.

Wishing that this project would be replicated, Ms. Hao expressed: I believe that when tea makers learn and innovate, tea trees will stay green forever on Tan Cuong land, bringing prosperity and pride to the people.

The enzyme-killing tube initiative has been applied by Hao Dat Tea Cooperative for many years, becoming the core of innovation in Tan Cuong tea production.

In 2025, this project is honored to be one of the 5 typical projects nationwide proposed to be in the final round of the "Encouragement of Learning - Self-study to become talented" Award, part of the Vietnam Talent Award system.

This award honors individuals and groups who are "self-taught - self-researched", without formal training but through practical work have created products of high economic and social value.

The award ceremony is expected to take place in Hanoi during Vietnam Education Promotion Month - October 2025, gathering inspirational stories about Vietnamese intelligence and creativity.

This recognition is not only the pride of Hao Dat Tea Cooperative, but also affirms that the path of harmoniously combining tradition and technological innovation is the key to Tan Cuong tea not only being sustainable in the homeland, but also reaching out, positioning the Vietnamese brand on the world tea map.

Source: https://baothainguyen.vn/kinh-te/202508/sang-kiennang-tam-san-pham-che-2391072/