Here’s a TESDA- and Oud Academia–aligned module on Color, Aroma & Texture Benchmarks for Agarwood Leaf Tea, focusing on food-grade, non-resin leaves, for quality evaluation, export, and training purposes.
Color, Aroma & Texture Benchmarks
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Sensory quality is the first indicator of premium leaf tea.”
Leaf appearance, aroma, and texture reflect harvesting, drying, oxidation, and storage practices. Standardized benchmarks help ensure consistency, consumer satisfaction, and regulatory compliance.
2. Color Benchmarks
| Tea Type | Ideal Leaf Color | Notes |
|---|---|---|
| Green (non-oxidized) | Bright green to light olive | Minimal enzymatic oxidation; retains fresh appearance |
| Semi-fermented | Olive-green to brownish-green | Slight oxidation; indicates mellow aroma |
| Over-oxidized / Poor quality | Dark brown to black | May indicate improper drying, over-withering, or microbial degradation |
Training Tip: Use color reference charts to standardize visual inspection.
3. Aroma Benchmarks
| Tea Type | Aroma Profile | Notes |
|---|---|---|
| Green | Fresh, herbal, grassy | High polyphenol retention, unfermented |
| Semi-fermented | Mild, nutty, herbal | Gentle oxidation enhances complexity |
| Off-odor | Musty, moldy, burnt | Indicates poor drying, high moisture, or contamination |
Training Tip: Conduct smell tests in a clean, neutral environment. Document batch-specific aroma notes.
4. Texture Benchmarks
| Tea Type | Leaf Texture | Notes |
|---|---|---|
| Green | Flexible yet crisp; leaves break cleanly | Properly dried, ≤10% moisture |
| Semi-fermented | Slightly soft, pliable | Indicates controlled oxidation and moisture retention |
| Poor quality | Brittle, crumbly, sticky, or damp | Sign of over-drying, moisture fluctuation, or microbial contamination |
Training Tip: Handle leaves gently to avoid mechanical damage during quality evaluation.
5. Integrated Sensory Evaluation Checklist
- Color – Compare batch to benchmark chart
- Aroma – Assess for herbal freshness or oxidation profile
- Texture – Check flexibility, crispness, and moisture feel
- Moisture – Ensure ≤8–10%
- Documentation – Record findings in batch quality log
6. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Identify color, aroma, and texture benchmarks for green and semi-fermented leaf tea
- Evaluate batch quality before packaging and export
- Integrate sensory assessment with moisture content and drying records
- Maintain traceability and quality logs for each batch
- Understand how processing methods affect sensory attributes
7. Regulatory & Export Notes
- FDA-PH and ASEAN require quality and safety compliance, not sensory benchmarks, but sensory evaluation ensures:
- Consistent consumer experience
- Reduced risk of rejects in export markets
- Compliance with batch traceability, moisture content, and hygiene standards
8. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Resin or heartwood are non-food plant parts and follow separate processing and evaluation criteria.
✅ Ideal For:
- TESDA CBLM & sensory evaluation modules
- Oud Academia premium leaf tea quality courses
- Plantation SOPs for harvest, drying, and batch assessment
- Export-ready herbal tea quality assurance and documentation
I can next create:
- A visual infographic showing ideal color, aroma, and texture benchmarks
- A batch evaluation sheet with fields for sensory scoring
- Integration with drying, oxidation, moisture, and GMP modules
Do you want me to make the infographic for color, aroma, and texture benchmarks next?