Here’s a TESDA- and Oud Academia–aligned module on Shelf-Life Testing Basics for agarwood leaf tea, focused on food-grade, non-resin leaves, quality control, and export-readiness.
Shelf-Life Testing Basics
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Shelf-life testing ensures tea maintains safety, aroma, flavor, and bioactive integrity over time.”
Even premium agarwood leaves can degrade if moisture, oxygen, or storage conditions are not properly controlled. Shelf-life testing allows predictable quality, consumer satisfaction, and regulatory compliance.
2. Key Shelf-Life Factors
| Factor | Effect on Tea Quality | Notes |
|---|---|---|
| Moisture Content | >10% → mold, off-flavors | Maintain <8–10% before packaging |
| Oxygen Exposure | Oxidation → bitterness, aroma loss | Barrier packaging + nitrogen flushing reduces risk |
| Light Exposure | Accelerates polyphenol degradation | Use opaque packaging or storage away from light |
| Temperature | High temperatures → faster chemical degradation | Ideal storage: 15–25°C |
| Functional Blends | Some herbs may oxidize faster | Test blend-specific stability |
| Particle Size & Cut | Fine particles → faster aroma loss | Standardize leaf size for consistent shelf-life |
3. Shelf-Life Testing Methods
| Method | Description | Application Notes |
|---|---|---|
| Accelerated Testing | Store samples at elevated temp (40–45°C) and humidityto simulate aging | Identify potential degradation in 1–2 weeks |
| Real-Time Testing | Store at recommended conditions and monitor over months | Confirms actual shelf-life under normal storage |
| Sensory Evaluation | Assess aroma, flavor, color, and bitterness periodically | Standardized scoring ensures quality consistency |
| Moisture & Oxygen Checks | Measure moisture content and residual oxygen in packaging | Verify packaging effectiveness |
| Microbial Testing | Check for mold, yeast, and bacterial growth | Required for food safety compliance |
4. Recommended Shelf-Life Guidelines
| Packaging Type | Expected Shelf-Life | Notes |
|---|---|---|
| Loose Leaf (airtight) | 12–18 months | Maintain <8–10% moisture |
| Tea Bags | 12–15 months | Ensure oxygen-impermeable sachets |
| Pyramid Sachets | 12–15 months | Combine nitrogen flushing + barrier packaging |
| Functional Blends | 6–12 months | Herbs may reduce shelf stability; test individually |
5. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Identify critical factors affecting shelf-life of agarwood leaf tea
- Conduct accelerated and real-time shelf-life testing
- Apply sensory, moisture, oxygen, and microbial assessments
- Recommend storage, packaging, and handling protocols to maintain quality
- Document batch-specific shelf-life data for regulatory and export purposes
6. Integration with Other Modules
- Moisture & Oxygen Barriers → packaging effectiveness
- Desiccants & Nitrogen Flushing → prolong shelf-life
- Sensory Profiling & Aroma Release → monitor quality over time
- Hot/Cold Infusion & Functional Blends → ensure consumer-ready taste remains consistent
7. Regulatory & Export Notes
- FDA-PH and ASEAN require food safety, microbial stability, and shelf-life documentation
- Proper shelf-life testing supports premium branding, export compliance, and consumer trust
- Documentation ensures traceability from harvest to consumer
8. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Shelf-life testing for resin-based or medicinal extracts follows different stability and analytical protocols.
✅ Ideal For:
- TESDA CBLM & quality control modules
- Oud Academia premium tea production and functional blends courses
- Plantation SOPs for harvest, drying, packaging, and storage
- Export-ready loose leaf, tea bag, and pyramid sachet products
I can next create:
- A visual infographic showing the basic shelf-life testing workflow for agarwood leaf tea
- A shelf-life tracking template including moisture, oxygen, sensory, and microbial checks
- Integration into TESDA submission package with barrier packaging, desiccants, nitrogen flushing, and sensory profiling
Do you want me to make the shelf-life testing infographic next?