Initiative to elevate tea products

Ms. Dao Thanh Hao (on the right) has spent many years trying to find a solution that would both preserve the traditional flavor and improve the productivity and quality of tea products.

Ms. Dao Thanh Hao (on the right) has spent many years trying to find a solution that would both preserve the traditional flavor and improve the quality of tea products.

Ms. Hao shared: "The market is becoming increasingly demanding, and production is increasing, but if the processing technology remains manual, it's difficult to maintain quality and increase value. The traditional method of deactivating yeast using tin pans is both labor-intensive and difficult to achieve uniformity, and the color and aroma are easily altered. I have pondered for many years to find a solution that both preserves the traditional aroma and improves the productivity and quality of tea products."

Driven by this concern, Ms. Hao independently researched, improved, and incorporated a tea enzyme inactivation tube into the traditional processing method at her facility. This device, made from high-grade stainless steel, heats evenly inside a sealed tube, automatically controlling temperature and rotation speed, completely inactivating polyphenol oxidase and peroxidase enzymes—the key factors determining the color and flavor of green tea.

Compared to the manual pan-frying method, the enzyme-deactivating tube shortens the cooking time per batch to just 3-5 minutes, ensuring the tea leaves are evenly cooked, soft and pliable, retaining their natural dark green color and characteristic aroma. The gentle rotation prevents the leaves from crumbling, minimizing the amount of tea dust.

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 enzyme inactivation required someone to constantly stir by hand. Now, we only need to operate the machine, which saves labor and ensures consistent quality."

Compared to the manual pan-frying method, using a yeast-killing tube shortens the processing time for each batch of tea to just 3-5 minutes.

Compared to the traditional method using a pan, using a yeast-killing tube shortens the processing time for each batch of tea to just 3-5 minutes.

One yeast inactivation tube can replace up to 8 manual pans, reducing labor by 2 per batch and increasing output by 3 to 5 times. The proportion of first-grade tea also increases significantly, with consistent color and flavor. Proof of this economic efficiency is that in 2024, Hao Dat Tea Cooperative achieved revenue of 43 billion VND and a profit of 2 billion VND. This figure is more than 5 times higher than four years prior.

Beyond saving on fuel and labor costs, the new technology enables the cooperative to proactively manage production time and expand its network for purchasing fresh tea leaves from farmers. Tea growers are assured of a market for their produce, and processors have access to quality raw materials, together creating a sustainable value chain.

The yeast inactivation solution is not only suitable for cooperatives but also easily applicable to households. This is a technological advancement closely linked to practical applications, contributing to preserving and enhancing the brand of Tan Cuong - Thai Nguyen Tea, which has already achieved many prestigious titles, including a 5-star OCOP product.

Hoping this project will be replicated, Ms. Hao expressed: "I believe that when tea growers know how to learn, explore, and innovate, tea plants will forever flourish in Tan Cuong, bringing prosperity and pride to the people."

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

In 2025, this project was honored to be one of the five outstanding projects nationwide nominated for the final round of the "Promoting Learning - Self-Learning to Achieve Success" Award, part of the Vietnam Talent Awards system.

This award honors individuals and groups who are "self-taught and self-researching," who, despite not having formal training, have created products of high economic and social value through practical work experience.

The awards ceremony is scheduled to take place in Hanoi during Vietnam's Education Promotion Month - October 2025, bringing together inspiring stories of Vietnamese intelligence and creativity.

This recognition is not only a source of pride for the Hao Dat Tea Cooperative, but also affirms that the harmonious combination of tradition and technological innovation is the key to Tan Cuong tea not only being sustainable in its homeland, but also reaching further and positioning the Vietnamese brand on the world tea map.

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