Monday, July 24, 2017

Myanmar tea leaves get Japanese technology

Myanmar tea leaves are being brewed for export with Japanese technology to enter the international market, said Daw Nyo Nyo Sein, chair of the Myanmar Tea Association.

Speaking on May 20, she said, “We introduced Japanese technology and found out that our tea leaf has a shelf life of over one year when inspected in Japan. Also, the tea is free from bacteria and fungi. That’s why we have started using the technology for export,” she said.

Daw Nyo Nyo Sein, who is also from the U Kar Kar tea wholesalers, said that new manufacturing procedures and techniques have been employed together with modern packaging technology to sell the products in international markets.

“It is not like the past. We use modern technology in every process. We expected the tea leaf shelf life to be 15 months. Now, we have discovered that the tea is bacteria free for up to 18 months.

“If we can enter the market in Japan, we can penetrate the global market,” she added.

There are plans to expand the tea market locally and internationally. Likewise, adopting modern technology to grow tea plants benefits the country’s economy, Daw Nyo Nyo Sein said.

“If we can earn foreign income from tea leaves, it will improve the economy and living standards of the country. We have started to revolutionise the tea market,” she added.

U Aung Htoo, Deputy Minister of Commerce, said during the mango and tea trade fair on May 20, “Myanmar tea is accepted internationally. Promoting export is beneficial for the country’s financial development.”

“Myanmar’s fruit exports have increased on a yearly basis,” he also said.

In Myanmar, tea leaves are consumed either raw or dried. Tea leaves can also be used to cook some dishes, U Aung Htoo added.

Translation by Swe Zin Moe