Sri Lanka and Japan are two leading tea producing countries in the world. Sri Lanka is world renowned for production of high quality orthodox black tea and Japan is branded as a high quality green tea producer. In both black and green tea, market prices are governed by the quality of the final product. Hence, it is utmost important to develop new efficient and effective protocols to evaluate quality of tea. Recently, there is a rapid development that can be seen in the area of spectroscopic techniques to evaluate quality of food products owing to several advantages such as rapidness, relatively low cost per analysis and non-destructive nature of measurement etc.
Therefore, my study will be focusing on developing novel spectroscopic techniques to evaluate quality of tea. During the study, different spectroscopic techniques will be evaluated for determination of quality using various chemometric approaches and expecting to use in prediction of quality nondestructively. The outcome would be immensely useful for the development of future tea industry.
The study will be conducted at the Nondestructive Evaluation Unit, Division of Analytical Science, NFRI. I'm esteemed to join the "Hihakai" group to conduct this project, which makes my second "Home" in Japan creating a very friendly and enthusiastic lab environment. The knowledge and experience I will gain working with Japanese scientist would boost my confidence to implement new research projects once I return to the home institute.
I was delighted to accept the fellowship as it has been my dream and wish to visit the beautiful "Sakura land" during my lifetime. I take this opportunity to thank UNU and KIRIN for giving me this golden opportunity and NFRI for hosting me. I have been delightful with the Japanese hospitality and culture and eager to explore beautiful places such as Mount Fuji, Gokayama, Lake Toya and delicious Japanese foods like Sushi, Ramen, Yaki-imo.