Quality Improvement of Red Tea Products by the Koh Kret Tea Community Enterprise to Enhance Market Competitiveness
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Abstract
The Rang Daeng leaf tea product of the Ko Kret Leaf Tea Community Enterprise was characterized by off-flavors, specifically a burnt and intensely leafy odor, somewhat astringent taste, which limited market acceptance. This study aimed to diagnose the sensory characteristics of the original product, develop and improve the production process, and assess group members’ satisfaction with the improved product. Participatory action research (PAR) was employed with 10 members of the enterprise, utilizing an iterative, three-cycle process that tested several process conditions, including control of roasting temperature, the addition of a kneading step, and adjustments to the drying method. Data collection instruments comprised an experimental log, participatory group meetings, and a five-point Likert-type questionnaire (7 items) to evaluate sensory attributes and overall satisfaction. Compared to the original product, the revised process successfully minimized the burnt odor and enhanced taste smoothness. Overall satisfaction among group members was rated high (= 4.50, S.D. = 0.78). The strongest domains were taste smoothness (
= 4.68, S.D. = 0.99), taste during consumption (
= 4.65, S.D. = 0.83), and aroma of the tea infusion (
= 4.62, S.D. = 0.97). These findings indicate successful product improvement aligned with the needs of the target segment, thereby enhancing the market competitiveness of the community enterprise.
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