Abstract
In Myanmar, most tea farmers apply traditional cultivation and processing methods, which often lead to low yields and, in some cases, low quality tea leaves. The tea produced in Myanmar is mostly for the beverage, but an edible form of tea, which is called fermented tea or pickled tea, is also produced. The quality of dried and fermented teas (and therefore their value and price) is highly dependent on cultivation practices, plucking standards, processing methods and hygiene practices, among other factors. This guide covers good agriculture practices in tea farming to help farmers in Myanmar achieve higher yields and higher quality fresh tea leaves. The guide also covers good manufacturing practices, more specifically, tea-processing methods for both green tea and fermented tea as well as basic hygiene and food safety practices that should be followed at all stages of tea production in order to ensure tea making of the highest quality.