PRODUCTION PROCESS
Each fresh tea bud is selected and goes through a strict process to produce made tea at international export standard.
Black Tea Orthodox
Orthodox is the traditional method of tea production. After being harvested, tea is withered, crushed, fermented, dried, and packaged for export.
FRESH TEA LEAVES SELECTION
This is the first step to creating quality tea products. Each tea leaf is picked by skillful & experienced farmers.
TEA WITHERING
The fresh tea leaves are put into the withering floors with a fan cooling and ventilation system to maintain appropriate air and temperature to make them soft, chewy and form the special aroma of black tea.
TEA GRINDING
The grinders slightly ground and bruise tea leaves to bring out the juice, deepen the flavor and create the form of made tea.
FERMENTATION
It is the most important stage in tea processing. It creates biochemical changes that give made tea an unique & characteristic flavor, taste and color.
TEA DRYING
After being fermented, the tea is dried at high temperature to suspend the activity of yeast and fix the quality of the made tea.
SORTING & CLASSIFYING
Physical impurities (stalks, seeds, ...) are removed. Made teas are classified into international grades, such as: OPA, Pekoe, OP, BOP, FBOP, PS, BPS, TH, Fannings, Dust...
PACKING
Tea is packed according to clients' requirements.
Usual packaging method:
- 5kg, 10kg, 25kg boxes or loose paper bags, PE/PP bags, zumbo bags.
- Plastic bags/boxes, jar, duplex boxes, tin boxes.
Black Tea CTC
CTC is a method of processing black tea with 3 stages: Cutting, Tearing and Crushing. Tea is graded by size using different meshes.
TEA SELECTION
This is the first step to creating quality tea products. Each tea leaf is picked by skillful & experienced farmers.
TEA WITHERING
The fresh tea leaves are put into the withering floors with a fan cooling and ventilation system to maintain appropriate air and temperature to make them soft, chewy and form the special aroma of black tea.
TEA CUTTING
The tea is cut into small, smooth and even pieces.
Fermentation
It is the most important stage in tea processing. It creates biochemical changes that give made tea an unique & characteristic flavor, taste and color.
Tea drying
After being fermented, the tea is dried at high temperature to suspend the activity of yeast and fix the quality of the made tea.
sorting & classifying
Physical impurities (stalks, seeds, ...) are removed. Made teas are classified into 4 main grades (BOP, BP, PF, PD).
PACKING
Tea is packed according to clients' requirements.
Usual packaging method:
- 5kg, 10kg, 25kg boxes or loose paper bags, PE/PP bags, zumbo bags.
- Plastic bags/boxes, jar, duplex boxes, tin boxes.