PRODUCTION PROCESS
Each fresh tea bud is selected and goes through a strict production process to produce finished tea of export quality.
Black Tea Orthodox
Orthodox is the traditional method of tea production. After being harvested, tea is withered, crushed, fermented, dried, and packaged for export.
TEA SELECTION
This is the first step to creating quality tea products. Each tea leaf is hand-picked and hand-picked by skillful hands and sharp eyes of skilled craftsmen
WITHERED TEA
The quality tea leaves are put into the factory, go through the withering process with strict standards of temperature and air, the tea leaves become soft, chewy, forming aroma.
TEA POT
The tea is put into the grinder. This stage helps to increase the flavor and create the form of tea leaves
FERMENT
It is the most important stage in tea processing, creating biological changes that give tea leaves a characteristic flavor 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 tea.
SORT AND CATEGORIZE
Orthodox black tea is classified according to international standards, including OPA, Pekoe, OP, BOP, FBOP, PS, BPS, TH, Fannings, Dust...
PACKING
Tea is packaged according to customer requirements. Packaging forms:
- 5kg, 10kg, 25kg boxes or loose paper bags, PE/PP bags, zumbo bags.
- Plastic bags/boxes, 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 hand-picked and hand-picked by skillful hands and sharp eyes of skilled craftsmen
WITHERED TEA
The quality tea leaves are put into the factory, go through the withering process with strict standards of temperature and air, the tea leaves become soft, chewy, forming aroma.
Cut tea
The tea is cut into small, smooth and even pieces.
Ferment
This is the most important stage in tea processing, creating the characteristic flavor and color.
Tea drying
After fermentation, the tea is dried at high temperature.
SORT AND CATEGORIZE
Orthodox black tea is classified according to international standards, including OPA, Pekoe, OP, BOP, FBOP, PS, BPS, TH, Fannings, Dust...
PACKING
Tea is packaged according to customer requirements. Packaging forms:
- 5kg, 10kg, 25kg boxes or loose paper bags, PE/PP bags, zumbo bags.
- Plastic bags/boxes, duplex boxes, tin boxes.