Vietnam is a country with a tradition of growing and exporting tea. Vietnam's tea is highly appreciated for being produced under the organic process, along with natural conditions and favorable climate. Vihaba has many kinds of tea from Black Tea, Green Tea,Oolong, Scented... Vihaba's tea is grown in Thai Nguyen - the largest tea growing area in Vietnam. Thai Nguyen tea is popular and exported to many countries around the world.
- Product Details
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Quick Details
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Storage Type:
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dry
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Specification:
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no moisture
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Manufacturer:
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Vihab
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Ingredients:
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tea
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Content:
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tea
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Address:
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Hanoi
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Instruction for use:
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no
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Grade:
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AA
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Shelf Life:
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2 years
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Weight (kg):
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1
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Place of Origin:
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Thai Nguyen, Vietnam
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Brand Name:
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VIHABA
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Model Number:
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VHB002
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Product Name:
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Vihaba Black Tea
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Material:
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100% Nature Tea
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Tea:
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Health Organic Certified Tea
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Taste:
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Bitter
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Function:
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Healthy Drink
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Color:
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Bright Black - Brown
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Sample Order:
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Available
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Colour:
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Packing only
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Packing:
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Box Packaging
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Advantage:
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Bright Rich Taste
Quick Details
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Type:
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Blended tea
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Processing Type:
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Raw
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Packaging:
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Bag, Bulk, Vacuum Pack
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Storage Type:
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dry
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Specification:
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no moisture
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Manufacturer:
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Vihab
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Ingredients:
-
tea
-
Content:
-
tea
-
Address:
-
Hanoi
-
Instruction for use:
-
no
-
Grade:
-
AA
-
Shelf Life:
-
2 years
-
Weight (kg):
-
1
-
Place of Origin:
-
Thai Nguyen, Vietnam
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Brand Name:
-
VIHABA
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Model Number:
-
VHB002
-
Product Name:
-
Vihaba Black Tea
-
Material:
-
100% Nature Tea
-
Tea:
-
Health Organic Certified Tea
-
Taste:
-
Bitter
-
Function:
-
Healthy Drink
-
Color:
-
Bright Black - Brown
-
Sample Order:
-
Available
-
Colour:
-
Packing only
-
Packing:
-
Box Packaging
-
Advantage:
-
Bright Rich Taste
VIETNAMESE TEA
Green Tea
Green tea its original green color of leaves by avoiding oxidation in the processing. In comparison with black tea, the green one is more astringent as it contains bitter compounds including catechins chlorophyll and calcine
Colour: Tea - leaves Green F
Flavour: Verdant, lighter and more grassy taste
Processing : No oxidation
Black Tea
During the processing of black tea, the most important step that determines the quality of black tea is oxidization. This makes black tea higher in oxidation concentration compared with the green one.
Colour: Dark brown
Flavor: Bold and brisk taste
Processing: Oxidization
VIHABA Green Tea
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Specification (%)
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Water-soluble substance:
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32 % (Min)
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Total ash:
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8 % (Max)
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Water-soluble ash :
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3 % (Max)
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Acid - insoluble ash:
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1 % (Max)
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Crude fiber:
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16.5% (Max)
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VIHABA Black Tea
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Specification (%)
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|
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Water-soluble substance:
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32 (%min)
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Total ash:
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8% max
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Water-soluble ash :
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3% max
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Acid - insoluble ash:
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1% max
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Crude fiber:
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16.5% max
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Total Polyphenols ( Percent by mass):
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11% min
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Total Catechin ( Percent by mass):
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7% min
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The alkalinity of soluble ash as:
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3.0a (max)
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KOH (Percent by mass )
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Method of Processing
Step 1:
Plucking
Collecting green leaves in the form of one bud and two leaves, to have a high quality product.
Step 2:
Withering
Reducing the water content in the green leaf, to about 60 - 62%
Step 3:
Fermentation
Stopping the tea leaf oxidation at a desired level by heating, deactivating oxidative enzymes.
Step 4:
Rolling
Rolling the tea helps the tea leaf curl, the small shredded tea leaves are discarded.
Step 5:
Drying
Drying time usually takes about 20 minutes to get the desired moisture content.
Step 6:
Sorting and Packing
To get the desired sizes and avoid moisture absorb.
Step 1: Plucking
Collecting green leaves in the form of one bud and two leaves, to have a high quality product.
Step 2: Withering
Reducing the water content in the green leaf, to about 60 - 62%, to make it more resilient.
Step 3: Rolling
Causing cell fluid to escape, so oxidation occurs that produces taste and color of the product.
Step 4: Fermentation
Creating optimal conditions for the oxidizing enzyme to work, thereby creating the color, taste and appearance of the tea.
Step 5: Drying
Preserving the color, taste and appearance of black tea, making the tea shiny.
Step 6: Sorting and Packing
To get the desired sizes and avoid moisture absorb.
Step 1: Plucking
Collecting green leaves in the form of one bud and two leaves to make quality black tea.
Step 2: Withering
Reducing the water content in the green leaf, to about 60 - 62%, to make it more resilient.
Step 3: Crush, Tear, Curl
The leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets.
Step 4: Fermentation
Creating optimal conditions for the oxidizing enzyme to work, thereby creating the color, taste and appearance of the tea.
Step 5: Drying and Flavoring
Suspension of enzyme activity, drying to the specified moisture content and flavoring the tea. Their flavor is very varied: bold and powerful.
Step 6: Sorting Sieve
Sorting to remove most impurities and through the corresponding sized sieve holes, classifying into separate types.
Step 7:
Sorting and Packing
To get the desired sizes and avoid moisture absorb.
Packing
Packing
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Materials Container 20ft: The teas will be packed in vacuum packaging in bags of 100 grams, 200 grams, 500 grams, Kilogram or in cartons of 20 kilograms
Container 20ft
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Container 20ft:
Container 20 ft: 420 vacuumed cartons of 20 kilograms
Net weight: 8,4 metric tons bulk loading for one 20 ft container
Dimension
42* 28=36 (cm)
100 grams: 6.5 * 4.5 * 2.7 cm
200 grams: 8* 6* 3.4 cm
500 grams: 10 * 7 * 4.2 cm
5,898 * 2,352 * 2,395
Delivery
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Quantity (Container 20ft)
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1-15
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>5
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Estimated time
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7
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To be negotiated
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Small Order
Shipment: By courier company, such as EMS, DHL, FedEx, and TNT
Delivery Time: Within 1-10 working days after the goods ready for shipment
Bulk Order
Shipment By sea ( LCL, FCL) or by air (according to buyer's request)
Delivery Time: Within 15 - 30 working days after the goods ready for shipment
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