Vietnamese Tea
Vietnamese Green Tea
Vietnam is the fifth ranking country in tea manufacturing and exporting industry for tea reasonable price and good taste. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time. Minimally-processed Vietnamese green tea is gently rolled and steamed, without fermentation. This preserves the tea's aroma and healthful antioxidants, and provides a very pure-tasting tea.

Green tea 01
Water content: 7.5%
Ferromagnetic contamination: 0.0005%
Other impurities: 0.3%
Ash insoluble in HCl: 4.8%
Dust: 0.3%
Broken: 2%
Green tea 02
Water content: 7.5%
Ferromagnetic contamination: 0.0005%
Other impurities: 0.3%
Ash insoluble in HCl: 4.8%
Dust: 0.4%
Broken: 3%

Vietnamese Black Tea
Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. While green tea usually loses its flavor within a year, black tea retains its flavor for several years. Tea taste and chemical composition is formed during fermentation (oxidation) of tea.
Vietnamese black teas are with a pleasant and sweet aroma, but a more bodied and darker brew, in taste however it is far more spicy and soft. Concerning look and color, a thoroughly processed leaf tea from Vietnam does not differ at all from the far more popular sorts from China.
Black tea OPA1
Water content: <8%
Dust: 1%
Broken: 10%
Iron content: <0.1%
Other impurities: <0.2%
Black tea Pekoe
Water content: 7.5%
Ferromagnetic contamination: 0.0005%
Other impurities: 0.3%
Ash insoluble in HCl: 4-8%
Dust: 0.3%
Broken: 1%

Packing: 30kg/ pp+pe bag
Loading: 14.7MT (+/-10%)/ 40HC.