Curling, relative regular, natural black, little snow on surface
Bright brown red, yellow bolder
Strong flavor, sweet
Strong taste, and aroma
Rate of dust
maximum of 2%
100% natural, safe, clean material from the high mountains of Vietnam.
Such as Moc Chau, Ha Giang, and Thai Nguyen.
Black tea is an extremely popular tea in many countries, such as in Europe, North America, and some Middle Eastern countries. Black tea, also known as red tea, is made from highly fermented tea leaves (between 85 and 95%).
High fermentation causes the tea wings and black tea to become darker in color. At the same time, it helps to increase the amount of tannin and caffeine in black tea. Since then, the taste of black tea is stronger than that of green tea.
Because of its high quality and very competitive prices, Vietnamese black tea is chosen by many global wholesalers.
Furthermore, Vietnamese black tea may be stored for a long time without losing its flavor.
We have a variety of black teas to choose from, including: OP, FBOP, P, PS, BPS, F(fanning), D(Dust).
Our production process
Unlike the processing of green tea, it does not need to go through a fermentation process, but completely destroys the yeast and dries the tea. Black tea is processed through many stages, including fermentation, to give black tea its own unique flavor.
Step 1: Harvesting
The tea leaves will be picked by hand. Or by machine on large-scale tea farms.
Step 2: Withering
Tea leaves are brought back and spread evenly in large bamboo pots. These bamboo pots will be placed in places with a lot of air circulation.
As a result, the tea leaves will lose most of the water and become tougher, which is convenient for the next stage of crushing. In addition, the tea leaves are also partially fermented in this step.
Step 3: Rolling the tea
After withering, the tea leaves will be crumpled by a specialized machine within 1 to 2 hours. This rolling process breaks down the tissues and cuticles of the tea leaves. Thanks to that, the flavor components of black tea will also be easier to mix into the water when brewing.
Step 4: Fermenting
This is the most important stage when producing black tea. Temperatures should be between 24 and 26 degrees Celsius, with a humidity of 98 percent. Time should be between 3 and 3.5 hours.
At this time, the tea leaves darken, the flavor changes, and the chemical composition changes to a different form.
Step 5: Drying
This process helps prevent the tea leaves from fermenting anymore. At the same time, dry the tea leaves for storage and package the finished product.
Packaging, Payment, Delivery
|30kgs/ bag or sack kraft paper with aluminum foil inside facing the tea or according to custom’s requirements|
Package Options: PE, PP, Paper Kraft, or As per clients’ package instructions
15– 20 days
500 metric tons/month
After discussing and advising the suitable green tea, we will offer quotations and send samples for your evaluation.
Quality assurance and product safety are two of Vu MaRe’s top priorities. Our Quality Management System is audited and verified by independent certification bodies to prove conformity to national standards, HACCP, ISO norms, laws, and regulatory requirements.
We are both direct exporters and a leading export promotion unit in Vietnam. Currently, we are operating the leading B2B export e-commerce platform in Vietnam, which is vumare.com. With understanding and an extensive relationship with Vietnamese suppliers. We will meet your needs.
Please discuss with us the type of tea you are interested in and we will help you choose the most suitable one at the cheapest price. Customer satisfaction is the driving force behind our development.
Add: 387 Vu Tong Phan Street, Khuong Dinh Ward, Thanh Xuan District, Hanoi
Mobile/ Whatsapp: +84983444133 (Mr. Dat)