Green tea is of high quality and competitively priced from Vietnam

Specifications

Product introduction

Green tea is the most popular tea group in Vietnam. Due to their majestic nature, rolling hills, high-humidity soil, and a cool and clean atmosphere, tea trees keep green all year.

The tropical climate and fertile soil create a unique flavor for Vietnamese green tea. It has a passionate aroma with a high tannin level.

Our tea products were created from hundreds of year-old tea trees in the highlands such as Thai Nguyen, Moc Chau, and Ha Giang.

We have a variety of green teas to choose from, including:

• Orthodox – OP, OPA,OPA2, BOP, GUM POWDER, POKEO, BROKEN PEKOE, POU CHONG, TH, BOPF, PF, PF II, BPS, FANNING, DUST1, DUST, DUST 2, DUST3, F1, F2,F3
• CTC – BOP, BOPF, PD, PD2, BPS, BP, BP2, PF, PF II, DUST1, DUST

Our production process

Green tea quality is determined by two key factors: the selection of fresh tea leaves and the method of processing.

Step 1: Harvesting

The standard material used in tea production is tea buds, with the youngest two or three leaves, harvested entirely by hand.

Step 2: Withering

Withering is the process of spreading tea leaves on large baskets and leaving them in a cool, ventilated place. The tea leaves will gradually lose their water weight. Thanks to that, it will shorten the drying time of the tea, so the tea leaves will have less of a “burnt smell.” This withering stage also makes the tea leaves more supple, so they will not be crushed when crushed and stirred.

Step 3: Destroy the yeast

Destroy the yeast is the stage where tea leaves are dried at a high temperature. The process of making green tea requires a step called “destroy the yeast”. Because yeast or enzymes act as catalysts for the interaction of the components in the tea leaves with the air, when you “destroy the yeast,” the enzyme will be removed. Thanks to that, the tea leaves will not be oxidized and retain their flavor and substance like fresh tea leaves.

Step 4: Rolling the tea

Rolling the tea is the stage where the tea leaves are rolled by a specialized machine. The purpose of this stage is to break down the tissues and cuticles of the tea leaves. Make the flavor ingredients blend together. At the same time, it helps to make dry tea leaves easier to absorb into the water when brewing. Thanks to that, the flavor components of green tea leaves will also be easier to mix into the water when brewing.

Step 5: Drying

Drying, as its name suggests, is the step of drying green tea leaves. At this time, the amount of water in the tea leaves is reduced to a minimum. And with help, the tea leaves can be stored for many months.

Step 6: Sorting and packing

After the finished tea is put through the sorting machine, it will be packed in PP or PE bags for preservation. Export tea can be packed according to a customer’s requirements.

Packaging, Payment, Delivery

Our certificates

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.

Our achievements

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.

Vu MaRe

Add: 387 Vu Tong Phan Street, Khuong Dinh Ward, Thanh Xuan District, Hanoi

Email: info@vumare.com

Mobile/ Whatsapp: +84983444133 (Mr. Dat)

Website: https://vumare.com/