Our tea is made from the finest natural tea leaves in highland Vietnam, strictly selected and provided following world-class standards, proudly bringing out the signature Bold Taste of Green Tea. From the very first deep sip, the sensation of bold taste from the high-quality Vietnam's green tea intensifies the refreshing indulgence, relaxing but so energetic.
Now, let us have a look at the general tea processing techniques:
Generally, twice a month, the tea leaves and flushes that includes a terminal bud and two young leaves, are picked from the Camellia sinensis plant. For a higher quality tea, the picking of the tea leaves and young buds is generally done by hand.
Once the tea leaves are picked, they soon begin to wilt. To avoid this, the technique of withering is used to remove excess water and only allow a very slight amount of oxidation. Leaves tend to lose over a quarter of their weight, promoting the breakdown of proteins into free amino acids.
Also known as maceration. Leaves are bruised or torn, often by machinery, to quicken oxidation and release juices, which changes the tea’s taste.
The damp leaves are rolled into wrinkled strips. This helps sap and oils ooze out, enhancing flavor and creating the signature appearance of our tea leaves.
Final drying by machine to prepare the tea for packaging and sale, ensuring all moisture is removed for long-lasting freshness.