VIETNAM GREEN TEA
The quality of green tea depends first on using good tea leaves. The natural quality of the leaf, including color and aroma, must then be preserved during the manufacturing process to produce a good green tea
Specifications:
| 1. Soluble content, %, min 2. Tanin content, %, min 3. Cafein content, %, min 4. Fibrous matter content, %, min 5. Ash total content, % 6. In soluble ash in water, %, max 7. Foreign matter content (exclude iron matter), %, max 8. Iron impurities content, %, max 9. Moistures, %, Max 10. Broken content, %, max Special tea, OP, P BP, BPS 11. Dust , %, max Special tea, OP, P BP, BPS F | 34 20 2 16,5 from 4 – 8 1 0,3 0,001 7,5
3 10
0,5 1 5 |
Processing :
Withering => rolling => Drying => Grading
| Kind of Tea | Physical appearance | Water color | Aramo | Flavour |
| Special | Natural green, long regular curly tea leaf, with snow surface | Bright pure yellow green | Strong natural aroma, slight green rice aroma | Soft, strong, slight sweet |
| OP | Natural green,relatively long regular curly tea leaf | Bright yellow green | Relatively strong natural aroma | Strong acidity, soft, comfortable |
| P | Natural green,relatively regular curly tea leaf, tea leaf shorter OP | Bright, yellow | Natural aroma | Acidity, relatively soft, sweet |
| BP | Natural green, more fragile and smaller than OP, regular tea leaf | Regular bright yellow | Natural aroma | Acidity, relatively soft and sweet |
| BPS | Natural green, more fragile and smaller than BP, regular tea leaf | Slightly strong yellow | Slight aroma | Acidity |
| F | Brown yellow, relatively regular small tea leaf | Strong yellow | Slight aroma | Strong acidity |