From Leaf to Bleaf
Grown in the heart of the northern Vietnamese mountains, the bamboo forests sprawl across the valleys, this is where each tea leaf’s journey begins, and where our teas fresh aromas will transport you. We aimed to create the best-tasting tea, and we wanted an ingredient unlike any others. Who could have thought that the humble bamboo plant could be so refined as to be crafted into a delicate tea?
Bamboo Forests, Van Giang, Hung Yen
It all begins with the harvesting and selection of only the freshest leaves at the right age in Van Giang District, Hung Yen Province. This is carried out by hand, throughout March to September, and relies on the skills of the farmer. Before being transported to production, old leaves, twigs and other impurities would go through the default removal process.
Vietnam National University of Agriculture, Long Bien, Hanoi
At the VNUA facility, bamboo leaves are in good hands, receiving thorough cleaning, and then being dried for 1 – 2 hours. After a light incubation of 6 – 8 hours, the leaves are then shade dried in a chill room until the moisture level is about 10%. The leaves continue their way to the heat drying process to reach the standard 5% moisture content. The dried leaves are then chopped, and the Master Tea Blender blends them with other ingredients. Finally, the leaves are packed and transferred to Vinatea in Soc Son, Hanoi.
Vinatea, Soc Son, Hanoi
At Vinatea – the best tea packaging facility in Vietnam, tea bags and paper boxes undergo strict examination for their ability to retain tea quality. The blends get crushed before getting weighed and divided into 2.5g filter bags. Those tea packages that meet the standards are then stocked in warehouses ready for shipment. No chemicals or harmful substances are used at any stage of the tea making process, and no trees are harmed or cut down.