MOCCHAU TEA PRODUCTS ARE MADE BY MOCCHAU TEA COMPANY
and are protected interms of its brand, logo, origin and certified by quality management standard 4 units authorised to distribute MocChau tea products are:
-Importing and exporting department #2 of Vinatea
-HongTra Trade and Tourist Company
-HuongTra Trade Company.
-NamSon Trade Company.
Vinatea is not responsible for the quality of Mocchau tea products supplied by other companies

The products of tea have been granted the latest quality medals

General instructions on types of tea in Vietnam and Vietnam Tea Corporation’s products.

1. General instructions on types of tea in Vietnam:

A country has an aged tea drinking tradition, a lot of types of tea are produced and consumed in Vietnam, from kinds of traditional tea to abroad imported tea.

Types of drunk tea in Vietnam folk:

• Fresh tea: its materials includes fresh green and multisized, old and tender unprocessed tea leaves that are picked, cleaned, then crushed by hand and put in to a  pot or a big kettle, adding some slices of fresh ginger and boiling. Afterthat pouring it in to a bowl, cup to drink immediately or keeping in a china teapot to drink during the day, its water is green. In Xuan Mai-Ha Dong tea area, tea plants are picked leaf by leaf consisting of yellow and small, crispy, thick, old leaves; their edges have only some sawteeth; Gay-Nghe An tea area, tea branches are cut at 30-40 cm length including buds, soft and green colored, small, big leaves, the leaf’s edges have deep rawteeth.

• Bud tea (tea flower’s bud): tender buds (small buds) are picked in solar October-November and dried in shadow until they are green dry, if they are dried in the sun, they will be more quickly dry but their buds are turned in to red, their quality is bad. Their cafein is low at 2.00%, less excited, women and the elderly like this kind. It takes a long time to make this tea permeated in boiling water, so they are only used for hosts not visitors. If they are scented with daisies, they have sweet smelling. The bud tea is produced mostly in provinces of Nghe An, Ha Son Binh in Vietnam.

• Bang tea: mainly old tea leaves are smashed or chopped in to equal pieces of 2mm-1mm. They are black and a bit red. The tea leaves are not processed, only simply dried in shadow  under the sunshine without naps. The tea has  a great rate of fat: 7,14%, Tanin: 5,25%, total ash: 4,30%, dissolvent ash: 1,40%, Cafein: 2,00%, dissolvent substance: 19.10%, protein: 1.25%, fat: 7.14%. Bang tea was processed a long time a go in Van Tra village, closed to Bang Thuong-Thanh Hoa province. Hue tea manufactured in Truoi-Thua Thien  is also processed from old tea leaves, tea stems, tender tea branches that are simply processed, kept and dried.

• Ha Giang Brown Tea (cake tea, chi tea): this is traditional tea in the Northern mountainous region of Vietnam, they are made of tender materials,  1 bid has 2-3 tender leaves, Shan tea breed that has long stems is manually processed. The tea buds are picked, quickly dried in a cast-iron pan, then rubbed by hand and dried in the sun; finished tea products are filled in to a big bamboo tube and put on shelves in kitchen to preserve, they are called Lam tea. The tea leaves’ surface is rough, their buds have white naps and the quality is very good. Tuyet Lu tea sample (Bac Ha-Lao Cai) has tannin:10.10%, Cafein: 3.00%, dissolvent substance: 33.00%. Tuyet Ha Giang tea sample number 95 has tannin: 10.54%, Cafein: 3.10%, dissolvent substance: 34.30%. The tea’s water is red, sweet smelled, cool, not as much sour as green tea, luc tea. The loose tea leaves’ edges are rough, less curve, cumbrous. Chi tea is the brown tea pressed in to round tea cakes, tied in to a stack of 10-12 ones. It is processed following the process: hot steamed tea materials → pressing in to round tea cakes → drying → tieing in to a stack. Gut tea consists of old tea, crushed tea, surface tea includes tender tea with soft and small buds. Drinking tea in mouthful gulps. The tea’s water is red, sweet sour, cool and drinkers like it so much.

• Oolong tea: Mainly, it is produced in China  and Taiwan called green tea. The technology: tea materials → withering and fermenting  → drying and rubbing  → semifinished products. The tea’s water is twinkling yellow, strong, specially aromatic. Names of Oolong tea as: .......... are Oolong tea made of selected tea breeds’ materials to process.

Since Indochina became France’s colony, 2 kinds of new green and black tea entered Vietnam with a great volume, they were produced and exported to West Europe and North Africa (Vietnam had at that time 13,505 hectares of tea, manufactured 6,000 tons of dry tea in 1941). However, Vietnamese people do not like black tea very much, mainly they like green tea as Chinh thai tea or mixing with Dong luong tea that is made in Phu Tho province.

• Black tea: taking the greatest percentage in the world tea trading market, according to OTD technology process: fresh materials → withering → fermenting → sieving to classify. Black tea’s water is scarlet brown, sweet flavoured, scented. After sieving, classifying (at the time of processing), it is divided in to many kinds : OP, P, BOP, BP, FBOP, PS, F, D; their quality is remarked from the top to the bottom in accordance with tea leaves.

• Green tea (called luc tea in the past): this tea is mostly produced in China, Japan, Vietnam according to the process: fresh tea materials → expelling ferment → cooling → rubbing → drying → sieving to classify finished products. Its water is verdant, strongly sour, scented as green rice. Expelling the ferment by drying in cast-iron pan or a ferment expelling machine at temperature of 230-250⁰ ( dried tea), steaming by hot water smoke (steamed tea). Quickly dipping in to boiling water ( parboiled tea). Drying by hot smoke or hot water or pan (continuous drying), drying by charcoal or wooden fire (fire tea), or dry in the sunshine combining with drying by charcoal (sunshine tea), their all quality are different.In the stage of country unity battle with the assistance of former Soviet Union, China, black tea’s and green tea’s output increased fast, most of them were exported, especially the OTD black tea. Besides traditional kinds of tea, local market is now spreading kinds of scented tea (Thanh tam, Thanh huong, Lien hoa, Hong dao, Ba dinh, Dong tam tea ...) flower scented tea, economized tea (old leaf tea ...).

• Scented tea: this tea is made of dry flavouring as dry flower, dry daisy, seed of parsley, liquorice, cinnamon ... that are mixed at a different rate. Its technology: collecting flavouring → drying tea → drying tea with flavoring → keeping them in buckets.

• Fresh flower tea: the tea is mainly manufactured in China, Vietnam, fresh flower consist: lotus, jasmine, magnolia, cinnamon pomelo ... Per manufacturer has its own traditional technological secret. General technology as follows: preparing tea and fresh flower → scenting (mixing tea and flower) → clearing flower → sieving flower → drying → cooling → keeping flower → sieving → end product of fresh flower tea.

After 1975, 10 first years’ area and output of black tea and green tea have remarkably increased (50,800 hectares, 28,200 tons of dry tea-1985). Kinds of traditional tea ( fresh tea, bud tea ... ) bud tea, scented tea are also incessantly put up.

In the period of renovation and door opening (1986-1996), tea consumption market was extremely eventful, fast changed on kinds, models, packing, distribution... and types of new tea were born: teabag, CTC black tea, special tea, flower tea.

• Thin black tea: fresh buds that after withered are taken in to grilling and crushing equipment, then in to cutting machine → fermenting → drying are called CTC black tea, produced almost in Srilanca, India, Africa.

• Dissolvent tea: this tea is made in countries having developed technology, its technology: processed material tea → extracting → solidifying → drying by fog spray; materials of old rushed black and green tea are the second products. The dissolvent tea is under the shape of smooth and spongy powder including small seeds are covered by light yellow (green tea), light brown (black tea). Contents of tannin, catesin, axit amin, caffeine are much higher than material tea, the tea water’s color and taste are good but flavor are unattractive due to the fact that it has been gone during process of extracting, solidifying and drying.

• Tea bag: the rate of thin, crushed tea is rather high in the technology of CTC and OTD; so as to economize and collect qualified tea, the technology of particular paper bag production was born to contain those special teas. The tea bags have strings to tie manufacturer’s trademark, when making tea, makers only need to dip the tea bag in to a glass  or a cup of boiling water, the left residue will be easily picked up, it is unnecessary to make tea in teapot but as clear as Kim Anh  tea.

• Grass tea: black tea is mixed with a type of medicine as sweet grass, it not only has a tea taste but also cure diseases.

Green tea: consists of types of natural scented green and flower scented teas as Jasmine, Lotus, types of tea bags.

Oolong tea: special tea breeds  imported from China and Taiwan after the experimental stage  are popularly grown in Moc Chau, Lam Dong high land ... Thanks to the  modern production line, Oolong tea products of Vietnam Tea Corporation have gained such an international standard as Oolong tea products of China and Taiwan with its specific features.

Black tea: thanks to the modern production line, Vietnam Tea Corporation has produced variety of teas (Orthordox, CTC) with rather standard and even above and exported to world markets.

VIETNAM NATIONAL TEA CORPORATION
Vinatea

92 Vo Thi Sau - Ha Noi - Viet Nam
E-mail: info@vinatea.com.vn
Tel: (84-4) 6226990 Fax: (84-4) 6226991