Ngoc Bao Tea Joint Stock Company

Ngoc Bao Tea Joint Stock Company supply all kinks of black tea and green tea. The kinks of tea include: *Black tea: OTD black tea is a product from a traditional process (orthodox): Fresh tea leaves ->Conveying and Preservation -> Withering -> Rolling and Sieving -> Fermentation -> Drying -> Sorting -> Mixing -> Packaging -> Preservation of product. It is a complete process with strict inspections through from section of fresh tea leaves to preservation of product. After being sieved, tea is sorted into many types: OP, P, OPA, FBOP, BOP, BOP1, PS1, PS, BPS, TH, F, Dust, and SC with their quality from high to low based on the size and tenderness of fresh tea leaves. Black tea products have its physical appearance as tightly rolled dark brown leaves. When being made for serving, tea water looks red-brown with a yellow edge. It has a natural flavor and slightly acrid smell. It will leave its well taste lingering in your mouth. *Green tea: Green tea is a product from a non-fermentation process (without enzymes). In other words, at the first phase of green tea processing, the fermentation, mainly oxidizing ferments such as Poliphenoloxydaza, peroxydaza, should be deactivated. These ferments, if not being deactivated will transform tannin in tea into pigments. In green tea processing, only mechanical, moisturing and thermal effects are permitted. Green tea product has it physical appearance as tightly rolled black-green leaves. When being made for serving, tea water looks purely light yellow-green. It has a strong natural flavor of grilled rice and strongly acrid smell. It will leave its well taste lingering in your mouth. Green tea process: Fresh tea leaves -> Conveying and Preservation -> Slightly withering -> De-enzyming -> Cooling -> Rolling and shaking -> Drying -> Sorting -> Products. Loose green tea products: OP, P, SP (Supper pekoe green tea), BOP, PS, BPS, TH, F and Dust