Black Tea Orthodox

BLACK TEA ORTHODOX

Experience the distinct character of FGCs Black Tea Orthodox, known for its robust flavor and versatile blending potential.

Black tea, also known as "red tea" in some regions due to its red liquor after brewing, is distinguished by its unique fermentation process. This fermentation imparts a special flavor, making black tea an ideal base for blending with other ingredients, creating beverages like Earl Grey, English Breakfast, and Masala Chai.

FGC offers a wide variety of black tea, including Orthodox black tea, known for its premium quality and competitive prices. Our Vietnamese black tea is especially favored by global wholesalers for its superior taste and ability to be stored for extended periods without losing flavor or aroma.

1. Key Features:

• Fresh Ingredients: Sourced from FGC’s tea gardens in Phu Tho and Ha Giang provinces, our Vietnamese black tea is made from the freshest tea leaves, ensuring a deep red liquor, bold flavor, and a rich aroma.
• Competitive Pricing: Compared to teas from other regions like Sri Lanka or India, our Vietnamese Orthodox black tea offers great value while maintaining high quality.
• High Production Capacity: FGC produces up to 20,000 tons of black tea annually, ensuring large-scale supply for global export.
• Versatility: Our Vietnamese black tea blends easily with other tea types, making it a versatile choice for tea makers worldwide.

2. Black Tea Grades Offered by FGC:

• OPA (Orange Pekoe A): Large, twisted leaves, ideal for brewing a robust tea with a unique taste.
• OP (Orange Pekoe): Fine grade tea made from the top two leaves and a bud. Available in different leaf sizes (long, medium, short).
• BOP (Broken Orange Pekoe): Small, neat broken leaves that offer a strong flavor.
• FBOP (Flowery Broken Orange Pekoe): A smaller grade than BOP, with short, slightly wiry leaves and some tips.
• Pekoe: Made from young, tender leaves and buds. Known for its strong taste and rich aroma, it’s one of the most popular and expensive grades.
• PS (Pekoe Souchong): Flaky leaves with a slightly curly, open appearance.
• BPS (Broken Pekoe Souchong): Smaller grade of PS.
• Fannings: Finely broken leaves, ideal for tea bags.
• Dust: Fine powder tea, also used in tea bags.

3. Processing Method: Vietnamese black tea undergoes a fermentation process, which is crucial for developing its unique taste and color. The steps include:

1. Selection: Fresh green tea leaves are chosen.
2. Withering: Leaves are wilted to reduce moisture.
3. Rolling: Leaves are shaped to initiate oxidation.
4. Oxidation (Fermentation): Crucial stage for flavor development.
5. Drying: Moisture is removed to halt oxidation.
6. Sorting & Grading: Tea is classified by leaf size.
7. Packing & Storage: Products are prepared for distribution.