Vietnam Black Tea Orthodox and CTC Manufacture and Supplier

Vietnamese Black Tea

Vietnamese black tea has gained immense popularity worldwide due to its excellent quality and competitive pricing. This tea variety from Vietnam has the remarkable ability to retain its aroma and flavor even after being stored for several years. In fact, black tea constitutes approximately 50% of Vietnam’s total tea export value. Its wide acceptance extends to various regions, including Muslim countries, the Middle East, Europe, and Africa.

History of Vietnamese Black Tea

The history of Vietnamese black tea reveals an interesting trend. While green tea remains the preferred choice among Vietnamese people, the production and export of black tea have matched, and at times even surpassed, that of green tea.

Black tea has found a loyal following in Muslim countries, the Middle East, and Africa, where the culture of consuming black tea has deep roots. These regions have developed a strong affinity for Vietnamese black tea and import significant quantities from Vietnam.

Initially, Vietnamese black tea was produced in limited quantities to cater to the demand from neighboring Southeast Asian countries like Malaysia, Indonesia, and the Philippines. However, in the 1990s, Southeast Asian Muslim businessmen played a pivotal role in introducing Vietnamese black tea to Muslim countries, the Middle East, and Africa, thereby expanding its reach.

The shift in Vietnam’s tea industry, which predominantly focused on exporting green tea to China during the 1990s, witnessed the rise of black tea production. Today, Vietnamese black tea accounts for a substantial portion of the country’s tea production, and it is exported to more than 50 countries across the globe.

Prominent Black Tea Regions in Vietnam

Vietnam boasts 34 provinces dedicated to tea cultivation, encompassing over 130,000 hectares of tea plantations. With an impressive total output of nearly 200,000 tons in 2022, approximately 50% of the tea produced is black tea. Notably, the following regions stand out as the largest contributors to black tea production:

Thai Nguyen

Renowned as the province with the largest and highest-quality tea-growing area in Vietnam, Thai Nguyen enjoys a rich tea heritage. Tea growers here possess extensive experience, resulting in high yields and excellent product quality. Thai Nguyen specializes in both green tea and black tea, which are exported to over 50 countries worldwide.

Moc Chau

Situated in the mountainous district of Son La province in northwest Vietnam, Moc Chau holds a long-standing reputation for black tea cultivation and production. In the past, it served as the central hub for black tea production throughout the entire Indochina region. Moc Chau’s main offerings include Oolong tea and black tea, primarily exported to neighboring Southeast Asian countries and China.

Lam Dong

As the largest black tea production area in Vietnam, Lam Dong is a highland region located in central Vietnam. Its favorable climate, weather, and geographical features provide ideal conditions for tea cultivation and production. Lam Dong specializes in Oolong tea and black tea, with exports reaching more than 50 countries worldwide.

Black Tea Exports from Vietnam

In 2021, Vietnam emerged as a significant player in the global tea market, with its tea exports reaching a remarkable value of $195 million. This achievement secured Vietnam’s position as the 9th largest tea exporter worldwide. Notably, Vietnam’s black tea played a crucial role in this success, accounting for approximately 50% of the total export value, which amounted to around $95 million.

Among the various destinations for Vietnam’s tea exports, Pakistan stood out as the primary recipient, with imports valued at an impressive $72.1 million. Following closely was Chinese Taipei, with imports worth $28.8 million, while Russia accounted for $20 million. China and Iraq also contributed significantly to Vietnam’s tea exports, with imports valued at $14 million and $9.87 million, respectively.

Vietnamese Orthodox Black Tea Grades

Orthodox black tea grades primarily classify the size of the tea leaf, ranging from whole leaf (pekoe) to dust (used in tea bags). These grades can be grouped into four categories: whole leaf, broken leaf, fannings, and dust.

Vietnamese Black Tea OPA (Orange Pekoe – A)

Vietnamese Black Tea OPA

OPA (Orange Pekoe – A) is a large leaf Vietnamese black tea. It consists of long, bold tea leaves that are slightly twisted.

This grade takes slightly longer to brew compared to other grades but offers a unique taste distinct from smaller grades.

Vietnamese Black tea OP (Orange Pekoe)

Vietnamese Black Tea OP

Black tea OP (Orange Pekoe) is a fine grade made up of slightly wiry and twisted leaves and buds, sometimes with white tips. It is typically made using the top two leaves and one bud from a tea branch.

There are three main varieties of Black tea OP based on size:

  • Black Tea OP long leaf size
  • Black tea OP medium leaf size
  • Black tea OP short leaf size
Vietnamese Black tea BOP (Broken Orange Pekoe)

Vietnamese Black Tea BOP

Black tea BOP (Broken Orange Pekoe) consists of neatly small broken leaves without any other particles. It often includes a few silvery tips. This grade has a robust flavor compared to other grades.

Vietnamese Black Tea FBOP (Flowery Broken Orange Pekoe)

Vietnamese Black Tea FBOP

Vietnamese Black Tea FBOP (Flowery Broken Orange Pekoe) is a smaller grade following the BOP grade. It consists of short, slightly wiry, and less twisted broken leaves with a few tips.

Vietnamese Black Tea Pekoe

Vietnamese Black Tea Pekoe

This grade is one of the most popular and expensive. Vietnamese black tea pekoe is made from young tender tea leaves and buds. The leaves in this grade are shorter, curly, and less wiry. The tea has a round, curly appearance, strong taste, and aromatic aroma.

Vietnamese black tea PS (Pekoe Souchong)

Vietnamese Black Tea PS

Vietnamese black tea PS (Pekoe Souchong) is a flaky leaf grade with a tidy appearance. It consists of slightly curly but fully open leaves.

Vietnamese black tea BPS (Broken Pekoe Souchong)

Vietnamese Black Tea BPS

Vietnamese black tea BPS (Broken Pekoe Souchong) is a smaller grade following PS.

Vietnamese Black Tea Fannings

Vietnamese Black Tea Fannings

Vietnamese black tea fannings are finely broken pieces of tea leaf that still have a coarse texture. This tea is commonly used in producing filter tea bags. They are the smallest leftover pieces after sieving larger leaf grades.

Vietnamese Black Tea Dust

Vietnamese Black Tea Dust

Vietnamese black tea dust is a fine powdered tea, much finer than fanning grades. It is the tea leftover from producing higher-grade teas. This type of tea is also used in producing filter tea bags.

Vietnamese Black Tea CTC Grades

Vietnamese Black Tea CTC grades are categorized into four distinct grades: CTC BOP, CTC BP, CTC PF1, and CTC PD. Each grade offers unique qualities that contribute to the overall blend. Let’s explore the different grades of Vietnamese Black Tea CTC:

Vietnamese Black Tea CTC BOP

Black Tea CTC BOP

This grade represents the largest size of CTC tea, with dimensions of approximately 3 mm. The tea exhibits a blackish appearance, a light aroma, and a sweet aftertaste.

Vietnamese Black Tea CTC BP

Black Tea CTC BP

CTC BP features a round shape and a black-brown color, with a size of around 2 mm. It boasts a bright and fragrant aroma, a strong taste, and a sweet aftertaste.

Vietnamese Black Tea CTC PF1

Black Tea CTC PF1

Derived from young leaves of high quality, CTC PF1 presents a round appearance, with a size of approximately 1 mm. It showcases a dark brown color, a distinctive aroma, a rich acrid taste, and a sweet aftertaste.

Vietnamese Black Tea CTC PD

Black Tea CTC PD

CTC PD represents the broken fragments of CTC Black teas, with a size of only about 0.5 mm. This tea displays a dark brown color, a typical aroma, a rich acrid taste, and a sweet aftertaste. It is particularly suitable for the production of filter tea bags.

Vietnamese Orthodox Black Tea Manufacturing Process

The manufacturing process of Vietnamese black tea is distinct from that of green tea. While green tea skips the fermentation stage, black tea undergoes multiple stages, including fermentation. This fermentation step brings about biochemical changes that imbue the final black tea product with its unique taste, color, liquor, and natural black appearance.

Among the various stages involved, fermentation holds utmost importance in processing Vietnamese black tea. It requires specific conditions: a temperature range of 24 to 26 degrees Celsius, air humidity at 98%, and a duration of approximately 3 to 3.5 hours.

The production of Vietnamese black tea follows the following fundamental steps:

  • Selecting the freshest green tea leaves
  • Withering
  • Grinding tea
  • Fermentation
  • Drying
  • Sorting and classifying tea grades
  • Packing and storing

Manufacturing Process of Vietnamese Black Tea CTC

The manufacturing process of Vietnamese black tea CTC (Crushing, Tearing, Curling) involves several distinct steps. Although the name CTC reflects the specific techniques used, the overall method closely resembles that of Orthodox Black tea production.

Selecting raw materials

Tea farmers carefully harvest fresh tea buds from plantations. The ideal tea buds consist of three young leaves on top, displaying a distinctive shape. Quality controllers meticulously inspect the freshly collected ingredients upon arrival at the factory. Subsequently, workers promptly initiate the withering process to preserve their freshness.


This step aims to reduce the moisture content of the green leaves. By doing so, it enhances the concentration of substances within the cellular fluid, thereby facilitating increased activity of oxidizing enzymes. The moisture percentage in the tea leaves is reduced to 62-63%. During withering, the tea leaves become soft but remain intact.

Grinding the product into black tea CTC

The purpose of this process is to decrease the size of the raw material and enhance the volume of tea leaves, ensuring greater efficiency in subsequent cutting stages. After grinding, the raw materials attain a cell stamping rate exceeding 50%, devoid of any coarse impurities.

Cutting the tea

This stage involves breaking down the cellular structure of the tea leaves, allowing the release of fluids. Such fluid release creates favorable conditions for the enzyme system to interact with solute components, tannins, and organic compounds.

Shaping black tea CTC

The objective here is to shape the Vietnamese CTC black tea products. A circular sieve moves in a circular motion, rolling the tea leaves into pellets of varying sizes.


Fermentation is a vital step in the black tea processing. It commences during the cutting stage and continues until the completion of fermentation. After fermentation, the tea passes through the vane part, where it undergoes even beating before proceeding to the brewing stage.


This phase involves subjecting the tea to high temperatures to halt enzymatic activities and stabilize specific substances formed during fermentation. Simultaneously, the tea is dried to achieve the desired humidity level, ensuring consistent product quality. The raw materials transform from a reddish copper hue to dark brown, emanating the distinctive aroma associated with CTC black tea.


This process entails classifying the teas to meet the requirements of buyers and consumers while facilitating convenient pricing and storage. The tea is pre-screened to remove most fiber and impurities, after which it undergoes sorting using machines. Depending on the size of the tea particles, they pass through corresponding sieve holes to be classified into distinct types.

Vietnamese Black Tea Health Benefits

The quality of black tea plays a vital role in ensuring its health benefits. Vietnamese black tea, known for its exceptional quality, preserves the essential components that contribute to the well-being of its consumers.

Antioxidant properties

Black tea contains antioxidants known as polyphenols, which help protect the body against free radicals and oxidative stress. These antioxidants may contribute to reducing the risk of chronic diseases, such as heart disease and certain types of cancer.

Heart health

Studies suggest that regular black tea consumption may support heart health. The flavonoids present in black tea have been associated with lowering blood pressure, improving blood vessel function, and reducing the risk of cardiovascular diseases.

Digestive health

Black tea contains tannins, which are natural compounds that can aid in digestion. They may help alleviate digestive issues like diarrhea and improve gut health by promoting the growth of beneficial bacteria.

Mental alertness and cognitive function

The moderate caffeine content in black tea can enhance mental alertness, focus, and concentration. Additionally, black tea contains the amino acid L-theanine, which has calming properties and may promote relaxation without causing drowsiness.

Oral health

The presence of polyphenols and fluoride in black tea can help reduce the formation of plaque and inhibit the growth of bacteria responsible for tooth decay and gum disease. Regular consumption of black tea may contribute to better oral health.

Potential cancer prevention

Some studies suggest that the polyphenols found in black tea could have anticancer properties. They may help inhibit the growth of cancer cells and reduce the risk of certain types of cancer, such as breast, ovarian, and colorectal cancer.

Advantages of Importing Vietnamese Black Tea

When it comes to selecting a supplier of black tea, there are several compelling reasons why importing black tea from Vietnam should be your top choice:

World’s Leading Tea Exporter

Vietnam holds a prominent position as one of the largest tea-exporting nations globally. In 2021, Vietnam exported tea worth an impressive $195 million, securing the 8th spot in the world rankings.

Competitive Pricing

With decades of expertise in tea production and export, Vietnam’s tea processing industry is a cornerstone of the country’s economy. With numerous tea factories, Vietnam ensures exceptional productivity, high quality, and competitive prices.

Rich Experience

Tea cultivation and production have been deeply ingrained in Vietnamese culture for hundreds of years. This longstanding tradition has equipped the Vietnamese with invaluable skills and experience, resulting in highly efficient production and business practices that contribute to the effectiveness of the tea industry.

Uncompromising Quality

Vietnam’s geographical features offer an ideal environment for cultivating, producing, and processing tea. With over 10 highland regions characterized by a cool climate, tea grown in Vietnam attains exceptional quality, delightful flavor, nutritional richness, and significant health benefits.

Abundant Supply

Vietnam boasts an extensive tea-growing area with more than 10 dedicated tea-growing regions. This vast cultivation capacity positions Vietnam as one of the world’s largest tea suppliers, guaranteeing a consistent and plentiful supply of tea to meet global demands.

By choosing to import Vietnamese black tea, you gain access to a leading tea exporter renowned for its competitive pricing, extensive experience, uncompromising quality, and ample supply. Embrace the excellence of Vietnamese black tea and elevate your tea business to new heights.

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