Province: Banten
Origin: Indonesia
2 Ton / month
Altitude: 800 - 1000 Mtr ASL

1.0    The Scope 
The term of “tea” refers to hot beverage  that is prepared by infusing or brewing the dried leaves of the Camellia Sinensis plant.
There are at least 6 different types of tea : green, white, yellow, oolong, blalck and dark post-fermented tea (or black tea for the Chinese)
The most commonly found on the market are black, green, oolong and white.

2.0    The flavours of tea
Oxidation is the distinguishing factor that determines whether tea will become black, oolong, green or white. It is a chemical process that results in the browning of tea leaves and the production of flavor and aroma compounds in finished teas. During the oxidation process (sometimes also referred to as ‘fermentation’), the flavours and aromas of tea become fuller and deeper

Tea Description Flavour
Black Tea Black tea  is the most common type of tea in the western world. Black tea is almost fully oxidised Black tea is noted for its full,bold, flavor and its ability to pair well with many western food, particularly sweets and creamy food.
Green Tea Green tea is processed to quickly stop oxidation (minimal oxidation occurs), Japanese green teas are typically steamed. Chinese-style tea are typically processed with dry heat. Japanese-style green tea tend to have strong vegetal, grassy or oceanic/seaweed notes and slight citrus undertone. Examples include the sencha and matcha varieties. Chinese tea often have a mellower, sweeter flavor profile with notes of nuts, flowers, wood and/or vanilla.
Oolong Tea Oolong tea is rolled by hand or machine and pan fired, and then heated. Many oolongs are roasted afterwards to further develop their flavours and aromas. Depending on their processing, oolongs may have flavours and aromas of honey, orchids and other flowers, lychee and other fruits, wood, butter or cream, vanilla and/or coconut.
White Tea White tea is a light tea grown and harvested primarily in China (Fujian and Zhejiang provinces). The name relates to the whitish appearance of the plant. The tea is  pale yellow. White tea has a light, delicate, slightly sweet flavor.

3.0    Quality : Grading and Clasification
The factors affecting tea quality can be distinguished as follows :
  • Genetic :tea quality is primarily determined by the genetic properties of the plant/bush  : China or Assam type, or hybrid.
  • Environment : elevation (high altitude), soil and climate (including temperature, humidity, sunshine duration and rainfall) influence the quality of tea.
  • Field operations : pruning, fertilizing, shading, plucking, also play an important role in Determining the quality and flavour of tea.
  • Processing of plucked tea leaves : orthodox vs ‘crush, tear and curl’ (CTC) tea.

There are 4 basic grades in Orthodox tea production : Whole leaf, Broken leaf, Fannings and Dust. These categories specify and indicate the various leaf sizes and associated strengths.
Whole leaf and Broken leaf grades are used primarily for loose (specialty) teas, while Fanning and Dust are the preferred grades for CTC tea bags.

4.0    Packing
Tea leaves shall be packed in food grade packaging, clean and dry pack, 10 kg/pack

5.0    Marking
Following particular shall be marked and labelling clearly on the packaging,
a.    Name of the product & grade.
b.    Variety or Trade Name.
c.    Lot No – Batch No.
d.    Nett weight – Gross weight.
e.    Date of packing.
f.    Country of origin.
g.    Name of the address of producer.
h.    Best Before
i.    Special requirement/ treatment

6.0    Product sample
Product sample shall packed and store.
  • Shall itbe used as reference.
  • Sample requirement : 2 bags @ 1 kg of each product
  • Product identification :    Product name, Plate of production, Lot number, Remarks
  • Sample shall be vaccum packed, keep in organized storage easy to find and maintain in good conditions


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