Tea is the national drink of the Chinese nation. Started in Shennong, prospered in Tang Dynasty, and flourished in Song Dynasty.
Chinese tea culture is a unique wonderful flower in Chinese culture.
In ancient times, Shennong was known as the Emperor Yan because he discovered that fire was beneficial to mankind. The story of Shennong tasting herbs is very familiar to everyone. Shennong is a knowledgeable scholar, but also an experienced botanist. And has a high level of hygiene awareness, that is, drink boiled water. According to legend, one day Shennong set up a pot and boiled water under a tea tree, and a few tender leaves floated into the pot. The water in the pot was clear and delicious, and the fragrance overflowed. After drinking, the tea was refreshed and the tea was found up.
We made many packs for tea products.
Some customers make gusset vacuum bags for tea,some make ziplock stand up bags for tea;some require plastic material others require kraft paper material.
We made all different shape,type,material packs for tea powder,tea leaves,flower tea...Welcome to chat and know more.
According to modern tea classification methods, green tea and black tea are 2 of the six basic tea categories in China. Regardless of the processing technology, the style characteristics, or the taste...they are two teas with different styles and clear routes.
To say the real difference between green tea and black tea, the core point lies in whether the process is fermented.
Green tea is a kind of unfermented tea. During the processing, the activity of various enzymes in the fresh leaves is quickly inactivated by high temperature, which evaporates part of the water, prevents the tea from continuing to oxidize, and retains the most natural catechins in the tea. substance. Therefore, green tea generally has the characteristics of "beautiful shape, green color, mellow taste and clear fragrance".
And when making black tea, after the fresh leaves wither, it enters the key "fermentation" link. Contrary to the prevention of oxidation by green tea, black tea promotes oxidation, allowing polyphenols to be converted into theaflavins, thearubicins, and brown pigments, which fundamentally change the appearance and internal quality of tea leaves, forming a "red soup" "Red Leaf" features.
No matter green or black,almost all tea products need a good light barrier and oxygen barrier pack.and sure moistureproof is basic function.
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