Thanh Diep Nam Bung
Illustrative producer profile. A highland green-tea workshop concept centred on shoot selection, controlled pan firing and careful dry-leaf grading.
- Organization
- Thanh Diệp Nậm Búng — cơ sở mẫu
- Address
- Khu vực chè Nậm Búng, Lào Cai (địa danh tham khảo), Lào Cai
- Published capacity
- 150–200 kg búp tươi/ngày; phân loại riêng từng ca hái (năng lực mô phỏng).
- Capacity source
- DEMO — tea-market-production-20261029; năng lực mô phỏng, không dùng thẩm định kinh doanh.
About the facility
Thanh Diep emphasises incoming leaf selection. Tender shoots and more mature leaves are processed separately to make each lot consistent and suitable for comparative tasting after packing. Post-drying hand sorting removes stalks and small fragments. The sample workshop supports retail pouches or bulk packs, using the same batch code on inner bags and outer cartons. An illustrative platform profile. The workshop identity, capacity and operating arrangements are sample data, not a verified business record. Documentary photographs from VOV in Ta Xua and the Ha Giang newspaper in Phin Ho illustrate tea craft; they do not verify this sample workshop or its address.
Tea processing
Grade shoots → fix → gently roll → dry → remove stalks and sort leaves → weigh, pack and retain a sample. Keep reference samples and one batch identity from receiving to dispatch.
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