Indonesian Tea

JIVA AGRO Supplies The Best Premium Tea Indonesia Products
We are an Agro-Industry company that specializes in tea commodities. Our company was founded to meet the needs and demands of the global market in the form of bulk tea with variants of black tea, green tea, and white tea produced by native Indonesian tea plantations spread across the island of Java, with the best quality. Don’t hesitate to contact us via email or WhatsApp for additional discussion and information.

About Indonesian Teas
With vast tea cultivation areas, Indonesia is one of the world’s largest tea-producing countries. West Java (nearly 70% of Indonesia’s total tea production), Central Java, and North Sumatra are the primary tea-producing regions. These large plantations are typically run by state-owned enterprises, with CTC (crushing, tearing, curling) tea accounting for most of the production.
Indonesian tea is exceptionally full-bodied, highly regarded, and frequently used in blends. Local Indonesians usually serve their tea in a clay teapot with a matching set of small clay cups and saucers. Rock sugar is done on the side. Many teas are grown in Indonesia, including organic silver needles, oolong, jasmine, and vibrant imperial black tea.

Product Name Code Stock

Young leaves or new growth buds that have undergone minimal oxidation through a slight amount of withering before halting the oxidative processes by being baked dry, with the optimal withering conditions at 30 Celcius (65% relative humidity) for 26 hours.



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The tea oxidation is stopped somewhere between the standars for green tea and black tea. The processing typically takes 2 to 3 days from withering to drying with a relatively short oxidation period of several hours. In Chinese, semi-oxidized teas are collectively grouped as blue tea while the term “oolong” is used specifically as a name for certain semi-oxidized teas. Common wisdom about lightly oxidized teas in Taiwan (a large producer of Oolong) is that too little oxidation upsets the stomach of some consumers.



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The tea leaves are allowed to completely oxidize. Black tea is first withered to induce protein breakdown and reduce water content (between 68% and 77% of original). The leaves then undergo a process known in the industry is “distruption” or “leaf maceration”, which through bruising or cutting distrupts leaf cell stuctures, releasing the leaf juices and enzymes that activate oxidation.



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This tea has undergone the least amount of oxidation. The oxidation process is halted by the quick application of heat after tea picking, either with steam, the Japanese method, or by dry cooking in hot pans, the traditional Chinese method.



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Moringa tea is rich in catechin polyphenols, especially epigallocatechin gallate (EGCG) which is a strong anti-oxidant that inhibits the growth of cancer cells. Moringa tea is also effective in lowering LDL cholesterol levels, as well as inhibiting the formation of abnormal blood clots. Moringa tea can increase energy naturally and is a great source of nutrients. Increased energy after drinking Moringa Tea does not occur due to sugar, so it lasts for a long time.



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Green tea is one of the ingredients of fermented products and is useful for preventing several diseases such as cholesterol, heart disease, allergies and reducing fat and weight.



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Green tea is one of the ingredients of fermented products and is useful for preventing several diseases such as cholesterol, heart disease, allergies and reducing fat and weight.



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Blak tea is a product that attracts consumers because it contains many benefits for preventing several diseases such as diabetes, gout, maintaining body stamina and increasing immunity if taken without sugar, while millennials like black tea as a drink for young people with various flavors mixed with milk, oranges, and ice cubes and black tea powder, it is very economical and also more practical with a dip pack to take to the office.



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Download Indonesian Tea Catalogue
Date: September 8, 2022
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