Minh Dai Tea Reaches the Level of an “International-Grade Ingredient”

Surpassing the reputation of its rich traditional tea products, the tea plant grown in Minh Dai has now risen to become a high-value export ingredient, serving as the first and most crucial link in the supply chain. The combination of vast cultivation areas and industrially equipped preliminary processing lines is opening a promising new chapter for the local economy, transforming endless green tea hills into a sustainable source of income.

Minh Dai Commune was formed from the merger of Minh Dai, My Thuan, and Van Luong (formerly Tan Son District).

Tea is the region’s key industrial crop, covering thousands of hectares and supplying tens of thousands of tons of fresh tea leaves to the market each year.

After months of cultivation, tender young tea buds reach the ideal stage for harvest.

Tea is machine-harvested by local farmers, packed into large bags, and transported to the processing facilities.

Fresh tea buds are carefully inspected before preliminary processing.

In the withering chambers, freshly picked tea leaves are spread evenly to reduce moisture.

A tea-turning machine operates inside the withering chamber.

Once properly withered, the tea leaves are transferred to rolling machines.

After rolling, the tea is moved onto conveyor belts for drying. The tea resin has stained most tools and machinery in the processing area.

Black tea (dried tea) is bagged and prepared for domestic buyers and export partners.

Black tea is commonly used as a raw ingredient for packaged teas and tea bags.

The bowl-shaped tea hills stretching to the horizon symbolize the enduring hard work of the highland people.

Le Hoang