Vacuum Sealed Tea Bags

This vacuum-sealed tea bag is built from a three-layer laminate: a matte oil finish on the outside, a pure aluminium foil core, and a PE inner layer. The total thickness is 140 micron. The aluminium layer acts as a complete barrier to oxygen, moisture and light, which protects the volatile aromatics in tea and prevents stale or musty notes. The matte oil outer layer gives a soft-touch, low-glare surface that takes print well. The PE sealant layer allows strong, airtight seams on standard vacuum and form-fill-seal lines. The bag is not a standard stock pouch; it is made to your dimensions, so the finished pack fits your fill weight and case count.

Use this format for products where shelf life and flavour retention matter more than recyclability. Vacuum sealing removes most of the headspace oxygen, so the bag works best for dense, low-friability teas such as compressed cakes, nuggets or fine powders. For whole leaf teas that would crush under vacuum, a stand-up pouch with a degassing valve or a plain zipper bag is a better choice. Filling is usually done on a vacuum chamber or nozzle vacuum sealer; the PE layer seals at typical temperatures for polyethylene. Options that suit this bag include a tear notch for opening, a hang hole for retail peg display, and a clear window if you want to show the leaf without opening the pack. A zipper can be added, but it must sit outside the vacuum area, and a spout is not compatible with vacuum sealing. For brands that need kerbside recyclability, a mono-material PE or PP structure is the alternative; it will not match the oxygen barrier of aluminium, so expect a shorter shelf life.