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Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...
Tea blending is the act of blending different teas (and sometimes other products) to produce a final product that differs in flavor from the original tea used. This occurs chiefly with black tea, which is blended to make most tea bags, but it can also occur with such teas as Pu-erh, where leaves are blended from different regions before being ...
Black tea grading Fresh tea leaves of different sizes. Black tea is usually graded on one of four scales of quality. Whole-leaf teas are the highest quality, with the best whole-leaf teas graded as "orange pekoe". After the whole-leaf teas, the scale degrades to broken leaves, fannings, then dusts. Whole-leaf teas are produced with little or no ...
Tea leaf processing methods for the six most common types of tea. Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.
The grading system is based upon the size of processed and dried black tea leaves. The tea industry uses the term orange pekoe to describe a basic, medium-grade black tea consisting of many whole tea leaves of a specific size; [6] however, it is popular in some regions (such as North America) to use the term as a description of any generic ...
Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form.
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The water should be similar to the drinking water where the tea will be consumed. Brewing time is six minutes (for black tea), five minutes (for leafy green tea) and three minutes (for fanning green tea). The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
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