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Basic leaf grades of black tea, as used in South Asia. In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades for Western and South Asian teas are referred to as "orange pekoe" (abbreviated as "OP"), and the lowest as "fannings" or "dust ...
Chai-o Nabat (Persian tea with Rock sugar) in Tehran. Black tea in a Meissen pink-rose tea cup. A Moroccan tea set. Green tea steeping in a gaiwan. A glass of iced tea.
In the western black tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades are referred to as "orange pekoe", and the lowest as "fannings" or "dust". This grading system is based upon the size of processed and dried black tea leaves.
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 ...
This is based on Tea_processing_chart.png and is an attempt to create a SVG version of that chart. The original image was created by Mvc ( talk · contribs ) Licensing
Orthodox processed black teas are further graded according to the post-production leaf quality by the Orange Pekoe system, while crush, tear, curl (CTC) teas use a different grading system. [38] Orthodox tea leaves are heavily rolled either by hand or mechanically on a cylindrical rolling table or a rotor vane.
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The United States Food and Drug Administration tested tea until 1996.. Tea tasting is the process in which a trained taster determines the quality of a particular tea. [1] Due to climatic conditions, topography, manufacturing process, and different cultivars of the Camellia sinensis plant (tea), the final product may have vastly differing flavours and appearance.
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