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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".
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 ...
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.
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This tea's oxidation is stopped somewhere between the standards for green tea and black tea. The processing typically takes two to three days from withering to drying [10] with a relatively short oxidation period [23] of several hours. In this regard, most Darjeeling teas with light oxidation levels are more similar to green or oolong teas. [36]
Camellia sinensis is a species of evergreen shrub or small tree in the flowering plant family Theaceae.Its leaves, leaf buds, and stems can be used to produce tea.Common names include tea plant, tea shrub, and tea tree (unrelated to Melaleuca alternifolia, the source of tea tree oil, or the genus Leptospermum commonly called tea tree).
The difference between black tea and white tea is the leaves are completely oxidized to form black tea and not at all oxidized for white tea. What the leaf looks like doesn't matter, if it's completely oxidized it's black tea. The term Orang Pekoe is a classification which means high quality leaves (such as the white haired tips of the plant ...
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 ...