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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 ...
Black tea sorted by characteristic and quality in a sample tray at a Sri Lankan tea factory. Various whole dried leaves, partial leaves, and tea dusts are used in combination to produce different types of blended teas Breakfast Breakfast teas are generally a blend of different robust, full-bodied black teas that are often drunk with milk.
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 ...
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The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea.
The leaves and branches make a fine herbal tea, through normal drying and infusion process. For the leaves to yield significant amounts of their essential oil, they need to be fermented for at least three days. [11] The berries and leaves contain methyl salicylate, a compound that is closely related to aspirin. [12]
Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 teaspoon of green tea per 150 millilitres (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and ...
Tea leaves of different sizes just after plucking. Small leaves are more valuable than big ones. 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.