The Grades Of Tea

The Grades Of Tea

The two main factors which affect the grading of tea are:

1. The size of the tea leaves: Whole, large tea leaves gain a higher grading

2. The method of production of the tea: There are 2 methods of manufacturing tea. Manufacturing of tea and these are the traditional method of production of tea by hand and the more modern mechanized method which is aptly called the CTC process (Crush, Tear and Curl). It is considered that the mechanized method damages the tea leaves and as a result the tea leaves bear a lower grading.

There are five main grades for classifying tea and these are:

Dust –D This is the lowest grade in the classification of Black tea. Actually it consists of small pieces of tea leaves and tea dust.Fanning This consists mainly of pieces of tea leaves. It is a low grade.

BOP – Broken Orange Pekoe This consists of small tea leaves or pieces of large Leaves.It is considered a medium grading for the classification of tea leaves.

OP - Orange Pekoe This consists of large, whole tea leaves picked without the flower bud of the tea plant.

FOP – Flowery Orange Pekoe These are the whole tea leaves together with the flowering tea plant.

In addition to the five main categories of tea there are two further important qualities or traits and these are Golden where gold hues occur in the tea leaves evidencing their quality and Tippy which signifies an abundance of young tea buds.The following classifications relate to choice tea consisting of whole leaves and complemented by one of the above traits:

GFOP Golden Flowery Orange Pekoe These are whole, young tea leaves whose tips are golden and are complemented by the flowers of the tea plant.

TGFOP Tippy Golden Flowery Orange Pekoe This consists of the tea bud and two uppermost leaves of the tea plant complemented by the flowers of the tea plant. This is the highest category in the grading of tea. However in this highest grading of tea leaves there are also two further quality refinements marking the best of the best:

FTGFOP Fine Tippy Golden Flowery Orange Pekoe for choice tea leaves

SFTGFOP Super Fine Tippy Golden Flowery Orange Pekoe which is the highest existing grade for tea leaves.

ref:http://www.wtea.com/about-tea_grading.aspx

Tea Process

The best tasting teas are brewed loose.
Loose-leaf tea is superior in both flavor and health benefits. Whole, intact leaves retain the full components of the teas which are diminished with the chopping, grinding and sifting that prepares tea for tea bags. Loose-leaf teas unfurl while steeping and release their full aroma, taste and goodness.

ref: http://www.ediblenature.com/store/c/34053-Loose-Leaf-Tea.html

Black Tea

1st drying: The leaves picked from the tea plant are spread out over mats for vaporization in the sun. Another method for drying the leaves is by blowing currents of warm air over them. In the drying phase the leaves lose about 60% of their moisture.Rolling: The process of rolling the leaves has the purpose of releasing the liquids found in the leaf in order to allow the fermentation and oxidization of the leaf to begin.Fermentation: During the leaves' fermentation process, the enzymes within the leaves are bound to the oxygen in the air. This process causes the leaves to blacken and this is what creates the typical flavor of the tea. The fermentation is conducted by blowing currents of humid air over the leaves. This stage takes about 3 hours.

2nd drying: An additional drying stage is crucial to stopping the oxidization process. At the end of this process a long-lasting, stable product is produced.

Green Tea
1st drying: After the tea picking, the leaves are sun-dried on bamboo trays for a few hours.Roasting The tea leaves are "stir fried" in hot roasting pans in order to vaporize additional moisture.Rolling: The leaves are manually rolled.2nd drying: The tea leaves are put back into the pans for additional drying and are also often rolled once more. This is done in order to give them their final shape.

Green tea production does not include the fermentation stage. Without the oxidization which occurs during the fermentation stage, the leaves retain their original green color and their delicate flavor.

White tea

Tea picking: The tea buds are picked before ripening and openingDrying: The closed buds are sun-dried.

The process of producing white tea does not include the rolling and fermentation stages.The delicate leaves are hardly processed at all in order to preserve the original refreshing taste of the tea plant. White tea is produced in small quantities and is very expensive.

Oolong Tea

The process of producing oolong tea is almost completely identical to that of black tea, except for a shorter fermentation stage. This makes the flavor of oolong tea slightly weaker than that of black tea.

Herb And Fruit Infusions

Herb and fruit infusions are comprised of various combinations of natural plants and fruits and include: blossoms, stems, roots, fruits, herbs and buds. The infusion mixtures are caffeine and sugar free and are sweetened by the natural sugars in the fruits.

Rooibos Infusion - Red Tea

The rooibos plant was discovered in the 17th century in South Africa by the local tribes of the Cape town area. These tribes used the entire rooibos plant to create a refreshing, aromatic drink with medicinal benefits. When dried, the leaves take on a red-brown hue which is where the plant gets its name: rooibos meaning "red bush". Similar to the benefits of green tea, the rooibos plant is also rich in vitamins, minerals and antioxidants which help prevent numerous chronic diseases. The rooibos infusion also assists the digestive system and eases heartburn and nausea. The rooibos infusion is caffeine free as well.

English Breakfast

"A blend of finest full bodied teas produc a rich and well rounded flavour"

Specially produced for the more discerning palate, this blend is a medium strength tea, with an amber colour and full bodied flavour. Truly a good tasting tea for all traditions.

Aroma: Soft & musty

Palate & Finish: Smooth & brisk

Preparation: Bring fresh, cold water to the boil. Infuse 2 tsp of loose leaf tea or a Tea Drop tea bag per medium pot/mug.

Steep: 2-3 mins. Serve with a splash of milk, sugar or honey.

Ingredients: Pure Black Tea

ref: teadrop.com.au

The begining of 'The Afternoon Tea'

Afternoon Tea
'premium healthy tea'

Traditional Tea

1. English Breakfast
2. Earl Grey
3. Classic Green tea
4. Jasmine Green tea
5. White tea
6. Oolong tea

Herbal Infusion tea

1. Lemongrass & ginger
2. Levander
3. Chamomile
4. Peppermint

image ref: teadrop.com

mountain spring jasmine

organic mint melange

ginger twist

chamomile citrus

hojicha - toasted green tea

ancient forest - rich and smooth black tea

lemon verbena - light, refreshing herbal teajamine

pearls green tea - green tea "pearls" scented with jasmine