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Tea is versatility lies in the fact that liquors
completely different in taste and character
is obtained from the same
plant.
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Tea is considered to be the most populer beverage in the World today. It
is consumed to various forms all over the World, by people of all walks of
life.
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Classification
of TEA.
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TGFOP |
| Tippy Golden Flowery
Orange Pekoe, which is a full leaf producing the best flavour with a
light coppery liquor.FOP with a large amount of golden tips. |
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The strength and
character of liquor depends upon the size and cutting of the leaf, the
part of the plant the leaves were cut from, and the process of
manufacturer i.e sorting, drying, roasting and withering applied to the
leaf.
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TGBOP |
| Tippy Golden Broken
Orange Pekoe, which is broken leaves containing light flavour but a
better coppery liquor.Broken or smaller leaf.The very smallest
particles. |
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The leaves of the plant
produce a light liquor and the finest aroma. The tips decorate the
grandeur of the tea in looks.
Tea Taster's
Language
Dry Tea
Stylish: a neat, well twisted,evenly
sized,wiry leaf appearance.
Colour: Relating to hue on dry tea.
Infused Leaf
Bright
: Lively
bright colour ,as opposed to dull.
Even : Uniformity of colour and size of
the infused particles.
Cupped
Liquor
Colour: Self explanatory.
Taste :
Personal to each tea
lover.
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BPS |
Broken Pekoe Suchong,
which includes the young, all curly leaves whick keeping a good
aroma also gives a good liquor.Shorter, rougher pieces of leaf.
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TGOF |
Tippy Golden Orange
Fannings, which is the smallest part of the leaf having good liquor
and taste.Very small broken particles of leaf, made by the ortodox
or CTC process.CTC fannings are more granular.
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PD |
Pekoe Dust, which is
the last outcome in the gradation of teas having strongest liquor
and test.The very smallest particles.
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