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jeniekart - GRADES OF TEA

 GRADES OF TEA

  • DARK BREW

During the production of black tea, the newly picked Camellia sinensis leaves go through withering, rolling, and drying. Various flavors and aromas can develop when the leaf is subjected to oxygen. A wide variety of flavors and aromas can be found in black teas. 

Due to its strength, black tea pairs well with sweeteners, honey, lemon, heavy cream, and milk. Caffeine levels in black teas are higher than in green or white teas, although they are still lower than in a cup of coffee. Our black tea comes from China, India, Sri Lanka, and Nepal, some of the world's most critical tea-growing locations.

  • TA CHAI

India is the birthplace of Chai, a particular flavored tea drink. Authentic Chai is made by steeping strong black tea with various aromatic Indian spices like black pepper, cinnamon, cardamom, and more. Caffeine levels in Chai are comparable to those in black tea.

  • DRINK SOME GREEN TEA

Green tea, thanks to its unique preparation, retains its natural freshness and flavors of young grass and other vegetables. Before the leaves of green tea are cured or oxidized, they are picked, wilted, rolled, and dried. The caffeine content in green tea is the lowest of any honest tea (Camellia sinensis).

  • PURE OOLONG TEA

After the new leaves have been picked and withered, they are only slightly oxidized, making Oolong. By drying the leaves quickly before they are fully cured, you can retain the green tea's flavor and aroma while incorporating the black tea qualities that result from the partial curing. Caffeine levels in Oolong tea are intermediate between black and green teas.

  • BLACK TEA

White tea originates from Camellia sinensis, and is crafted from the plant's youngest, unfolded leaf buds. White tea gets its name from the fine white hairs that cover the tender young leaves and buds. White teas are similar to green teas in that they are both unfermented and deficient in caffeine.

  • COFFEE ALTERNATIVES & HERBAL TEAS (TISANES)

Teas made from herbs other than Camellia sinensis are called "tisanes," but most people just call them "herbal teas." Herbs can be combined to make dishes taste different or to achieve specific health goals. Herbal teas lack the caffeine in regular tea and typically have more complex flavors than traditional tea. These teas can be stimulating, relaxing, tranquil, or a sensory treat.

  • TEA QUALITY RANGES

Tea is graded according to the leaf size and variety used to make it. Leaf size is a significant quality indicator, but it is not conclusive.

Conclusion

There are two standard classifications for teas: OP and FOP. The size of the leaves and the percentage of the leaf that is the tip are considered when assigning these grades to whole leaf black teas. Pekoe refers to teas where the leaves and bud are plucked together. 

Orange Pekoe, or OP, is a full-leaf tea that lacks both the bud and the tip. Flowery Orange Pekoe (FOP) is a tea that has a longer leaf than regular OP and contains buds. Tea comes from many different countries, each with its own grading system and vocabulary. In general, the higher the quality of the tea, the more buds it will have and the more entire leaves it will have.


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