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Tea Assortment

Black Tea Green Tea White Tea Silver tip Tea 5 Steps to choose the best Tea for you

Black tea, green tea, white tea and sliver tip tea are produced from the same tree. The difference in the types of teas arises from the process of fermentation. During the fermentation process tea turns red and then eventually black when dried. Green tea, white tea and silver tip tea are in contrast is not fermented, but it is heat-treated to retain its colour.

No records are available on how and why the process of fermentation was started. It is however possible that the process was developed to store and preserve tea more easily and retain it for a longer period of time.


Terms describing the grading of selected black teas

Pekoe a whole black tea leaf produced by a medium plucking of the second leaf on the tea bush. The word Pekoe is derived from Chinese, meaning white hair and was originally applied to early tea pluckings, due to the white down on the backs of the young tea leaf.

Broken Orange Pekoe (BOP) black tea comprising smaller leaves and broken segments with an abundance of tips. Can be applied to both Orthodox and CTC teas.

Broken Pekoe (BP) full boiled black tea comprising broken segments of somewhat coarse leaf, without tip. Can be applied to both Orthodox and CTC teas.

Fannings small grainy particles of leaf (1-1.5mm) sifted out of better grade teas. Fannings will produce a liquor that is often as good as that of a whole leaf grade it is a grade which applies to both orthodox and CTC teas. In the orthodox teas, fannings will include broken orange pekoe fannings (BOPF) and golden orange pekoe fannings (GOPF), which describe the amount of tips in a grade.

Flowery Orange Pekoe can be either whole leaf or broken leaf orthodox black tea with a lots of tip, which gives its fine quality.

Flowery Pekoe a whole black tea leaf with the leaf rolled lengthwise.

Orange Pekoe black tea comprising leaf 8 to 15 millimeters long leaf which has fewer tips than an FOP.

Dust the smallest particle of leaf size in both orthodox and CTC teas, which is normally used for tea bags, as they infuse quickly with the full flavour and strength coming through the tea bag material.


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