HOW TEA IS GRADED

Unsorted made tea from the dryer is passed through the vibrating electrolysis machine with its bed of varying sized mesh to collect the tea particles according to size and to reject the stalks and fibers.

Different trade terminology has been given to differentiate the various grades. A complex range of trade names from the flowery orange pekoe (F.0.P.), broken orange pekoe fanning (B.0.P.F.), broken orange pekoe (B.0.P.) and the various Dust grades.

Broken denotes its form, Orange contrary to popular belief has nothing to do with colour but refers to the Princes of Orange, probably derived from early Dutch traders to denote a Noble quality. The word pekoe comes from the Chinese Pak-Ho, which alludes to fine white hair (silvery tips) in reference to the light down of young buds. Fanning generally denotes the silvery golden tips of buds, which impart subtle but special notes to the tea.

This complex grading system is not to confuse the general public but a system passed down over the years by tea merchants and suppliers to identify product according to flavor, aroma, body, color or liquor, strength, and freshness of the tea.