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Grading of Tea

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The Grading Of Tea
How Is Tea Graded?
The grading of tea is an accepted method of classifying the tea and it relates to the quality of the tea leaves.
The grading of tea facilitates the international trade in tea and is the central component in the assessing of a money value for the various types of tea
This classifying of tea into grades is an important tool for the tea experts in their task of making evaluations and comparisons between the different varieties of tea that are grown and manufactured throughout the world. The accepted methods of grading tea relate to the grading of Black tea only.
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.
In respect of Green tea and Oolong tea, as opposed to black tea, no single accepted method of grading has been developed. For these teas there exists a whole range of grading systems and these differ from tea grower to tea grower, from tea growing region to tea growing region and so on. These tea grading methods are based on and depend on factors different from those that affect the grading of Black tea . The grading of Green tea and Oolong tea is affected by factors such as the variety of the tea plant , the region and area in which the tea was grown and the stage at which the picking of the tea leaves took place. The grading of Green tea and Oolong tea indicate the taste and quality of the tea.
The Grades Of Tea
There are five main grades for

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