About this document
Tea Classification and Grading Overview by ammonbanda484 is a document available to read on EtoBox.
Teas are classified by region of origin and leaf size, with traditional operations yielding larger leafy grades and smaller broken grades. Modern grading has shifted towards broken grades due to demand for smaller particle sizes, which brew quickly and strongly. The main classifications are by manufacturing process: fermented (black), unfermented (green), and semifermented (oolong or pouchong), each with distinct characteristics and flavor profiles.
- Author
- ammonbanda484
- Language
- EN