Teas may be classified as follows: 1. Black tea: tea that has been fermented in the process of drying; it is supposed to contain less active tannin than green tea. 2. Oolong: tea that has been partly fermented in drying and is midway in color and quality between black and green tea. 3. Green tea: tea that has been promptly dried with care taken to preserve the natural green color. This tea is supposed to contain more active tannin than do the other varieties. Formerly it was sometimes colored with copper.
1. Green a. Gunpowder b. Imperial c. Young hyson d. Hyson
2. Black a. Congou b. Souchong c. Scented
1. Black a. Assam b. Darjiling
2. Green From Ceylon
Green a. Pan-fired b. Basket-fired
There are six grades of tea, standardized as follows:
1. Flowery pekoe: tip of the stem and buds. This grade seldom reaches this country. 2. Orange pekoe: first open leaf.
3. Pekoe: second leaf. 4. First souchong: third leaf. 5. Second
Souchong: fourth leaf. 6. Congou: fifth leaf.