TERMS for Dry Leaf

A teapot Can represent at the same time The comforts of solitude And the pleasures of company. TERMS FOR Dry leaf Acceptable: A tea which, in spite of a fault, can be taken by the market. Where there’s there’s tea, hope. Attractive: Well made, uniform in colour and size. Black: Describing colour of dry-leaf - a desirable characteristic for A flavoured and aromatic beverage, tea is the most widely consumed drink in the world. Orthodox teas. Commonly prepared by pouring hot water over tea leaves, tea has a stimulating effect on Blackish: Used for CTC tea. Desirable for the internal market. humans along with its health benefits. Bloom: A live, rather than dull looking tea. Bloom is often lost by cutting/over-handling, during sorting. Predominantly known for its lush green tea gardens, Assam is the second commercial tea production region having native tea plants. Named after it’s production region, Assam tea is a Bold: Pieces of a leaf that are too big for a grade. black tea which is specifically manufactured from Camellia sinensis var. assamica (Masters). Brown: Undesirable leaf colour both for Orthodox and CTC. The black teas produced in this region are renowned world over for their strong, bold, brisk, Case-Hardened: Hardening of the outside-case of the leaf, caused by malty flavours and dark liquor making it an ideal pick for a breakfast tea worldwide. The ever- too quick and hard a fire. Such teas seldom keep well. popular English Breakfast and Irish Breakfast tea blends are made using Assam black tea. Chesty: Taint caused by unseasoned chest panels. Assam tea region is known for producing both Orthodox as well as CTC (Crush, Tear, Curl) Chunky: Usually applied to the large-sized tip. Desirable. variety of teas. Popular grades produced in Assam include the whole leaf, broken leaf, fannings, Clean: Free of stalk/fibre. and dust. Of these, only the latter three can be produced via the CTC method and leg cut manufacturing process. Cut: Orthodox leaf cut in breaker rather than sized in the roller. Even: Grade consisting of roughly equal size pieces. Fibre: Shreds of a stalk in CTC grades-indicating bad plucking. requirements. Our Flaky: A flat, open leaf as opposed to a well-twisted leaf. Usually the History Make: A tea having ‘make’ has been carefully manufactured. result of poor withering/rolling. Milled: Tea leaf put through a cutter and ground. With a passion for tea and an objective to provide the highest quality products possible, Pakri Golden Tip: Highly desirable feature in Orthodox teas, representative Tech Pvt. Ltd started its journey on 27th March 2012. Maintaining an outstanding reputation, Mixed: Denotes presence of other grades in a particular grade. Undesirable. our primary objective is to be an alternative and better choice to the over-saturated beverage of pubescent buds. Neat: Well-made teas of even appearance. industry. We take pride for being recognized by the international standards of ISO 9001 Grape-Nutty: CTC teas not having a completely smooth appearance. certification and continue to satisfy our customers needs to the core. Open: Opposed to twisted. Unrolled. Grainy: Hard cut CTC leaf, desirable for the internal market. Pale Tip: Denoting colour, in contrast to ‘golden’, generally less Grey: The most undesirable colour of dry-leaf caused by faulty The outbreak of the Covid-19 pandemic has been a curse for lives and businesses globally. valuable. However, by virtue of our strong will power in this trying time, we have upgraded from Pakri handling, over sorting. Tech Pvt. Ltd. to HRiDi Food and Beverages Ltd. on August 2020. Ragged: Rough and uneven leaf. Gritty: CTC leaf that feels jagged to be touched. Reddish: Usually end of season leaf colour. Green-Leaf: The result of insufficient withering or under-fermentation Shotty: Well made and rolled, particularly of Orthodox BPS. in CTC teas. Small: A grade of lesser size than is normal for it. Irregular: Uneven pieces of leaf in grades, resulting from inadequate sorting. Large: Describing size of a grade, implying it is too large for market Stalky: Indicating the undue presence of stalk. The result of coarse Full: A liquor possessing strength and body. Quality: Essential characteristics of a good tea. plucking. Fully-Fired: Slightly over-fired. The term cautions for ensuring Smokey: Self-explanatory. Stylish: Neat and superior leaf appearance. that future manufacture does not become high-fired. Soft: Liquor character reverse of brisk; lacking life. Twist: Well rolled, particularly reference to whole leaf. Harsh: Usually the result of immature tea or tea made from coarse Stewy: Where fermentation has not been arrested on time in the leaf. Inefficient fermenting/ drying may cause harshness. Uneven: A grade composed of uneven pieces of leaf. dryer. High-Fired: A tea which has received too much fire. Well-Made: Uniform in colour, size and texture. Strength/Strong: Substance in liquor-Body. Mouldy: Teas gone off through age, or damaged by water. Whiskery: Long fibre. Undesirable. Sweaty: Undesirable taste due to storage in heaps on the floor for long durations. Musty: Suspicion of mould. Thin: Lacking in the body- often due to under withering or TERMS FOR Old: Having lost the most original attributes through age. Liquor inadequate fermentation. Pungent: Extremely brisk. Mostly desirable. Autumnal: A seasonal term applied to teas grown during Wild: Liquor character found in end-of-season teas. Undesirable. the period, possessing flavour. Bakey: Unpleasant taste usually caused by very high temperatures and driving out of too much moisture during firing. Body: A liquor possessing fullness and strength. Bright: As opposed to dull. Brisk: A live taste in the liquor, as opposed to flat or soft. Burn: Generally applicable to Darjeeling teas, denoting a fully fired cup character. Burnt: Tea that has been subjected to extremely high temperatures during firing. Undesirable. Character: A most desirable quality which also permits recognition of the origin of growth of the tea. Coarse: Opposed to brisk. Generally descriptive of secondary CTC dust. Colour: Denoting depth of colour. Different growths/ grades possess varying hues of colour. Contamination: Taint. A taste foreign to tea, caused by contact or proximity to an odorous substance e.g. oil, spices, chemical, bacteria, etc. Creamy: Precipitate obtained on the cooling of tea. A TERMS FOR bright cream indicates good tea. infused leaf Dry: Slightly bakey or high-fired. Bright: Alive, as opposed to a dull-looking infusion. Even: The term is usually combined with ‘bright’ or ‘coppery’. No irregularity in colour. Dull: A liquor that is neither clear nor bright/brisk. Caused Coppery: Colour of an infused leaf, usually denoting a good by several factors, such as bacterial contamination, the quality tea. Reference particularly to CTC. Mixed/Uneven: Infused leaf which has more than one colour. faulty firing of excessive moisture content. Dull: Opposed to bright. Green: Generally undesirable. Typical of the first flush. Flat: Lacking in briskness. Caused by age, faulty storage. Fruity: A taste acquired by over-fermentation and/or bacterial contamination. Perfect leaves, perfect taste. Give life,more flavours. Pakri Premium Tea Bag Pakri Gold Tea Sweet in taste with an appealing look, Pakri Premium The perfect combination of orthodox and CTC tea, Tea Bag contains small, porous and sealed tea bags of ideal to have with milk and sugar. Assam tea which makes the perfect liquor. Pakri Premium Lite Tea Pakri A collection of the complex and original mix of premium Premium Tea dust grades, loose leaf tea plucked from the excellent A high-quality tea, with an enticing aroma, fine tea gardens of Assam, Pakri Premium Lite Tea is the appearance, tasting sweet and culminating into a segment of blended tea of dust grades. premium quality liquor. Pakri Barak Tea Blended with teas from both Assam and Darjeeling, Pakri Green Tea Pakri Barak Tea is known for its richness, health benefits Famously known as the healthiest beverage, Green tea is and having antioxidants like catechins and theaflavins. filled with antioxidants and nutrients that help us in weight Containing beneficiary qualities that may possibly help loss, lowers the risk of cancer and helps in improving the to prevent cancer and Alzheimer’s disease, this tea brain function. reduces the risk of heart diseases and helps you remain fit and young. OTHER Products Aroma like,never before. Not just tea, our range of products include some essential spices and powders as well. Hridi Hridi Hridi Orthodox Masala Premium Hridi Coriander Hridi Garam Hridi Turmeric Tea Tea Tea Powder Masala Powder A segment of superior Blended with mint, cardamon, Making the perfect liquor, Hridi Derived from the seeds of the A bright yellow spice powder quality tea, this pure Assam A must-have ingredient for most ginger and tulsi, Hridi Masala Tea Premium Tea is a fine segment of coriander plant, Hridi Coriander made from dried turmeric tea is known for its sweet Indian dishes, garam masala is perfect for people who enjoy tea which has a rich appearance Powder adds a mild flavour and rhizomes. With its slightly taste, premium appearance, powder is a blend of ground spices healthy drinks with a sweet taste, and sweet taste. aroma to sweet and savoury food peppery and warm flavour, the flavourful aroma and the with a flavourful aroma. tempting aroma and the perfect preparations. preservative properties make it perfect liquor. liquor. a great culinary ingredient. Hridi Red Chilli Hridi Jeera Hridi Atta Hridi Hridi Pakri Powder Powder Rich in iron and fibre, this 100% Kahwa Gold Green A spice blend consisting of one or Jeera or cumin seeds is an chakki fresh atta is predominantly two types of dried chillies that are ancient Indian spice, which is used in Indian households to make Tea Tea Tea ground and pulverized into a fine popular as a remedy for several their staple food - chapatti.

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