| Kind of Tea | Grade name | Nomenclature |
|---|---|---|
| Whole leaf | TGF, OP1 | Tippy Golden FloweryOrange Pekoe One |
| TGF, OP | Tippy Golden FloweryOrange Pekoe |
|
| GF, OP | Golden FloweryOrange Pekoe |
|
| FP | Flowery Pekoe |
|
| FOP, OP | Flowery Orange PekoeOrange Pekoe | |
| FTGF, OP | Fine Tippy Golden FloweryOrange Pekoe | |
| Broken | BOP 1 | Broken Orange Pekoe One |
| GF, BOP | Golden FloweryBroken Orange Pekoe | |
| BPS | Broken Pekoe Souchong | |
| GBOP | Golden Broken Orangc Pekoe | |
| FBOP | Flowery Broken Orangc Pekoe | |
| BOP | Broken Orangc Pekoe | |
| Fannings | GOF | Golden Orange Fannings |
| FOF | Flowery Orange Fannings | |
| BOPF | Broken Orange Pekoe Fannings | |
| Dust | OPD | Orthodox Pekoe Dust |
| OCD | Orthodox Churamani Dust |
|
| BOPD | Broken Orange Pekoe Dust |
|
| BOPFD | Broken Orange Pekoe Fine Dust |
|
| FD | Fine Dust |
|
| D – A | Dust A |
|
| Spl. Dust | Special Dust |
|
| G. Dust | Golden Dust |
|
| OD | Orthodox Dust |
Tea Grades
Coffee Grades
| SR NO | ORIGIN | GRADE | SCREEN SIZE |
| 1 | INDIA | Plantation AAA | |
| 2 | INDIA | Plantation AA | |
| 3 | INDIA | Plantation A | Scr 17 |
| 4 | INDIA | Plantation B | Scr 15 |
| 5 | INDIA | Plantation PB | |
| 6 | INDIA | Plantation C | Scr 14 |
| 7 | INDIA | ||
| 8 | INDIA | Arabic Cherry AAA | Scr 19 |
| 9 | INDIA | Arabic Cherry AA | Scr 18 |
| 10 | INDIA | Arabic Cherry A | Scr 17 |
| 11 | INDIA | Arabic Cherry AB | Between Scr 13-14 |
| 12 | INDIA | Arabic Cherry PB | |
| 13 | INDIA | Arabic Cherry C | |
| 14 | INDIA | Monsooned Malabar A | Scr 15 |
| 15 | INDIA | ||
| 16 | INDIA | Robusta Kaapi Royale 18 | |
| 17 | INDIA | Robusta Kaapi Royale 17 | |
| 18 | INDIA | Robusta Parchment AB | |
| 19 | INDIA | Robusta Parchment PB | |
| 20 | INDIA | Robusta Parchment C | |
| 21 | INDIA | ||
| 22 | INDIA | Robusta Cherry AAA | Scr 18 |
| 23 | INDIA | Robusta Cherry AA | Scr 18 |
| 24 | INDIA | Robusta Cherry A | Scr 17 |
| 25 | INDIA | Robusta Cherry AB | Scr 15 |
| 26 | INDIA | Robusta Cherry PB | |
| 27 | INDIA | Robusta Cherry C | |
| 28 | INDIA | Robusta Cherry Bulk |
Coffee Tastes
- Acrid – Harsh, sour taste, often described as tart or sharp
- Ashy – A coffee aroma usually found in dark roasts. A fragrance reminiscent of the smell of a fireplace
- Baggy – Coffee that has been stored too long or a light roast with notes reminiscent of mildew
- Bready – A grain like aroma, akin to bread. Usually found in sour tasting coffee
- Bright – A pleasant tasting coffee with tangy flavour
- Briny – A slightly salty taste caused by reheating of coffee that has been left on a burner for too long
- Caramel – A candy or syrup flavour, like sugar that has been caramelized
- Carbon – A flavour or aroma with characteristics of burnt wood, usually found in darker roast
- Chocolate – Exactly as it sounds – a sweet flavour or aroma that resembles chocolate
- Citrus – This can be broken down into other descriptors that are citrus related, including lemon, orange, and pineapple
- Earthy – An aroma of fresh earth, wet soil, and sometimes referred to the presence of different types of mould
- Floral – An aroma of fresh flowers, often found in coffees with a fruity or herbal flavour profile
- Grassy – Separate from earthy, grassy is exactly as it sounds, detecting the fresh aroma akin to cut grass
- Hidey – Unusually, this refers to an aroma or taste akin to leather and is frequently found in some East African coffees
- Malty – Similar to bready, this is a flavour or aroma akin to malt or a grainy taste
- Nutty – Quite a common flavour note, referring to fresh nutty taste or aroma
- Rubbery – Reminiscent of rubber band or burnt tyre, this is a common aromatic flavour note in fresh Robusta coffee beans
- Spicy – Think clove, cinnamon, and similar spices over chilli. A fresh and warming aroma or flavour
- Tobacco – Not always a negative thing, despite the profile of tobacco, this is a fresh and fragrant aroma or flavour, adding an earthy depth to the coffee
- Woody – Similar to tobacco, an earthy related taste or aroma, adding a distinct depth