#Yerba Mate Market Size

[desaletushki]

Energy Drinks Market Booming Worldwide | Red Bull, Taisho Pharmaceutical Co. Ltd., PepsiCo. Inc., Monster Energy

The global energy drinks market size is expected to reach USD 177.58 billion by 2030, according to a new report by Grand View Research, Inc. It is expected to expand at a CAGR of 8.3% from 2022 to 2030. Consumption of energy drinks has been increasing drastically in recent years, particularly among adolescents and young adults, as they remain one of the most popular functional beverages in the market that offer consumers more physical and mental energy, through ingredients such as caffeine, taurine, guarana, ginseng, and B vitamins.

Manufacturers recently shifted their target consumer focus from athletes to young people, which has been driving the product consumption. According to the National Library of Medicine, in the U.S., energy drinks are the second most common dietary supplement used by young people; about 30% consume energy drinks on a regular basis. Such trends are expected to drive the market demand.

Request a free sample copy or view the report summary: https://www.grandviewresearch.com/industry-analysis/energy-drinks-market

The drinks product segment accounted for the largest revenue share in 2021, as these drinks are designed to give an “energy boost” to the drinker by a combination of stimulants and energy boosters. Most of the brands on the market contain large amounts of glucose while some brands offer artificially sweetened versions. Other commonly used constituents in the product are taurine, methylxanthines, vitamin B, ginseng, guarana, yerba mate, acai, maltodextrin, inositol, and carnitine, creatine, glucuronolactone, and ginkgo Biloba.

The off-trade distribution channel segment is expected to witness lucrative growth during the forecast period, as off-trade channels form the primary segment for shopping for all kinds of beverages, thereby driving the sales through these channels. The wide availability of several versions of energy drinks such as conventional, organic, vegan, and premium at these stores encourages consumers to purchase them through this channel.

The market is highly competitive and dominated by large multinational manufacturing companies. The players face intense competition, especially from the top players in the market as they have a large consumer base, strong brand recognition, and vast distribution networks.

Energy Drinks Market Report Highlights

North America held the largest revenue share in 2021 owing to the growing interest in the consumption of energy drinks in the U.S. Consumers are willing to pay more for functional and result-oriented premium quality energy drinks

The organic type segment is expected to register a higher growth rate during the forecast period, as health-conscious consumers who focus on reducing their exposure to artificial chemicals and artificial sweeteners usually prefer organic energy drinks over the conventional ones

The cans packaging segment held the largest revenue share in 2021 as they are lightweight and compact, which makes them a popular choice

Energy Drinks Market Segmentation

Grand View Research has segmented the global energy drinks market on the basis of product, type, packaging, distribution channel, and region:

Energy Drinks Product Outlook (Revenue, USD Million, 2017 - 2030)

Drinks

Shots

Mixers

Energy Drinks Type Outlook (Revenue, USD Million, 2017 - 2030)

Conventional

Organic

Energy Drinks Packaging Outlook (Revenue, USD Million, 2017 - 2030)

Cans

Bottles

Others

Energy Drinks Distribution Channel Outlook (Revenue, USD Million, 2017 - 2030)

On-trade

Off-trade

Regional Insights

North America held the largest revenue share of over 30.0% in 2021. The growing consumption of the product in the region is also attributed to the increase in disposable income, the emergence of several domestic brands, and the rise in marketing and promotional activities for product growth. North Americans consume more energy drinks than any other geographic market in the world owing to the changing demographics and consumers’ tastes and drinking habits. The globalization of markets and the migration phenomenon contributed to the modification of drinking patterns of consumers who were gradually introduced into their drinking habits. This, in turn, has opened new opportunities for market players to incorporate a variety of drinks into their portfolios.

The Asia Pacific is likely to emerge as the fastest-growing regional market from 2022 to 2030. The market is expected to witness considerable growth in the economies of China, India, and Japan as a result of consumers' willingness to experiment with new flavors and the high demand from immigrants residing in the country, displaying an interest in varied beverages. Product launches in the region in order to target and appeal to numerous consumers have been driving the product demand in the region.

List of Key Players in the Energy Drinks Market

Red Bull

Taisho Pharmaceutical Co. Ltd.

Inc.

Monster Energy

Lucozade

The Coco-Cola Company

Amway

AriZona Beverages USA

Living Essentials LLC

Xyience Energy

Free Authoritative Research: https://www.grandviewresearch.com/industry-analysis/energy-drinks-market

[marketing123456789]

Yerba Mate Market Potential Growth, Share, Demand and Analysis of Key Players, Research Forecasts By 2033

According to Future Market Insights (FMI), global yerba mate sales will totalUS$ 2,186.8 million in 2023. Between 2023 and 2033, demand for yerba mate is set to rise at 5.7% CAGR. By 2033, the worldwide yerba mate market size will reach around US$ 3,797.0 million.

Growing awareness about the health benefits of yerba mate is a key factor driving the global yerba mate market. Similarly, rising inclination towards healthy beverages will elevate yerba mate demand. Yerba mate is emerging as a healthy alternative for tea, coffee, and other beverages worldwide. This is due to its various health benefits.

Download a Sample Report: https://www.futuremarketinsights.com/reports/sample/rep-gb-16973

Yerba mate is rich in nutrients antioxidants, caffeine, and other essential nutrients. It enhances physical performance, boosts immunity, lowers risk of heart disease, and improves digestion. Thanks to these benefits, yerba mate is being used across industries such as food and beverages, pharmaceutical, and dietary supplement. This in turn is providing a strong impetus for the development of yerba mate market.

Yerba mate is being increasingly used in various herbal formulae across the United States, Europe, and India for treating numerous health conditions. Rising consumption of these yerba mate-based products will boost sales through 2033.

Similarly, rising usage of yerba mate powder in cosmetics and personal care industry will elevate demand. This unique substance is used to manufacture soaps, shampoos, conditioners, deodorants, etc.

Key Takeaways from the Yerba Mate Market Report:

Global yerba mate sales are likely to surge at 5.7% CAGR during the forecast period.

By form, loose leaf segment will increase by roughly 1.8x over the forecast period, reaching a valuation of US$ 292.3 million.

Latin America is set to hold a prominent market share of 74.3% in 2023.

Herbalist shops and health food stores will together hold a market valuation of US$ 623.4 million in 2023

The USA yerba mate market is forecast to expand at 6.7% CAGR over the next ten years.

Argentina yerba mate industry will cross a valuation of US$ 1,563.3 million by 2033.

"Growing awareness about the benefits of yerba mate globally will elevate demand in the market. Further, inclination towards consuming healthy beverages will boost yerba mate sales." Says a lead analyst at Future Market Insights, Inc.

Preview Full Report@ https://www.futuremarketinsights.com/reports/yerba-mate-market

Who is Winning?

Cooperativa Agrícola de la Colonia Liebig Ltda, HREÑUK S.A., Establecimiento Las Marías, HerboFlora, Molinos Río de la Plata SA, Kraus, La Cachuera SA, Santo Pipo SCL, ECOTEAS Organic Yerba Mate, Guayaki Sustainable Rainforest Products Inc., and others are the key players in yerba mate market report.

New product launches, increasing production capacities, and forming alliances and partnerships are key strategies adopted by companies to gain a competitive edge in the market.

Get More Valuable Insights

Future Market Insights, in its new offering, provides an unbiased analysis of the yerba mate market presenting historical demand data (2018 to 2022) and forecast statistics for the period from 2023 to 2033.

The study offers compelling insights into the yerba mate market based on form (loose leaf, powder, extracts, concentrates) and sales channel (business-to-business, business-to-consumer) across several regions.

Yerba Mate Market Segmentation

By Form:

Loose Leaf

Powder

Extracts

Concentrates

By Sales Channel:

Business-to-Business

Beverage Processing

Dietary Supplement

Cosmetic and Personal Care

Pharmaceutical

Business-to-Consumer

Hypermarkets/Supermarkets

Herbalist Shops

Health Food Stores

Online Retail

About Future Market Insights, Inc.

Future Market Insights, Inc. is an ESOMAR-certified business consulting & market research firm, a member of the Greater New York Chamber of Commerce and is headquartered in Delaware, USA. A recipient of Clutch Leaders Award 2022 on account of high client score (4.9/5), we have been collaborating with global enterprises in their business transformation journey and helping them deliver on their business ambitions. 80% of the largest Forbes 1000 enterprises are our clients. We serve global clients across all leading & niche market segments across all major industries.

[market-insider]

Energy Drinks Manufacturers Shifted Their Focus From Athletes To Young People

The global energy drinks market size is expected to reach USD 177.58 billion by 2030, according to a new report by Grand View Research, Inc. It is expected to expand at a CAGR of 8.3% from 2022 to 2030. Consumption of energy drinks has been increasing drastically in recent years, particularly among adolescents and young adults, as they remain one of the most popular functional beverages in the market that offer consumers more physical and mental energy, through ingredients such as caffeine, taurine, guarana, ginseng, and B vitamins.

Manufacturers recently have shifted their target consumer focus from athletes to young people, which has been driving the product consumption. According to the National Library of Medicine, in the U.S., energy drinks are the second most common dietary supplement used by young people; about 30% consume energy drinks on a regular basis. Such trends are expected to drive the market demand.

Gain deeper insights on the market and receive your free copy with TOC now @: Energy Drinks Market Report

The drinks product segment accounted for the largest revenue share in 2021, as these drinks are designed to give an “energy boost” to the drinker by a combination of stimulants and energy boosters. Most of the brands on the market contain large amounts of glucose while some brands offer artificially sweetened versions. Other commonly used constituents in the product are taurine, methylxanthines, vitamin B, ginseng, guarana, yerba mate, acai, maltodextrin, inositol, and carnitine, creatine, glucuronolactone, and ginkgo Biloba.

The off-trade distribution channel segment is expected to witness lucrative growth during the forecast period, as off-trade channels form the primary segment for shopping for all kinds of beverages, thereby driving the sales through these channels. The wide availability of several versions of energy drinks such as conventional, organic, vegan, and premium at these stores encourages consumers to purchase them through this channel.

The market is highly competitive and dominated by large multinational manufacturing companies. The players face intense competition, especially from the top players in the market as they have a large consumer base, strong brand recognition, and vast distribution networks.

[marketnewsanalysis]

Yerba mate market is expected to grow at a growth rate of 4.60% in the forecast period of 2020 to 2027. Rising consumer awareness about the several health benefits of yerba mate will act as a driving factor for the yerba mate market in the forecast period of 2020- 2027.

A yerba mate is a species of the holly genus (Ilex), with the botanical name Ilex paraguariensis, it is commonly used to make beverage and it is consumed by thousands of people in different countries across the globe owing to its nutritional benefits.

[amygdalae]

got a free rockstar drink from my cousin the other day cuz he doesnt even like them but has been getting em for the double XP in halo lol

[sigmaleph]

@serinemolecule asked me for hot takes on this 2006 article on Argentinian food, which I am now reorganising into a proper post for y'all's consumption. you're welcome.

First of all: the titular thesis that you should eat two steaks a day. I am forced to clarify that as 'should's go you should eat zero steaks a day, but this is ethical rather dietary advice and I don't follow it as well as I should, so, y'know. I would engage with this on the level it was stated, but I actually have no opinion on it. Moving on...

Argentine beef really is extraordinary. Almost all of this has to do with how the cows are raised. There are no factory feedlots in Argentina; the animals still eat pampas grass their whole lives, in open pasture, and not the chicken droppings and feathers mixed with corn that pass for animal feed in the United States.

This is, as it happens, completely false. There absolutely is plenty of feedlot beef being eaten in Argentina, and this was also the case back when this article was written. There's grass-fed beef too, and maybe the writer structured their life around only eating those, but the claim that there are no feedlots is just not true.

if you let them make the call, you get a two-inch thick of meat[...]The Argentine steak stands alone, towering three inches over the plate,[...]This gorgeous specimen is called a lomito; it's a standard lunchtime steak, clearly so thin that the Argentines are embarrassed to send it out into the world without a protective wrapping of ham and cheese

I have no idea what their obsession with steak thickness is; meat exists at various levels of thick and thin to suit various tastes. If you like yours thick that's fine but quit the projecting, y'know.

As you might expect, vegetarians will have a somewhat rough time here. For most people in Argentina, a vegetarian is something you eat. One's diet will accordingly lean heavily on pastas, gnocchi, salads, and (for the less squeamish ) fish. Vegans will not survive in Argentina.

This is, unfortunately, true (well, hyperbole, but). Rinna had a rather bad time trying to find vegan food when fae came over for visits. The situation is improving slowly, at least.

The homemade cookies bought in the minimarket downstairs taste of steak. [picture of alfajores de maicena[

Jesus. Find somewhere better to buy your snacks.

It should be no surprise that the land of beef also has excellent milk and butter. The milk comes in plastic bags that would give any American marketing department a heart attack. They proudly advertise "GUARANTEED 100% BRUCELLOSIS AND HOOF-AND-MOUTH FREE". One brand even brags that its bacteria count never exceeds 100,000 per mL, and prints daily statistics to prove it (only 82,000 bacteria/mL on Monday! mmm!).

Are you under the impression American milk doesn't contain bacteria and that when it spoils it's because of the molecules' sheer willpower? Or do you just object to the reminder that they exist?

This menu is delicious, but with rare exceptions it is all you are going to get. People coming for more than a few weeks are advised to bring a discreet bottle of Tabasco sauce.

Eat at better restaurants.

With any order from the master menu comes the Bread Basket, which should be treated as you would treat a basket of wax fruit, that is, as a purely decorative ornament. It is considered bad form to actually eat anything from Bread Basket

What are you talking about. Do all your dining companions just suck, eat some bread.

Dulce de leche is a culinary cry for help. It says "save us, we are baffled and alone in the kitchen, we don't know what to do for dessert and we're going to boil condensed milk and sugar together until help arrives". This cloying dessert tar is so impossibly sweet that you wish you were ten years old again, just so you could actually enjoy it. It is everywhere. There is a special dulce de leche shelf in the supermarket dairy case, and the containers go up to a liter in size. Even the churros are stuffed with it - the churros, Montresor!

It is rare that I feel insulted for the sake of my country, but this? How dare you.

Yes, of course we fill churros with dulce de leche; the real question is why anyone doesn't, short of dietary restrictions. Finding out that people do otherwise was like learning that in other countries, "sandwich" just means two slices of bread. Live a little. Eat a real godsdamned churro.

I spent a considerable amount of time trying to figure out how meals work in Argentina, and they remain a mystery to me. Dinner is clear enough: people tend to go to restaurants beginning at ten o'clock (for those with small children), with the main rush around eleven, and dinner is pretty much over at one or so in the morning. And breakfast - or rather, its absence - follows as a logical consequence of eating a steak the size of a beagle at midnight. But I have yet to figure out whether people eat some kind of meal in the afternoon, and if so, when.

At... noon? Like. We eat lunch. Usually somewhere around 12:00. I am eating lunch right now, and I have done so essentially every day of my life. This is just baffling.

I've come to think the culprit in the missing Argentine lunch scene is yerba mate.

how.

Where the ignorant foreigner may see just another kind of herbal tea (yerba mate is a very unassuming shrub that grows in the northern parts of the country) the Argentine sees a taste treat of unimaginable subtlety, and a tonic for all his problems. The Wikipedia article on proper mate preparation should give you a warning of the level of obsessiveness attainable here (the Urugayans are even worse). To the virgin palate, mate tastes like green tea mixed with grass clippings. The beverage is traditionally drunk out of a little gourd, through a metal straw called a bombilla, with hot (but not boiling!!) water poured into it (without wetting the surface!! clockwise!!) from a thermos.

Yeah, this is accurate. Well, not the clockwise part, never heard anyone complain about that and I can't imagine it mattering.

What distinguishes mate from coffee and tea is the social context - two or more people share a gourd, with a designated pourer in charge of refilling it with hot water after each turn. The ritual is low-fuss but indispensible. You can buy mate gourds and thermoses in any grocery store, and get your thermos filled with hot water at any convenience store or gas station, but you will never see mate served in restaurants or sold in little disposable paper gourds, to go. it's not that people refuse to drink mate alone - anyone working a solitary shift will have a gourd in hand - but that the concept of being served mate by someone who does not share it with you seems impossible.

This is also true. Attempts have been made to sell to-go mate but it's never very popular, the social ritual is important. Also unfortunately a disease vector, I haven't had any mate in a year and a half.

Mate aficionados will tell you that mate contains a special compound, mateine, that serves as a tonic and mild stimulant, promoting alertness without making it hard to sleep, reducing fatigue and appetite, helping the digestion and serving as a mild diuretic. Scientists will tell you that mateine bears a suspicious resemblance to a chemical called caffeine. Mate aficionados will then grow indignant, explaining that mateine is really a stereoisomer (mirror image) of caffeine, with different effects, which will in turn irritate the scientists, who will snap that caffeine doesn't have a chiral center, so it can't have a distinguishable mirror image, and why don't the mate aficionados just put a sock in it.

The first part of this is true; some people definitely think "mateine" is different from caffeine and it absolutely isn't. Never heard the stereoisomer claim before but googling it does confirm some people say so.

still have no idea what any of this has to do with lunch, though. I promise you nobody skips lunch because mate is just too filling.

The wine here is very good (something has to stand up to that steak), but Argentina has no liquor to call its own, relying on whiskies like Old Smuggler and the low-maintenance Don Juan cognac to carry the flag.

There's a fundamental omission from this list and it's called fernet.

Beer is ubiquitous and comes in a bewildering variety of sizes, although there is a skittishness about the full-on liter. Things level off at 970 mL. In my case, it means I end up drinking 1940 mL of beer as a kind of personal protest, and all is well with the world. To make up for the abundance of sizes, beer comes in only one variety, Quilmes, which inevitably comes served with a tripartite platter of snacks - nuts, salty cylinders, and aged potato chips.

I never had trouble buying beer by the litre, but I confess I never tried to do so in 2006 on account of being under 18 at the time.

Anyway, beer comes in a lot more varieties today, thankfully, because Quilmes sucks. I'll never be a beer person, but at least these days there's options I tolerate.

[original post]

[technavio]

Yerba Mate Market - Latest Research Report Insights

Yerba mate refers to a plant species that belongs to the holly genus. Yerba mate-based beverages are growing in popularity as an alternative to other plant-based beverages, such as tea and coffee. Yerba mate cultivation is prevalent in South American countries, such as Argentina, Uruguay, Paraguay, and South Brazil. As per the latest market research report published by Technavio, the global yerba mate market has the potential to grow by USD 224.97 million during 2019-2023, and the market’s growth momentum will accelerate throughout the forecast period.

 Download the free sample report @ http://bit.ly/2nLEqVx

Key Factors Responsible for Expected Growth:

 A main factor driving the growth of the global yerba mate market size is the increasing consumer awareness about the health benefits of yerba mate. Yerba mate is a rich source of polyphenols, saponins, and xanthines. It is also rich in minerals such as potassium, copper, zinc, aluminum, and manganese and contains vitamins B1, B2, and C. Such health benefits of yerba mate are increasing its preference among consumers. This is expected to fuel the market growth during the forecast period.

 Yerba mate drinks are witnessing increased adoption as premium, exotic beverages, particularly in the US and Western European countries. Cafes and coffee shop chains have evolved from simple purchase points for coffee for consumers to social hangout destinations over the past few years. Subsequently, coffee shop outlets, such as Portenas Mate Bar (US), are placing significant emphasis on expanding their portfolio of beverages.  

 Popular cafes are generally themed to highlight South American culture and focus on introducing South American cuisine to local consumers. The rising demand for alternative caffeine sources has aided the popularity of yerba mate drinks in recent years. Hence, increasing on-premise sales of yerba mate beverages in North America will boost the growth of the global yerba mate market at a CAGR of 3.64% during the forecast period. 

 Get the Complete Report @ http://bit.ly/2m8c1Zg

[gracewalkerblog]

Global Yerba Mate Market 2018-2025 Production, Supply and Future Growth Opportunity

Global Yerba Mate Market 2018-2025 Production, Supply and Future Growth Opportunity

This report studies the global market size of Yerba Mate in key regions like North America, Europe, Asia Pacific, Central & South America and Middle East & Africa, focuses on the consumption of Yerba Mate in these regions.

This research report categorizes the global Yerba Mate market by players/brands, region, type and application. This report also studies the global market status, competition…

[greenandwatts]

Where does Tea come from & how is it graded?

Tea was reportedly created over 5,000 years ago in China. The tea comes from the  Camellia Sinensis plant (a species of Evergreen) which is native to China but also grown in other parts of the world. So Tea is now grown in several Asian countries. Rooibos is grown in Africa and Yerba Mate in South America. These do not come from the Camellia Sinensis plant and are considered tisanes or herbal drinks even though they are called tea.

Now most tea plants have a growth period in warmer months and a dormant period during the winter. Teas are typically harvested at least once or twice a year. The first harvest (first flush) is during the spring and the second harvest (second flush) is during the summer and so on.  In cooler conditions at higher elevations, harvesting seasons can change.

Tea’s quality and taste is influenced by both the environment and how and when the tea is processed. Tea plants typically grow best in acidic soil and regions with heavy rainfall (around 40 inches per year), however they can be grown anywhere from sea level to altitudes as high as 1.3 miles above sea level. That means these processes have a direct effect on the market price.

Processing

Tea is typically handpicked so as not to damage the leaf. This can be an expensive process. So growers keep the plants in the early stage of growth by constantly pruning and picking buds and leaves from the top of the plant. Once a bud is picked or a leaf is cut, it will began to oxidize so when enough leaves are gathered, they are taken directly to the factory for processing. 

What is oxidation?  The best way that I know to describe oxidation for tea is this, for instance; When oxygen or air reaches the freshly cut stem or bud of the leaf, it will start to “brown” like an apple or banana.  The Collins dictionary describes oxidation as a process in which a chemical substance changes because of the addition of oxygen.

The Four Main Types

Although teas come in many different varieties, there are four main types white, black, green and oolong tea. To clarify, all tea comes from the same type of plant. THowever, the specific variety of the plant and the way it is processed and oxidized will determine which tea is made.

White and Black Tea

White tea is made using the first buds and young leaves of the Camellia sinensis plant and they are usually only plucked once a year. The little buds that form are covered with little silver hairs so that make the young leaves appear white. The leaves are steamed or fried to stop oxidation and then dried. It is the least processed of teas and has a high concentrations of catechins which are present in fresh tea leaves. The buds can also be shielded from sunlight to reduce chlorophyll production.

Black tea is made using whole leaves that are cut and allowed to wither.  Withering occurs when a leaf is cut.  It is the natural process of wilting.  So controlled withering caused reduced moisture or water in the leaf. Then the leaves are set aside to dry and continue to oxidize. This causes the chemical composition of the leaf to change. The longer the leaves are allowed to oxidize, the darker the leaves will be. A lengthy oxidation process is what gives black tea its distinct, bold flavor.

Green and Oolong Tea

Green tea begins in the same way as black tea but the amount of time allowed for oxidation is different, which gives you drastically different results. The leaves are sometimes only allowed to wither slightly.  They are then either pan-fired, oven-dried or steamed to prevent further oxidation. These leaves keep their green color and produce a lighter, more grassy taste.

Oolong tea is made using buds at the top mature bushes. They can be harvested 3 or 4 times a year and quality varies depending on the season. Spring and autumn flusher are higher quality that summer flushes. Leaves picked during early spring are generally considered to have the highest quality. The most exotic Oolong tea, Champagne Oolong, uses younger leaves consisting of one-bud-and-two-leaf. The Harvesting is similar to green and white tea.

How is Tea Graded?

 This can be a bit confusing. Just remember that typically only black tea is graded (and not all brands) and there is no one universal system. It is commonly used in loose-leaf tea by retailers who specialize in British and other Western tea cultures.  So grades can very based on processing and even manufacturing because tea grades are designated by the producers.

For example in Japan grading is ranked downwards: Extra Choicest, Choicest, Choice, Finest, Fine, Good Medium, Medium, Good Common, Common, Nubs, to Fannings and Dust. While in China, teas are usually graded by number, with one being the highest or best grade, all the way down to 9. This is also based on the shape and style of the leaf as well as how it is processed.

The most widely-used grading terms are the ones applied to teas produced in places like India, Sri Lanka, Africa, Indonesia, Malaysia, South America and Europe. That being said, typically the higher the grade and the better the quality, the better the price.

Whole leaf tea

Whole leaf tea refers to tea that has not been broken or torn during production. So sizes and shape of the leaf varies widely, so this determines both the types of leaves used and how it is processed. As a result this will affect pricing.

SFTGFOP1 – Special Finest Tippy Golden Flowery Orange Pekoe – Grade 1 – Usually the highest grade of tea for sale. Typically Darjeelings from India or teas from Assam, Nepal or other regions in that area

SFTGFOP – Special Finest Tippy Golden Flowery Orange Pekoe

FTGFOP1 – Fine/Finest Tippy Golden Flowery Orange Pekoe Grade 1

FTGFOP – Fine/Finest Tippy Golden Flowery Orange Pekoe

TGFOP1 – Tippy Golden Flowery Orange Pekoe Grade One

TGFOP – Tippy Golden Flowery Orange Pekoe – These teas and above are usually only produced in Assam, Darjeeling, and surrounding Himalayan regions, uncommonly in Yunnan province. This grade is common in Assam and Darjeeling teas.

GFOP – Golden Flowery Orange Pekoe – This grade usually has a larger portion of the tip. This grade is common among African teas, especially Kenyan teas.

FOP – Flowery Orange Pekoe

OP – Orange Pekoe – This is the most common grade of black tea. So it is considered a “medium” grade tea and if you find “Orange Pekoe” on a teabags, they are usually broken, fannings, and or dust.

OPA – Orange Pekoe A, A long-leaf tea most common in Ceylon black tea, and typically sold in Russian and Middle Eastern cultures.

FP – Flowery Pekoe

P – Pekoe

S – Souchong

Broken-leaf tea

 Broken-leaf means the tea has been torn or broken into recognizable sizes.

BOP1 – Broken Orange Pekoe One

GFBOP – Golden Flowery Broken Orange Pekoe

TGFBOP – Tippy Golden Flowery Broken Orange Pekoe

TGFBOP1 – Tippy Golden Flowery Broken Orange Pekoe Grade One

BS – Broken Souchong

BPS – Broken Pekoe Souchong

GBOP – Golden Broken Orange Pekoe FBOP – Flowery Broken Orange Pekoe

BOP – Broken Orange Pekoe – A standard grade of broken-leaf tea

 Fannings

These are finely-broken pieces of the leaf that still have a recognizable coarse texture. As a result, Fannings and Dust are typically used in most tea bags.

FBOPF – Flowery Broken Orange Pekoe

Fannings Extra Special – This is the highest grade of fannings and usually occurring in Ceylon teas.

FBOPF – Flowery Broken Orange Pekoe Fannings

TBOPF – Tippy Broken Orange Pekoe Fannings – A rarely used grade. A high grade of fannings, higher in tips, but more broken than FBOPF.

BOPF – Broken Orange Pekoe Fannings

FOF – Flowery Orange Fannings

GOF – Golden Orange Fannings

Dust

Dust is a fine powder, so it is much finer than fannings, however it is made of tea particles left over from producing higher grades. (This does not include Matchas)

OPD – Orange Pekoe Dust

BOPD – Broken Orange Pekoe Dust

BOPFD – Broken Orange Pekoe Fine Dust

FD – Fine Dust

D-A – Dust A

Spl. D – Special Dust

GD – Golden Dust

OD – Orthodox Dust

Size, quality and positioning are also important when plucking aleaf or bud from the plant. Therefore if we were to start at the very tip, then this is the type of tea that we would want to process:

Tip – Flowery Orange Pekoe Second Leaf – Orange Pekoe Third Leaf – Pekoe Fourth Leaf – Pekoe Souchong Fifth Leaf – Souchong Sixth Leaf – Congou Seventh Leaf – Bohea

This is taken from a Chinese sliding scale and Souchong, Congou, and Bohea are generally Chinese black teas.

So typically older and larger leaves have a more distinguished taste. Whereas, your much younger leaves are very delicate and floral. Most importantly this gives you the ability to create a multitude of taste.