55 



Edible Products 



BROKEN PEKOE. 



This grade is generally vised as a blending' tea, but in some eases, especially 

 in London, when the liquor is of good quality, and the appearance is above the 

 average, the tea is shipped to such markets as the North of Ireland for consumption 

 unblended. A broken pekoe tea usually consists of a good deal of flat leaf, together 

 with a fairly large proportion of tannings, It should, however, be free from dust, 

 and from admixture with whole pekoe or wiry O. P. leaf. In cases where the 

 intrinsic liquoring quality of a crop is of a high character, the inclusion of tannings, 

 obtained from the pekoe grade after cutting or breaking, is not of much conse- 

 quence, though the appearance of the broken pekoe unquestionably suffers thereby. 

 When, however, liquors are of medium quality, or thin in the cup, the tannings 

 or broken flat leaf sorted out from the pekoe grade tend to greatly reduce the 

 strength, thickness, and pungency of a broken pekoe, if added thereto in any 

 quantity. Under such circumstances their inclusion is inadvisable. The same 

 objection does not apply to the " Dool " fannings, as these, consisting of the particles 

 of the finer leaf broken up in the rolling, usually carry a stronger liquor, and thus 

 add to the cup qualities of the grade. 



The sorting of this tea is a matter requiring some care, so that it may only 

 contain the broken or flat leaf, which draws a thicker liquor than the more wiry 

 unbroken portion of the bulk. Quick sorting is decidedly advisable, so that the 

 long leaf may pass over the sieves, and only the flat leaf fall through. Bamboo 

 sieves are also a great help in securing a true sample. The "Dool" from the last 

 roll, or rolls, should preferably form the large proportion of a broken pekoe, as 

 the liquor thereof is generally full and coloury. ''Tip" is not of much importance, 

 though a certain amount is desirable to differentiate the tea from large fannings 

 and to attract attention in the sampling room. 



The total percentages of the above first three grades, viz., broken orange 

 pekoe, orange pekoe, and broken pekoe, may run from 45 to 60 per cent, of the crop 

 An outturn of 50 per cent., provided the teas are up to a really good standard of 

 appearance, is a satisfactory mark to aim at, and will generally be found to give 

 the most remunerative results in the great majority of cases. It is not, however, 

 an easy ratio to reach, and demands ample rolling and power accommodation in 

 the factory, if the conditions for appearance, laid down above, for each of the 

 grades, are to be successfully realised. 



PEKOE. 



Pekoe forms the bulk of the output in every factory, and is, perhaps, the 

 most difficult grade to manufacture of a really good appearance. Fine plucking 

 has a very marked influence on the character of the leaf, but even with medium 

 plucking, especially at low elevations, where the flush is free-grown and succulent, 

 well-rolled pekoe may be produced by care and attention to the withering and 

 rolling. Withering exerts the predominant influence on this grade. Green uneven 

 withers invariably result in an undesirable pekoe. A hard wither on the other 

 hand, for heavy rolling, or a medium even wither for light rolling, produces an 

 excellent sample of well-twisted bulk. 



Rolling is a matter demanding much attention, and has to be graduated to 

 the wither. It is preferable to roll up the bulk into as small and close a leaf 

 as possible, in order to obviate overmuch breaking or cutting of the tea afterwards. 

 For this purpose a hard wither and hard roll is more or less necessary, as otherwise 

 the production of a large quantity of flat leaf is bound to result, a green wither 

 causing the leaf to break very easily when pressure is applied to the roll. In 



