When exploring the world of green tea, you may come across terms like green tea BPS and green tea PS. These classifications are not as commonly discussed as those in black tea, but they play a crucial role in the tea grading system, especially in regions that use traditional orthodox processing methods for both black and green teas. Understanding the differences between green tea BPS and green tea PS can help tea enthusiasts make more informed decisions about quality, flavor, and brewing.
What Does BPS and PS Mean?
In the context of orthodox tea production, BPS stands for Broken Pekoe Souchong, while PS stands for Pekoe Souchong. Originally developed for grading black teas, these terms have been adopted in some green tea-producing regions like Vietnam, where the same orthodox methods are applied. Though green and black teas differ in oxidation and flavor, the leaf grading system remains similar in structure.
Green Tea PS: Pekoe Souchong
Green tea PS is a medium-grade tea composed of flaky, slightly curly, and fully opened leaves. It is generally larger than BPS in leaf size and has a neater appearance. This grade is suitable for tea bags or loose-leaf blends and provides a mild, balanced cup. Since the leaves are less broken, green tea PS tends to release flavor more gradually during brewing, preserving delicate vegetal notes and subtle sweetness often associated with green tea.
Tea producers who emphasize quality and appearance may prefer using green tea PS in premium products. Its structure allows for better visual appeal and a smoother drinking experience, making it a good choice for those who enjoy lighter green teas with more nuanced flavors.
Green Tea BPS: Broken Pekoe Souchong
On the other hand, green tea BPS refers to a smaller, more broken leaf grade. These broken pieces result from further processing of larger leaves. The smaller size means the tea infuses more quickly and produces a stronger, brisker brew. Green tea BPS is also commonly used in tea bags, particularly where fast steeping and a bolder flavor are desired.
Due to the increased surface area of broken leaves, green tea BPS often delivers a more intense taste. While it may lack some of the finesse of higher whole-leaf grades like PS, it appeals to consumers who prefer a stronger, more robust green tea.
Key Differences at a Glance
|
Feature |
Green Tea PS | Green Tea BPS |
|
Leaf Size |
Medium, whole | Small, broken |
|
Appearance |
Curly, neat |
Finely broken |
| Flavor Profile | Mild, smooth |
Strong, brisk |
| Steeping Time | Slower |
Faster |
| Common Use | Loose leaf, premium bags | Mass-market tea bags |
Conclusion
Understanding the difference between green tea BPS and green tea PS can greatly enhance your appreciation of green tea. Whether you prefer the delicate subtleties of PS or the boldness of BPS, knowing what each grade offers ensures you get the tea experience you’re looking for. Next time you’re selecting green tea, consider these distinctions to match your taste and brewing preferences. Whether which type you prefer, we always provide you with the most quality tea products.