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  • Differences between Taj Mahal *VS* Red Label tea

    From Rana@21:1/5 to All on Mon Jan 6 05:30:07 2020
    In the 1960s, my uncle who was a Tea Plantation manager, had described the differences in Tea quality. After curling, curing of tea leaves, it passes thru straining processes. The most expensive is the leaves that are in the finest (except tea dust that
    itself is preferred by many as it is very strong in taste and very fast in releasing taste and color) sieve where all the broad leaves have been captured in the upper sieves. The best is where all tea leaves are uniform in shape and size, like in present
    day Taj Mahal Tea. There should be no flat or uncurled leaves. I'm not sure if these uncurled or flat or brown or twigs are really Tea leaves or some other plant or garbage ?? I find Taj Mahal brand has very little of the crap while Red Label has a lots
    of this garbage. Tastewise, both are the same. BTW, Red Label did not use to have so much inferior leaves but it has been getting worst.
    Historically, as I recall:
    When Brooke Bond and Lipton were competing brands, Brooke Bond top brand was Red Label and Lipton's top brand was Yellow Label. Red Label was always more successful. Later Lipton introduced Taj Mahal brand as superior brand (higher price than Red Label)
    and still could not compete. When Lipton & Brooke Bond merged, I think, it was really Red Label Tea that they started packing in Taj Mahal and less refined one stayed in Red Label boxes.

    --
    For full context, visit https://www.drinksforum.com/tea/differences-between-taj-mahal-vs-red-label-tea-17724-.htm

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  • From Scott Dorsey@21:1/5 to 2c637b19b47ce61861f81a749d42d6df@ex on Mon Feb 24 20:44:44 2020
    Rana <2c637b19b47ce61861f81a749d42d6df@example.com> wrote:
    In the 1960s, my uncle who was a Tea Plantation manager, had described the differences in Tea quality. After curling, curing of tea leaves, it passes thru straining processes. The most expensive is the leaves that are in the finest (except tea dust
    that itself is preferred by many as it is very strong in taste and very fast in releasing taste and color) sieve where all the broad leaves have been captured in the upper sieves. The best is where all tea leaves are uniform in shape and size, like in
    present day Taj Mahal Tea. There should be no flat or uncurled leaves. I'm not sure if these uncurled or flat or brown or twigs are really Tea leaves or some other plant or garbage ?? I find Taj Mahal brand has very little of the crap while Red Label has
    a lots of this garbage. Tastewise, both are the same. BTW, Red Label did not use to have so much inferior leaves but it has been getting worst.

    This is true for orthodox process tea, but at least here in the US the Taj Mahal and Lipton's Red Label that we get appear to be both CTC teas, where
    the leaves have been crushed in order to force liquid out of them which is dried on the outside of the leaf particles, making a more robust and quicker steeping tea.

    I don't see anything that looks like a physical leaf in these teas, as
    imported here, just little round CTC grains.

    Historically, as I recall:
    When Brooke Bond and Lipton were competing brands, Brooke Bond top brand was Red Label and Lipton's top brand was Yellow Label. Red Label was always more successful. Later Lipton introduced Taj Mahal brand as superior brand (higher price than Red Label)
    and still could not compete. When Lipton & Brooke Bond merged, I think, it was really Red Label Tea that they started packing in Taj Mahal and less refined one stayed in Red Label boxes.

    In the US we primarily get Lipton's Yellow Label, which is very finely ground and makes for a nearly undrinkable cup, but Red Label is imported by many
    south asian grocery stores and is a far better product.
    --scott
    --
    "C'est un Nagra. C'est suisse, et tres, tres precis."

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  • From Food Online@21:1/5 to Scott Dorsey on Tue Jan 11 23:31:49 2022
    On Tuesday, February 25, 2020 at 7:14:45 AM UTC+5:30, Scott Dorsey wrote:
    Rana <2c637b19b47ce618...@example.com> wrote:
    In the 1960s, my uncle who was a Tea Plantation manager, had described the differences in Tea quality. After curling, curing of tea leaves, it passes thru straining processes. The most expensive is the leaves that are in the finest (except tea dust
    that itself is preferred by many as it is very strong in taste and very fast in releasing taste and color) sieve where all the broad leaves have been captured in the upper sieves. The best is where all tea leaves are uniform in shape and size, like in
    present day Taj Mahal Tea. There should be no flat or uncurled leaves. I'm not sure if these uncurled or flat or brown or twigs are really Tea leaves or some other plant or garbage ?? I find Taj Mahal brand has very little of the crap while Red Label has
    a lots of this garbage. Tastewise, both are the same. BTW, Red Label did not use to have so much inferior leaves but it has been getting worst.
    This is true for orthodox process tea, but at least here in the US the Taj Mahal and Lipton's Red Label that we get appear to be both CTC teas, where the leaves have been crushed in order to force liquid out of them which is dried on the outside of the leaf particles, making a more robust and quicker steeping tea.

    I don't see anything that looks like a physical leaf in these teas, as imported here, just little round CTC grains.
    Historically, as I recall:
    When Brooke Bond and Lipton were competing brands, Brooke Bond top brand was Red Label and Lipton's top brand was Yellow Label. Red Label was always more successful. Later Lipton introduced Taj Mahal brand as superior brand (higher price than Red
    Label) and still could not compete. When Lipton & Brooke Bond merged, I think, it was really Red Label Tea that they started packing in Taj Mahal and less refined one stayed in Red Label boxes.
    In the US we primarily get Lipton's Yellow Label, which is very finely ground
    and makes for a nearly undrinkable cup, but Red Label is imported by many south asian grocery stores and is a far better product.
    --scott
    --
    "C'est un Nagra. C'est suisse, et tres, tres precis."
    The firm expanded into wholesale tea sales in the 1870s. In 1903, Brooke Bond launched Red label tea in British India. Brooke Bond Red Label is one of India’s largest dealing tea brands that offer formal quality tea leaves. They bring the perfect
    combination of taste and originality.
    for more details- https://www.cartloot.com/red-label-natural-care-tea-brooke-bond

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