Instant black tea

… Traditionally, black tea was mainly of the leaf (OP) type, which is a product that retains the leaf shape, but due to improvements in manufacturing methods and changes in tastes, the broken (BOP) type, in which the tea leaves are cut into small pieces during the rolling process, is now more common, and CTC types, in which tea leaves that have not yet withered are finely ground into a brown silkworm droppings-like form, are also now being produced. Recently, leg cuts, which are made by cutting unwithered leaves into small pieces, have also appeared, and instant black tea, which is made by powdering concentrated infusions through rapid cooling and drying, is also available. Black tea grades are often determined by the shape and size sifted out during the screening process, but these are rarely used as final product names and are mainly used as standards in the trading market. …

*Some of the terminology that refers to "instant black tea" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…　紅茶は従来，葉形を残して製品とされるリーフ(OP)タイプが主流であったが，製法の改良や嗜好の変化などから現在では揉捻の工程で茶葉を細かく切断したブロークン(BOP)タイプが多くなり，さらに，萎の浅いものを細かく磨砕して茶褐色のカイコの糞状にしたCTCタイプのものもつくられるようになった。また最近ではレッグカットといって無萎の葉を細切してつくるものも現れ，濃縮した浸出液を急冷乾燥によって粉末化するインスタント紅茶も行われている。　紅茶の等級は，精選工程でふるい分けられた形状や大きさによることが多いが，これは末端商品名としてはほとんど使用されず，主として取引市場における基準とされている。…

※「インスタント紅茶」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報