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permanent wilting point
As defined by: Tea: Cultivation to Consumption
   "The critical level of moisture in the soil, below which plants wilt"

phloem index
As defined by: Tea: Cultivation to Consumption
   "The frequency of calcium oxalate crystals in parenchymatous cells of the tea leaf petiole"

photo-oxidation
As defined by: Tea: Cultivation to Consumption
   "An oxidative change initiated by exposure to light, frequently ultra-violet light, this being of higher energy"

peds
As defined by: Tea: Cultivation to Consumption
   "Aggregates of particles in the soil; the size distribution of the peds determines the soil structure, the available porosity and the quality of the tilth which can be achieved"

pegging
As defined by: Tea: Cultivation to Consumption
   "Forming the frame of the tea bush by bending suitable branches radially from the center and holding them down by suitable pegs driven into the ground"

pH
As defined by: Tea: Cultivation to Consumption
   "The standard measure of acidity; it is the negative logarithm of the hydrogen ion concentration; the neutral point is at a value of 7, higher values are alkaline, lower are acidic"

plucking
As defined by: Tea: Cultivation to Consumption
   "Harvesting the flush"

plucking round
As defined by: Tea: Cultivation to Consumption
   "The interval between successive pluckings of a particular field"

plucking table
As defined by: Tea: Cultivation to Consumption
   "The upper surface of the bushes in a tea plantation, at which level the flush is harvested; in most regions the table is a flat surface, either horizontal or parallel to the ground; in a few regions the table is cylindrical with the axis along the line of bushes"

pouchong tea
As defined by: Tea: Cultivation to Consumption
   "A semi-fermented tea given a less intense (approximately half) fermentation that oolong tea (q.v.); high grade pouchong has a strong flowery aroma, whereas lower grades are flavoured with gardenia flowers and may be known as scented tea"

programmed plucking
As defined by: Tea: Cultivation to Consumption
   "The dates of plucking each field are fixed in advance in relation to the rate of shoot growth; this is calculated from the normal weather pattern over the growing season"

pruning cycle
As defined by: Tea: Cultivation to Consumption
   "The interval between successive occasions when maintainance pruning is carried out"

pyrolytic
As defined by: Tea: Cultivation to Consumption
   "Induced by heating"

pale tip
As defined by: Calcutta Tea Traders Association
   "(self-explanatory)"

powdery
As defined by: Calcutta Tea Traders Association
   "Very fine light dust, the particles of which tend to cohere"

pulverised
As defined by: Calcutta Tea Traders Association
   "Dusts containing milled or pulverised fibre"

point
As defined by: General Information
   "A bright, acidic, and penetrating characteristic"

plain
As defined by: General Information
   "A liquor which is 'clean' but lacking in the desirable characteristics"

pungent
As defined by: General Information
   "Astringent, with a good combination of briskness, brightness and strength (more related to best quality North Indian teas)"

pale
As defined by: Calcutta Tea Traders Association
   "Lacking colour, except in GREEN teas, where liquors should be pale"

papery
As defined by: Calcutta Tea Traders Association
   "paper taint"

peachy
As defined by: Calcutta Tea Traders Association
   "Flavour of certain fine Darjeelings"

pinky
As defined by: Calcutta Tea Traders Association
   "Brighter; more pink and delicate than colour"

point
As defined by: Calcutta Tea Traders Association
   "Most desirable brightness and acidity"

pointy
As defined by: Calcutta Tea Traders Association
   "Having good point"

pre-autumnal
As defined by: Calcutta Tea Traders Association
   "(self-explanatory)"

pungent
As defined by: Calcutta Tea Traders Association
   "Ideal combination of briskness, brightness, strength and flavour"

polish
As defined by: Calcutta Tea Traders Association
   "Processing with powder to give sheen"

pale
As defined by: Calcutta Tea Traders Association
   "Liquor colour"

powdery
As defined by: General Information
   "Fine light dust"

pan-fired
As defined by: Ukers Tea and Coffee Trade Journal
   "A kind of Japan tea which is steamed and then rolled in iron pans over charcoal fires"

paklum
As defined by: Ukers Tea and Coffee Trade Journal
   "The most sylish of the South China Congous"

pekoe, congou
As defined by: Ukers Tea and Coffee Trade Journal
   "A South China black tea"

pekoe souchong
As defined by: Ukers Tea and Coffee Trade Journal
   "A leaf grade pf black tea between Pekoe and Souchong"

picul, pecul
As defined by: Ukers Tea and Coffee Trade Journal
   "Malay pikul, a load or burden; the Chinese hundred weight = 133 1/3 lbs avoirdupois"

pekoe
As defined by: Ukers Tea and Coffee Trade Journal
   "Chinese for 'white hair,' originally applied to the earliest tea pickings because of the white down on them; now a leaf-grade term applied to black teas in general; the term is not a description of quality, but of leaf grade size resulting from sifting the tea, after firing, through a sieve of certain size and smaller than Orange Pekoe"

pingsuey
As defined by: Ukers Tea and Coffee Trade Journal
   "One of the most important China green teas; the word 'pingsuey' in Chinese actually means 'ice water'"

pinheads
As defined by: Ukers Tea and Coffee Trade Journal
   "Small shotty Gunpowder green teas"

plain
As defined by: Ukers Tea and Coffee Trade Journal
   "Term used to describe dull liquor with a rather sour taste"

point
As defined by: Ukers Tea and Coffee Trade Journal
   "A combination of qualities with particular stress laid on penetrating flavor that comes through in a blend"

pouchong
As defined by: Ukers Tea and Coffee Trade Journal
   "Chinese for 'folded sort,' some of the finest-quality teas and highest priced; a highly flavored drink that leaves behind a sweet after-taste, a particularly fragrant tea with flower-like aroma"

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