| Pan-fired |
| A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires. |
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| Plain |
| A liquor that is 'clean' but lacking in desirable characteristics. |
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| Plucking plateau |
| The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked. |
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| Point |
| A bright, acidic and penetrating characteristic. |
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| Pouchong |
| A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant. |
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| Powdery |
| Fine light dust as the tea people say meaning a very fine light leaf particle. |
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| Pruning |
| Selective cutting back of the tea bush, to maintain its shape and help it stay productive. |
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| Pungent |
| Astringent with a good combination of briskness, brightness and strength. |
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