All tea is graded consistently according to leaf size. Most people are familiar
with the term “Orange Pekoe” and assume this refers to a kind of tea. But, in
fact, this term is used by the tea industry to denote a particular size of black
tea leaf. One purpose of grading and sorting is to ensure the uniformity of the
leaf size; the other is to prevent smaller particles from detracting flavor away
from tea brewed with large leaves.
Drinking whole leaf tea allows one to experience a wider range of complex
and nuanced flavor profiles. This does not imply that smaller, broken leaf tea
is of poorer quality, just that a tea’s taste and body will vary depending upon
leaf size. So, grading is not related to quality – the climate, location and the
type of processing all contribute to determining a tea’s quality. However, the
shape and size of the leaf does play a role in influencing the essence of a cup.
For example, breakfast tea’s like English Breakfast are commonly made with
smaller broken leaves to ensure that a pungent and robust bodied cup of
morning tea results.
To grade tea, tea growers employ mechanical sorters that use sieves to
separate out leaves into whole leaf, broken leaf and fanning grades.
Tea Grades
Green and oolong tea leaves are generally not graded like most black teas.
Whole Leaf
Whole leaf teas boast a range of complex and subtle flavors. Below are grades
for black tea leaves.
F.O.P.
Flowery Orange Pekoe - Refers to high quality whole leaf tea made from the
first two leaves and bud of the shoot. India produces large amounts of this
grade.
G.F.O.P. Golden Flowery Orange Pekoe - The golden refers to the colorful tips
at the end of the top bud.
T.G.F.O.P. Tippy Golden Flowery Orange Pekoe - FOP with larger amount of
tips
F.T.G.F.O.P. Finest Tippy Golden Flowery Orange Pekoe - An even higher
quality with more tips than FOP
O.P. Orange Pekoe: Refers to a high quality thin, wiry leaf rolled more tightly
than F.O.P. Picked later in the year than F.O.P.
S. Souchong - A twisted leaf picked from the bottom of the tea bush. China
produces this grade used in their smokey teas.
Broken Leaf
Broken leaf teas produce a darker cup and infuse faster than whole leaf teas.
P.
Pekoe - A wiry, large broken leaf usually without golden tips. Sri Lanka
produces large amounts of Pekoe.
B.O.P. Broken Orange Pekoe - A small, flat broken leaf with medium body.
Other broken leaf grades exist including F.B.O.P (flowery broken orange
pekoe), G.B.O.P ( golden broken orange pekoe) and F.G.B.O.P (flowery
golden broken orange pekoe).
Fanning & Dust
Leaf particles too small to be classified as broken leaf falls into two categories,
fanning and dust. Many grades exist for each.
F.
Fannings - Crushed leaf particles smaller than B.O.P. Infuses liquor quickly
D. Dust - Smallest grade used for mass-marketed tea bags..
with the term “Orange Pekoe” and assume this refers to a kind of tea. But, in
fact, this term is used by the tea industry to denote a particular size of black
tea leaf. One purpose of grading and sorting is to ensure the uniformity of the
leaf size; the other is to prevent smaller particles from detracting flavor away
from tea brewed with large leaves.
Drinking whole leaf tea allows one to experience a wider range of complex
and nuanced flavor profiles. This does not imply that smaller, broken leaf tea
is of poorer quality, just that a tea’s taste and body will vary depending upon
leaf size. So, grading is not related to quality – the climate, location and the
type of processing all contribute to determining a tea’s quality. However, the
shape and size of the leaf does play a role in influencing the essence of a cup.
For example, breakfast tea’s like English Breakfast are commonly made with
smaller broken leaves to ensure that a pungent and robust bodied cup of
morning tea results.
To grade tea, tea growers employ mechanical sorters that use sieves to
separate out leaves into whole leaf, broken leaf and fanning grades.
Tea Grades
Green and oolong tea leaves are generally not graded like most black teas.
Whole Leaf
Whole leaf teas boast a range of complex and subtle flavors. Below are grades
for black tea leaves.
F.O.P.
Flowery Orange Pekoe - Refers to high quality whole leaf tea made from the
first two leaves and bud of the shoot. India produces large amounts of this
grade.
G.F.O.P. Golden Flowery Orange Pekoe - The golden refers to the colorful tips
at the end of the top bud.
T.G.F.O.P. Tippy Golden Flowery Orange Pekoe - FOP with larger amount of
tips
F.T.G.F.O.P. Finest Tippy Golden Flowery Orange Pekoe - An even higher
quality with more tips than FOP
O.P. Orange Pekoe: Refers to a high quality thin, wiry leaf rolled more tightly
than F.O.P. Picked later in the year than F.O.P.
S. Souchong - A twisted leaf picked from the bottom of the tea bush. China
produces this grade used in their smokey teas.
Broken Leaf
Broken leaf teas produce a darker cup and infuse faster than whole leaf teas.
P.
Pekoe - A wiry, large broken leaf usually without golden tips. Sri Lanka
produces large amounts of Pekoe.
B.O.P. Broken Orange Pekoe - A small, flat broken leaf with medium body.
Other broken leaf grades exist including F.B.O.P (flowery broken orange
pekoe), G.B.O.P ( golden broken orange pekoe) and F.G.B.O.P (flowery
golden broken orange pekoe).
Fanning & Dust
Leaf particles too small to be classified as broken leaf falls into two categories,
fanning and dust. Many grades exist for each.
F.
Fannings - Crushed leaf particles smaller than B.O.P. Infuses liquor quickly
D. Dust - Smallest grade used for mass-marketed tea bags..
| Tea Grading |
