What is Tea Grading?
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Tea grading is one of the most confusing and misunderstood subjects. To begin with, the grades of tea are not standardized worldwide and may vary according to origin. Also, a tea's grade does not necessarily indicate flavor or quality. Rather, tea flavor and quality are determined by many different factors including: the country of origin, the variety of the tea (usually named after the district where grown), the garden or estate, the elevation, the particular flush (picking) and the manufacturing after harvesting.

Most black teas are graded and sold according to leaf or particle size. The harvesting and manufacturing of tea has a great impact on the finished size of the leaf, thus the tea grade. There are two main methods of producing black tea. The traditional Orthodox method requires hand plucking of the top two leaves and the bud at harvesting and rolling during the leaf disruption (beginning of fermentation) stage of manufacturing. The Orthodox method may yield all of the possible leaf sizes and grades.

The CTC (crush, tear, curl) method of producing black tea has been gaining in popularity because of its efficiency and convenience. CTC processed teas may be either hand plucked or harvested by machinery. When machine harvested, the CTC process gathers the traditional top two leaves and bud as well as other leaves on the tea bush. The leaves are then processed through the Cut, Tear, Curl machine during the leaf disruption stage of manufacturing. CTC processed teas have a pelletized appearance and are always broken sizes.

Orange Pekoe (OP) pronounced 'Peck-o', is a whole leaf tea showing no tip, and when sifted after firing, will not pass through a certain designated sieve size. Orange Pekoe has nothing to do with oranges or orange flavor, which is a common misunderstanding. These leaves are usually of uniform size and rolled lengthwise.

Tippy Golden Flowery Orange Pekoe (TGFOP) is the top grade. During harvesting the top two leaves and bud are plucked by hand. The bud is actually the immature leaf tip which is not yet fully opened. When harvested during the slow growth periods, these young buds have a golden tip, hence the grade 'Flowery'. When these tips are in abundance the terms 'Tippy and Golden' are also attached. Occasionally the number '1' or '2' may be placed at the end of the letters to designate better grades among similar teas. Similarly the letter 'F' may appear before the TGFOP to designate a 'finer' grade and the letters 'SF' designates a grade of 'super fine.' Thus a tea graded as 'SFTGFOP1' is a Super Fine Tippy Golden Flowery Orange Pekoe - grade 1. Quite an impressive title! The next grade below Orange Pekoe is called Broken Orange Pekoe (BOP) which designates a broken leaf. Tippy, golden, and flowery, or a combination of these terms may also be applied to this size of leaf. Thus a grade of 'TGBOP' is a Tippy Golden Broken Orange Pekoe tea. The letter 'I' for Imperial may also appear after BOP and designates a size which is smaller than whole leaf (OP) grade but larger than most of the BOP grades.

The tea grade which is even smaller than BOP is the PF, for Pekoe Fanning if produced by the CTC method of manufacturing, and Fanning if produced by the Orthodox method. This is a broken leaf about the size of a pin head.

The lowest grade of tea available is the PD, Pekoe Dust if produced by CTC method of manufacturing, and Dust if produced by the Orthodox Method. This size is literally the smallest broken pieces left after siftings, sometimes called the 'sweepings.'

These grading terms are usually applied to black teas from India, Sri Lanka, Java, Sumatra, Africa, a few Chinese teas, and to some other black teas. It is important to keep in mind with this grading system that whole leaf size teas command higher prices and have greater visual appeal. However, the broken sizes can possess excellent flavor and aroma. Plus the smaller size tea leaves steep quicker releasing flavor faster.

The grading of green and oolong teas is a little more subtle and less structured than that of black teas. Unlike black teas, the grading of green tea has a definite relationship with the quality and flavor of the tea. Green and oolong teas are priced according to the variety of the tea, the province and estate where grown, and the flush or picking.

Each country grades their green teas differently and has their own set of complicated terminology. Japan green teas are graded by districts, style, and cup quality. They are generally recognized as: Extra Choicest, Choicest, Choice, Finest Fine, Good Medium, Medium, Good Common, Common, Nubs, Dust and Fannings.

China greens are graded according to the age of the leaf and the finished style or shape of the leaf. China greens are produced in Gunpowder, Imperial, Young Hyson, Hyson, Twankay, Hyson Skin or Dust styles. Each of these style or shape categories possess several grades. For instance, Gunpowder is graded from Pinhead to Pea Leaf and further subdivided into extra, first, second, third, fourth, fifth, sixth, seventh, and Common Gunpowder.

India green teas are graded similarly to China greens and are produced in the leaf styles: Fine Young Hyson, Young Hyson, Hyson No. 1, Hyson, Soumee, Fannings, and Dust.

China scented green teas are Pouchongs and scented with either jasmine, gardenia, or yulan blossoms. Jasmine tea is graded according to the quality of the tea and the effectiveness of the scenting. Seven numbered quality standards plus three extra-fancy grades of Jasmine tea are produced. Of the seven quality standards, 'Yin Hao and Chun Hao' designate the better grades.

Formosa oolongs have their own grading system developed by the Taiwanese Government Tea inspection Office. In ascending order they are: Standard, On Good, Good, Fully Good, Good Up, Good to Superior, On Superior, Superior, Fully Superior, Superior Up, Superior To Fine, On Fine, Fine, Fine Up, Fine to Finest, Finest, Finest to Choice. However, the trade also recognizes some intermediary gradings such as: Good Leaf, Fully Standard, Standard to Good, Strictly Superior, Choicest, and Fancy.

There are many less common teas with their own set of complicated grading systems such as Ceylon greens, Java greens and scented oolongs. Many of the grades have subdivisions which can make them even more complicated.

With over 3,000 varieties of tea and thousands of combinations, there is a tea or tea blend to suit every taste. To enjoy tea to its fullest, it is important to brew the tea properly. Always start with cold bottled or filtered water. Bring the water to a rolling boil, and steep the tea from 3 to 5 minutes depending on the tea variety and desired strength.