 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages)
|
In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves.
The highest grades for Western and South Asian teas are referred to as "orange pekoe" (abbreviated as "OP"), and the lowest as "fannings" or "dust". Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used, to avoid bruising. Certain grades of leaf are better suited to certain varieties of tea. For example, most white tea is processed from the buds or shoots of the tea plant.[1]
When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" ("BOP"). These lower grades include fannings and dust, which are tiny remnants created in the sorting and crushing processes.
The "OP" grade is also subdivided to include categories higher than OP, which are determined primarily by leaf wholeness and size; "TGFOP1" (Tippy Golden Flowery Orange Pekoe, First Grade) is an example of a higher grade of OP.[2][3]
Broken, fannings and dust orthodox teas ("orthodox tea" meaning the leaves are processed only by traditional methods) have slightly different grades. CTC teas, which consist of leaves rendered to uniform fannings by machine, have yet another grading system.
- ^ Smith, Krisi (2016). World Atlas of Tea. Great Britain: Mitchell Beazley. p. 22. ISBN 978-1-78472-124-4.
- ^ Cite error: The named reference
FDAwas invoked but never defined (see the help page). - ^ TeaFountain (2004). "Tea Leaf Grades & Production Methods". TeaStation & TeaFountain. Archived from the original on 2006-09-02. Retrieved 2006-12-12.