All Tea Grades Explained: A Comprehensive Guide to Understanding Quality

In the vast and aromatic world of tea, understanding the nuances of tea grading is essential for both connoisseurs and casual enthusiasts alike. This comprehensive guide aims to demystify the complex system of tea grading, a key component in discerning the quality and characteristics of different teas. With a focus on black teas, predominantly from regions like Sri Lanka, India, and Kenya, this article delves deep into the art and science behind the abbreviations and terms that define tea grades.

Tea Grading Abbreviations	Tea Grading Names	Explanation of the Grade
OP	Orange Pekoe	Whole leaf tea, standard grade, without tips
FOP	Flowery Orange Pekoe	High-quality whole leaf tea with a long leaf and few tips
GFOP	Golden Flowery Orange Pekoe	High-quality tea with a higher proportion of tip than FOP
TGFOP	Tippy Golden Flowery Orange Pekoe	Tea with substantial amounts of young tips and a light, balanced aroma
FTGFOP	Finest Tippy Golden Flowery Orange Pekoe	An even higher proportion of tips than TGFOP, considered very high quality
SFTGFOP	Super Finest Tippy Golden Flowery Orange Pekoe	Considered the best grade, with lots of tips, often hand-processed
BOP	Broken Orange Pekoe	Broken leaf grades, smaller than OP, commonly used in tea bags
FBOP	Flowery Broken Orange Pekoe	A high-grade BOP with more delicate flavor
GBOP	Golden Broken Orange Pekoe	BOP with more golden tips, a mark of quality
TGBOP	Tippy Golden Broken Orange Pekoe	BOP grade tea with the highest amount of tips
BOPF	Broken Orange Pekoe Fannings	Smaller particles than BOP, used in cheaper tea bags
BOP1	Broken Orange Pekoe One	A grade of BOP with uniform particle size
BP	Broken Pekoe	Standard broken leaf tea without tips
BPS	Broken Pekoe Souchong	A coarse broken leaf tea, lower grade than BP
D	Dust	Finest particles of tea leaves, used in tea bags
PD	Pekoe Dust	A dust grade finer than D, often used in mass-market tea bags
P	Pekoe	Standard black tea grade, larger leaf than BOP
FP	Flowery Pekoe	Higher quality than standard Pekoe, with a long, wiry leaf and light liquor
PS	Pekoe Souchong	A lower grade of black tea, with a coarse, strong flavor
F	Fannings	Small particles, used in tea bags, stronger and more pungent than leaf teas

The Essence of Tea Grading

Tea grading, at its core, is a process that categorizes tea leaves based on their size, shape, and quality. This system, primarily used for black teas, helps in identifying the various attributes that a particular tea possesses. The grading is determined after the leaves have been processed and dried, and it predominantly revolves around the leaves’ physical appearance and the proportion of “tips” or buds present.

Understanding Tea Grading Abbreviations

The lexicon of tea grading is rich with abbreviations like OP, FOP, and BOP. Each abbreviation corresponds to a specific quality and characteristic of tea leaves. Let’s explore these in detail:

OP (Orange Pekoe): Contrary to popular belief, “Orange” in Orange Pekoe does not refer to flavor or color but possibly to the Dutch House of Orange-Nassau as a mark of quality. OP grade signifies whole leaf teas without the finer tips, typically resulting in a well-rounded flavor. These are often found in teas from Sri Lanka and India, where they are appreciated for their full-bodied and smooth character.

FOP (Flowery Orange Pekoe): This grade denotes high-quality tea characterized by long leaves and a few tips, giving it a delicate and floral character. FOP is especially prominent in regions like Darjeeling and Assam in India, where the tea leaves are carefully picked to include young, tender leaves, contributing to a subtle complexity and a lighter body compared to OP.

GFOP (Golden Flowery Orange Pekoe): An extension of FOP, GFOP includes more tips, which are golden in color. These golden tips are a sign of fine plucking and contribute to a richer flavor profile. This grade is often associated with teas that have a natural sweetness and a hint of maltiness, particularly in regions like Assam.

TGFOP (Tippy Golden Flowery Orange Pekoe): A step above GFOP, this grade has a higher proportion of tips, indicating a tea rich in flavor and aroma. TGFOP is often found in Assam teas, known for their bold, brisk flavor and bright liquor. The abundance of golden tips adds a layer of complexity, often resulting in a slightly sweeter and smoother finish.

FTGFOP (Finest Tippy Golden Flowery Orange Pekoe): Signifying an even finer quality of tea with an abundance of tips, FTGFOP is often associated with exceptional quality and flavor. Darjeeling teas, known for their complex, floral, and musky aroma, often fall into this category, offering a multi-layered flavor profile that is both delicate and nuanced.

SFTGFOP (Super Finest Tippy Golden Flowery Orange Pekoe): Representing the pinnacle of quality, SFTGFOP denotes tea that is among the best, often comprising a significant amount of hand-processed leaves. These premium teas, especially from Darjeeling, are known for their sublime and nuanced taste experience, with each sip revealing a spectrum of flavors.

BOP (Broken Orange Pekoe): A grade for broken leaf teas, smaller than whole leaves, BOP is commonly used in tea bags. The smaller size allows for a quicker and stronger brew, making it ideal for those who prefer a robust cup of tea. BOP teas, such as those from Sri Lanka, are known for their strong, rich flavor, making them suitable for a hearty morning brew.

FBOP (Flowery Broken Orange Pekoe): This represents a high-grade broken leaf tea, often containing some tips, which offers a more delicate flavor than standard BOP. FBOP is appreciated for striking a balance between strength and aromatic subtlety, with a hint of floral or fruity notes.

GBOP (Golden Broken Orange Pekoe) and TGBOP (Tippy Golden Broken Orange Pekoe): These grades denote broken leaf teas with golden and tippy characteristics, reflecting a higher quality within the broken leaf category. GBOP offers a robust and rich flavor, while TGBOP, with the highest amount of tips in this category, provides a more complex and nuanced cup.

BOPF (Broken Orange Pekoe Fannings): Often used in tea bags, BOPF has smaller particles than BOP, resulting in a quick and robust brew. Despite its small leaf size, it retains the classic characteristics of strength and full-bodied flavor, making it suitable for those who enjoy a strong cup.

D (Dust) and PD (Pekoe Dust): The finest particles of tea leaves, Dust and Pekoe Dust are used in tea bags for a very quick brew. While lacking the subtlety of larger leaf grades, they are favored for their strength and briskness, offering a potent cup of tea in a short brewing time.

BP (Broken Pekoe): This grade typically consists of larger, broken leaf fragments and fewer tips than the BOP grade. BP teas, often found in regions like South India and Sri Lanka, offer a robust and full-bodied flavor. They brew a strong and hearty cup, making them suitable for those who enjoy a bold tea experience. The broken nature of the leaves ensures a quick infusion, resulting in a rich and brisk brew.

BPS (Broken Pekoe Souchong): BPS is a lower grade than BP, characterized by coarser and more broken leaves. This grade is commonly associated with stronger, more pungent teas, such as those from Assam and parts of Indonesia. BPS teas are known for their strong, robust flavors and deep color, making them ideal for a hearty morning brew or for blending with other teas to add strength and body.

P (Pekoe): Pekoe grade is often characterized by larger, fuller leaves than the fine leaves of FOP or OP. P teas, commonly found in Sri Lankan (Ceylon) and Indian tea regions, brew a rich and smooth cup with a more pronounced flavor profile. The leaves offer a balance of strength and subtlety, making P grade teas versatile and enjoyable at any time of the day.

FP (Flowery Pekoe): This grade includes a higher proportion of whole leaves and fewer broken pieces, resulting in a more delicate and aromatic brew. FP teas, particularly those from Darjeeling, are noted for their light body and floral undertones. They are ideal for those who prefer a more refined and nuanced tea experience, with each sip revealing subtle flavors and aromas.

PS (Pekoe Souchong): PS grade typically consists of larger, coarser leaves than the standard Pekoe and is less common. It offers a strong and straightforward flavor profile, often found in stronger blends or robust single-origin teas. PS grade teas are known for their full-bodied nature and are well-suited to those who appreciate a more assertive cup of tea.

F (Fannings): Fannings are small particles of tea, similar in size to BOPF, and are commonly used in tea bags. Despite their small size, Fannings infuse quickly and yield a strong and flavorful brew. They are ideal for a quick, invigorating cup, especially for those who prefer a potent flavor profile. Fannings from regions like Assam or Kenya are particularly popular for their rich, bold flavors.

The Importance of Tips in Tea Grades

Tips, the young, unopened leaves of the tea plant, play a pivotal role in tea grading, serving as a hallmark of quality and care in harvesting. Rich in flavor-enhancing amino acids like theanine, they impart a delicate sweetness and complexity to the tea’s profile. Visually striking, tips often bear silver or golden hues, adding an element of elegance to the tea leaves. The presence of tips in a tea blend is indicative of a high-grade tea, often hand-plucked with precision. In the brewing process, these tips contribute to a lighter, more nuanced flavor, ideal for savoring the tea’s subtle notes. Culturally, teas with a high proportion of tips are esteemed and associated with luxury and prestige. They reflect the skill and dedication involved in tea cultivation and processing. Overall, tips enrich the tea experience, elevating both the flavor and the aesthetic appeal of the brew.

Grading and Tea Quality

It is crucial to note that grading does not always directly correlate with the flavor or overall quality of the tea. While grades provide a baseline understanding of what to expect from a tea’s appearance, the actual taste and aroma are influenced by many factors, including the terroir, harvesting season, and processing methods.

How the Tea Grade Affects Flavor:

Tea grading significantly influences the flavor, strength, and aroma of the tea. The size and shape of the leaf, along with the presence of tips, play a crucial role.

Whole Leaf vs. Broken Grades: Whole leaf teas (like OP and FOP) generally have a more nuanced and delicate flavor profile, as they release their flavors slowly. Broken grades (like BOP and BOPF) have a larger surface area exposed, leading to a quicker infusion and a stronger, often more astringent, brew.
Role of Tips: Tips or buds add a level of complexity to the tea. They usually contain higher levels of theanine, contributing to a sweeter, more delicate flavor. Teas with a high proportion of tips, such as TGFOP or SFTGFOP, often have a more refined and subtle flavor profile compared to their counterparts without tips.
Impact of Processing: Beyond grading, the processing methods (withering, rolling, oxidizing, and drying) also impact the flavor. For example, the level of oxidation will determine whether the tea develops a robust, full-bodied flavor (in black teas) or retains a fresh, grassy note (in green teas).

Choosing the Right Grade

When selecting a tea, it’s essential to consider personal taste preferences. Higher grades like SFTGFOP may offer nuanced flavors, but a robust BOP might be more suitable for those who prefer a strong, brisk cup. Additionally, the choice between whole leaf and broken grades should be based on the desired strength and brewing time.

Regional Variations in Grading

While the general principles of tea grading are universally acknowledged, there are regional differences. For example, the grading system in China for its renowned green teas, oolongs, and pu-erhs differs significantly from the system used for black teas. These systems are often more intricate and focus on the shape, size, and style of the processed leaf rather than just the presence of tips and leaf size.

China: Chinese teas, including green teas, oolongs, and pu-erhs, follow a unique grading system that emphasizes the appearance, shape, and style of the leaves. For instance, Longjing (Dragon Well) green tea is graded by its leaf uniformity and the pan-frying process.
India: India, known for its Assam, Darjeeling, and Nilgiri teas, uses a grading system similar to the one discussed earlier, with a focus on black teas. Darjeeling teas, for example, have a unique grading system due to their distinctive fine plucking and processing.
Sri Lanka (Ceylon): Sri Lankan teas are also graded using the OP, BOP system, but the flavor profiles differ due to the island’s unique terroir. Ceylon teas are known for their bold, rich flavors.

Specific Examples of Teas Within Each Grade

OP (Orange Pekoe): Nilgiri OP: South Indian Nilgiri teas are known for their crisp and fragrant characteristics. Nilgiri OP, with its dark, twisted leaves, often yields a brisk and aromatic cup, with subtle floral notes.

FOP (Flowery Orange Pekoe): Assam FOP: Recognized for its bold, malty flavor and bright color, Assam FOP is a breakfast favorite. The leaves, larger than OP, include some tender tips, adding a smooth, rich complexity to the brew.

GFOP (Golden Flowery Orange Pekoe): Darjeeling GFOP: Celebrated for its delicate, muscatel flavor with a hint of sweetness, this grade often features a mix of dark leaves and golden tips. Darjeeling GFOP represents the quintessential spring flush tea.

TGFOP (Tippy Golden Flowery Orange Pekoe): Assam TGFOP: Known for its robust and hearty character, marked by bold flavors and a bright liquor. The abundance of golden tips in Assam TGFOP contributes to a smooth, yet strong cup, making it an ideal morning tea.

FTGFOP (Finest Tippy Golden Flowery Orange Pekoe): Darjeeling FTGFOP: These teas, often from high-altitude estates, offer a complex bouquet of floral and musky aromas. The high proportion of delicate tips provides a nuanced flavor profile, emblematic of a premium summer flush.

SFTGFOP (Super Finest Tippy Golden Flowery Orange Pekoe): Premium Estate Darjeeling SFTGFOP: Hailing from select estates, these teas are handcrafted and often considered the pinnacle of Indian teas. Each sip delivers a symphony of flavors, ranging from floral and fruity to spicy and herbaceous.

BOP (Broken Orange Pekoe): Assam BOP: Preferred for its strong, malty character and deep amber color, Assam BOP is the backbone of many robust blends. The broken leaves infuse quickly, creating a bold and invigorating brew.

FBOP (Flowery Broken Orange Pekoe): Kangra FBOP: This lesser-known region produces teas with a unique character. Kangra FBOP is aromatic, with a lighter body than Assam but more intensity than Darjeeling, offering a delightful balance of strength and subtlety.

GBOP (Golden Broken Orange Pekoe): Assam GBOP: With a higher proportion of golden tips compared to standard BOP, Assam GBOP offers a richer and more nuanced flavor. This grade is a testament to the fine plucking and careful processing of Assam tea gardens.

TGBOP (Tippy Golden Broken Orange Pekoe): Assam TGBOP: This grade is particularly appreciated for its robust flavor and bright liquor. The plentiful tips in TGBOP add a layer of complexity, often resulting in a slightly sweeter and smoother finish.

BOPF (Broken Orange Pekoe Fannings): Assam BOPF: Common in tea bags, Assam BOPF delivers a quick and potent brew. Despite its small leaf size, it retains the classic Assam characteristics of strength and maltiness.

D (Dust) and PD (Pekoe Dust): Assam D and PD: These are the finest grades in terms of particle size, resulting in a very strong and brisk cup. Often found in tea bags, they are favored for their quick brewing time and intense flavor.

Other Indian Grades:

BP (Broken Pekoe): A grade common in Southern India, especially in Kerala, known for its strong flavor, suited for those who enjoy a hearty cup of tea.
BPS (Broken Pekoe Souchong): Typically found in Assam, this grade offers a bold, robust flavor, with a somewhat coarser leaf than BP.
FP (Flowery Pekoe): Darjeeling FP includes a higher proportion of whole leaves, resulting in a lighter and more aromatic cup, often with a floral undertone.
PS (Pekoe Souchong): A coarser and lower grade, it is less common but can be found in some Assam blends, offering a strong and straightforward flavor.
F (Fannings): Often used in commercial tea bags, Fannings from regions like Assam and Kerala offer a quick brew with strong flavor, ideal for a morning pick-me-up.

Conclusion

Understanding tea grading is essential for appreciating the diversity and richness of tea varieties. While grades like OP, FOP, and SFTGFOP indicate certain characteristics of leaf size, shape, and the presence of tips, they are just one aspect of what makes each tea unique. The world of tea is vast and varied, with each grade offering its own experience, from the delicate nuances of a finely tipped Darjeeling to the robust heartiness of an Assam BOP. Choosing the right tea goes beyond grading, encompassing personal taste, brewing methods, and the occasion for drinking the tea. Whether you’re a seasoned tea connoisseur or a curious beginner, exploring the different grades of tea can deepen your appreciation and enhance your enjoyment of this timeless beverage.

FAQ

1. What does the term ‘Orange Pekoe’ signify in tea grading?

‘Orange Pekoe’ (OP) refers to a grade in tea grading that denotes whole leaf teas without the finer tips. Contrary to popular belief, the term ‘Orange’ doesn’t indicate flavor or color but may be linked to a historical association with quality.

2. How does the presence of tips affect the quality of tea?

The presence of tips, which are young, unopened leaves, is a sign of high-quality tea. Tips impart a lighter, more refined flavor to the tea and are visually appealing, often having silver or golden hues.

3. Can tea grading predict the flavor of the tea?

Tea grading provides a baseline understanding of the tea’s appearance and quality, but the actual flavor and aroma are influenced by several factors, including the tea’s origin, harvesting season, and processing methods.

4. What is the difference between whole leaf grades and broken leaf grades?

Whole leaf grades (like OP and FOP) tend to have a more nuanced and delicate flavor, as they release flavors slowly. Broken leaf grades (like BOP and BOPF) have a larger exposed surface area, leading to quicker infusion and often a stronger, more robust brew.

5. Are higher-grade teas always the best choice for consumers?

While higher-grade teas like SFTGFOP offer nuanced flavors, the best choice depends on personal taste preferences. Some may prefer the strong, brisk flavor of a BOP grade tea. Additionally, the choice should consider the desired strength and brewing time.