No. 012 — Tea Grades

A tea harvest enters the workshop as fresh leaves. It emerges transformed.

Some leaves are still long and whole. Others have broken during rolling. The smallest particles slip between them like dark sand. Yet they may all come from the same garden, the same day of harvest, and the same production batch.

Before being packaged, sold, or blended, tea must therefore pass through one final step: sorting.

This operation may seem modest. Yet it is essential. It allows leaves to be separated by size and appearance to produce more consistent batches when brewed.

It is also at this point that the mysterious letters found on certain black teas appear: OP, BOP, FOP, GFOP, and TGFOP.

But what do these grades really mean? Do they indicate the quality of the tea, the fineness of the picking, the strength of the cup, or merely the size of the leaves?

To understand, we must return to the moment when production is completed.

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After production, not all leaves look the same

Tea leaves do not pass through the various stages of their processing intact.

Depending on the type of tea desired, they may be withered, rolled, bruised, pressed, heated, oxidized, and then dried. These manipulations give rise to the tea's aromas, but they also change the shape of the plant material.

Some leaves withstand rolling and remain almost whole. Others break into fragments. The more delicate buds and young leaves may become mixed with smaller particles.

After drying, a single batch may therefore contain:

• long, whole leaves;
• partially broken leaves;
• small fragments;
• very fine particles;
• stems or foreign elements to be removed.

Sorting does not create the tea's initial quality. That depends on the cultivar, terroir, season, harvest, and the producer's expertise.

Sorting organizes what has been produced.

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Sorting is primarily concerned with consistency

Imagine a teapot containing both large whole leaves and a large quantity of very fine fragments.

The small particles quickly provide a large surface area for the water. They release their compounds in a short time. The large leaves, on the other hand, need more space and often a more gradual infusion.

The cup may then lack balance: the finest elements may become strong or astringent before the longer leaves have fully released their aromas.

By grouping leaves of similar sizes, the producer or trader obtains a more homogeneous batch. The preparation becomes more predictable:

• the leaves react more consistently;
• the infusion time is easier to adjust;
• the color and strength of the liquor vary less from one cup to the next;
• batches can be described, compared, or blended more precisely.

Classification is therefore first and foremost a language of consistency.

It helps professionals know what form of leaf they are buying and what behavior to expect during infusion.

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A grade is not a score assigned to taste

This is where one of the most common misunderstandings arises.

In everyday language, the word "grade" easily evokes a level of quality. In the world of tea, this reasoning is too simplistic.

The traditional grades used for many orthodox black teas describe primarily the appearance and size of the leaves after production. The systems are not universal: they vary by country, region, and commercial practice.

Two teas bearing the same grade do not necessarily have:

• the same origin;
• the same harvest season;
• the same cultivar;
• the same aromatic finesse;
• the same quality of production;
• nor the same value.

A mediocre OP is still possible. A broken-leaf tea can be excellent. A long string of letters does not guarantee a great cup on its own.

The grade provides information. It does not pronounce a verdict.

To see these designations on a concrete reference, discover our Darjeeling SFTGFOP1 First Flush: its grade, origin, and tasting profile are presented separately.

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The major families of grades

The best-known abbreviations mainly concern black teas made using what is known as the orthodox method.

In this context, "orthodox" does not mean old or religious. The term distinguishes a family of processes in which the leaves generally retain a recognizable shape, in contrast to the CTC method, for example, which reduces them to small, more uniform particles.

Whole leaves

Whole-leaf grades correspond to leaves that were relatively little fragmented during production.

OP — Orange Pekoe

Orange Pekoe is probably the most famous expression of black tea classification.

Despite its name, it does not refer to a tea flavored with orange. The exact origin of the word "Orange" remains debated, and it would be unwise to present a single explanation as a certainty.

In its commercial use, OP usually refers to a grade composed of long, whole leaves, without guaranteeing the presence of buds or exceptional quality on its own.

FOP — Flowery Orange Pekoe

The letter F, for "Flowery," generally indicates the presence of young tips or buds in the batch.

These tips may appear lighter or golden after oxidation and drying.

GFOP — Golden Flowery Orange Pekoe

The G adds the notion of visible golden tips. These buds, rich in fuzz when fresh, can take on a golden hue during the production of certain black teas.

TGFOP — Tippy Golden Flowery Orange Pekoe

The term "Tippy" emphasizes a notable proportion of tips.

Even longer variants, such as FTGFOP, exist in trade. Their precise interpretation may, however, vary by producer and market. They should not be read as a universal scientific scale.

The more letters accumulate, the more the classification purports to finely describe the appearance of the batch. But no abbreviation can replace a tasting.

Broken leaves

When a leaf breaks during rolling or sorting, it may join the "Broken" family. The letter B is then frequently added to the grade.

BOP — Broken Orange Pekoe

BOP consists of leaf pieces smaller than an OP.

These fragments have a larger surface area in contact with the water. They generally produce a faster, more colorful, and often stronger infusion.

This does not automatically mean they are inferior. A good BOP can offer a clean, expressive cup perfectly suited to anyone seeking a straightforward black tea or a relatively short infusion.

Fannings

Fannings are particles smaller than "Broken" grades.

They infuse quickly and easily produce a strong cup. This characteristic explains their frequent use in traditional tea bags, which must quickly release color and strength in a small space.

The word "fannings" is sometimes used as a synonym for poor tea. This association is excessive.

The small size of a leaf does not reveal, on its own, the condition of the raw material before its fragmentation. Its behavior in the cup is simply different.

Tea dust

The "Dust" category groups the finest particles.

They infuse very quickly and produce a strongly colored liquor. They are particularly suited to certain beverages where strength is desired, especially when the tea must withstand the addition of milk, sugar, or spices.

However, tea dust does not unfold in the same way as a whole leaf. It quickly releases a lot of material, but rarely offers the same progressive unfolding of the leaf over several infusions.

Supplement: other designations to know

Here are other grades found in catalogs. This glossary complements the previous families: designations and sorting criteria depend on origin and supplier. The English names are commercial terms, not standardized tasting notes worldwide.

Whole leaves: the long variants

• FTGFOP — Finest Tippy Golden Flowery Orange Pekoe: an extension of TGFOP designating a particularly careful selection according to the seller's classification. The first F is also expanded to Fine.
• SFTGFOP — Special Finest Tippy Golden Flowery Orange Pekoe: a special selection in this family. Some suppliers use the term Super Fine Tippy Golden Flowery Orange Pekoe instead.
• TGFOP1, FTGFOP1, and SFTGFOP1: variants with the suffix "1," also written separately. This number distinguishes a selection within the system used; it does not define an identical level in all gardens.
• P — Pekoe and FP — Flowery Pekoe: other designations for whole leaves. The precise shape and the presence of tips must be appreciated according to origin.
• PS — Pekoe Souchong and S — Souchong: traditional designations associated with generally larger leaves. The word Souchong, used as a grade, does not by itself mean that the tea is smoked.

Sri Lankan variants: OP1, OPA, and Pekoe1

OP1 — Orange Pekoe One refers in Ceylon to long, fine, and well-twisted leaves. OPA — Orange Pekoe A corresponds to wider leaves that are less tightly twisted. Pekoe1 refers to a smaller sort than Pekoe, with a rolled or curled appearance. These details describe leaf shapes; they do not allow for a mechanical classification of tastes.

Broken leaves: beyond BOP

• BP — Broken Pekoe: another grade of broken leaves.
• BPS — Broken Pekoe Souchong: a designation for fragments in certain orthodox classifications; this acronym is also used in CTC classifications with different criteria.
• FBOP — Flowery Broken Orange Pekoe: a broken grade that may feature tips.
• GBOP — Golden Broken Orange Pekoe and GFBOP — Golden Flowery Broken Orange Pekoe: designations highlighting golden tips in the batch.
• TGBOP — Tippy Golden Broken Orange Pekoe and TGFBOP — Tippy Golden Flowery Broken Orange Pekoe: variants where "Tippy" emphasizes the presence of tips.

In Ceylon, we also find BOP1, with twisted leaves shorter than those of an OP1, and FBOP1, generally longer than FBOP. The number 1 should therefore not be translated everywhere as a simple promise of "superior quality."

Fannings and dust: reading the acronyms

F — Fannings, OF — Orange Fannings, PF — Pekoe Fannings, and BOPF — Broken Orange Pekoe Fannings refer to different sorts of small particles. D — Dust and PD — Pekoe Dust belong to the finest categories. These names provide information primarily about sorting and extraction speed.

Be careful with FBOPF — Flowery Broken Orange Pekoe Fannings: in the Sri Lankan classification, the appearance of the batch may be leafier than the word "Fannings" alone suggests. We find the variants FBOPF1, FBOPFSP (Special), and FBOPFEXSP (Extra Special), which distinguish notably the presentation of the leaves and tips.

CTC grades

CTC particles are also separated by sifting. We find notably BP1 — Broken Pekoe 1, BPS — Broken Pekoe Souchong, OF — Orange Fannings, PF1 — Pekoe Fannings 1, PD — Pekoe Dust, and D1 — Dust 1. Their dimensions and granular shape correspond to the production system concerned: the same acronym does not guarantee an identical appearance in orthodox and CTC.

Practical tip: in FTGFOP, the initial F belongs to Fine or Finest; in BOPF, the final F means Fannings. The position of the letter therefore changes its meaning. Likewise, "First Flush" describes a harvest period, not a sorting grade.

References for this supplement: UNCTAD — tea nomenclature; Tea Exporters Association Sri Lanka — Ceylon grades; Upton Tea Imports — commercial variants of acronyms.

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Whole leaf does not automatically mean great tea

The beauty of a long twisted leaf exerts an immediate attraction.

It often testifies to careful work and sometimes allows one to identify the buds, leaves, or the consistency of the rolling. It can also better withstand several infusions.

But appearance can be deceiving.

A whole leaf from a coarse, poorly processed, or poorly stored harvest does not become excellent because it remained intact.

Conversely, a broken leaf from aromatic raw material and masterful production can produce a remarkable cup.

Several criteria count more than size alone:

Origin

Soil, altitude, climate, and exposure influence the development of the plant.

Cultivar

Cultivars present different properties. Some are sought for their floral aromas, others for their sweetness, vigor, or adaptation to a particular terroir.

Harvest period

A spring harvest does not necessarily have the same profile as a summer or autumn harvest.

Fineness of picking

The proportion of buds, young leaves, and more mature leaves plays an important role.

Production

Withering, rolling, oxidation, heating, and drying must be carried out with precision.

Freshness and storage

A quality tea exposed to moisture, odors, or light can lose much of its appeal. To protect your leaves, consult our guide on storing loose tea.

The size of the leaves is therefore one piece of information among others. It is never the whole story.

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The special case of the CTC method

Not all black teas seek to preserve long leaves.

The CTC method — Crush, Tear, Curl, generally translated as crushing, tearing, and rolling — produces small, uniform particles. This production aims for rapid extraction, sustained color, and a robust cup.

Yet it would be unfair to reduce CTC to a poor imitation of leaf tea. It serves a different purpose.

A strong CTC Assam can be perfectly suited to a spicy chai or a cup accompanied by milk. A delicate orthodox Darjeeling harvest will meet a different expectation.

The question is therefore not always: "Which tea is best?"

The right question is often: "Which tea is suited to the desired cup?"

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Grades are not universal

The OP, BOP, or FOP system has become very visible in Europe. Yet it does not constitute a global language applied to all teas.

Chinese, Japanese, Taiwanese, or Korean teas often follow other classification logics.

A tea can be distinguished according to:

• the picking period;
• the cultivar;
• the garden or plot;
• altitude;
• final shape;
• number of buds;
• a local standard;
• a sensory assessment;
• or a category specific to the producer.

In Japan, for example, sencha is not normally presented using OP or FOP designations. Its origin, cultivar, harvest period, steaming level, and finishing process are often more useful.

In China, a grade designation may sometimes correspond to an internal or numerical classification, with no direct equivalent to Indian or Sri Lankan grades.

Comparing two systems mechanically is therefore like comparing two maps with different legends.

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What grades can tell you

Even imperfect, grades remain useful when interpreted correctly.

They can give you an initial indication of:

• leaf size;
• the possible presence of tips;
• the likely speed of infusion;
• the intensity the tea can develop;
• the use for which the batch appears intended.

Whole leaves will generally require space to unfurl and may reveal their profile more gradually.

Broken leaves will often produce a faster, more direct cup.

Fannings or tea dust will produce colour and strength very quickly.

This interpretation helps you adapt the preparation, but it never replaces observing the cup.

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Adapting the infusion to leaf size

There is no single perfect rule for all teas. A few principles can, however, help you avoid the most common mistakes.

For long whole leaves

Choose a sufficiently large infuser or leave the leaves free in the teapot. A leaf compressed into a small metal ball cannot unfurl properly.

The infusion can be gradual. Watch for balance rather than immediately seeking a very dark colour.

For broken leaves

Start cautiously with the infusion time. Their extraction is generally faster. Too long a time can accentuate bitterness or astringency.

For very fine particles

Use a suitable filter to prevent them from passing into the cup. Reduce the infusion time if necessary. A few dozen seconds can sometimes significantly change the result.

In all cases

Observe the speed at which the liquor takes colour, the evolution of the aroma, the mouthfeel, and the possible appearance of excessive astringency.

To understand the role of water more precisely, see Tsuru No. 006, dedicated to temperature and infusion time.

The best setting is not the one imposed by an abbreviation. It is the one that reveals the tea without brutalising it.

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Why sorting never replaces tasting

After sorting, leaves of comparable size can be grouped under a single designation. This homogeneity makes selling and preparation easier.

But two visually similar batches can remain profoundly different.

One will offer notes of honey, ripe fruit, or flowers. The other will be woody, malty, vegetal, or spicy. One will have remarkable length. The other will seem flat despite an impeccable appearance.

The nose and palate therefore remain the final judges.

Professionals observe the dry leaf, the infused leaf, and the liquor. They assess the aroma, texture, balance, brightness, astringency, and persistence.

The grade opens the file. Tasting allows you to read the story.

From reading to the cup

Read the grade, then discover the cup

Move from abbreviations to a concrete tasting with two references whose grade is indicated on the sheet.

Darjeeling SFTGFOP1 First Flush

100 g · Plain black tea

An example of an SFTGFOP1 grade to explore in the cup: a fresh, floral, and slightly fruity profile, with light astringency.

€16.90

Discover this tea

Himalayan Orange Hill FTGFOP1

50 g · Nepal Oolong

Another reference bearing a grade: a non-flavored Oolong, smooth and nutty, with slightly roasted notes.

€21.90

Discover this tea

SFTGFOP1 and FTGFOP1 describe the announced classification for these references. They do not allow, on their own, to compare their quality or taste. “First Flush” designates a harvest, not a grade.

Find the dosages, temperatures, and infusion times on each sheet. For an initial exploration in small formats, discover our tasting boxes.