Tea grading is a fascinating process that gives us a window into the quality, flavor, and characteristics of tea. It is a system used by tea producers and experts around the world to classify and categorize teas based on various factors such as appearance, aroma, taste, and leaf size. From the highly prized whole leaf teas to the finely cut fannings, each grade tells a story about the tea’s origins, processing methods, and ultimately, the tea-drinking experience. In this article, we will explore the world of tea grading and uncover the secrets that lie within each cup.
Table of Contents
Types of Tea Grading
Orthodox Tea
Orthodox tea refers to tea that is produced using traditional methods and follows specific processes to ensure quality and consistency. It is typically grown in regions with cooler climates, such as India, Sri Lanka, and parts of Africa. The leaves are whole or partially broken and have a distinct appearance. Orthodox tea grading involves various factors like leaf size, appearance, colour, aroma, infusion properties, region of origin, processing methods, flush, grade designations, and specialty characteristics.
CTC (Crush, Tear, Curl) Tea
CTC tea, on the other hand, is produced using a mechanical process that involves crushing, tearing, and curling the tea leaves. This process results in small, granulated leaves that brew quickly and produce a strong, robust cup of tea. CTC tea is commonly used in tea bags and is famous for its rich color and strong flavor.
Green Tea
Green tea has gained immense popularity worldwide due to its numerous health benefits and unique taste profile. Unlike black teas, green teas are not oxidized, leaving them with a vibrant green color. The grading of green tea considers factors such as leaf size, appearance, color, aroma, and infusion properties. Popular green tea grades include Young Hyson, Hyson, Hyson Skin, Gunpowder, Temple of Heaven, and Imperial.
White Tea
White tea is the least processed type of tea, made from young tea leaves and buds. It is known for its delicate and subtle flavor. The grading of white tea focuses on factors like leaf size, appearance, and color. Some popular white tea grades include Silver Needle, White Peony, Longevity Eyebrow, Tribute Eyebrow, and Gong Mei.
Oolong Tea
Oolong tea is a partially oxidized tea that falls somewhere between green and black tea in terms of flavor and color. The grading of oolong tea considers various factors, including leaf size, appearance, color, aroma, and infusion properties. Oolong tea grades can vary widely due to the different processing methods used. Popular oolong tea grades include Ti Kuan Yin, Da Hong Pao, Tie Guan Yin, Pouchong, and Dong Ding.
Yellow Tea
Yellow tea is a rare and highly prized tea variety that is only produced in select regions of China. The grading of yellow tea takes into account factors such as leaf size, appearance, color, aroma, and infusion properties. Some popular yellow tea grades include Junshan Yinzhen, Huo Shan Huang Ya, Meng Ding Huang Ya, Huang Tang, and Jin Zhen.
Pu-erh Tea
Pu-erh tea is a unique type of tea that undergoes a fermentation and aging process, resulting in a distinct flavor profile. The grading of Pu-erh tea is based on factors such as leaf size, appearance, color, aroma, and infusion properties. It is often categorized as Shou Pu-erh (ripe) or Sheng Pu-erh (raw), with each having its own unique characteristics. Other grades of Pu-erh tea include Maocha, which refers to unprocessed tea leaves, and Raw Pu-erh, which is aged without fermentation.
Herbal Tea
Herbal tea refers to beverages made from infusing herbs, fruits, flowers, or other plant materials in hot water. Unlike traditional tea, herbal teas do not contain any leaves from the Camellia sinensis plant. The grading of herbal tea can vary widely depending on the specific herbs and plants used. Factors such as texture, flavor profile, appearance, aroma, and aftertaste are taken into consideration.
Factors Considered in Tea Grading
Leaf Size
Leaf size plays an important role in tea grading as it indicates the quality and maturity of the tea leaves. Generally, larger and whole leaves are considered superior in quality compared to smaller or broken leaves. The size of the leaves can affect the flavor, aroma, and strength of the brewed tea.
Appearance
The appearance of tea leaves is another crucial factor in grading. The leaves should be intact, without any damage or discoloration. They should have a consistent shape and color throughout the batch. A visually appealing appearance is often an indicator of high-quality tea.
Colour
The color of the tea leaves can vary depending on the type and processing method. For example, black teas have dark, oxidized leaves, while green teas have vibrant green leaves. The color of the leaves can provide insight into the quality and freshness of the tea.
Aroma
The aroma of tea is one of its most distinctive qualities and is greatly influenced by factors such as the growing conditions, processing methods, and storage. The aroma can vary from floral and fruity to earthy and smoky. A good quality tea will have a pleasant and distinct aroma that enhances the overall tea-drinking experience.
Infusion Properties
The infusion properties of tea refer to how the leaves steep and release their flavors and aromas. Factors such as the rate of infusion, color of the brewed tea, and strength of the flavor are taken into consideration. The ideal infusion properties can vary depending on the type of tea and personal preferences.
Region of Origin
The region in which tea is grown can have a significant impact on its quality and flavor. Different tea-growing regions have unique climates, soil conditions, and terroirs, which contribute to the distinct characteristics of the tea leaves. The region of origin is often mentioned as an important aspect of tea grading.
Processing Methods
The way tea leaves are processed can greatly influence their flavor, aroma, and appearance. Different processing methods, such as oxidation, fermentation, and roasting, are used to create different types of tea. The specific processing method employed can affect the overall quality and grading of the tea.
Flush
The flush refers to the time of year when the tea leaves are harvested. Tea plants produce new leaves in flushes, with each flush having its own distinct flavor and characteristics. The first flush, often known for its delicate and floral flavors, is considered the finest and most sought-after.
Grade Designations
Tea grading often involves specific designations or names given to different grades of tea based on their quality and characteristics. These designations can vary depending on the region and industry standards. Grade designations provide a standardized way to classify and categorize teas.
Specialty Characteristics
In addition to the standard grading factors, specialty characteristics are considered for certain types of tea. These characteristics can include unique flavors, rare growing conditions, or specific processing techniques. Specialty characteristics add value and exclusivity to the tea and are often sought after by tea connoisseurs.
Orthodox Tea Grading
Orange Pekoe Grade
Orange Pekoe is a standard grade for whole leaf black tea. The term “pekoe” refers to the young, newly sprouted leaves and buds of the tea plant. Orange Pekoe grade is characterized by large, whole leaves with minimal tips. It is considered a high-quality grade and is often used as a reference point for other tea grades.
Broken Orange Pekoe Grade
Broken Orange Pekoe (BOP) grade consists of broken leaves, making it smaller than the Orange Pekoe grade. Despite the name, BOP grade is still made up of relatively large leaf fragments. This grade is commonly used in tea bags and produces a strong, robust cup of tea.
Flowery Broken Orange Pekoe Grade
Flowery Broken Orange Pekoe (FBOP) grade consists of broken leaves with added tips, resulting in a visually attractive mix of leaf particles. FBOP grade is known for its smooth and balanced flavor profile and is often used in blends and specialty teas.
Golden Flowery Orange Pekoe Grade
Golden Flowery Orange Pekoe (GFOP) grade represents a higher-quality variation of the Orange Pekoe grade. It consists of whole leaves with golden tips that give the tea a rich and aromatic flavor. GFOP grade is often associated with premium black teas.
Tippy Golden Flowery Orange Pekoe Grade
Tippy Golden Flowery Orange Pekoe (TGFOP) grade is the highest-grade variation of the Orange Pekoe grade. It consists of whole leaves with an abundance of golden tips, providing a refined and complex flavor profile. TGFOP grade teas are highly sought after and considered the pinnacle of orthodox tea grading.
CTC Tea Grading
BP (Broken Pekoe) Grade
BP grade consists of finely broken tea leaves, which brew quickly and produce a strong and robust cup of tea. This grade is commonly used in tea bags due to its high caffeine content and rich color.
BOP (Broken Orange Pekoe) Grade
BOP grade is characterized by small leaf particles and is often used in tea bags and blends. It offers a strong and full-bodied flavor, making it a popular choice for black tea enthusiasts.
FBOP (Flowery Broken Orange Pekoe) Grade
FBOP grade consists of broken leaves with an added flowery appearance. It offers a balanced flavor profile and is commonly used in specialty blends and teas.
GBOP (Golden Broken Orange Pekoe) Grade
GBOP grade features broken leaves with golden tips, resulting in a visually appealing mix. It offers a rich and aromatic flavor and is often used in premium black tea blends.
TGBOP (Tippy Golden Broken Orange Pekoe) Grade
TGBOP grade is characterized by broken leaves with a high percentage of golden tips. It represents the highest quality within the CTC grading system and offers a refined and complex flavor profile.
Green Tea Grading
Young Hyson
Young Hyson is a high-quality grade of green tea. It consists of young leaves and buds that produce a vibrant and aromatic brew. Young Hyson is known for its fresh and grassy flavor profile.
Hyson
Hyson grade is characterized by slightly larger leaves than Young Hyson. It offers a milder flavor compared to other green tea grades, with a balance of sweetness and astringency.
Hyson Skin
Hyson Skin grade refers to the larger and thicker leaves left behind during the processing of other grades. It is often used as a base for flavored green teas and has a stronger, more robust taste.
Gunpowder
Gunpowder grade is made up of rolled and tightly curled leaves that resemble gunpowder pellets. When brewed, the leaves unfurl and produce a bold and full-bodied cup of tea. Gunpowder is commonly used in Moroccan mint tea.
Temple of Heaven
Temple of Heaven grade represents high-quality green tea produced from young leaves and buds. It offers a delicate and slightly sweet flavor profile with a smooth finish. Temple of Heaven is highly regarded and often enjoyed on its own.
Imperial
Imperial grade is considered the highest quality within the green tea grading system. It consists of whole leaves and buds and offers a complex and refined flavor. Imperial tea is known for its elegant and nuanced characteristics.
White Tea Grading
Silver Needle
Silver Needle is the highest grade of white tea and consists of only the youngest tea buds. These buds are covered in fine white hairs, giving them a silvery appearance. Silver Needle tea offers a delicate and lightly sweet flavor with floral undertones.
White Peony
White Peony grade consists of both tea buds and young leaves. It offers a fuller flavor compared to Silver Needle, with a slightly earthy and vegetal taste. White Peony is considered a high-quality white tea grade.
Longevity Eyebrow
Longevity Eyebrow grade refers to tea leaves and buds that are slightly more mature than other white tea grades. It offers a deeper and more robust flavor profile with hints of honey and melon.
Tribute Eyebrow
Tribute Eyebrow grade represents the finest and most sought-after white tea. It consists of young leaves and buds, carefully hand-processed to maintain their natural flavors. Tribute Eyebrow tea offers a complex and aromatic experience.
Gong Mei
Gong Mei grade is made up of larger and slightly more mature leaves compared to other white tea grades. It has a robust and bold flavor, with notes of hay and dried fruit. Gong Mei is often used in blends and flavored white teas.
Oolong Tea Grading
Ti Kuan Yin
Ti Kuan Yin is a highly revered and sought-after oolong tea grade. It is known for its floral aroma and complex flavor profile, which often includes notes of orchid, honey, and roasted nuts. Ti Kuan Yin undergoes multiple processing steps, including oxidation and rolling, to achieve its distinct characteristics.
Da Hong Pao
Da Hong Pao, also known as Big Red Robe, is one of the most famous oolong tea grades from China. It is produced from tea bushes that are hundreds of years old. Da Hong Pao offers a rich and deep flavor with hints of caramel and chocolate. It is often considered a premium and rare oolong tea.
Tie Guan Yin
Tie Guan Yin, also known as Iron Goddess of Mercy, is a popular oolong tea grade with a delicate and floral aroma. It is known for its smooth and balanced flavor, often described as buttery and creamy. Tie Guan Yin undergoes a meticulous production process, including rolling and baking, to achieve its distinct qualities.
Pouchong
Pouchong is a lightly oxidized oolong tea that offers a light and refreshing flavor profile. It is known for its floral and fruity aromas, with a delicate and slightly sweet taste. Pouchong is often enjoyed on its own or with meals.
Dong Ding
Dong Ding, named after the mountain where it is grown, is a renowned oolong tea from Taiwan. It undergoes medium oxidation, resulting in a balanced flavor profile with floral notes and a lingering aftertaste. Dong Ding tea is highly regarded for its craftsmanship and unique characteristics.
Yellow Tea Grading
Junshan Yinzhen
Junshan Yinzhen, also known as Junshan Silver Needle, is one of the rarest and most expensive yellow teas. It consists of young tea buds that are meticulously hand-processed. Junshan Yinzhen offers a delicate and smooth flavor with subtle floral and fruity notes.
Huo Shan Huang Ya
Huo Shan Huang Ya is a highly regarded yellow tea grade that is grown in the Huoshan region of China. It features twisted leaves that produce a bright and aromatic brew. Huo Shan Huang Ya tea offers a mild and slightly nutty flavor with a sweet finish.
Meng Ding Huang Ya
Meng Ding Huang Ya is grown in the Meng Mountains of China and is known for its distinct leaves and delicate flavor. It offers a light and refreshing taste with hints of orchid and chestnut. Meng Ding Huang Ya is considered a premium yellow tea grade.
Huang Tang
Huang Tang grade represents general yellow teas that do not fit into specific categories. It can vary in quality and characteristics, depending on the region and production methods. Huang Tang tea typically offers a mild flavor profile with subtle floral and grassy notes.
Jin Zhen
Jin Zhen, also known as Golden Needles, is a yellow tea grade that consists of long, twisted leaves. It offers a smooth and slightly sweet flavor with a hint of fruitiness. Jin Zhen tea is often enjoyed for its mellow and relaxing qualities.
Pu-erh Tea Grading
Shou Pu-erh
Shou Pu-erh, also known as ripe or cooked Pu-erh, undergoes an accelerated fermentation process to achieve its distinct flavor and characteristics. It offers a smooth and earthy flavor profile with notes of wood and mushrooms. Shou Pu-erh is often enjoyed for its digestive benefits.
Sheng Pu-erh
Sheng Pu-erh, also known as raw or green Pu-erh, undergoes a natural aging process, resulting in a complex and evolving flavor profile. It offers a vibrant and lively taste with nuances of fruit, flowers, and earth. Sheng Pu-erh is highly regarded for its aging potential.
Maocha
Maocha refers to unprocessed tea leaves that are used as the base for Pu-erh tea production. It offers a fresh and vibrant flavor, representing the purest essence of tea. Maocha can be further processed into Shou or Sheng Pu-erh.
Raw Pu-erh
Raw Pu-erh is Pu-erh tea that has undergone minimal processing and aging. It typically offers a strong and bold flavor, with a pronounced bitterness and astringency. Raw Pu-erh is often enjoyed by tea enthusiasts who appreciate its unique flavor profile.
Ripe Pu-erh
Ripe Pu-erh refers to Pu-erh tea that has undergone an extended fermentation and aging process. It offers a smooth and mellow flavor with rich and earthy undertones. Ripe Pu-erh is known for its deep and complex flavors that develop over time.
Specialty Characteristics in Tea Grading
Texture
The texture of tea refers to how it feels in the mouth and can vary from smooth and velvety to textured and astringent. The texture is influenced by factors such as the type of tea, processing methods, and the presence of fine tea particles.
Flavour Profile
The flavor profile of tea encompasses the various tastes and aromas experienced while drinking. It can range from sweet and floral to bold and earthy, depending on the type of tea and its processing. The flavor profile is a crucial aspect of tea grading.
Appearance
The appearance of tea refers to its visual attributes, including the shape, color, and consistency of the tea leaves. A visually appealing tea with consistent characteristics is often associated with higher quality.
Aroma
The aroma of tea greatly contributes to the overall tea-drinking experience. It can range from delicate and floral to strong and woody. The aroma can be influenced by factors such as the type of tea, processing methods, and age of the tea leaves.
Aftertaste
The aftertaste of tea refers to the lingering taste experienced after swallowing. A pleasant and long-lasting aftertaste is often associated with high-quality tea. It can vary from sweet and refreshing to complex and layered, adding another dimension to the tea-drinking experience.
Tea grading plays a crucial role in determining the quality, characteristics, and value of different types of teas. Whether it’s orthodox tea, CTC tea, green tea, white tea, oolong tea, yellow tea, Pu-erh tea, or herbal tea, each type undergoes specific grading processes to ensure consistency and meet industry standards.
Factors like leaf size, appearance, color, aroma, infusion properties, region of origin, processing methods, flush, grade designations, and specialty characteristics are taken into consideration during tea grading. These factors help in evaluating the overall quality, flavor, and aroma of the tea.
Orthodox tea grading involves specific grades such as Orange Pekoe, Broken Orange Pekoe, Flowery Broken Orange Pekoe, Golden Flowery Orange Pekoe, and Tippy Golden Flowery Orange Pekoe. These grades denote different qualities and characteristics based on the size, appearance, and consistency of the tea leaves.
CTC tea grading includes grades like BP (Broken Pekoe), BOP (Broken Orange Pekoe), FBOP (Flowery Broken Orange Pekoe), GBOP (Golden Broken Orange Pekoe), and TGBOP (Tippy Golden Broken Orange Pekoe). CTC teas are known for their granulated leaves and strong flavor.
Green tea grading involves grades like Young Hyson, Hyson, Hyson Skin, Gunpowder, Temple of Heaven, and Imperial. Each grade represents a specific quality and flavor profile, with green teas known for their vibrant green color and unique taste.
White tea grading includes grades like Silver Needle, White Peony, Longevity Eyebrow, Tribute Eyebrow, and Gong Mei. White teas are characterized by their delicate flavor and subtle complexity.
Oolong tea grading includes grades like Ti Kuan Yin, Da Hong Pao, Tie Guan Yin, Pouchong, and Dong Ding. Oolong teas offer a balance between green and black teas, with each grade exhibiting its own unique flavors and aromas.
Yellow tea grading includes grades like Junshan Yinzhen, Huo Shan Huang Ya, Meng Ding Huang Ya, Huang Tang, and Jin Zhen. Yellow teas are known for their rarity and delicate taste profiles.
Pu-erh tea grading includes grades like Shou Pu-erh, Sheng Pu-erh, Maocha, Raw Pu-erh, and Ripe Pu-erh. Pu-erh teas undergo fermentation and aging processes, resulting in distinct flavors and aromas.
Lastly, herbal tea grading takes into account factors such as texture, flavor profile, appearance, aroma, and aftertaste. Herbal teas encompass a wide range of plants and herbs, providing a diverse array of flavors and benefits.
In conclusion, tea grading is a comprehensive process that considers numerous factors to evaluate the quality, flavor, and characteristics of different types of tea. Each grade represents specific qualities and attributes, allowing tea enthusiasts to choose teas that suit their preferences. Whether it’s the leaf size, appearance, color, aroma, infusion properties, or specialty characteristics, tea grading provides a standardized system for understanding and enjoying the world of tea.
