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Understanding Tea Grading

Tea grading can be confusing, but once you know the basics, it becomes a helpful tool for understanding leaf quality—especially for black tea. Here's a clear breakdown:

When Tea Doesn’t Fit the System: Grading Artisan Teas from Emerging Regions

 

Not all exceptional teas come with a tidy set of letters.

 

At Elevation Tea, we source from emerging tea regions like the slopes of Mount Kilimanjaro, where small-scale farmers grow tea with deep care, often using organic or regenerative methods. These growers focus on craft and terroir over standardization—which means their teas may not fall into the classic “Orange Pekoe” or "SFTGFOP" grading systems used in places like India or China.

 

Why No Formal Grade?

In newer or smaller-growing regions:

  • Artisan producers hand-process small batches—often with unique techniques or hybrid styles.

  • There may be no national grading body or established market system like in Darjeeling or Assam.

  • Teas are judged more by taste, aroma, appearance, and seasonal character than by a global code.

 

So How Are They Evaluated?

Instead of grades, we evaluate these teas the way a sommelier might assess wine:

  • Plucking style (buds vs. mature leaves)

  • Processing quality (oxidation, rolling, drying technique)

  • Cup character (aroma, body, flavor balance, finish)

  • Story and seasonality (who made it, where, and when)

 

The Bottom Line:

Grading systems are helpful—but they’re not the whole picture. Some of the most distinctive and memorable teas come from outside the usual categories. That’s why we work closely with farmers and taste every batch ourselves—so you get a tea that’s not just high-quality, but deeply intentional.

Tea Grading Chart: Understanding Orthodox Black Tea Grades

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1. Whole Leaf Grades – Delicate, nuanced, and often premium

  • SFTGFOP – Special Finest Tippy Golden Flowery Orange Pekoe: Highest grade. Abundant golden tips. Exceptionally delicate and aromatic.

  • FTGFOP – Finest Tippy Golden Flowery Orange Pekoe: Excellent quality whole leaf tea with a good amount of golden tips.

  • TGFOP – Tippy Golden Flowery Orange Pekoe: High-grade leaves with some golden tips. Balanced and flavorful.

  • GFOP – Golden Flowery Orange Pekoe: Whole leaves with a few golden buds. Smooth, mild character.

  • FOP – Flowery Orange Pekoe: Standard long whole leaf tea. Minimal tips.

  • OP – Orange Pekoe: Basic whole leaf tea. No buds, straightforward flavor.

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2. Broken Leaf Grades – Stronger, brisker brews

  • FBOP – Flowery Broken Orange Pekoe: Broken leaves with some tips. More robust and full-bodied.

  • BOP – Broken Orange Pekoe: Smaller broken leaf particles. Strong, brisk flavor.

  • GBOP – Golden Broken Orange Pekoe: Broken leaves with golden tips. Slightly more complex flavor.

  • BPS – Broken Pekoe Souchong: Older, broken leaves. Earthier and heavier taste.

 

3. Fannings & Dust Grades – Quick brewing; used in tea bags

  • BOPF – Broken Orange Pekoe Fannings: Fine leaf particles. Fast brew, strong liquor.

  • PF – Pekoe Fannings: Small, dust-like pieces. Bold, fast infusion.DustVery fine particles. Extremely brisk and strong, used in commercial tea bags.📝

 

Note:"Tippy" and "Golden" refer to the presence of young buds, which tend to enhance aroma and sweetness.This grading system is mostly used for orthodox black teas from India, Sri Lanka, and Kenya.Other tea types (green, white, oolong, pu-erh) use different systems based on regional or stylistic traditions.

Green Tea Grading Guide

(Used mainly in China and Japan; based on leaf style, harvest, and processing)

 

Chinese Green Tea GradesGrading varies by region and tea type, but these general terms apply:

 

Premium Grade / Imperial Grade

Early spring harvest, hand-picked young buds and leaves. Delicate, sweet, and aromatic.Used for Longjing (Dragon Well), Bi Luo Chun, etc.

 

First Grade

High-quality leaves, usually picked early in the season. Good flavor and aroma.

 

Second/Third Grade

Later harvests, larger or older leaves. More astringent, less aromatic.

 

Gong Xiang / Gong Ting (Tribute Grade)

Historic term for tea once reserved for emperors—used today for marketing the highest quality.

 

Chinese green tea is often judged by leaf appearance (flat, twisted, curled), plucking style, and aroma rather than a universal letter system.

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Japanese Green Tea GradesOften based on harvest timing and leaf refinement:

 

Gyokuro (Jade Dew)

Shade-grown, top-tier tea with deep umami and sweetness.

 

Sencha

The most common green tea in Japan, with many grades:

  • Shincha (New Tea) – First harvest of the year, delicate and prized.

  • Asamushi – Light-steamed (clear, delicate flavor)

  • Fukamushi – Deep-steamed (stronger, fuller body)

 

Bancha

Lower grade, harvested later in the season. More earthy, mild.

 

Kukicha

(Twig Tea)Made from stems and stalks. Light, sweet, and refreshing.

 

Matcha Grades

  • Ceremonial Grade – Finest, used for drinking. Vibrant green, smooth texture.

  • Culinary Grade – Slightly more bitter, used for cooking or lattes.

General Oolong Categories

 

Premium / High Mountain

(Gao Shan)Grown at high elevations (1,000m+). Complex aroma, long finish. Found in Taiwan and China.

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Hand-rolled / Ball-rolled Oolong

Tight, rolled leaves that unfurl slowly over multiple infusions. Example: Tie Guan Yin, Dong Ding.

 

Strip-style Oolong

Long, twisted leaves. Used in Wuyi Rock Teas like Da Hong Pao.Wuyi Rock Tea (Yancha)Grown in rocky terroir; rich, roasted, mineral-heavy profile. Often graded by roast and leaf integrity.

 

Dan Cong (Phoenix Oolong)

Single bush varietals, often floral or fruity. Graded by cultivar and leaf quality.

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