When browsing tea packaging, you've likely noticed abbreviations like "OP" or "FOP"—these indicate black tea grades. Unlike quality rankings, these classifications standardize leaf size and shape, which critically impact steeping time and flavor intensity. Smaller leaves release color, aroma, and polyphenols (like theaflavins and thearubigins) faster than larger leaves, making consistent sizing essential for predictable brewing.
Traditional Black Tea Grading System
Whole Leaf Teas
- TGFOP (Tippy Golden Flowery Orange Pekoe): Premium tea with abundant golden tips, offering delicate floral notes
- GFOP (Golden Flowery Orange Pekoe): Features golden-tipped leaves
- FOP1 (Flowery Orange Pekoe): Top-grade flowery leaves with abundant buds
- FOP (Flowery Orange Pekoe): Flowery leaves with visible buds
- OP (Orange Pekoe): Long, intact leaves (7–11mm), yielding a light amber liquor
Broken Leaf Teas
- BP (Broken Pekoe): Broken white-tipped leaves
- TGBOP (Tippy Golden Broken Orange Pekoe): Finely broken leaves with golden tips
- GBOP (Golden Broken Orange Pekoe): Broken leaves with golden tips
- FBOP (Flowery Broken Orange Pekoe): Broken flowery leaves
- BOP1 (Broken Orange Pekoe): Long, evenly broken leaves (premium grade)
- BOP (Broken Orange Pekoe): Smaller fragments (2–3mm)
Fannings & Dust
- BOPF (Broken Orange Pekoe Fannings): 1–2mm particles, ideal for tea bags
- GOF (Golden Orange Fannings): Fine golden-tipped particles
- D (Dust): Powder-like consistency; brews strong, quick-infusing tea
Production-Based Grading
| Type | Grade | Description |
|---|---|---|
| Broken Leaf | BP1 | Premium broken pekoe |
| Fine Cut | PF1 | Top-grade finely cut pekoe |
| Dust | PD/D1 | Ultra-fine tea powder |
Key Packaging Labels Explained
OP (Orange Pekoe)
- 7–11mm needle-like leaves, thin texture
- Light amber liquor, unrelated to citrus flavor
BOP (Broken Orange Pekoe)
- Machine-cut OP fragments (2–3mm)
- Varies by origin—no universal size standard
BOPF (Broken Orange Pekoe Fannings)
- 1–2mm particles; deep color, fast infusion
- Dominates tea bag production
D (Dust)
- Finest available grade; brews strong, malty flavors
- Popular in India for daily consumption
CTC (Crush-Tear-Curl)
- Mechanically processed into uniform pellets
- Quick-brewing, robust flavor—common in mass-market blends
The Origin of "Orange Pekoe"
The term traces to 19th-century Fujian, China, where "白毫" (báiháo, white tips) described premium white tea buds. Dutch traders anglicized it to Pekoe. By the 1850s, British markets associated "Orange" with the tea’s bright liquor color, not flavor. Modern OP grading emerged in 1945 when the U.S. standardized leaf-size terminology.
FAQs
Q: Does a higher tea grade mean better quality?
A: No—grades indicate leaf size, not quality. Taste depends on origin, processing, and freshness.
Q: Why are fannings used in tea bags?
A: Their small size ensures rapid infusion, perfect for quick steeping.
Q: Is CTC tea inferior to orthodox grades?
A: Not necessarily. High-end CTC teas fetch premium prices at auctions for their consistent strength.
👉 Learn brewing tips for each grade
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