The tea grade that each tea has, is an important tool for the tea experts in order to evaluate the different tea types that are grown and manufactured throughout the world. In evaluating the quality or grade of tea, the tea experts give consideration to the variety of tea, the region where the tea was grown, the stage of picking of the leaves and the tea manufacturing process.

The accepted methods of grading tea relate to the grading of Black tea only. For Green tea and Oolong tea, there is no single accepted method of grade. The grading of Green tea and Oolong tea is affected by factors such as the variety of the tea plant, the in which the tea was grown and the stage at which the picking of the tea leaves took place.

The two main factors which affect the grade of Black tea are:

1. The size of the tea leaves

2. The method of production of the tea

The Grades Of Tea

The Grades Of Tea

Orange Pekoe (OP)	A good quality tea, consisting of large leaf pieces. Used for teas from Sri Lanka or south India.
Flowery Orange Pekoe (FOP)	Similar to OP, but used for teas from the rest of India or other regions.
Golden Flowery Orange Pekoe (GFOP)	A higher quality tea, that includes the golden tips of the young buds leaves.
Tippy Golden Flowery Orange Pekoe (TGFOP)	Similar to GFOP, but with an even higher proportion of golden tips.
Fine Tippy Golden Flowery Orange Pekoe (FTGFOP)	Extremely high quality TGFOP.
Broken Orange Pekoe (BOP)	Tea with many small or broken pieces of leaves.
Fannings / Dust	The tiny bits and pieces, usually leftovers from processing. Commonly found in tea bags.

The Grades Of Tea

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