Ceylon Tea grades, explained

After firing, made tea contains particles of different sizes and appearances. Sorting separates these into grades so that each lot is more consistent in physical form and brewing behaviour.

The terminology developed through the international black tea trade and is descriptive rather than perfectly standardised. Exact usage can vary by factory and market. A grade name should therefore be read as a practical clue, not a promise of one exact flavour.

OP — Orange Pekoe generally describes a wiry whole-leaf black tea. “Orange” does not refer to orange fruit, citrus flavour or added peel. OP teas usually open slowly and benefit from room to unfurl.

OPA is commonly used for a larger, more open whole leaf, while OP1 can identify a particularly neat or delicate wiry style. Terms and visual standards differ, so inspect the actual leaf where possible.

BOP — Broken Orange Pekoe is smaller than OP and usually infuses more quickly, producing colour and strength sooner. It is one of the most widely encountered Ceylon black tea grades.

BOPF — Broken Orange Pekoe Fannings is smaller again and can produce a brisk, strong cup in a short steep. The final “F” in this context refers to fannings, not “flowery.”

FBOP — Flowery Broken Orange Pekoe is a broken-leaf grade containing visible tips or buds. Additional letters may indicate more tips, a particular leaf appearance or a finer sorting.

FBOPF and forms such as FBOPF Extra Special are used for smaller flowery grades with distinctive appearance. Because suffixes can become elaborate, they are most useful when compared within a consistent market or producer context.

Pekoe or PEK often describes a compact, curly or shotty leaf. The cup can be bold and rounded. Pekoe1 commonly indicates a neater or more carefully sorted expression.

Pekoe is distinct from Orange Pekoe in appearance. Neither term identifies a flavouring, and neither should be confused with the white-tea picking term “pekoe” sometimes used in other contexts.

Fannings and dust are the smallest commercial particle grades. Their greater surface area means they release soluble material quickly, producing a fast, colourful and strong infusion.

Small particle size is not the same as poor manufacture. High-quality small grades can be clean and lively; they simply suit different brewing methods. They are widely used where speed, strength and colour are priorities.

Choose by the cup you want and the way you brew. Whole leaves suit a spacious pot and patient infusion. Broken grades offer briskness and body. Fannings and dust work quickly and require careful timing.

Start whole leaf around three to five minutes, depending on style. Taste broken grades earlier, and avoid leaving small particles too long. Our brewing guide gives practical recipes for each size.