ZigTheWiz wrote: ↑Wed Jun 26, 2024 5:11 pm
Can someone explain how Ceylons are graded?
For example, the most expensive ones are usually the FBOPF Ex. Sp. graded ones, but these are broken leaves. Does Ceylon rely on broken leaves to make a good flavor? Also, orange pekoe is not considered high quality, even though it is one of the only whole-leaf grades. Why is that?
Ceylon tea is classified using several methods. Tea board mainly monitors and regulates most of the tea how it is made and sold. We have tea classified with The elevation. (High, Mid and Low grown)
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Source:
https://www.srilankateaboard.lk/wp-cont ... t-2014.pdf
Sri Lanka produces tea mainly in two methods. CTC (Crush, Tear, Curl) and Orthodox.
Then we have these three types of grading.
1. Whole leaf
2. Broken leaf
3. Fannings and Dust (These are the lowest price and used in tea bags or local market.)
Type 2 and 3 are produced a lot because they infused quickly and give color easily. Which is perfect for tea with milk. Same grading may have different prices depending on the quality again. For example if you check this report, you can see same grade has multiple prices. It is hard to try one grade and assume all the tea in that grade is same.
As you can see OP is the lowest in whole leaf grading. Lower you go in this chart is the highest quality. I rarely see FTGFOP1 or FTGFOP.
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Broken leaf is what we get in most shops.
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Lowest quality dust is usually sold to local tea packaging companies.
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Source:
https://en.wikipedia.org/wiki/Tea_leaf_grading
Apart from this grading, silver tips and golden tips are the most expensive tea. Ceylon silver tips are considered pinnacle by many.
Fun fact: One of my friends used to run a tea factory and they had this optical sorting machines to separate all these grades. This machine cost them arm and a leg.
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