Ceylon Tea Grades - Wil"s Tea Fine Teas

Ceylon Tea Grades

Discover The Pure Essence Of Ceylon Tea

The Essence of Our Tea Collection

The Grades for Ceylon Teas which are the basic grades going back to the inception of tea production in Ceylon (Sri Lanka) However, India has over time created their own grading system with longer names such as T.G.F.O.P., F.T.G.F.O.P.'s or S.T.G.F.O.P.'s. In Ceylon teas the above Indian tea grades would equate to open type F.B.O.P's or Ceylon O.P. grade.

Orthodox Black Tea Grades

OP (Orange Pekoe)
Tightly twisted full leaf tea. Large grade - Usually consists of a whole leaf that has been well twisted and as many of the leaf cells have not been ruptured, produces a lighter or more delicate brew. High grown O.P.'s are usually rolled faster and with pressure applied more quickly.
OPA (Orange Pekoe A)
Larger than an OP, not as well twisted, full leaf tea.
OP1 (Orange Pekoe 1)
Better twisted than an OP full leaf wiry leaf.
Pekoe
Well rolled, curly leaf. A large curly leaf, the curling process is activated by a certain temperature & this grade is used in the production of Gunpowder (in green tea) when the manufactured leaf is placed in special balling heat drums and spun around slowly to create the tight ball effect.
Pekoe 1
Smaller to a pekoe, tightly rolled 'shotty' leaf. A tighter curled leaf which opens out well as a tighter twisted leaf than F.B.O.P.
BOP1 (Broken Orange Pekoe 1)
As well twisted as an OP1 but is shorter or broken.
FBOP1 (Flowery Broken Orange Pekoe 1)
Similar to a BOP1 but has some tips/buds (flowers).
FBOP (Flowery Broken Orange Pekoe)
Similar to FBOP1 but, shorter and well twisted. A slightly smaller particle of the whole leaf that has twisted off from the main leaf in rolling but should include some tip, small silvery buds showing amongst the darker leaf.
FBOPF1
Well rolled smaller than to FBOP leaf, can have some tips.
FBOPF Ex. Sp
Longer than a FF1, but smaller to a FBOP with a good show of bright long tips.
FBOPF
Smaller than a FF1, similar to a BOPF with some tips.
FBOPF Sp
Similar to FF, but with a good show of tips.
BOP/BOPSP (Broken Orange Pekoe)
Smaller than a FF1, but larger than a FF with no tips and well twisted leaf. Normally comes from the low country and is a large, well twisted and will have some maltiness to it or body as we call it.
BOPF/BOPFSP (Broken Orange Pekoe Fannings)
Smaller than a BOP, well twisted and clean leaf. Traditionally the finest grade of leaf for tea bag use but again in the 1960's the size of the leaf grade would have been much larger than today.
Dust. 1
Tightly rolled, grainy leaf, smaller to a BOPF. The smallest of the grades produced and gives thick, strong liquoring teas & was often preferred by the workers for their tea allowance.
Dust
Smaller to Dust. 1, sometimes powdery.
BM (Broken Mix)
Open and mixed particles from FBOP,FF1, Pekoe. This is a mixture of flaky leaf from winnowing out of the regular grades and termed an off-grade tea.
Fgs (Fannings)
Open fakey particles from FBOPF, BOPF,BOP.

Production Note: Typically, 4.65 kg of green leaf will produce 1kg of Black Tea. Once grading is completed the average grade percentages that can be obtained are as indicated below, but will vary depending on green leaf standard and elevation/weather.

Leafy Manufacture - Low Grown

Main Grades % Off Grades %
OP10%BOP1A2.5%
OPA9%BM1%
OP13%BP2%
Pekoe9%FGS1%
Pekoe 16%FGS11%
BOP14%Dust3.5%
FBOP16%Off Grade: 11%
FBOP14%
FBOPF115%
FBOPF Ex. Sp0.5%
FBOPF1%
FBOPF Sp0.5%
BOP8%
BOPF2%
Dust 11%
Main Grade: 89%BMF (Refuse): 12-16%

Small Leaf Manufacture - High Grown

Main Grades % Off Grades %
BOP13%FGS2%
BOPF27%FGS112%
Dust 125%Dust12%
BOPS6%Off Grade: 26%
PEK3%
Main Grade: 74%

Tea Tasting Terminology

Terms Describing Dry Leaf

BLACK
A desirable appearance.
BLACKISH
This is a satisfactory appearance for the grade.
BLOOM
The sheen which has not been removed by overhandling or over-sorting. A sign of good manufacture.
BOLD
Leaf which are too large for the particular grade. Not well rolled.
BROWN
A brown appearance normally reflects a hard treatment of the leaf, damaged or over withered leaf.
CHOPPY
Leaf which has to be cut during sorting.
CLEAN
Leaf which is free stalks, fiber or any other extraneous matter.
CURLY
The leaf appearance of tightly rolled, whole leaf grade such as a Pekoe.
EVEN
Consisting of even particles as opposed to mixed or uneven.
FLAKEY / LIGHT
Open, Flat, and light in texture.
GREY
Caused by too much 'handling' during sorting.
GRAINY
Describes well-made CTC or orthodox Dust No.1 or BOPF.
LEAFY
Orthodox manufacture large leaf teas.
MAKE
Well made (or not) and must be true to the grade.
NEAT
A grade having even particles and leaf size.
POWDERY
Fine light dust.
RAGGED
An uneven and not fully twisted tea, denotes poor manufacture.
SPONGY
A tea with high moisture, usually feels soft in the hand.
STALK / FIBRE
Not cleaned well, should be minimal in primary grades.
TIP
A sign of good manufacture and fine plucking and apparent in orthodox manufacture.
UNEVEN / MIXED
Not graded well, particle sizes not even.
WELL TWISTED
A sign of well rolled tea in orthodox manufacture.
WIRY
Well twisted leaf, similar to a wire.

Terms Describing Infused Leaf

AROMA
Smell or scent, usually inherent in high elevation teas.
BRIGHT
A lively bright appearance. Usually indicates good manufacture.
DULL
Lacks brightness. Can be due to faulty manufacture, firing, or a high moisture content.
DARK
A dark colour which usually indicates contaminants.
GREEN
Can be due to under-fermentation, poor rolling in orthodox tea.
MIXED OR UNEVEN
Leaf of varying colour. Denotes an uneven whither or poor green leaf.

Terms Describing Liquors

BAKEY
Over-fired liquor. Usually when tea is not spread out to cool down after firing.
BODY / FULL / STRENGTH
A liquor having both fullness/strengths, opposite of being thin. Strong liquor as opposed to thin. As referred to in soup or sometimes referred to as malty.
BRIGHT / BRISK
Denotes a Brisk / lively fresh tea character. Bright in colour and clear (dry season teas). Lively. Good fermentation and correctly fired.
BURNT
Highly over-fired.
CHARACTER
Used to describe taste Inherent in certain regions.
COLOURY
Useful/desirable cup colour. Sufficient colour to define it as special.
DRY
Marginally over-fired.
DULL
Lacking brightness.
SOFT / FLAT / EARTHY
Old or exposed to moisture. Over fermented, excessive gain in moisture from storage, rainy season teas tend to this.
FLAVOUR / QUALITY
A desirable taste usually found during the 'quality' season in high elevation teas. High grown areas in dry seasons yield teas with astringency or pungency (sharpness). Dictionary definition = Indefinable characteristic quality.
FRUITY
Can be due to over-fermentation or bacterial infection from poorly cleaned machinery.
GREEN / RAW / HARSH
A bitter 'raw' taste. Often due to under- fermentation or under-whither. Hard raw and bitter (not astringent). Can be due to under fermentation.
LIGHT
Not to be confused with thin. Many Nuwara Eliyas are pale and light and very flavoury. At very high elevation this can be inherent and very desirable.
METALIC
Metallic taste often from over boiled water or re-boiled water.
MUDDY
A dull liquor. Over fermented leaf.
PLAIN
A liquor which is lacking any desirable characteristics but has no taints or faults. Lacking in the required characteristics. No character.
SMOKEY
Taint caused by dryer leaks or leaf coming to contact with smoke.
TAINT
Contaminated with foreign taste, i.e. paint fumes, diesel, agro-chemicals.
THIN
Lacking strength or body. Tea lacking in strength can be from under rolling.

Manufacturing Cost Breakdown

Cost Category Percentage
General Charges 26%
Field Cultivation Costs 16%
Tea Leaf Plucking Cost 33%
Manufacturing Cost 14%
Transport 11%

*These costs will fluctuate from estate to estate, and crop intake.

Average Auction Price per Kg

Year Price (USD)
2015 US$ 2.96
2020 US$ 3.42
2024 US$ 4.06

Market Reality: The vast majority of teas are sold as commodity teas, and as shown above the price has moved up only by US$1.10 over the last decade!

Rolling Programme Information

The tea rolling programme involves either Orthodox methods or a combination of Orthodox + Rotorvane systems. These processes determine the final grade distribution and quality characteristics of the manufactured tea.

Labor Cost Challenges

In 2021 the government decided to ban all chemical fertilizer, hoping to ensure all agriculture produce is organically produced. This unilateral decision badly affected the agriculture sector as a whole and the tea industry lost 48 million kilograms of made tea by end 2022.

For skilled hand plucking to continue, it is believed that a daily wage of US$5.00+ will have to be negotiated and that seems unlikely. Unless consumers value tea and do not allow the commercial interests to degrade it, all high grown quality teas will be abandoned and the tea fields revert to other uses.