What are the different grades of Ceylon Tea and what do they mean?

by Tea

Ceylon tea is one of the most celebrated teas in the world. It is grown in Sri Lanka, formerly known as Ceylon, and has a unique flavor that is admired by tea lovers across the globe. Ceylon tea comes in various grades, each of which offers a different flavor and aroma profile.

In this article, we take a closer look at the different grades of Ceylon tea and what they mean. We will also discuss how these grades affect the quality and taste of the tea.Ceylon Tea is a type of black tea that is produced in Sri Lanka. It has a unique flavor that is often described as being smooth, brisk, and full-bodied. Ceylon Tea is grown at high altitudes and boasts a range of health benefits such as aiding digestion and weight loss. It is also known for its antioxidant properties which can help to reduce inflammation in the body.

The tea leaves used to make Ceylon Tea are carefully picked by hand and undergo a unique manufacturing process which includes withering, rolling, oxidation, drying, sieving, sorting, and packaging. This process helps to ensure that the distinct flavors of Ceylon Tea are preserved.

Ceylon Tea can be enjoyed either hot or cold depending on your preference and can be found in many grocery stores or specialty tea shops around the world.

Types of Ceylon Tea

Ceylon tea is one of the world’s most celebrated teas, known for its unique flavor and aroma. It is grown in Sri Lanka, also known as the “Ceylon” region. Ceylon tea is divided into three main categories: black, green and white. All three types of tea are produced from the same plant, Camellia sinensis. However, they differ in terms of processing and flavor characteristics.

Black Ceylon tea is a full-bodied tea with a deep flavor and a rich aroma. It has hints of caramel, malt and honey. It is made from leaves that are rolled and oxidized before they are fired to give them their distinctive dark color.

Green Ceylon tea is made from leaves that are steamed or pan-fired during processing to prevent oxidation. This produces a lighter flavor than black tea with a grassy, sweet taste and delicate aroma.

White Ceylon tea is produced when the leaves are picked before they open fully and then dried in direct sunlight or indoors without rolling or oxidation. This gives it a more delicate flavor than black teas with light floral notes and hints of honey sweetness.

All types of Ceylon teas have health benefits due to their high levels of antioxidants, minerals and vitamins which can help reduce cholesterol levels and boost immunity. Drinking Ceylon teas also helps to reduce stress levels due to its calming effects on the mind and body.

Orange Pekoe Grade of Ceylon Tea

Orange Pekoe is the highest grade of tea available from Ceylon, which is now known as Sri Lanka. It is a high-quality full leaf tea that has a deep amber color when brewed. The leaves are large, light green and wiry, and often have a slight citrus aroma. Orange Pekoe has a smooth, mellow flavor and is one of the most popular varieties of Ceylon tea.

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Orange Pekoe is produced in many regions in Sri Lanka and is graded according to the size and quality of the leaf. The grades range from Flowery Orange Pekoe (FOP), which has the largest leaves, to Broken Orange Pekoe (BOP), which consists of smaller pieces of leaf. Other grades include Orange Pekoe (OP), BOP1, BOP2, BOP3, and Dust Grade.

The flavor of Orange Pekoe varies depending on where it’s grown and how it’s processed. Generally speaking, teas grown in higher altitudes tend to be lighter in flavor while those grown in lower altitudes have a fuller body and bolder taste. Additionally, some producers age their teas for several months before packaging them for sale, which can also affect the flavor profile.

When brewed correctly, Orange Pekoe has a mild yet distinct flavor that pairs well with milk or sugar. Its light amber hue makes it an excellent choice for iced tea or cocktails such as tea-based punches or spritzers. It can also be used as an ingredient in baking recipes or used to make herbal infusions such as chamomile tea or rooibos tea.

Broken Orange Pekoe Grade of Ceylon Tea

Broken Orange Pekoe, or BOP, is a grade of Ceylon tea that is made from the bud and first two leaves at the top of the tea plant. This grade of tea is known for its full-bodied flavor, dark color, and strong aroma. BOP tea is typically used to make black tea, but it can also be used in herbal teas and other blends.

The grading system for BOP is based on a scale from one to four. A grade one Broken Orange Pekoe will have larger pieces with a light color and mild flavor. A grade four will have smaller pieces with a darker color and stronger flavor. The grades in between range from two to three, with each grade having its own characteristics in terms of size, color, and flavor.

When purchasing Broken Orange Pekoe tea it is important to consider not only the grade but also the type of Ceylon tea used in production. There are several types of Ceylon tea available including green, white and black teas made by different manufacturers using different processing methods. It is important to read labels carefully when selecting BOP tea so that you get the type and quality that you are after.

Overall Broken Orange Pekoe Grade of Ceylon Tea is an excellent choice for those looking for a full-bodied black tea with a strong aroma and beautiful dark color. With its wide range of grades there is sure to be a BOP for every preference!

BOPF Grade of Ceylon Tea

BOPF, or Broken Orange Pekoe Fannings, is a grade of Ceylon Tea that is characterized by its large leaf size. It is made from the finest quality tea leaves and is known for its robust flavor and strong aroma. BOPF grade tea is widely used in the production of both tea bags and loose-leaf teas. The large leaf size allows for a greater amount of essential oils to be retained, resulting in a fuller-bodied cup of tea.

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The production process for BOPF grade tea begins with the careful selection of high-quality leaves from various tea estates across Sri Lanka. The leaves are then processed using traditional methods such as withering, rolling, sorting, and firing. The leaves are then graded according to their size and shape before being packed into bags or loose-leaf teas.

BOPF grade Ceylon Tea has a distinct flavor profile that many tea drinkers appreciate. Its bold flavor and strong aroma make it an ideal choice for both hot and iced teas. This type of tea also pairs well with both sweet and savory foods, making it a versatile option for any occasion.

Overall, BOPF grade Ceylon Tea offers an excellent drinking experience for those who enjoy bold flavors and strong aromas in their cup of tea. Its large leaf size allows for more essential oils to be extracted from the leaves, resulting in a fuller-bodied cup of tea with robust flavor and aroma.

Fannings Grade of Ceylon Tea

Fannings grade of Ceylon tea is an exceptional quality tea produced in the Sri Lankan region. It is one of the highest grades of tea leaves available, and offers a unique flavor and aroma when brewed. Fannings grade of Ceylon tea is known for its strong flavor and rich color, making it a popular choice among tea aficionados. The tea leaves are handpicked from the best plantations in Sri Lanka, ensuring only the finest quality product is delivered.

The Fannings grade of Ceylon tea is renowned for its bold and robust flavor. It has a deep amber color when brewed, and provides a full-bodied cup with a bright finish. The aroma is fragrant and complex, with notes of citrus, spice, and floral notes. The taste profile features hints of honey, caramel, and malt that linger on the palate long after sipping.

For those looking for an exceptional cup of tea that stands out from the rest, Fannings grade of Ceylon tea is an excellent choice. Its bold flavor and rich aroma make it ideal for pairing with savory dishes or sweet desserts. Whether you are drinking it plain or adding milk or sugar to enhance its flavors, this premium-grade tea will bring out the best in your favorite recipes.

Dust Grade of Ceylon Tea

Tea is an integral part of many cultures around the world. The country of Sri Lanka – formerly known as Ceylon – is famous for producing quality tea that is enjoyed by people from all over the globe. Within the world of tea, Ceylon tea is classified into four different grades based upon its size and consistency. One such grade is Dust Grade, which is made up of the smallest pieces of tea leaves.

Dust Grade Ceylon tea is produced by breaking down larger pieces of the leaves into much smaller particles. This process results in a tea that has a strong flavor and aroma, with a darker color than other grades. The fine texture makes it possible to steep this type of tea quickly, allowing for an intense cup that can be enjoyed in moments.

When it comes to brewing this type of tea, it can be done using a wide variety of techniques. The most common way to prepare Dust Grade Ceylon tea is to pour hot water over the leaves directly in a cup or teapot and let it steep for 2-3 minutes before consuming. It can also be brewed using traditional methods such as gong fu cha or cold brews for those who are looking for a more nuanced flavor profile.

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Dust Grade Ceylon teas are perfect for those who enjoy stronger flavors and fuller-bodied cups. However, if you prefer delicate flavors and nuanced aromas then you may want to consider other grades such as Flowery Orange Pekoe (FOP) or Broken Orange Pekoe (BOP). Regardless of your preference, each grade offers something unique and special that will satisfy any palate!

Grading Parameters for Different Grades of Ceylon Tea

Ceylon Tea is an iconic beverage that is known for its aromatic flavor, deep color and smooth texture. The quality of Ceylon Tea can be determined by the grading parameters which are used to classify different grades of tea. There are two main parameters for grading Ceylon Tea – leaf size and flavor.

Leaf Size

The leaf size is determined by the shape and size of the tea leaves. The leaf size can range from small to large, with the larger leaves being of higher quality. Smaller leaves are less desirable as they have a weaker flavor and aroma. The most common types of Ceylon tea are Orange Pekoe (OP) and Broken Orange Pekoe (BOP). OP has full-sized leaves while BOP consists of broken pieces of larger leaves.


The flavor or taste of Ceylon Tea is also an important criteria for grading the tea. There are four main flavors in Ceylon Tea – sweet, brisk, malty and smooth. Sweet teas have a mellow flavor, brisk teas have a strong flavor that lingers in the mouth, malty teas have a strong aroma and taste, while smooth teas have a mild flavor and aroma. Different grades of tea can be classified based on their flavor profile – Flowery Orange Pekoe (FOP), Golden Flowery Orange Pekoe (GFOP), Tippy Golden Flowery Orange Pekoe (TGFOP) etc., with the higher grades having more complex flavors than the lower grades.

Overall, these two parameters – leaf size and flavor – are used to grade Ceylon Tea into different levels based on quality standards set by the industry. This enables consumers to identify high-quality tea more easily when buying Ceylon Tea products in stores or online.


Ceylon tea is one of the most beloved and popular teas in the world. It is known for its unique flavor, aroma, and health benefits. Ceylon tea is graded according to quality, with BOP being the lowest grade and OP1 being the highest grade. Each grade has different characteristics that make it unique, from its leaf size to its color to its taste. Whether you want a light and flavorful tea or a strong and robust one, there is a Ceylon tea grade that will meet your needs. No matter what type of Ceylon tea you choose, you can be sure it will be of high quality and provide delicious flavor and aroma.

So when it comes to buying Ceylon tea, make sure you understand the different grades so you can get the perfect cup of tea every time.



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