The grading system of tea varies depending on its type, producing region, and traditional practices. However, in general, tea grading primarily assesses the quality and value of tea based on several key factors. Below is an analysis of the main criteria for tea grading:
The most critical factors are the tea’s origin and plucking standards. High-grade teas typically use more tender leaves and buds:
- Single-bud or one-bud-one-leaf plucking: Premium teas such as "Silver Needle" (a type of white tea) or "Jinjunmei" (a type of black tea) prioritize plump, unopened buds. These buds are rich in nutrients and deliver a delicate flavor.
- Leaf size and uniformity: High-quality teas have smaller, more neat leaf fragments (for example, "Orange Pekoe" in black tea refers to intact leaves with buds). In contrast, low-grade teas may contain broken leaves, fannings, or dust.
Tea grades reflect the care and precision invested in the production process:
- Traditional craftsmanship vs. mechanized processing: Handmade techniques such as manual rolling and controlled oxidation often yield higher-grade teas. Compared with large-scale mechanized production, these manual methods better preserve the tea’s flavor and aroma.
- Quality control: Strict screening to remove tea stems, impurities, or damaged leaves is a guarantee of high-grade teas. Low-grade teas, however, may contain more impurities.
- Color and texture: Bright, uniform leaf color (e.g., high-grade green tea has a bright green hue, while oolong tea exhibits a rich amber color) indicates that the tea is fresh and properly processed. Withered or discolored leaves signify lower quality.
- Dry tea and brewed aroma: Premium teas have a rich, fresh aroma (such as the floral scent of jasmine tea or the fruity note of Darjeeling tea). Dull or unpleasant odors (e.g., mustiness, grassiness) indicate a lower grade.
- Flavor characteristics: High-grade teas offer a complex and balanced flavor—smooth, sweet, or umami-rich—with rich layers and no bitterness, astringency, or harshness. Low-grade teas may have a bland, bitter, or watery taste.
- Clarity of tea liquor: After brewing, top-grade teas produce clear, bright liquor. Cloudy liquor is usually associated with low quality or improper processing.
Many tea-producing regions have specific grading systems:
- China: Uses terms like "Grade A/B/C" or descriptive labels (e.g., "Maofeng" refers to high-grade green tea with downy buds).
- India: Grades black tea based on leaf size (e.g., "Pekoe" refers to intact leaves, while "Fannings" refers to smaller fragments).
- Japan: Grades matcha based on plucking time and leaf quality (e.g., "Ceremonial Grade" refers to the highest-quality, finest powder).
In conclusion, tea grading is a comprehensive evaluation of raw materials, craftsmanship, and sensory quality. It helps consumers find teas that match their preferences—ranging from delicate premium teas to affordable options for daily consumption.
