The least processed tea, the delicate leaves are the
fine white tips of the unopened buds of the tea plant and brews a very mellow light cup.
Well twisted long leaf tea with a light liquoring cup.
Well twisted leaf with a slight show of white tip. Light liquoring flavoursome cup.
Well twisted, slightly shorter leaf than OP. The latter grade is the smaller version with a slight show of tip. Flavoury light cup, stronger than the previous grades, OP and FOP.
Curly leaf with a shorter twist. Well made and pleasing to look at. Flowery refers to a slight show of tip. Cup character slightly stronger than FBOP. Flavoury and fragrant.
A neat twisted leaf. Shorter than FBOP. Pleasing stronger cup character.
Broken particles of the previous grades. Short twisted leaf with a stronger cup character
Smaller particles of a grainy nature. This is the leaf that is sifted out of the leafy grades. Leaves suitable for use in tea bags. Possesses a strong coloured cup with greater astringency.
The smallest grainy particles from the bulk of tea. This grade possesses the strongest most coloured cup with the greatest astringency.
In brewing a perfect cup, in addition to using a good quality tea brand there are a few other steps to be mindful of. The quality of water influences the taste and the brewing of tea. Tea brews well in soft spring water devoid of heavy minerals. To improve the quality of tap water, a pan filled and left over night covered with soft cloth helps reduce chlorine. This water can be boiled and used for brewing tea.
One teaspoonful or teabag that equates to two grams of tea is suitable for brewing one cup with freshly boiled water (98ºC) for three minutes in case of plain tea or five minutes maximum for strong milk tea. You can double the quantity and brew for five minutes for very strong tea to consume with extra milk.