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Tea Grading. Once manufactured, tea is graded based on its physical description (including leaf size and color). Tea grading varies widely from country to country and from one type to another.It is important to know that tea grading does NOT reflect the quality of the brew (with the exception of graded teas from Taiwan). Indian black teas are subject to the most structured and extensive grading system.he same grading terminology that is used for whole leaf (OP) teas is also applied to BOP teas (e.g. TGBOP = Tippy Golden Broken Orange Pekoe). BOP teas retain much of the quality attributed to whole leaf, or OP tea, and are often used to make tea blends.
If the water is too hot or if the tea has been steeped for too long, it can impart bitterness. If the water is too cool, the full flavor of the tea won't be properly extracted. The ideal steeping time varies according to the size and shape of the leaves, the grade of the tea, and when the tea was harvested. Green tea is generally heated to 140 to 185 F and is brewed for one to three minutes. Several studies suggest that the brewing method can alter the catechin content of a cup of tea.