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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.
Researchers at University College London and the British Science Association claim tea must be allowed to steep for up to five minutes, far longer than the toe-tapping two minutes allowed by most drinkers. More than three quarters of people in Britain drink a cup of tea every day (ALAMY) And they advise using a pot rather than a tea-bag in a mug to allow convection currents to swirl tea leaves fully through the water.