The quality categories of the magazine

Quality class specifications consist of five sections:

I Place of growth
II Plant breeding
III Picking, e.g. FOP
IV Post-processing, e.g. Broken, Flannings, Dust
V Season/Harvest season e.g. First Flush, Autumnal

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FOP Flowery Orange Pekoe
GFOP Golden Flowery Orange Pekoe
TGFOP Tippy Golden Flowery Orange Pekoe

Thin, downy leaf material that includes the top two leaves of the top of the tea bush and the unopened leaf bud 'Tips' or 'Golden Tips'. Usually, the teas marked with this abbreviation are from the top of the tea world's taste experiences - however, the quality and price of the tea is always determined by a professional taster.

FBOP Flowery Broken Orange Pekoe
GBOP Golden Flowery Broken Orange Pekoe
TGFOP Tippy Golden Flowery Broken Orange Pekoe

The same leaf material as above, but the leaves have been cut after rolling to strengthen the taste.

OP Orange Pekoe

Picked the top two downy tea leaves when the leaf buds are completely
opened - leaves larger than in FOP tea.

BOP Broken Orange Pekoe

Same leaf material as cut above.

BP Broken Pekoe

Picked the third tea leaf from the top of the branch down. Machine cut. The theme contains a lot of leaf frames; because of this, the tea is "thinner" in aroma.

F Fannings

The parts that stand out during sieving, do not include leaf stems or leaf stems.

D Dust

The finest leaf material that stands out during sieving. Fannings and Dust are very rich and color the tea quickly and have a strong taste. These are primarily used in the production of tea bags.

First Flush

The first budding of the leaves of the tea bush in the spring. Darjeeling's finest crops. During the long winter rest, the tea bush has gathered a wonderful aroma, a fresh green taste.

Second Flush

The next opening of the leaves, often with a great taste. The aroma is stronger than in the spring flavor.

Autumnal

Autumn harvest, taste milder than mid-summer harvest. With the qualities of some tea estates, excellent tea. The seasons give their own character to the tea varieties.