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Dianhong Broken Black Tea vs International Broken Black Tea
Dianhong broken black tea, as a representative of Chinese broken black tea, features a grading system that preserves traditional craftsmanship while subtly echoing international standards. This article deeply analyzes the grading of Dianhong broken black tea and compares it with the grading systems of international broken black teas (such as those from India and Sri Lanka), helping you understand the quality codes of broken black tea from a global perspective. At the end, you can find the purchase link for high-quality Dianhong Gongfu tea Black Tea Section.
I. Grading of Dianhong Broken Black Tea: The Particle Aesthetics of Chinese Standards
Dianhong broken black tea, made from Yunnan large-leaf tea varieties, forms a granular shape through a rolling and cutting process. Its grading core revolves around three dimensions: particle morphology, tenderness, and soup taste, forming an interesting correspondence with international grading:
▶ Core Grade Comparison with International Standards
| Dianhong Broken Black Tea Grade | Morphological Characteristics | International Grading Reference | Corresponding Quality Characteristics |
|---|---|---|---|
| Superior Broken Black Tea | Tight and heavy particles with visible golden tips | India FTGFOP (Fine Tippy Golden Flowery Orange Pekoe) | Bright red soup, pure high aroma with fruity notes, strong and fresh taste, equivalent to international top-grade broken black tea |
| First-Grade Broken Black Tea | Tight particles with obvious golden tips | Sri Lanka GFOP (Golden Flowery Orange Pekoe) | Thick red soup, sweet and mellow aroma, rich taste, close to international high-quality broken black tea standards |
| Second-Grade Broken Black Tea | Relatively tight particles with fewer golden tips | India BOP (Broken Orange Pekoe) | Bright red soup, pure aroma, mellow taste, corresponding to international basic broken black tea grade |
▶ Analysis of International Broken Black Tea Grading Systems
- Grading Keywords for India/Sri Lanka:
- FTGFOP: Top-grade broken black tea containing a large number of tender buds (“Tippy”) with significant golden tips, equivalent to the tenderness of superior Dianhong broken black tea.
- GFOP: High-quality broken black tea mainly made from mature leaves, corresponding to the strong characteristics of first-grade Dianhong broken black tea.
- BOP: Basic broken black tea with coarser particles, strong taste but lower tenderness, similar to second-grade Dianhong broken black tea.
- Kenyan Grading Characteristics:
Predominantly using the CTC (Crush, Tear, Curl) process, grading places more emphasis on particle uniformity. For example, BP (Broken Pekoe) corresponds to the quality of second-grade Dianhong broken black tea, suitable for large-scale blending.
II. Essential Differences Between Dianhong Broken Black Tea and International Broken Black Tea
| Dimension | Dianhong Broken Black Tea (Chinese Standard) | International Broken Black Tea (India/Sri Lanka/Kenya) |
|---|---|---|
| Raw Material | Yunnan large-leaf variety (20-30% higher tea polyphenols) | Indian Assam/Sri Lankan small and medium-leaf varieties |
| Process Focus | Traditional rolling and cutting, particles retain partial intact cells | CTC process breaks cells for more sufficient fermentation |
| Taste Style | Strong, fresh with unique fruity aroma | Strong and stimulating (Assam) or fresh floral-fruity (Sri Lanka) |
| Grading Core | Balances tenderness and aroma complexity | Emphasizes particle uniformity and soup concentration |
III. Advantages of Dianhong Broken Black Tea from an International Perspective
- Tenderness Advantage:
The golden tip content of superior Dianhong broken black tea far exceeds that of international equivalent (e.g., FTGFOP) broken black tea. Thanks to the plumper buds and leaves of Yunnan large-leaf varieties, the amino acid content reaches 3.8% (average 2.5% for international broken black tea), with more prominent freshness. - Aroma Uniqueness:
Due to Yunnan’s plateau climate, Dianhong broken black tea often carries a “floral-honey” aroma, while Indian broken black tea tends to have caramel notes and Sri Lankan broken black tea leans toward citrus, creating a differentiated competitive edge. - Blending Adaptability:
The “strong, fresh” characteristics of Dianhong broken black tea not only suit international popular milk blending but also enable creative recipes like Dianhong broken black tea-based “Chai Tea” due to their rich aroma layers.
IV. Purchase Recommendations: How International Standards Guide Consumption
- Pursuing Top Quality:
Choose Dianhong Superior Broken Black Tea, corresponding to the international FTGFOP grade, suitable for high-end blending or cold brewing. Click Superior Dianhong Broken Black Tea for direct purchase. - Daily Blending Preferred:
Dianhong First-Grade Broken Black Tea is equivalent to the international GFOP grade, offering high cost-performance for bulk milk tea and lemon tea production. This grade has a 65% repurchase rate on our site. - Experiencing International Flavors:
Compare and purchase Sri Lankan BOP-grade broken black tea with Dianhong Second-Grade Broken Black Tea to feel the taste differences brought by different raw materials and processes. Click Black Tea Comparison Gift Box to try flavors from multiple countries at once.
Further Reading (International Broken Black Tea Specials)
Top 4 Puerh Tea Regions in Yunnan
What Makes Puerh Tea So Unique?