Ceylongrades,plainlyexplained.
BOPF, Alba, C5, virgin — what the codes mean before you write a sourcing brief.
Ceylon tea
Leaf size sets the cup.
Ceylon tea grades describe particle size, not quality. Smaller particles brew faster and stronger.
Long, wiry whole leaf, no tips. Light liquor, slow infusion.
Loose-leaf retail packs, single-origin ranges.
Leaf broken to a uniform small particle. Stronger, quicker cup than OP.
Everyday loose leaf and blending base.
Smaller than BOP. Fast, strong, colour-rich infusion — the standard tea-bag grade.
Private-label tea bags, blending.
Finest particle. Very quick, very strong brew.
Vending, instant and milk-tea bases.
High grown
Above 1,200 m (Nuwara Eliya, Dimbula). Bright, brisk, lighter liquor.
Mid grown
600–1,200 m (Kandy). Balanced strength and colour.
Low grown
Below 600 m (Ruhuna, Sabaragamuwa). Dark, thick, malty — favoured for BOPF blending.
Ceylon cinnamon
Quill thickness is the grade.
True Ceylon cinnamon (Cinnamomum verum) is graded by quill diameter and appearance. Thinner quills carry a higher price; flavour intensity rises as quills get coarser.
Quill diameter up to about 6 mm — the thinnest, most delicate Ceylon cinnamon.
Premium retail, gifting, patisserie.
Quills up to roughly 13 mm, tightly rolled and evenly coloured. Moisture typically below 12%.
The common export grade for food manufacturing and retail packs.
Slightly larger diameter and more tolerance on appearance than C5 Special.
Bulk grinding, spice blends.
Thicker quills made from coarser bark. Strongest flavour, least uniform look.
Oleoresin, extraction, industrial grinding.
Coconut oil
Specs, not grades.
Always ask for a recent certificate of analysis. For tea, request a tasting report; for spices, a moisture and cleanliness spec; for oils, the fatty-acid profile.