The Differences in Tea Material Grades Used in Puerh Tea

From Gongting, Special Grade, 1st Grade to 9th Grade

In puerh tea production, tea material grade refers primarily to the size, tenderness, and maturity of the tea leaves and buds used, rather than overall quality alone. Understanding these grades helps tea drinkers better appreciate why different puerh teas vary in aroma, taste, aging potential, and price.

Traditionally, puerh tea materials are classified from Gongting (Palace Grade) and Special Grade, followed by 1st Grade through 9th Grade, with the grade number increasing as the leaf size and maturity increase.

Gongting (宫廷级 · Palace Grade)

Gongting is the highest and finest grade, composed mainly of very tender buds and tiny young leaves.

• Appearance: Very small, delicate buds, often golden in color

• Taste: Clean, smooth, sweet, with low bitterness

• Characteristics: Elegant aroma, quick infusion, refined mouthfeel

• Common use: High-grade ripe (shou) puerh, premium blends

Because of its fineness, Gongting material ages faster in the early years but may lack the long-term structural depth of larger leaves.

Special Grade (特级)

Special grade material contains slightly larger buds and young leaves, offering a balance between tenderness and substance.

• Appearance: Bud-heavy with small leaves

• Taste: Sweet, mellow, slightly thicker than Gongting

• Characteristics: Good complexity and smoother body

• Aging: Better long-term potential than Gongting

This grade is often used in higher-quality loose puerh and premium cakes.

1st Grade to 3rd Grade

These grades consist of small to medium young leaves, sometimes with a few buds.

• Appearance: Uniform, neat leaves

• Taste: Balanced bitterness and sweetness, fuller body

• Characteristics: Clear aroma, good endurance over multiple infusions

• Aging: Excellent balance between early drinkability and long-term aging

Many well-regarded raw (sheng) puerh cakes use 1st–3rd grade material as their core.

4th Grade to 6th Grade

Mid-grade materials are made from more mature leaves, offering stronger structure.

• Appearance: Larger leaves, thicker texture

• Taste: More pronounced bitterness and astringency when young

• Characteristics: Stronger body, deeper aftertaste

• Aging: Very good long-term transformation potential

These grades are commonly used in traditional factory recipes and blends designed for aging.

7th Grade to 9th Grade

Lower grades use large, mature leaves and sometimes stems.

• Appearance: Coarse, large leaves

• Taste: Bold, earthy, sometimes rough when young

• Characteristics: Thick soup, strong strength rather than finesse

• Aging: Slow but stable transformation over long storage

Such materials are often found in classic old-style recipes, especially in ripe puerh or large-format cakes and bricks.

A Note on “Grade” vs. “Quality”

It is important to note that tea grade does not equal tea quality.

Factors such as:

• Tree age (ancient, old arbor, plantation)

• Growing region and terroir

• Processing skill

• Storage conditions

can be more influential than grade alone. A well-processed 5th-grade material from a good region may outperform poorly made Gongting material.

Conclusion

Puerh tea grades reflect leaf size and tenderness, not a simple ranking of good or bad.

• Finer grades emphasize elegance and smoothness

• Mid grades balance structure and aging potential

• Larger grades provide strength and long-term transformation

Understanding these differences allows tea drinkers to choose puerh tea that best matches their drinking habits, aging goals, and personal taste preferences.