Whole Leaf Tea (Full Leaf Tea)
Last Updated: May. 6, 2013
Whole leaf tea, sometimes called full leaf tea, refers to tea that consists of whole, intact leaves. Often, whole leaf tea consists of more than one leaf attached together; the standard picking consists of the end bud and two leaves. High grades of tea will consist of buds and a leaf or leaves, attached by a stem. Whole leaf tea contrasts with broken leaf tea, fannings, and dust, which are considered lower grades.
There are numerous advantages to buying whole leaf tea; the main downside is price.
Whole leaf tea is not the same as loose leaf tea or loose tea. Although tea bags more commonly contain broken leaf tea, fannings, or dust, some high-quality tea bags, especially pyramid sachets, can contain whole leaf tea.
Unfortunately, the terms whole leaf tea and full leaf tea are not legally protected or universally defined, and it is common for companies to sell broken leaf tea in pyramid sachets marketed under the terms "whole leaf tea" or "full leaf tea". Tea labelled in this mater usually consists of larger broken pieces than you would find in a typical tea bag, but it does not necessarily consist of fully intact leaves.
Variations in leaf size based on cultivar and leaf type
Picture on the right is some broken-leaf black tea, Ceylon OPA, which has very large leaves. Oolongs and some other teas, like gunpowder tea, often have their leaves rolled into small pellets. In these cases, it can be hard to assess whether the leaf is fully intact without actually brewing the tea and letting the leaves unfurl.
Brewing whole leaf teaWhole leaf tea is generally easier to brew than its broken leaf counterpart, but it requires considerably longer steeping times. The intact leaves have much less surface area, making it infuse more slowly and giving greater control over the outcome of the brewed cup. This facilitates gong fu brewing, which uses a much larger amount of leaf and briefer steepings.
Because it infuses more slowly, and does not contain fine particles, whole leaf tea works very well with mug brewing. Whole leaf tea also works better with tea infusers that have a coarser mesh through which finer particles could easily slip. Whole leaf tea even has advantages for using infusers with finer meshes, as there is less particulate matter that can clog the mesh.
Effects on flavor
The intact nature of whole leaf tea allows for a degree of subtlety and complexity that is often absent from finely-broken teas. The whole, intact leaves often hold their flavor much better under storage, due in large part to their decreased surface area, and the fact that their surface consists mostly of the leaf's natural surface. Aged teas, including Pu-erh and aged oolongs, nearly always consist of intact leaves, and broken leaf teas are rarely aged.
CTC Irish Breakfast
from Upton Tea
CTC Irish Breakfast
from Upton Tea
However, whole leaf tea is not universally superior. People seeking the strongest teas, such as strong Irish Breakfast teas, or seeking to drink tea with milk or cream, may actually prefer broken leaf or mechanically processed CTC teas, as these infuse quickly to produce a very robust cup.
The top rated teas on RateTea have tended to contain a mix of whole leaf and broken leaf teas, although very finely broken and mechanically processed teas tend not to rank as highly.