Tea is not graded by taste or color, but by leaf size and texture?

Tea grading and classification systems primarily focus on leaf size, shape, and texture rather than taste or color. The grading system uses terms like Orange Pekoe, Pekoe, Souchong, and Broken Orange Pekoe, which refer to the physical characteristics of the leaves. Whole leaf teas are generally graded higher than broken or fannings (dust). While quality can correlate with certain grades, the classification itself is based on physical attributes, not sensory qualities.