At the end of the processing, dried tea consists of mixture of different sized pieces of leaf. In most of Chinese famous tea production, these different size leaves are sorted manually. However, in some quantity tea production, such as Chunmee, grading is done mechanically, by graduated mesh sizes to separate the particles, which are then classified according to size, tenderness and appearance. Sorted leaves are divided into 'leaf grade', 'broken or fanning grade', and 'dust grade'. After the larger leaf and broken leaf being removed, the finest siftings that left are fannings which are often used in teabags.
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