Fannings and Dust
Fannings and dust are the smallest particle grades of black tea, sieved out after processing; they brew quickly and strongly and fill most teabags.
Definition
Fannings and dust are the finest particles produced when processed tea is sorted by size. Fannings are small flat pieces, larger than dust; dust is the finest grade, almost a powder. In orthodox grading they come after the broken grades and carry names such as BOPF (Broken Orange Pekoe Fannings), PF (Pekoe Fannings) and PD (Pekoe Dust). CTC production also yields dust grades. The historic picture of fannings and dust as "sweepings" is out of date. They are deliberate grades sorted from the same leaf as larger grades, and some are expensive. Their small size gives a large surface area, so they release color, strength and caffeine within a couple of minutes. That speed is why they fill most teabags, and why dust is used across India for strong, milky chai brewed by boiling. The tradeoff is aroma and nuance. Small particles lose volatile aromatics faster in storage and extract bitter compounds quickly, so they suit strong, simple cups. Whole leaf grades give more layered flavor and can usually be steeped more than once.
In Depth
Brew teabag black tea at 95-100°C (203-212°F) for 2-3 minutes. Most teabags hold about 2-3 g, enough for 200-250 ml. Squeezing the bag pushes out extra bitter, astringent liquid.
For Indian-style chai, use about 1.5-2 teaspoons of CTC dust or fannings per cup, and simmer with water, milk, sugar and spices for a few minutes. The fine particles hold up to boiling.
Fannings and dust go stale quickly once open, because so much surface is exposed. Keep them sealed and use them within a few months. If a teabag tastes flat and papery, staleness is the usual cause, not the grade itself. Pyramid teabags often hold broken or whole leaf instead of fannings, which is why they cost more and steep more slowly.
See Also
- Black Tea Grading
- Teabag Tea
- Indian Chai