Editing Tea leaf grading (section)

===Fannings===
Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold. Traditionally these were treated as the rejects of the manufacturing process in making high-quality leaf tea like the orange pekoe. Fannings with extremely small particles are graded "Dust" (See [[Tea_leaf_grading#Dust_grades|"Dust grades" below]]).<ref name="sify">[https://web.archive.org/web/20150203144954/http://www.sify.com/finance/fullstory.php?id=14719977 "Good liquoring CTCs see demand at Kolkata tea sale", ''Sify'', Jul. 21, 2008.]</ref>  Fannings and dusts are considered the lowest grades of tea, separated from broken-leaf teas which have larger pieces of the leaves.  However, the fannings of expensive teas can still be more expensive and more flavourful than whole leaves of cheaper teas.

This traditionally low-quality tea has, however, experienced a huge demand in the developing world in the last century as the practice of tea drinking became popular. [[Tea stall]]s in India and the South Asian sub-continent and Africa prefer dust tea because it is cheap and also produces a very strong brew; consequently, more cups are obtained per measure of tea dust.

Because of the small size of the particles, a [[tea infuser]] is typically used to brew fannings.<ref>[https://www.nytimes.com/1943/02/19/archives/tea-balls-for-conservation.html Felix Cooper, "Tea Balls for Conservation", ''New York Times'', Feb. 19, 1943.]</ref>  Fannings are also typically used in most [[tea bags]], although some companies sell tea bags containing whole-leaf tea.<ref>[https://www.nytimes.com/2000/02/09/dining/food-stuff.html Florence Fabricant, "Whole Leaves, No Strings For a New Tea Bag", ''New York Times'', Feb. 9, 2000.]</ref>

Some exporters focus primarily on broken-leaf teas, fannings, and dusts.<ref name="sify" />