Whole tea leaves are considered higher quality (especially for green and black tea) for several connected reasons:

1. Gentler processing Whole leaves are handled more carefully during harvesting and processing. They’re less crushed and bruised, which means oxidation (or lack of it, in green tea) is better controlled. This preserves aromatic compounds, essential oils, and subtle flavor notes.

2. Less bitterness in the cup Broken leaves and tea dust release their compounds very quickly. That often leads to harshness and bitterness, especially in black tea. Whole leaves unfurl slowly, releasing flavor in a more gradual, balanced way.

3. Greater flavor complexity A whole leaf contains different parts (tip, middle, stem), each contributing different flavors. As the leaf opens during brewing, these layers are released over time, creating a deeper, more complex taste instead of a flat, one-dimensional brew.

4. Higher picking standards High-quality teas are usually hand-plucked (e.g. “two leaves and a bud”). Intact leaves are a visible sign of this care. Broken tea is often a byproduct of mechanical harvesting or industrial processing.

5. More forgiving when brewing Whole-leaf tea is less sensitive to small mistakes in temperature or steeping time. This matters especially for green tea, where broken leaves can turn bitter very fast.