I've enjoyed Grade B since 2005, oddly enough from a Boxer's Fast recipe. But just to sanity check so I don't get my supply cut off: the 2013 international sta

I've enjoyed Grade B since 2005, oddly enough from a Boxer's Fast recipe. But just to sanity check so I don't get my supply cut off: the 2013 international standard is relabeling Grade B as "Dark" and "Very Dark", yes?