BOP (Broken Orange Pekoe)

BOP (Broken Orange Pekoe)

1. Definition and Process BOP is a broken‑leaf orthodox black tea grade. Whole OP‑style tea leaves are cut into small particles by crushing process. Produced through withering, rolling, cutting, fermentation and drying with fermentation degree at 80‑90%. Broken leaf particles expand contact area with water for fast infusion and strong liquor.

2. Raw Material and Characteristics

• Raw Material: Fine young tea leaves processed by cutting whole leaves.
• Appearance: Short broken leaf particles, even size, dark glossy brown with fine golden tips, free of large stems.
• Internal Quality: Rich bright reddish‑amber liquor with full colour.

3. Functional/Quality Characteristics

• Aroma: Rich and robust with ripe fruity notes, strong aroma intensity.
• Taste: Full‑bodied with noticeable astringency, high liquor strength and direct sweet aftertaste.
• Nutrition: Rich in antioxidants such as theaflavins and thearubigins.

4. Application Scenarios

• Excellent for milk‑blended tea, delivers rich flavour with milk, preferred grade for milk tea.
• Can be drunk straight for people who prefer strong‑bodied tea.
• Suitable for tea bags, hotel beverages and catering business.

5. Brewing Suggestions

• Water Temperature: 90‑95°C
• Time: 2‑3 minutes. Avoid over‑steeping to prevent bitterness.
• Tea Set: Teapot, mug or tea filter bag

In summary, BOP produces strong rich liquor and performs outstandingly with milk. It is a popular high‑grade choice for milk‑tea and catering use.