How to brew BOPF

Fully oxidized tea leaves for a robust cup.

How to brew BOPF

Postby Chesslover » May 18th, '12, 04:51

I received a Broken Orange Pekoe Fannings black tea from Sri Lanka (Markwoods) and I don't have a clue how to brew it...do I use gaiwan? temperature? quantity? time? multiple steepings?

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Re: How to brew BOPF

Postby Chip » May 18th, '12, 11:33

Usually BOP grades are good for one good steep. Since it is not as fluffy and is more dense than OP grades, you use less leaf by volume.

SHORTER steeps, often a minute or less or the tea can get bitter. The small particles release flavors (good and bad) quickly.

I would go "Western" and use about 2 grams or so for 180 ml. And a good screen or strainer would be helpful ...

Some BOPs can be pretty decent, and most can be crappola ... good luck

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Re: How to brew BOPF

Postby SilentChaos » May 18th, '12, 11:47

Chesslover wrote:I received a Broken Orange Pekoe Fannings black tea from Sri Lanka (Markwoods) and I don't have a clue how to brew it...do I use gaiwan? temperature? quantity? time? multiple steepings?


You don't mean Mackwoods by any chance?

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Re: How to brew BOPF

Postby Chesslover » May 18th, '12, 15:03

Yes, Mackwood...I mistaken c for r

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Re: How to brew BOPF

Postby SilentChaos » May 18th, '12, 19:35

I've tried Mackwood's BOP (a friend visited the actual estate). I'm not sure about the Fannings but the BOP was actually quite good quality. Got at least two if not three surprisingly flavourful steeps. And an initial flash rinse also seemed to have taken care of the usual BOP bitterness.

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