Tea lovers know there are countless types and grades of tea to enjoy, each with its own unique character. Among the different tea grades, Broken Orange Pekoe (BOP) stands out for its distinct qualities and processing style. This grade of tea has a rich history and unique flavor profile that sets it apart from whole-leaf varieties, making it a popular choice in the tea world. So, let’s dive into what Broken Orange Pekoe tea is, its origins, and what makes it so special.

Understanding Tea Grading: What Does “Broken Orange Pekoe” Mean?

To understand Broken Orange Pekoe, it’s essential to first know a bit about the grading of tea leaves. Grading is a system that ranks teas based on leaf size, quality, and appearance, especially for black tea. The grading system often includes terms like “Pekoe” or “Orange Pekoe.” But don’t be fooled by the term “orange” – it has nothing to do with the tea’s flavor or color. Instead, it’s believed to be a reference to the Dutch royal House of Orange, symbolizing high-quality tea.

• Pekoe refers to young tea leaves, specifically those picked along with the bud.
• Orange Pekoe (OP) typically denotes a tea grade made from whole leaves that have been carefully plucked.
• Broken Orange Pekoe (BOP) is a grade of black tea where the leaves are smaller and more broken than whole Orange Pekoe leaves. These leaves are not cut but are naturally broken during the processing and rolling stages, producing a tea with a bolder flavor.

How Broken Orange Pekoe Is Made

The journey from tea plant to cup is intricate, and the process behind Broken Orange Pekoe tea reflects that. This tea starts with the same young, tender leaves used for other grades but follows a specific production path.

1. Plucking: The tea leaves are carefully hand-plucked to ensure only the highest-quality young leaves and buds are collected.
2. Withering: Once harvested, the leaves are left to wither, which removes excess moisture and softens them, preparing them for rolling.
3. Rolling: Here, the leaves are gently rolled to release natural juices, breaking the cell walls and starting oxidation. This step naturally breaks the leaves, creating smaller pieces that become the broken leaf grade.
4. Oxidation: The rolled leaves are left to oxidize, which darkens the leaves and develops the bold, robust flavors characteristic of Broken Orange Pekoe tea.
5. Drying: Finally, the leaves are dried to halt oxidation and lock in the flavors, resulting in a tea that’s ready for packaging.