Flowery Broken Orange Pekoe (FBOP) is a high-quality grade of black tea that falls within the broken leaf classification. It is typically used in premium blends and is known for its aromatic and brisk qualities. Here's an overview of the key features of FBOP:

Key Characteristics of Flowery Broken Orange Pekoe (FBOP):

1. Grade Type:

   • FBOP is a premium broken leaf tea, characterized by broken leaves that are smaller than whole leaves but larger than the finer fanning grades.
   • The flowery designation indicates a higher quality leaf, often from the tender tips of the plant, and usually includes a fragrant aroma and more delicate flavors.

2. Leaf Appearance:

   • The leaves are typically broken into smaller pieces, but they still maintain a uniform and whole leaf appearance. FBOP is distinguished by its brisk, dark leaves with an abundance of golden tips, which can provide visual appeal and a richer flavor profile.
   • The mix of dark leaves and golden tips often enhances the tea’s complexity and adds to its quality.

3. Flavor Profile:

   • The tea has a rich and full-bodied flavor with a malty or slightly sweet taste.
   • There is typically a brisk, refreshing note, making it an ideal tea for those who enjoy a strong, robust cup.
   • The flowery undertones give it a more refined flavor compared to lower grades, with a smooth, aromatic quality that makes it suitable for drinking plain or with milk.

4. Brewing & Usage:

   • Due to the broken leaf size, FBOP tea brews quickly and retains its strength even in shorter brewing times.
   • It is commonly used in tea bags, but can also be brewed loose-leaf for a more customized experience.
   • FBOP is typically consumed plain, but it can be enhanced with milk or sugar for a smoother, richer taste.

5. Production Regions:

   • FBOP is primarily produced in countries known for high-quality tea cultivation, such as Sri Lanka (Ceylon), India (notably Assam and Darjeeling), Kenya, and other regions where tea is grown at higher altitudes.
   • The tea produced in Sri Lanka’s Uva and Nuwara Eliya regions is particularly renowned for its bright, aromatic character.