Kenya Itumbe FBOPF-SP Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Citrusy, Malt, Pleasantly Sour, Smooth, Wood, Biting, Blood Orange, Brown Sugar, Cherry, Fruit Punch, Tangy
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 2 min, 30 sec 3 g 10 oz / 300 ml

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3 Tasting Notes View all

  • “A sample I get from White Antlers via derk. Thank you! I haven’t read the derk’s note prior drinking this morning (but I read it earlier, but just don’t recall). Three teaspoons/300 ml. Typical set...” Read full tasting note
    78
  • “I’m not well versed on the tea grading system for teas produced outside eastern Asia so I headed over to Wikipedia to figure out what FBOPF-SP signifies. The FBOPF either refers to Flowery Broken...” Read full tasting note

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3 Tasting Notes

78
1845 tasting notes

A sample I get from White Antlers via derk. Thank you!
I haven’t read the derk’s note prior drinking this morning (but I read it earlier, but just don’t recall).

Three teaspoons/300 ml. Typical set up I guess.
Anyway, it is very robust tea after two minutes of steep. Quite bitter, very citrusy, almost too sour. As well malt note is certainly present. Although it seem quite hard to drink, it is certainly not that case. It is actually pretty much smooth.

Do I recommend it? Well, if you desire for strong tea, it is certainly worth. If not, it’s tea from Kenya at least. Either way, it is an uncommon tea.

Flavors: Citrusy, Malt, Pleasantly Sour

Preparation
Boiling 2 min, 0 sec 3 tsp 10 OZ / 300 ML

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1548 tasting notes

I’m not well versed on the tea grading system for teas produced outside eastern Asia so I headed over to Wikipedia to figure out what FBOPF-SP signifies. The FBOPF either refers to Flowery Broken Orange Pekoe Fannings or Finest Broken Orange Pekoe Flowery. Given the leaf quality, I think FBOPF in this case refers to the latter. The SP I’m unsure about; I’m guessing Special.

Anyway, thanks to WE ARE CLOSED for sending this 2018 harvest my way. It’s a zippy black tea, with a tangy fruit punch-cherry-blood orange tone atop a mild to moderate maltiness. Best as an afternoon tea and most definitely not had on an empty stomach. More versatile than when it’s best had is its preparation. I’ve been pleased with using less leaf to create a lighter brew and more to create a robust, zesty cup. Along with leaf amount, steeping times and water temperature can be altered to achieve your desired taste without adding any substantial bitterness or astringency. It’s generally smooth but with a good bite that turns into a brown sugar returning sweetness in the throat.

This tea was a good accompaniment to a very late breakfast. Buckwheat waffles made with Strauss Greek yogurt, shredded carrot and warming spices, topped with pecan butter and dark maple syrup. I’ve cooked twice in one week after not having much appetite since all this Covid mess began. The other meal was sloppy joes and tater tots lol. My wonderful housemate has been doing all the feeding of this derk.

Flavors: Biting, Blood Orange, Brown Sugar, Cherry, Fruit Punch, Malt, Smooth, Tangy, Wood

Preparation
Boiling 3 min, 0 sec 3 g 10 OZ / 300 ML
gmathis

Either meal sounds delicious! These days, I don’t cook much; I assemble and reheat.

ashmanra

Oooooh, those all sound good! And many thanks to housemate for feeding our derk!

White Antlers

You know, I have zero recollection of this tea but it’s a delight to read your note and Martin’s, too.

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