What exactly is Orange Pekoe Black Tea?
Orange Pekoe black tea might appear to be a distinct type of tea, however, it's actually a way of sorting Indian black teas based on the dimensions and quality of the leaves. It doesn't matter if they've had an iced tea at an eatery or been exposed to the term, many newcomers to the world of tea make the mistake of thinking of Orange Pekoe as a flavorless black tea. Actually, a grade from Orange Pekoe or OP can be used to describe almost any loose black tea.
In the first place, orange pekoe does not make orange-flavored tea, nor is it anything else associated with an orange-colored fruit (orange)!
Orange Pekoe is a black tea made from fresh tea leaves. To qualify as pekoe, tea has to consist of only new flushes. A flush is the leaf bud that is sucked by two leaves. (Any other leaves can produce teas with lower quality.)
So, the orange pekoe name is a type of black tea based on the particle size of the tea leaves and the crushed tea part that is processing black tea leaves.
Would you like to see the word "orange pekoe" more logically?
Pekoe is called 'pek-ho.' It originates from the word for a particular kind of Chinese tea that refers to white hair that refers to the hairs that look down on tea leaves, which are the smallest and youngest of the plants.
What about the orange part? The Dutch East India Company probably had some connection to this description. The belief was it was the case that Dutch royals were members of the House of Orange.
The company, in the 1600s, introduced teas across Europe, and the finest of the teas in black was reserved for those in the royal house. After it was submitted to the general public, the tea was branded as the pekoe with orange, associated with royals!
So, a grading system referred to as"orange pekoe" (OP) was created.
If only it were so easy!
Orange Pekoe tea grades
- Orange Pekoe (OP)
- Orange Pekoe One (OP1)
- Orange Pekoe A (OPA)
At the blog's beginning, I mentioned that I had orange pekoes. There are also flavored orange pekoes that I do own; however, I was explicitly referring to the traditional tea that folks in the Maritimes are inclined to view as "just plain tea." Two that fall into the definition include Ceylon(Sri Lanka) and Assam (India). These are TGFOPs! They are both organic estates that are not mixed with other leaves of estates within the region.
Most tea bags are made from fannings, the most exquisite siftings of made OP teas. But that's another Different topic to discuss!
The next time you sip the black tea you have, consider the beautiful, downy leaf that was picked by skilled hands using the pads of your fingertips to make the perfect cup that we both love so immensely!
For More love Get to Know the,
Other Ceylon Black tea Grades ...
Hand-picked exclusively and made following the strictest standards of tea production. Orthodox method of processed Ceylon Black Tea can be classified into various types, mostly within all leaf grades, including broken leaves dust and fanning grades. The entire leaf grades consist of below tea grade
- Pekoe, Pekoe 1- Twisted leave, and Curved fully like a round shape and medium Strenght tea
- Orange Pekoe (OP)-Longer shape tea leaves and big leaves more wiery but smaller than OPA
- Orange Pekoe A (OPA)-Orange Pekoe "A" - Is an excellent quality tea made up of big and large pieces of leaf that are slightly
- Orage Pekoe 1 (OP1) More Wiry than the Orange pekoe(OP) tea grade. Most exclusive kind among OP tea grades
The varieties of Broken Leaf Ceylon Black Tea include...
- Broken Orange Pekoe (BOP)-Small particle tea grade or broken pieces of leaves. Because it gives more Medium-strong liqueur than FP(Flowery Pekoe)
- Flowery Broken Orange Pekoe (FBOP)-Same style of BOP, but slightly larger in size. It is made up of several tricks and roled leafy particles. Also, Its taste is Unique because it contained a small number of Tips.
- Broken Orange Pekoe 1 (BOP1)-Wiry and smaller than the OP1.Medium Strong taste
- Floral Broken Orange Pekoe one (FBOP1)-Little smaller than the BOP1
- Broken Orange Pekoe Fanning's (BOPF),-Smaller than BOP leaves breaking leaf that is slightly bigger than dust. Because of its smaller particle, this known Very Strong Tea is mostly preferred with Milk( English Breakfast tea)
Some Most Special Black tea Grades are...
Flowery Broken Orange Pekoe Fanning's (FBOPF) The the Flowery Broken Orange Pekoe's Fanning's (FBOPF 1. ) and Flowery Broken Pekoe's Special Special (FBOPFSP) along with Flowery Broken Pekoe's Special Particular (FBOPFEXSP ).
Ceylon Black Tea dust types include Dust in addition to Dust 1.
The benefits of tea made from orange pekoe tea
Like other black teas, the tea classified in the category of Orange Pekoe is full of benefits for health. It is a rich source of antioxidants that help reduce free radicals within the body, boost cellular health and help fight off degenerative diseases such as cancer. Teas, referred to by Orange Pekoe, contain moderate caffeine and l-theanine. It can reduce anxiety and ease stress. Black tea also has anti-inflammatory, cold-fighting, as well as digestive qualities.
Enjoy a refreshing cup of Orange Pekoe black tea from one of our orange pekoe Tea and feel the tingle of caffeine that touches the taste buds. The renowned, yet simple tea is fermented and then subjected to oxidation, which results in distinctive dark-colored leaves. The orange pekoe Black Tea is caffeinated for energy and has a great flavor. It can be enjoyed iced or hot to help remain focused and alert throughout the day. orange Pekoe tea helps to start the Energetic day with a relaxing mind The leaves of black tea are designed to be processed in a way that releases more caffeine than other black teas, so when you drink the tea, you get just the perfect amount of energy.
Our orange pekoe tea grade...
Since Orange Pekoe refers to a grade of tea and is not a particular type of tea we do not offer any teas that bear the specific name. However, a lot is our Ceylon Black teas have been classified Orange Pekoe grade or higher which includes Kandy, Nuwara Eliya, uva, Udapusellawa, Ruhuna, Dimbulla Star of Sri-lanka.
The mid-country tea that is grown between 2,000 and 4,000 meters above sea level makes powerful teas that are full of flavor. Perfect for those who enjoy their tea strong, and full of flavor: the ideal to drink before waking up in winter or any time your heart is screaming for a quick sprint. Kandy teas typically produce an infusion that is quite bright with a coppery hue. Although they are less pronounced in their cup they are full of body and strength however less than the lesser-grown offerings of Sabaragamuwa and Ruhuna. The majority of estates in the Kandy district are situated on the west hillsides which is why their taste will be affected by the "western quality season'. This means that the finest tea is harvested at the beginning of the year, which is when cold, dry and cool weather comes across the entire district.
From the mist-covered hills in Nuwara Eliya that rise from the middle of the island and rise more than 6000 feet over sea levels, and where the morning temperature is cool and refreshing while the night is cool and frosty The finest and most light tea that will make the perfect cup for connoisseurs. Nuwara Eliya is the champagne province in the tea lands of the country, with pekoes that smell of flowers and are best enjoyed in a with a gentle. Nuwaraeliya The high altitude and the year-round low temperatures result in a slow-growing plant with unusually tiny leaves that acquire an orange tint - with barely a hint of blackness that it reveals after a period of withering. The infusion leaves take on a greenish-yellow hue. the tea infusion is the lightest of the varieties from the region of Ceylon Tea, with a delicate golden hue, and a sweet and delicate aroma.
It's dry and cool from December to March. And after that, the heavens open to bring rain from May to September. Two distinct climates throughout the year determine the tea that Dimbula produces an array of natural flavors with the scent of jasmine, infused with Cypress. When it's brewed, the tea has a shade of golden-golden orange with a reddish hue. It's quite a surprise to taste pleasant and mellow. It is described as high-grown tea, it's probably the most well-known Ceylon Tea of all. Dimbula character is a tea that has a delicate golden-orange hue to the cup. It has a distinct freshness to the taste that leaves a pleasant taste in the mouth following the tea is consumption. The higher the altitude that it was harvested the higher the freshness and brightness of the drink within the glass. This is particularly relevant to the teas that come from in the Nanu Oya sub-district. The location and altitude in close nearness to Nuwara Eliya result in a tea that has a striking resemblance to the offerings from the region. Some sub-districts like Dickoya produce stronger, darker flavored tea. During the Western Quality Season during the period between April and May the aromas of Dimbula tea grow as jasmine aromas blended with cypress are discerned.
It is located in between Kandy as well as the Uva districts along the eastern slopes of the hill, Uda Pussellawa is a tiny, tiny district that is nearly entirely committed to tea cultivation. There aren't any major towns and a significant portion of its land that is not cultivated is protected by the Hakgala Strict Natural Reserve, which rises from the peak that bears the same name up to an altitude of about 2500m (6,400ft). The region is known for its rare animals and exotic plants. leopards are still can be seen on its forested hills and are even seen on the plants from time to time. It is believed that the Uda Pussellawa region comprises three subdistricts: Maturata, Ragala, and Halgranoya. The tea from Uda Pussellawa is often likened to the character of Nuwara Eliya although it is darker in the cup and has a pinky hue and some hint of stronger intensity. The quality season in the eastern part of June through September yields the finest teas throughout the year and is close to the western season that begins in the first quarter. The cool, dry weather during this time brings a touch of rose to the bouquet of this tea that is well-known for its moderate body and delicate nature. The periods of heavy rainfall in contrast can result in tea that is darker in the cup and has a stronger flavor. Uda Pussellawa produces a variety of styles and sizes which reflect the broad variety of altitudes in which its estates are located.
This is the climate which is that makes Uva tea a highly sought-after beverage. The mountains are exposed to the monsoon season, the northeast monsoon, and the southwest monsoons. When the winds enter these climes, and howl over its towers and peaks, they are devoid of moisture, a drained force that had released its water content into the valleys below. Dryness is what gives Uva tea a unique, intense scent and an exotic flavor. It was because of the tea that was made and produced at Uva's Uva estates, that Sir Thomas Lipton, the great Victorian magnate, initially persuaded Americans to adopt the habit of drinking tea. The smooth, mellow flavor is the hallmark of Uva tea, as it was previously popular, is easy to distinguish from any other. It is believed that the Uva region produces leaves that are more blackened due to the process of withering than every other region. The selection of teas available is vast and includes the full range of small-leaf and whole leaf grade and CTC varieties. In the July-September Eastern quality season, the monsoon wind that is desiccated or kacchan interferes with normal photosynthesis within the tea plant as the warm days and cool nights trigger chemical changes that boost the taste and aroma. The process of making tea must be modified to fully benefit from these changes, making it in general, a little shorter. This results in a tea that has A mentholated, sour, and slightly pungent flavor, completely distinct from tea made at other times of the year. Estates located in the Uva region also make significant amounts of green tea made from Assamese stock. These teas are made primarily within the area of Idalgashinna.
With the southwest monsoon, and heated by the tropic sun the low-lying areas of Sri Lanka's teas have been displaying their colors by producing leaves that have a distinct blackness which gives a distinct and rich flavor that is comparable to the finest that the rest of Lanka offers. The south is home to an opulent tea with a full-bodied flavor, with a timbre that is vibrant and strong. Ruhuna teas are described as low-grown. The tea estates in the region are located in altitudes ranging from sea level to 600m (2,000ft). The main areas of tea production are situated close to the coastline but the dominant conditions of the weather prevent them from absorbing the full force of southwest monsoon winds as well as the rain that they bring. Prior to the arrival of tea this area with a moderate climate, irrigated by a few small rivers, and was dedicated to cultivating spices. The Ruhuna's soil Ruhuna and the lower elevation of the estates and the high elevation of the estates, cause the tea bush to expand rapidly, resulting in long, beautiful leaves that becomes dark and black upon drying and are particularly suitable for rolling. Ruhuna factories create a range of leaf types and sizes, ranging from highly prized tips to whole-leaf and semi-whole-leaf teas, to 'fannings' as well as CTC.
To enjoy the last cup of orange pekoe tea you'll have a wide selection among our premium teas, like the Orange Pekoe Gold. However, regardless of which of our tea blends you select you can rest assured that it was crafted at its peak and crafted especially for you.