Description
Orange Pekoe is a classification used to denote the size and quality of tea leaves in black tea production. It typically includes whole, young leaves of superior quality. The term "Pekoe" originates from the Chinese word "Pak-ho," meaning "white down," a reference to the fine hairs on young tea leaves' undersides. Teas labeled Orange Pekoe feature smaller, tender leaves that usually offer a pleasant aroma and full-bodied taste.
Historical Background
The origins of the term Orange Pekoe are somewhat mysterious. One theory suggests it honors the Dutch Royal House of Orange, possibly as a mark of quality or an early branding strategy. Alternatively, it may refer to the coppery colour of the processed leaves. This grading system is predominantly used in major tea-growing regions like India, Sri Lanka, and Indonesia, renowned for exporting high-quality black teas worldwide.
Interesting Facts
- Grading System: The Orange Pekoe grading system categorizes tea varieties based on leaf size and quality. Other grades include Broken Orange Pekoe (BOP), Flowery Orange Pekoe (FOP), and Tippy Golden Flowery Orange Pekoe (TGFOP).
- Common Misconceptions: Despite its name, Orange Pekoe is not related to citrus fruits or flavours. It's solely a quality marker.
- Traditional Harvesting: Orange Pekoe tea is often hand-picked to ensure only the freshest and most delicate leaves are selected.
- Flavour Variety: Offering a range of flavours from malty to flowery, Orange Pekoe tea's taste can vary significantly depending on its region of origin and growing conditions.
- Brewing Tip: To fully enjoy Orange Pekoe's rich flavour, brew with water heated to about 90°C and steep for three to five minutes.
