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Offering up complex flavours, a subtle sweetness and a lovely crisp bitterness, Ceylon Orange Pekoe is well-balanced and can be enjoyed all through the day. Made from golden-tipped Pekoe leaves, this is best served as a black tea, but can also be enjoyed with a drop of milk.
Ingredients
Black Ceylon Tea
Allergens
While we try to keep to the strictest standards in our treatment of allergens, please be aware that our factory handles nuts, milk and soy ingredients. Please check our ingredients lists for specific information on each tea.
Your Guide to Ceylon Orange Pekoe Tea
Ceylon Orange Pekoe tea is a high-quality whole leaf tea sourced from the leaves of the Camellia sinensis tea plant, which is found in the highlands of Sri Lanka.
The Orange Pekoe category of tea grade is one of the highest black tea grades available, gaining its renowned status from the characteristic wholeness of the leaves, which are obtained during the first flushes, or pickings, of the season.
Whole Orange Pekoe tea leaves are lighter and more delicate than their broken counterparts, known as broken Orange Pekoe or BOP, and it is this wholeness that contributes to the tea’s much-loved complex flavours and delicate aromas.
You can learn more about tea grading with our helpful guide.
Best served as a black tea, Ceylon Orange Pekoe loose leaf tea offers sweet, subtle flavours and a crisp bitterness.
Sections
- The History of Ceylon Orange Pekoe Tea
- Health Benefits of Orange Pekoe Tea
- How Ceylon Orange Pekoe Tea Is Produced
- Types of Orange Pekoe Tea
- Reviews of Ceylon Orange Pekoe
- FAQs
The History of Ceylon Orange Pekoe Tea
Contrary to what might be expected, Orange Pekoe tea is not an orange-flavoured tea but rather a high-quality, whole leaf black tea that is commonly sourced from Sri Lanka, which was historically known as Ceylon during British rule until 1948.
It is believed that 19th-century British tea magnate Sir Thomas Lipton first popularised the term Orange Pekoe, the true origin of which is still open to speculation.
It is generally thought that the orange in Orange Pekoe refers to the historical Dutch royal House of Orange and its links to the Dutch East India Company’s tea exports in the 17th and 18th centuries.
The origin of Pekoe is more curious, but it is generally believed to stem from a mispronunciation of the Amoy dialect word for a Chinese tea referred to as white down, an allusion to the fine white hairs that cover the Orange Pekoe leaf shoots.
Orange Pekoe is now part of the grading system applied by the Western tea trade, used to specify size categories of whole loose leaf black teas. In this system, whole Orange Pekoe leaves receive the highest grades for their size, delicacy and well-balanced, full flavours.
Health Benefits of Orange Pekoe Tea
Ceylon Pekoe tea is high in antioxidants and potassium, which can help relax tension in blood vessels and arteries. It is also rich in flavonoid compounds, which may help combat risk factors for heart disease such as high blood pressure and high cholesterol.
How Ceylon Orange Pekoe Tea Is Produced
Ceylon Orange Pekoe is sourced from the highlands of Sri Lanka and made from the fine, dried leaves of the Camellia sinensis plant. These thin, fine leaves are carefully handpicked during the first flush, which is the first picking in a tea harvest season. In order to be classed as a Pekoe tea, the leaves must be picked during this first flush, which many consider the best period for harvesting tea leaves.
Leaves picked during the first flush are said to contain more delicate, complex flavours than leaves picked during the second flush, as well as more nutrients and antioxidants.
Orange Pekoe falls into the highest category of the grading system usually applied to black teas, particularly those from countries such as India, Indonesia and Sri Lanka. In this system, Orange Pekoe is identified as a high-quality, whole loose leaf tea, separate from broken and fannings grades such as Broken Orange Pekoe, and is known for yielding a higher concentration of aromatic oils.
Types of Orange Pekoe Tea
Orange Pekoe tea may be identified by its sub-group grading, which ranges from whole leaf teas such as OP, Flowery Orange Pekoe and Golden Flowery Orange Pekoe, to broken, fannings and dust grades. It is the higher-graded whole loose leaf Orange Pekoe teas that are generally celebrated as the most fully flavoured.
Orange Pekoe tea may be sourced from leaves grown in Sri Lanka or India. The Sri Lankan leaves that make Ceylon Orange Pekoe tea are golden-tipped Pekoe leaves, known as a high-quality whole leaf tea that displays the characteristic delicate flavours and subtle aromas of Orange Pekoe.
Castleton FTGFOP Darjeeling Tea, made from golden Orange Pekoe leaves, is a delicious and delicate tea, while Soom TGFOP First Flush Darjeeling and Margaret’s Hope TGFOP Darjeeling, both sourced from Darjeeling in India, are made from flowery Orange Pekoe leaves that offer complex, rich bouquets and a muscatel character.
Ceylon BOP Tea and Kenya Milima GFOP Black Tea are fine examples of floral, full-bodied broken Orange Pekoe tea, while Nonsuch BOP Nilgiri Black Tea is a South India tea made from broken Orange Pekoe leaves.
Reviews of Ceylon Orange Pekoe
Here’s what some customers are saying about the unique characteristics of Ceylon Orange Pekoe tea.
Ceylon Orange Pekoe Tea
Offering complex flavours, a subtle sweetness and a crisp bitterness, Ceylon Orange Pekoe is well-balanced and can be enjoyed throughout the day. Made from golden-tipped Pekoe leaves, it is best served as a black tea, but can also be enjoyed with a drop of milk.
“Superbly delicious tea which I enjoy with a touch of milk. Excellent any time of day on its own, with or to finish a meal. 100% recommend this tea and supplier.”
“This is a good quality tea. I don't usually drink Ceylon Orange Pekoe but this has been an eye-opener for me. Great flavour tea.”
“A superb tea. Very high quality leaves with no dust. Strong flavour that is perfect for any time of the day.”
FAQs
What does Orange Pekoe taste like?
Rather than being orange-flavoured or scented, Ceylon Orange Pekoe tea is actually a light and delicate tea that offers sweet and fruity flavours characteristic of Sri Lankan teas. These are combined with a crisp bitterness that highlights the freshness of this first flush whole leaf tea.
The younger leaves that are picked and prepared whole for Orange Pekoe also usually contain high concentrations of aromatic oils, which contribute to the floral aromas characteristic of this well-loved Sri Lankan tea.
How should I prepare Orange Pekoe loose leaf tea?
As with other black teas, Ceylon Orange Pekoe loose leaf tea should be prepared using freshly boiled water. Filtered tap water or bottled spring water are the best options. For the best results, preheat your teapot and cup by rinsing them with hot water. Then use 2 to 3 grams of tea leaves for every 230 ml of water and allow the leaves to steep for 4 to 6 minutes so that the complex and delicate flavours can be released.
Ceylon Orange Pekoe is best served as a black tea, but you can also add a drop of milk for extra fullness, or even a small amount of honey.
Where can I buy the best Orange Pekoe tea?
If you’re looking for high-quality Orange Pekoe loose tea, Ceylon Orange Pekoe made from golden-tipped Pekoe leaves is known for showcasing subtle sweet flavours and a crisp finish.
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All of our teas remain fresh unopened for up to 12 months.