Orange Pekoe tea has a rich history steeped in the traditions and customs of many cultures, as does its longer story, that of tea itself. Originating from the tea-growing regions of China, India, and Sri Lanka, this variety has achieved global acclaim for its smooth, sophisticated taste. The evolution of Orange Pekoe from origins in ancient tea gardens to the modern-day market demonstrates centuries of craftsmanship, trade, and changing tastes.
In China, from where the genesis of tea cultivation originated, the grading of tea leaves evolved, offering the utmost attention to the selection of the best leaves. These grading methods were further refined in Indian and Sri Lankan tea plantations, where Orange Pekoe grew to become a benchmark for quality black tea. British dominance over the international tea market added to the wide reach of Orange Pekoe, spreading it to homes across Britain, Australia, and further.»
Today, premium Orange Pekoe varieties are sought out by tea connoisseurs and everyday drinkers looking for a cup that is both topical and refined. Top-quality Orange Pekoe tea from suppliers like Yarra Valley Impex Vic are essential in providing tea lovers with high-grade varieties that prevent impurities and retain authenticity in each batch.
Orange Pekoe Tea — Climate and Terroir
Environmental conditions play a major role in determining the quality and flavor of Orange Pekoe tea. Altitude, soil composition, rainfall and temperature are all contributing factors to the unique qualities of each region’s tea.
Ceylon Orange Pekoe tea, for example, is grown at different altitudes in Sri Lanka and each one yields a distinct flavor profile. High-grown teas, like those in Nuwara Eliya, have light, floral notes, and mid-grown teas, a balanced, full-bodied flavor. Low-grown teas, stronger and often sturdier, attract drinkers who prefer a cup with a firm and brisk profile.
The Assam region of India, by contrast, makes Orange Pekoe tea that’s dark and malty, the result of the region’s tropical climate and rich soil in the Brahmaputra River valley. Assam tea, which is very strong, takes milk well, and is favored as breakfast tea. Darjeeling Orange Pekoe is grown in the foothills of the Himalayas and has its own distinct muscatel character that differentiates it from other black teas.
The unique terroir of these regions contributes to the taste profile of Orange Pekoe tea. That’s why sourcing from the right suppliers such as Yarra Valley Impex Vic guarantees that the tea being consumed will have the inherent characteristics based on the region in which it came from.
Processing Orange Pekoe: The True Craft Behind The Leaf
It is a labor-intensive process requiring skill and precision. Orange Pekoe tea is the tea that is picked off the very topmost leaves, as well as harvesting from the even smaller leaves and buds that sprout above the leaf, as these young leaves contain the greatest richness of the essential oils and flavor compounds that contribute to the tea itself.
In most high-quality tea gardens, tea leaves are picked by hand, so that only the best ones are used. Experienced tea workers pluck the new shoots, the top two leaves and a bud, a much gentler method than what was often done elsewhere; the leaves are then processed so the intended qualities remain intact. These include steps such as withering, rolling, oxidation and drying.
Withering causes moisture to be lost from the leaves, softening them up for rolling. During the oxidation stage, the rolling helps release the natural enzymes that are contained in the leaves, which react with oxygen. The oxidation reaction is responsible for giving black tea its deep color and strong flavor. Finally, the leaves are dried up to stop oxidation and hold the tea’s aroma and flavor.
