Orange Pekoe

Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times

Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Orange Pekoe black tea. If brewing the tea Western style, place about 3 grams of Orange Pekoe leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

As you savour the first cup, take a moment to appreciate the exquisite floral flavours and aroma. For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile. Enjoy up to three infusions to fully experience this exceptional handcrafted Sri Lankan tea.

If you are brewing Orange Pekoe using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml).

Regardless of brewing technique, Orange Pekoe will consistently deliver a delicious dark amber infusion.

Read more about how to brew a delicious cup of tea.

Orange Pekoe presents a visually appealing cup with dark, fine, well-twisted leaves.

The dry tea exudes prominent aromas of citrus peel, complemented by subtle floral and woody undertones. Upon infusion, the tea delivers a light and clean flavour profile with notes of lemon, bergamot, and honey.

The cup is refreshing and vibrant, offering a nuanced interplay of citrus and herbal tones that leave a crisp, lingering finish.

Sri Lanka, formerly known as Ceylon, is renowned for its rich tea heritage and ranks as the fourth largest tea producer globally. Tea cultivation began in 1867 when Scottish planter James Taylor introduced it to the island, quickly establishing Sri Lanka as a leading producer, especially known for its orthodox and CTC teas. After Sri Lanka gained its independence from Britain in 1948, the government nationalised the tea industry as it took control of the large estates and created a cooperative system for small farmers.

Today, a wave of artisanal tea production is emerging, reflecting a growing demand for unique, handcrafted flavours. The island’s central highlands, with their cool climate and fertile soil, continue to yield distinctive teas like Ceylon black tea, celebrated for its bold flavour and bright colour.
Founded in 2020, the Ceylon Artisanal Tea Association (CATA) is a collective of eight small-scale tea farmers dedicated to producing unique, handcrafted teas that reflect the diverse terroirs of Sri Lanka. From the hills of Uva and the Knuckles to the highlands of Dimbula and Nuwara Eliya, each member brings a distinct regional flavour to the table.

CATA aims to showcase the diversity of Ceylon tea on a global scale while improving the livelihoods of tea farmers and workers through sustainable practices and fair income distribution.

Monkeytail Tea is a distinctive offering from Gammaduwa Bungalow and Organic Tea Gardens, a heritage site nestled in Sri Lanka’s scenic Matale District. The farm is surrounded by forests and faces Sinharaja, Sri Lanka’s largest rainforest, in a UNESCO Heritage site.

This small social enterprise combines high-quality, artisanal tea production with a unique guesthouse experience. Located on 7 acres of vintage Camellia sinensis var. sinensis divided into 5 fields below an old pine forest, the estate’s tea is hand-plucked and processed with meticulous care, reflecting the expertise of local workers, including the venerable Kankani (tea field supervisor) Mr. Selladuri and a dedicated team.

The estate’s commitment to supporting the village community extends beyond tea production, contributing to local education and providing meaningful employment. With a focus on biodiversity, sustainability and artisanal craftsmanship, Monkeytail Tea offers a truly authentic taste of Sri Lankan heritage.

Read more about Ceylon Artisanal Tea Association.

Orange Pekoe is meticulously crafted from the finest leaves of the sinensis varietal. In spring, the process begins with the selective hand-picking of one unopened bud and two tender, young leaves, ensuring only the finest quality.

These leaves are then withered to reduce moisture and concentrate flavours before being hand-rolled for two hours, which develops their delicate floral aroma. Following the rolling, the leaves undergo controlled oxidation to enhance their complex flavours and aromas, and are finally dried to preserve their unique characteristics.

This artisanal approach ensures that every batch of Orange Pekoe delivers a beautifully aromatic tea with a rich, nuanced taste.

Read more about black tea in our blog.

Properly storing the Orange Pekoe tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.