Golden 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 Golden Orange Pekoe black tea. If brewing the tea Western style, place about 3 grams of TGOP 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 of Golden Orange Pekoe, take a moment to appreciate the exquisite citrusy and 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 Golden 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.

Golden Orange Pekoe from Amba Estate features beautifully hand-rolled black leaves interspersed with delicate, whole dried tea flowers.

The dry leaves exude a subtle mineral quality with hints of dried fruit, velvety toffee, and refreshing citrus. As you sip, Golden Orange Pekoe reveals a full-bodied, clear copper-red liquor, offering a harmonious blend of sweet meadow grass, dried fruits, and a touch of lemon. The tea’s rich, golden cup captivates with its complex flavours and delicate floral notes, providing a sensory journey that reflects the enchanting tea gardens of Amba Estate.

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.

AMBA Tea Estate is a pioneering organic farm nestled at 1,000 metres in the Uva Highlands of Sri Lanka, above the Ravana-Ella waterfalls. Renowned for its artisanal, hand-rolled teas, AMBA uses only the finest leaves and buds, with a commitment to organic farming and environmental preservation. The estate’s rich history and dedication to traditional methods are reflected in the unique flavour of its teas, made from 70-year-old sinensis and assamica varietal tea bushes. As a social enterprise, AMBA focuses on maximising local employment and income while maintaining sustainable practices, producing teas that are sought after by prestigious shops and restaurants worldwide.

Read more about Ceylon Artisanal Tea Association.

Golden Orange Pekoe (TGOP) black tea is a meticulously handcrafted tea that preserves the integrity and beauty of each leaf. The tea’s name refers to the golden tips visible in the dry leaves and signifies the highest quality leaf grade.

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 slowly withered on traditional “withering tats” for several hours in small batches, a crucial step that reduces moisture, enhances flavour, and promotes the enzymatic oxidation that breaks down leaf proteins into free amino acids.

Following withering, the leaves are gently hand-rolled—a delicate process that takes about an hour to produce just 100 grams of finished tea—initiating oxidation by breaking the leaf cells to develop the tea’s rich, complex profile. The oxidation is then carefully halted through drying, ideally using a solar dryer, though a biomass dryer or custom electric dryer is employed during damp conditions.

Finally, the leaves are artfully blended with tea flowers, creating a delicious Golden Orange Pekoe that reflects the skill and dedication of its artisans.

Read more about black tea in our blog.

Properly storing the Golden 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.