Ceylon Pekoe is a grade of black tea from Sri Lanka, known for its strong flavor, rich aroma, and full-bodied characteristics. Like Ceylon Orange Pekoe, the term “Pekoe” refers to the size and quality of the tea leaves rather than the flavor or origin.
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Ceylon Pekoe is a High-Quality Black Tea
What is Ceylon Pekoe?
- Tea Type: Ceylon Pekoe is a black tea, which means it undergoes full oxidation during processing, resulting in a dark color and robust flavor.
- Leaf Grade: “Pekoe” is a classification that describes the size and quality of the tea leaves. Pekoe tea leaves are typically shorter, coarser, and more tightly rolled than Orange Pekoe leaves. This grade includes leaves that are slightly larger and thicker.
- Origin: Ceylon Pekoe tea is grown in various regions across Sri Lanka, with the characteristics of the tea varying based on the altitude and climate of the area where it is cultivated.
Flavor Profile
- Taste: Ceylon Pekoe tea is known for its strong, full-bodied flavor with a slight astringency. The taste can range from brisk and refreshing to robust and malty, depending on the region and growing conditions.
- Low-grown: Pekoe teas from lower elevations have a bold, rich flavor, often with a slightly earthy or malty taste.
- Mid-grown: These teas are more balanced, with a medium body and a hint of sweetness.
- High-grown: Pekoe from high elevations tends to be lighter in flavor, with floral or fruity notes and a bright, crisp finish.
- Aroma: The aroma of Ceylon Pekoe is fragrant and often includes hints of floral or fruity undertones, along with the characteristic scent of black tea.
- Color: When brewed, Ceylon Pekoe typically produces a deep amber or copper-colored liquor, reflecting its rich, full-bodied nature.
Production Process
- Harvesting: The leaves used for Ceylon Pekoe are carefully hand-picked, focusing on the mature, larger leaves of the tea plant.
- Withering: The leaves are spread out to wither, reducing their moisture content and making them more pliable for rolling.
- Rolling: The withered leaves are rolled to break up the cells and initiate the oxidation process. This rolling gives Pekoe leaves their characteristic twisted and curled appearance.
- Oxidation: The rolled leaves are allowed to oxidize, turning from green to dark brown as they develop their robust flavor.
- Drying: After oxidation, the leaves are dried to halt the oxidation process and lock in the flavor. The drying process also gives the tea leaves their final color.
- Sorting and Grading: The dried leaves are sorted and graded based on size and quality, with Pekoe being a well-regarded grade in the tea industry.
Health Benefits
- Rich in Antioxidants: Like other black teas, Ceylon Pekoe is rich in antioxidants, particularly theaflavins and thearubigins, which help fight free radicals and reduce the risk of chronic diseases.
- Supports Heart Health: Regular consumption of Ceylon Pekoe can help improve heart health by lowering cholesterol levels and promoting healthy blood circulation.
- Boosts Mental Alertness: The caffeine content in Ceylon Pekoe provides a natural boost to mental alertness and focus, making it an ideal morning or afternoon tea.
- Aids in Digestion: The tannins in black tea can support digestive health by soothing the digestive tract and helping to alleviate discomfort.
- Strengthens Immunity: The polyphenols in Pekoe tea support the immune system, helping to protect the body from infections and illnesses.
Brewing Ceylon Pekoe
Serving: Ceylon Pekoe is versatile and can be enjoyed plain, with milk, or with a touch of sugar or honey. It also makes a great base for iced tea.
Water Temperature: Use freshly boiled water (about 95-100°C or 203-212°F) for brewing.
Steeping Time: Steep the tea for 3 to 5 minutes, depending on how strong you like your tea. A longer steeping time will result in a more intense flavor.
Quantity: Use one teaspoon of Pekoe tea leaves per cup (200 ml) of water.
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