Orange pekoe tea

From WikiMD's Food, Medicine & Wellness Encyclopedia

Orange Pekoe Tea is a type of black tea that is characterized by its long, whole leaves and lack of tips. The term "Orange Pekoe" can be confusing as it does not refer to a flavor, but rather to the grade of the tea.

History[edit | edit source]

The term "Orange Pekoe" has Dutch origins, with "Orange" referring to the Dutch royal House of Orange-Nassau and "Pekoe" meaning white hair in Chinese, referring to the downy white hairs on the young leaves of the tea plant. The Dutch East India Company played a significant role in the tea trade, and it is believed that the term was used to denote a high-quality tea fit for a royal household.

Grading[edit | edit source]

Tea grading is a process that categorizes tea leaves based on their size, shape, and condition. Orange Pekoe is a grade of black tea based on the origin of the tea leaves. It is the highest grade of tea, consisting of the top two leaves and the bud of the tea plant. The leaves are long and whole, without any broken pieces or tips.

Production[edit | edit source]

Orange Pekoe tea is primarily produced in Sri Lanka, India, and other countries with a history of tea cultivation. The tea leaves are hand-picked and then withered to reduce moisture content. After withering, the leaves are rolled to break down the cell walls and release the juices. The leaves are then left to oxidize, a process that turns the leaves a dark brown color and develops the tea's flavor. Finally, the leaves are dried to stop the oxidation process and preserve the tea.

Taste and Preparation[edit | edit source]

Orange Pekoe tea has a robust and full-bodied flavor. It is often described as having a floral or fruity taste with a hint of astringency. The tea is typically steeped in boiling water for 3-5 minutes. It can be enjoyed plain, or with milk and sugar to taste.

Health Benefits[edit | edit source]

Like all black teas, Orange Pekoe tea is rich in antioxidants known as polyphenols. These compounds have been linked to health benefits such as improved heart health, reduced cholesterol levels, and lower risk of stroke. However, more research is needed to confirm these potential health benefits.

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Contributors: Prab R. Tumpati, MD