Pekoe

Caroline Mae

2 min read

·

07-01-2025

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Pekoe. The word itself conjures images of delicate tea leaves, fragrant steam, and a quiet moment of tranquility. But what exactly is pekoe? It's more than just a catchy name; it's a classification system used to describe the size and quality of black tea leaves.

Understanding the Pekoe Grading System

The term "pekoe" originates from the Chinese word baak ho (白毫), which translates to "white hair" – referring to the fine, downy white hairs (or tips) found on young tea buds. These buds, along with the first two leaves, are considered the most tender and flavorful parts of the tea plant.

The pekoe grading system generally classifies tea leaves based on their size and the inclusion of these delicate buds:

• Orange Pekoe (OP): This is considered a high-grade black tea. It consists primarily of larger leaves and some buds. The name, "orange," is believed to have originated from the reddish-orange hue of the processed leaves.

• Pekoe (P): Smaller leaves than Orange Pekoe, but still generally considered a good quality tea.

• Pekoe Souchong (PS): A blend that includes a mix of pekoe leaves and souchong leaves (larger and more mature leaves).

• Souchong (S): Consists of mature leaves and is generally a darker, fuller-bodied tea than pekoe.

• Broken Pekoe (BP): This refers to broken pieces of Orange Pekoe, resulting from the tea processing. While smaller, it doesn't necessarily indicate lower quality; it simply means the leaves have been broken during processing.

• Broken Orange Pekoe (BOP): Similar to BP, but made from broken Orange Pekoe leaves. This is a widely used grade due to its cost-effectiveness and consistent brewing properties.

• Fannings: This grade comprises even smaller fragments of tea leaves, often the dust and fannings remaining after processing. Though smaller, fannings can still produce a flavorful brew.

• Dust: The smallest and most finely broken pieces of tea leaves, often used for tea bags.

Beyond the Grades: Flavor and Quality

While the pekoe grading system offers a useful framework for understanding tea leaf size, it's crucial to remember that the ultimate flavor and quality of a pekoe tea also depend on other factors, including:

• Tea Variety: The specific cultivar of the Camellia sinensis plant greatly influences the final taste profile.

• Growing Conditions: Climate, soil composition, and altitude all play significant roles in the tea's characteristics.

• Processing Techniques: The methods used for withering, rolling, oxidation, and drying profoundly impact the final product.

So, next time you see "pekoe" on a tea label, you'll have a deeper understanding of what it means and appreciate the nuances of this fascinating tea grading system.