Orange Pekoe

Tea type
Black Tea
Ceylon Black Tea
Astringent, Autumn Leaf Pile, Bread, Citrus, Malt
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Loose Leaf
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Edit tea info Last updated by Mastress Alita
Average preparation
205 °F / 96 °C 3 min, 15 sec 3 g 12 oz / 350 ml

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From T2

The classic full-leaf Sri Lankan tea. The T2 version uses attractive, long twisted leaves that produce a medium-bodied, bright copper infusion. With hints of sugar cane and sweet sultanas, a light touch of tannins provides a clean, brisk finish. A versatile staple that’s perfect for all-day drinking with or without milk.

Ingredients: Ceylon black tea

Brewing Guide: 1 tsp per cup, 2-4 min, 100C (212F)

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3 Tasting Notes

1130 tasting notes

Sampler Sipdown September! So my best friend sent me a package that arrived from San Jose yesterday… at first I was quite scared, “No Todd, no tea, I’m trying to get rid of some tea right now!” but he assured me it was “tea-related, but not tea.” I thought it must be teaware, then, but he said it wasn’t teaware, either. That just left me stumped. If you know anything about me, I’m a huge otaku (excessive fan) not only of tea, but things related to Japan/Japanese culture, and he found me a doujinshi (indie comic) of cute manga-style girls personifying tea. There is an Earl Grey, Keemun, Orange Pekoe, etc. If you are curious, I’ve found a review with some scans of it located here:

I’ve actually tried all the teas featured in it except a straight Orange Pekoe, so that’s what I’m drinking today! My T2 sampler stash had one, so that is what I put in my work thermos. The leaves were long and full, and I think most of the other Ceylon teas I’ve tried in the past were always CRC and in blends.

This is actually pretty nice. It has a nice malty flavor, but the finish reminds me slightly of autumn leaves and citrus, which goes nicely with the season. It has a nice medium body, and is smoother than I was expecting; there is some slight astringency on the back of the tongue after the sip, but no bitterness while drinking. It’s hitting the spot as a simple black tea after-lunch pick-me-up; I have no complaints.

Flavors: Astringent, Autumn Leaf Pile, Bread, Citrus, Malt

205 °F / 96 °C 3 min, 0 sec 3 g 15 OZ / 450 ML

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15 tasting notes

The first time I tried this tea was in a Dessert Cafe called Lapres Midi in Melbourne, and I had no idea back then that “Orange Pekoe” just referred to a grade of black tea. I thought it tasted like a very subtle golden blossom-y flavoured tea of some sort, which paired perfectly with the rich desserts that we tried. I was so shocked to find out that it was actually just a medium-bodied, full-leaf graded black tea!
I actually really love it, it’s like my daily staple now. I like that it’s not too strong so that it’s a nice, easy tea to have every day, and due to the lightness – it’s fine to have with or without milk. Because the leaves are big, you can steep them directly in the cup and they’ll just sink nicely to the bottom. It’s a beautiful light black tea!

200 °F / 93 °C 4 min, 30 sec 1 tsp 8 OZ / 250 ML

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3 tasting notes

This is a solid Sri Lanka black tea. From what people tell me, it’s the sort of tea that tastes and smells just like what the most people think a black tea ‘normally’ tastes and smells like. I quite enjoy it with chocolate, biscuits, or anything sweet to calm the astringency.

Boiling 2 min, 30 sec

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