Orange Pekoe Ceylon

Tea type
Black Tea
Black Tea Leaves
Brown Sugar, Brown Toast, Caramel, Chestnut, Cream, Honey, Leather, Malt, Molasses, Orange, Sweet Potatoes, Walnut, Wood
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Loose Leaf
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 min, 0 sec 8 oz / 236 ml

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From Tealyra

Our Orange Pekoe Ceylon tea is a beautiful example of pure organic Ceylon black tea! Orange Pekoe or ‘OP’, refers not to the tea plant, or flavor, but to the grade of leaf used- OP refers to young leaves uniform in size, picked when the tip first starts to open. Orange Pekoe Ceylon tea is unmatched in terms of quality and strength, and we think you will agree, this truly is a drink to be savored. The wonderful tea plantations of Sri Lanka (formerly Ceylon) are synonymous with the production of famous black teas, and Ceylon tea is revered across the western world for its wonderfully robust and unmistakably aromatic flavor!
The unmistakable Ceylon aroma is rich, robust and strong, with wonderful honeyed chocolate notes, offering a mellow sweetness that is the perfect balance to a crisp, clean aroma slightly reminiscent of citrus. Orange Pekoe Ceylon is the perfect choice for afternoon tea with friends, or to enjoy at any time of the day!

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1 Tasting Note

1045 tasting notes

I know I have been missing in action for a couple of days, but I wanted to take some time off in order to recharge after a stressful week. I also wanted to finish off some of the older teas of which I still had larger amounts. This was a tea I started last month, but never got around to finishing for whatever reason. I have been working on finishing it up the last couple of days. I don’t normally drink many Ceylonese teas or tea blends these days, but I must say that I greatly enjoyed this one.

I kept my preparation simple for this tea. I steeped 1 full teaspoon of loose tea leaves in 8 ounces of 205 F water for 5 minutes. If memory serves, Tealyra recommended an infusion of 3 minutes, but I tend to like black teas of this type brisk, strong, and tannic. That’s what I was going for here.

Prior to infusion, the dry tea leaves produced subtle aromas reminiscent of a combination of molasses, sweet potatoes, honey, and wood. After infusion, the rich orange tea liquor produced strong aromas of malt, toast, roasted nuts, molasses, caramel, wood, and sweet potatoes. In the mouth, the tea liquor was lively and moderately astringent, offering pronounced notes of honey, brown toast, malt, wood, brown sugar, molasses, caramel, cream, sweet potato, orange rind, leather, and roasted nuts (chestnut and black walnut). The finish was smooth and satisfying. I noted nice lingering touches of malt, roasted nuts, toast, molasses, and honey.

This was a very nice Ceylon Orange Pekoe. It had plenty of character on the nose and in the mouth while avoiding the pronounced astringency and mild bitterness of some others. In my opinion, this would make an excellent morning or early afternoon tea. If you are a fan of straight Ceylonese black teas and/or black tea blends, I am willing to bet you will be satisfied with this one.

Flavors: Brown Sugar, Brown Toast, Caramel, Chestnut, Cream, Honey, Leather, Malt, Molasses, Orange, Sweet Potatoes, Walnut, Wood

205 °F / 96 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML
Daylon R Thomas

So you’re saying “I don’t always drink ceylon, but when I do, I prefer Orange Pekoe.”


Yep, that’s exactly what I’m saying.

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