PEKOE

Pekoe tea is a grade of Ceylon black tea from Sri Lanka, known for its short, curly leaves that are often less wiry compared to other grades. It is made from young, tender tea leaves and buds, which are carefully processed to preserve their quality. The leaves of Pekoe tea are heavily twisted and rolled during production, giving them a unique appearance, often resembling black peppercorns.

When brewed, Pekoe tea produces a light golden-reddish liquor with a delicate and smooth flavor. It is less robust than some other grades, making it a great choice for those who prefer a milder cup of tea. This tea is popular in regions like Turkey and Russia.

  • Measure Tea Leaves: Use about 1 teaspoon (2-3 grams) of Pekoe tea leaves per cup (240 ml) of water. Adjust for a stronger or milder brew based on your taste preference.
  • Heat the Water: Bring fresh water to a rolling boil (approximately 95–100°C or 203–212°F).
  • Steep the Tea: Add the tea leaves to a teapot, infuser or directly into your cup. Pour the hot water over the leaves and let them steep for 3-5 minutes. A shorter steeping time results in a lighter, more delicate flavor, while a longer steep creates a bolder taste.
  • Strain and Serve: Remove the tea leaves or use a strainer to pour the brewed tea into a cup. The liquor should have a light golden-reddish hue, and its aroma should be gentle yet inviting.
  • Optional Additions: Pekoe tea is often enjoyed plain to appreciate its natural smoothness, but you can add a touch of honey or a slice of lemon if desired. Avoid milk, as it may overshadow the tea’s delicate notes.
  • Savory Snacks: Cheese platters, spiced nuts or savory pastries complement the tea's robust character.
  • Sweet Treats: Butter cookies, fruit cakes or honey-glazed desserts balance its strength with sweetness.
  • Breakfast Foods: Toast with marmalade, pancakes or scrambled eggs pair wonderfully with Pekoe tea.
  • Fruits: Fresh citrus fruits like oranges or grapefruits highlight the tea's bright notes.