By A.C. Cargill
It’s hard to imagine that once upon a time I found the term “orange pekoe” to be such a mystery. It’s really quite simple. “Pekoe” is a common grading of Indian and Ceylonian teas that has several finer gradings (each indicated by an additional letter added to the left of the others).
Here is [...]
By Madam Potts
Many people have unknowingly come across Orange Pekoe tea, as the term Orange Pekoe refers more to leaf-size than it does to a specific tea. The words are often spotted on tea bag tags in restaurants, where they are often used as a more generic term for tea. In this way, the [...]
By A.C. Cargill
Warmer weather is coming to the Northern Hemisphere as Spring cranks into full gear. That means one thing: Iced Tea! You can settle for the bottled stuff and take your chances on what’s in it. Better yet, make your own — a tradition since the St. Louis Exposition in 1904 when tea merchant [...]
By Stephanie Harkins
Darjeeling tea, which is a black tea that comes from Darjeeling, India, is often called “The Champagne of Tea” because Darjeeling is to tea what Champagne is to wine, in more ways than one. Only about 1% off all the tea harvested in the world is Darjeeling. And it is for this [...]
By Stephanie Harkin
When speaking of tea grading systems, one must keep in mind that the grading system applies to descriptions of the dried and cured leaves only, not the tea as it is when it is brewed. Grading may refer to the shape and appearance of the leaf, which is non-indicative of the final product. [...]
