What is Pekoe Black Tea?
I don’t have a background in tea. I’m not a tea sommelier. I’m nothing but an eco-minded tea enthusiast. And when I first heard someone mention “pekoe,” I had no idea what they were talking about. By the time I had the chance to really dig in and educate myself, it all felt so far over my head—like I had missed the memo and should just know.
But I don’t want you to feel that way. Tea—and tea education—should be accessible.
So today, we’re talking all things pekoe, so you leave feeling confident, curious, and ready to impress your friends with a few fun facts about tea.
Curious about other tea words? Get our glossary here.
The History of Pekoe
The word pekoe likely originates from the Chinese word baihao (白毫), which means “white down” or “white hair,” referring to the fine white fuzz on young tea buds. When early European traders began classifying tea from China, this term made its way into English as pekoe, and it stuck—especially in the British-controlled tea trade.
Over time, the word evolved. In the Indian and Sri Lankan tea industries, pekoe became part of a leaf grading system that ranks black tea based on the size and appearance of the leaf after processing—not its quality or flavor.
What Pekoe Is—and What It Isn’t
In modern tea terminology, pekoe refers to a grade of black tea leaf, especially within the traditional grading systems used in India, Sri Lanka, and some parts of Africa. These grades help distinguish how much of the tea leaf is intact, how much is broken, and whether the buds are included.
Some of the most common include:
- Orange Pekoe (OP) – Whole leaves of a specific size, typically containing only the top leaf and bud.
- Broken Orange Pekoe (BOP) – Smaller broken pieces of the OP leaves, often used in strong, quick-brewing teas.
- Flowery Orange Pekoe (FOP) – Whole leaves with more visible tips or buds.
- Pekoe Dust (PD) – The smallest, dust-like particles of tea leaf, often used in commercial tea bags.
Important to know: These terms describe the leaf style, not the flavor, origin, or ethics behind how the tea was grown. Two teas labeled "Orange Pekoe" might taste completely different depending on the region, elevation, cultivar, or processing method.
Why This Matters (Especially If You Care About Ethical Tea)
At Route 636 Tea Co., we describe teas like our Assam Pekoe using the word pekoe—but not because we’re trying to sound fancy.
We use it to give transparency about the style of tea you’re drinking. For example, our Assam Pekoe is a broken leaf black tea made using a tea cutter for a small, uniform leaf size. It brews strong, brisk, and malty—a classic Assam flavor—with just the right amount of astringency and a deep red color.
But we also go far beyond the label.
We tell you who grew it: Rajen Baruah of Assam Heritage Tea in Dibrugarh, India.
We tell you how it was made: Hand-plucked, pesticide-free, using vermicompost and traditional methods that regenerate the land.
And we tell you why we chose it: because Rajen left behind the large, conventional tea industry to empower local farmers to grow chemical-free, high-quality tea on their own terms.
So yes—pekoe might start as a grading term, but to us, it’s part of a much deeper story.
How to Brew Pekoe Tea Like a Pro
Pekoe-grade teas, especially broken ones like our Vangedi Pekoe, brew strong and fast. Here’s how to get the best flavor:
- Use 1 teaspoon of loose leaf tea per 8 oz cup
- Heat water to just boiling (around 205°F)
- Steep for 3–4 minutes
- Strain and enjoy
These teas take well to milk, oat milk, or a touch of honey if you like a creamier cup—but they’re also bold enough to drink plain.
Let’s Redefine What Tea Labels Should Mean
Too often, tea labels are loaded with vague or confusing terms—“pekoe” among them. But we believe that knowing what’s in your cup shouldn’t require decoding jargon.
At Route 636, we strive for full transparency: we tell you the grade, the grower, the processing method, and the story behind each tea. Because we believe that ethical tea should be as traceable as it is delicious.
So the next time you see pekoe on a tea label, you’ll know: it’s not just a grading term. It’s a small clue—one that, when paired with real information—can connect you more deeply to the people and practices behind your daily ritual.
Curious to taste the difference?
Explore our small-farm pekoe offerings:
- Assam Pekoe – Bold, malty, brisk black tea from chemical-free gardens in Dibrugarh, Assam, India
- Ravana’s Uva Brew – A bright, piney Broken Orange Pekoe from Uva, Sri Lanka, made in small batches using a 15kg mini-roller
- Vangedi Pekoe – A rich, full-bodied black tea from Amba Estate in Uva, Sri Lanka, pounded in a stone mortar before oxidizing—a bold brew with notes of brown sugar, toffee, and dark chocolate
Each of these is crafted with care by growers who use traditional, chemical-free methods and who set their own prices. We’re proud to support their work—and excited to bring their stories to your cup.
Cheers,
Lindsey