(China Special Orange Pekoe Black Tea)
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: China
Region(s): Fujian Province - Chingwo County
Shipping Port(s): Fuzhou
Grade(s): OP (Orange Pekoe)
Growing Altitudes: 1500 – 4900 feet above sea level
Manufacture Type(s): Orthodox (Traditional leafy), Small batch crafted.
Cup Characteristics: Full bodied with pleasant origin distinct character. Reminiscent of a full-bodied red wine
with a delicious hit of oak pungency.
Antioxidant / Caffeine Level: Medium / High
Infusion: Bright and coppery color.
Luxury Ingredients: Black tea
Chingwo County Orange Pekoe is a classic good quality China black tea. The leaf is very well graded displaying uniform leaf
size with a little bit of ‘tip’. ‘Tip’ is the tip of the new shoots and during the manufacturing process these tips turn a gold
brown. ‘Tippy tea’ is a leading indicator of exceptional quality, selective grading and usually only available in the first few
weeks of the new season (New season teas have the most flavor, rarest and most eagerly sought by tea connoisseurs). Chingwo
County has been known as ‘Mao’s Long March Tea’, in that it is a good quality tea that is reasonably affordable by the
Chingwo County Orange Pekoe is made from locally grown Daibaicha tea bushes. These bushes are renown for their stout full
flavored and origin distinct taste and wiry leaf appearance. The best way to describe the full flavored taste is to think of a
full-bodied red wine with a lovely dry pungent or oaky character.
Chingwo County Orange Pekoe is an excellent self-drinking tea, particularly suited for afternoon tea with dainty cucumber
sandwiches followed by creamy sweet vanilla cookies. The pungent character of the tea and the delicate repas beg you to
consume a second pot of Long March Tea – psst... If the truth were known: this tea will make you feel totally bourgeoisie.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of
loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water
into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add
milk and sugar to taste.
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼
cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and
diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality
and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add
lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be
poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about!)
RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea
’ measuring spoon for best
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce
the potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.