'Pekoe' Blog

18/02/2020
'Pekoe'
The term 'pekoe' is used for the young shoot located at the end of each stem of the tea plant which is usually covered with a fine down.The word is derived from the Chinese word pak-ho, which is often used to describe the fine down on a new born's skin. Historically, 'pekoe' described the imperial, fine and classic harvests.
Monthly Topic - Tea Families

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Before Robert Fortune discovered the 'secrets' of tea in the mid 19th century, europeans believed that green and black teas came from different plants. We know today that this is the phenomenon of oxidation that modifies the natural state of the leaves, changing the colour and taste.

Oxidation is produced by oxidase, enzymes that react when the cells of a tea leaf are broken. When reacting with oxygen, these enzymes trigger the oxidation of the leaf, so it is possible to change freshly harvested leaves into any type of tea.

Each family of teas comes from a particular method of processing the leaves. For example;, to obtain a green tea, the leaves must be 'fired' or steamed to disable the enzymes that cause oxidation.

There are six main categories or families of tea: white, green, yellow, wulong (or oolong), black and Pu er (or sometimes Pu-erh). I will be following these up each month to bring you some facts.

What is your favorite tea?
I like a spiced Chai tea


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I look forward to reading them.
Paula xx ....