Pekoe is a term used primarily in the context of tea. It is derived from the Chinese term "baihao" or "baihao yinzhen," which translates to "white down silver needle." Pekoe refers to a grade or type of tea leaf, specifically the unopened terminal bud and two leaves closest to it, plucked from the young shoots of the tea plant, Camellia sinensis.
These leaves are characterized by their delicate and thin silver or white down-like hairs, which give them a distinctive appearance. Pekoe tea leaves are typically smaller in size compared to other grades, but they are highly prized for their quality and flavor.
Pekoe often refers to a black tea variety, known as orthodox black pekoe, which is produced by withering, rolling, oxidizing, and drying the tea leaves. However, pekoe can also be used to describe other tea types, such as green tea or white tea, depending on the region and tea cultivation practices.
In terms of taste, pekoe tea is known for its smooth and mellow flavor profile, often exhibiting floral or fruity notes. The term can also be used to describe the brewed tea itself, signifying a high-quality cuppa with a distinctive character.
Overall, pekoe is a term used to categorize and grade tea leaves based on their appearance and quality, particularly those plucked from the young, tender shoots of the tea plant.
