Orange Pekoe

"Scented Orange Pekoe is made in the provinces of Kwang-tung and Fo-kien. Teas of this description, prepared in the former province are called Canton Scented Orange Pekoe, whilst those made in the province of Fo-kien, are called Foo-chow Scented Orange Pekoe. The preparation of these teas takes place in the following manner. The leaves are spread out in the open air to dry. Labourers then rub them between the palms of their hands, to impart a twisted, or crumpled, appearance to them. At this stage of preparation, they are packed and sent to the markets of Canton and Foo-chow, where they are immediately unpacked and baked over a slow fire. Pains are taken to scent the leaves by mixing them with flowers of the Arabian jessamine. When they are supposed to have sufficiently imbibed the fragrance, they are separated from the jessamine flowers by means of sieves. Fine kinds of Scented Orange Pekoe are twice scented. It is unnecessary for them to undergo a second time the action of fire. The leaves of Foo-chow Scented Orange Pekoe are small and closely twisted. In colour they are yellow, with a brownish or blackish tinge. Those which are called Canton Scented Orange Pekoe, are long, wiry, closely twisted, and black with, occasionally, a yellowish or greenish tinge. The black colour is produced by a mixture of powdered charcoal. Scented Orange Pekoe, which is invariably packed in boxes, is exported for sale to the United Kingdom. A small quantity is also occasionally sent from the port of Foo-chow to Australia."

- pp. 210 - 211, China: A History of the Laws Manners and Customs of the People, Volume II by John Henry Gray - M.A., LL.D. & Archdeacon of Hongkong (1878)

Orange Pekoe
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