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Gampola Ceylon
Orange Pekoe Organic

Premium 90 P.

SKU
5129-bio
Gampola Ceylon Orange Pekoe
Gampola Ceylon Orange Pekoe
Gampola Ceylon Orange Pekoe
Gampola Ceylon Orange Pekoe
Gampola Ceylon Orange Pekoe
Gampola Ceylon Orange Pekoe
Premium organic Ceylon tea. Hand-picked single estate tea from Sri Lanka's premium terroir. Aromatic and flavoursome. 100g
 
Character Dark grape, malty, cacao, sweet, slightly astringent
Tea Farm Collective of certified organic, family-run tea farms; pioneers in organic farming, certified for over 20 years
Terroir Gampola, Kandy, Sri Lanka
Harvest 2024, hand-harvested leaves and buds
Cultivar Camellia Sinensis (China)
Elevation 520m above sea level
Leaf Orange Pekoe
Fermentation / Oxidation Full oxidation 
Processing  Withering, rolling, oxidation, oven drying, final selection
Cultivation EU certified organic, Fair Trade certified
Single Origin  This tea comes 100% from the above-mentioned region of Sri Lanka, sourced directly from the tea estate.
€8.90
100g

Delivery : up to 5 days

Incl. VAT, excl. shipping

SKU
5129-bio
€89.00 / 1kg
In stock

Tea Farm

The tea farm is a cooperative of regional organic-certified tea farmers from the Gampola region. The aim of the cooperative is to support one another while actively promoting the development of organic tea cultivation in Sri Lanka. To achieve this, the cooperative generously shares its agricultural expertise with other farmers, pays its tea growers higher sustainable prices, and provides them with a percentage share of the generated profits.

Character & Aroma

Tasting Notes

This Orange Pekoe meets all the expectations of a high-quality Ceylon tea from Sri Lanka. In terms of aroma, it presents notes of robust grains, deep orange, and fresh mint. Bold malt, red grape, and a subtle sweet-sour astringency give it a well-balanced, harmonious flavour. The mouthfeel is pleasant, full-bodied, and gently caresses the palate.

Cup

Beautiful warm orange-brown

Leaf

Orange Pekoe, buds and leaves, mocha-coloured

BLACK TEA

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The area around the city of Gampola in the heart of Sri Lanka offers ideal topographical and climatic conditions for cultivating high-grade Ceylon tea. The terroir soil is rich in minerals, and the landscape features numerous elevated and steep slopes. The annual average temperature is 20-25°C, which enables tea farming the whole year long. Regular shifts between sun, cloudy days, and rainfall ensure that the tea plants are exposed to the weather elements essential for their growth.

Our organic Ceylon black tea is classified as an orange pekoe. The reference point for classification refers to the qualities of the tea leaves after the production process and sorting. Tea gradings are as follows:

- Dust: small leaf particles
- Fannings: 1mm small leaf bits
- Broken Leaf: medium-sized pieces, incomplete leaves
- Orange Pekoe: whole leaves

Dust and fannings are the smallest pieces of the tea leaves and are typically used for tea bags. Much larger are the categories broken leaf and orange pekoe, which can be used for loose leaf teas or in tea blends.

This grading system has its roots in British colonial trading when Britain began cultivating tea in India. For the grading of tea from Darjeeling and Nepal, there is an extended grading degree of SFTGFOP1 (Special Finest Tippy Golden Flowery Orange Pekoe 1), one step above FTGFOP1 (Finest Tippy Golden Flowery Orange Pekoe).

This orange pekoe is a single-estate tea from this year's harvest, which can be tasted in the tea's especially fresh and aromatic flavour. The excellent terroir ensures a well-rounded, full-bodied profile. Due to the high proportion of intact leaves and buds, the tea is suitable for multiple infusions. This tea is 100% certified organic and produced by a self-supporting regional farmers' collective that actively promotes the transition to organic farming in Sri Lanka.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Gampola, Sri Lanka. Sourced directly from the tea estate.

Organic Certification

Preparation

Brewing Guide

2 rounded teaspoons (5g) of tea per 250-300ml of water, 80-90°C. Steep for 2 minutes.

Packaging & Storage

Packed in a high-quality, airtight, BPA-free resealable zipper pouch to preserve flavour and prevent oxidation. After opening, press out as much air as possible when snapping shut. Alternatively place tea leaves in an airtight tea caddy.

Recommended Tea Pot

For an especially aromatic preparation, we recommend using a teapot made of red natural clay. During our tasting, a red Tokoname Kyusu enhanced the flavours even further. Alternatively, a tall glass teapot with an integrated strainer can be used, which will allow the tea to float freely and infuse properly.

Test results

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests

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