
Black Teas were originally classified according to what leaves on the tea plant were plucked. After picking for White Tea in the spring, the reformed tip, which includes the leaf bud and the first two leaves under the bud, is considered best. This lead to classifications that range from Pekoe and Orange Pekoe to others such as Golden Flowery Orange Pekoe and Tippy Golden Flowery Orange Pekoe.
Pekoe (pronounced 'PECK-oh') is derived from a Chinese word meaning "white." and refers to the white fuzz on the leaf bud, originally designating that the leaves were plucked exclusively from the plant's tip. In modern times, the meaning has broadened to mean whole or broken leaves of a uniform size, thus now may include leaves picked from lower on the branch. The term Pekoe is used only in black teas.
There is some debate as to the origins of Orange Pekoe. "Orange" may be a reference to the Dutch House of Orange, a reference to an old Chinese practice of including orange blossoms as a flavoring agent, or a reference to the color of the brewed tea.
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