Organic Orange Pekoe
Gampola Ceylon

Premium 90 P.

Premium Ceylon tea from 100% certified organic cultivation. Hand-picked, single-estate tea from Sri Lanka's premium terroir. Aromatic and spicy.
  • 100% pesticide-free cultivation: organic ceylon tea in premium quality
  • Single-estate tea: single source
  • Hand-picked tea buds and leaves: newest harvest
  • Pioneers in organic cultivation: certified for 20+ years
  • Socially committed farmers' collective


Character Purple grapes, malty, cacao, delicate, slightly astringent
Origin Collective of organic certified, family-operated tea farms
Terroir Gampola, Kandy, Sri Lanka
Harvest Hand-picked leaves and buds
Cultivar Camellia Sinensis (China)
Elevation 520m above sea level
Leaf Orange Pekoe
Oxidation/Fermentation Strong oxidation
Processing Method Withering, rolling, oxidation, oven drying, final selection
Organic Cert. EU certified organic, Fairtrade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€89.00 / 1kg
In stock

Tea Farm

This tea farm is a collective of regional, certified organic tea farmers from the Gampola region. The objective of the cooperative is to provide mutual support and promote the transition to organic tea farming in Sri Lanka. The cooperative openly shares its argicultural knowledge with other farmers, pays the farmers higher wages, and proportionally distributes profits.



This orange pekoe fulfills all expectations that could be placed on a fine ceylon tea from Sri Lanka. The tea carries strong notes of grain, orange, and fresh mint.The undercurrents of robust malt, red grapes, and slightly sweet-sour astringency make for a well-balanced flavour bouquet. The tea is pleasantly full-bodied.


Orange pekoe, buds and leaves, mocha colour


Wonderfully warm, light orange amber

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.

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


Brewing Guide

2 heaped tsp per 200-300ml (80-85°C) water. Steep for 2 minutes.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of this tea is a teapot made from naturally red clay. During our tasting, a red tokoname kyusu brought out an even stronger aroma. Alternatively, a glass teapot with an integrated sieve can be used, so long as the leaves are able to freely drift inside the pot.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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