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PekoeTea stocks over 100 loose teas from around the world and shipped fresh to PekoeTea in Edinburgh.

  • Rohini First Flush Teas

    In March this year I was fortunate enough to visit our Indian tea suppliers in Kolkata and Darjeeling.  Currently we buy our most of Darjeeling directly from Rohini and Gopaldhara estates, owned by Rishi Saria and his family. It was a pleasure to meet with him to taste and discuss his teas.

    Rohini Tea Estate

    Rohini Tea EstateRohini Tea Estate is located around 1000-3000ft above sea level in the Kurseong Valley.  It is one of the oldest tea estates in Darjeeling with the oldest bushes being planted by the British in the 1850s.  After independence the estate was abandoned by the British who were uncertain about the future and most of the land was

    Rohini Estate Manager's House and Mr Singh Rohini Estate Manager's House

    taken over by the Indian military during the Sino-Indian war in the 1960s.

    Rishi's family bought the estate in 1995 and they started production again with a major amount of replanting.

    The estate itself is managed by Mr Singh, who lives in the original estate manager's house next to the estate and  the factory is relatively small producing tea in a relatively artisan way.

    Rohini Tea Factory Inside Rohini Factory Sorting Room

    The estate grows around 7 different clone varieties of tea plant at various different altitudes in addition to the original China seed bushes planted when the estate was opened.  By selecting the different clones and processing them in various different ways, Rohini can be a versatile estate with the different products in produces.  One of the teas that Rohini is currently producing is Jethi Kupi from B157 clones.  Jethi Kupi is starting to become well known in tea aficionado circles and is one of the earliest Darjeeling First Flushes to be produced each year.  We are lucky enough to have bought a small amount of invoice EX1 - the first batch produced in 2016.

    Tea Drying Machine Drying Teas using Chinese Dryer

    First Flush production starts in February at Rohini, which is very early for Darjeeling.  The temperature at Rohini is high so withering time is shorter than at higher altitudes and the batches are small. Because of the low yields, some of the tea is rolled and dried in Chinese style rollers and driers rather than the large machines.  The small batches that produce less than 5 sacks of finished tea are numbered with EX instead of DJ invoice numbers.  Most of the teas we buy are from the EX invoice numbers.

    First Flush harvesting happens  over a period of weeks and each tea plant is rested for 4-5 days inbetween each plucking to let the new buds grow.  After a cycle of 4-5 pickings, the plants are then rested for 20-25 days before the next harvest season starts.  When the plant stops producing the bud (known locally as Banji), this is when the longer resting time starts.

    Rohini Teas Tasting Rohini Tea Invoices

    The economics of growing and selling Darjeeling teas are not easy. Currently most Darjeeling tea estates are either struggling or are actively making a loss.  One of the reasons for this is climate change.  When I visited in March, there hadn't been any real rain for months and the bushes were not producing as much as they could.   It certain parts it was so dry that some of the tea plant had caught fire on the hill sides.  Another reason is a labour shortage:  the younger generation don't want to work on the tea estates and would rather travel to the cities. One of the ways the estate owners are looking to make their estates viable is to sell small batch artisan teas at a higher price.  At Rohini, they are experimeting with different clones to prouce different teas including some Japanese clones which are making some unsual and exquisite products, which we were able to sample.

    Rohini sells 10% of their teas at a high margin - these teas include Jethi Kupi and Exotic.  90% of what is produced here is sold at standard prices, with much of it sent to auction.

  • 11 classic "tea scenes" in movies!


    From the 15-26th of June the Edinburgh International Film Festival ran their 70th edition! We thought this would be a perfect opportunity to remember 11 great movies where tea makes a guest star appearance!

    We have been posting one famous "tea scene" a day on social media - our own Pekoe Tea Film Festival! Here is a recap of the 11 lucky ones that made their appearances on our Twitter and Instagram pages! Followed by a guessing competition with a wee prize to win!

     

    1. Mary Poppins, Robert Stevenson, 1964.

    MaryPoppins Uncle Albert's Tea Party. Source

    2. Scott Pilgrim vs the world, Edgar Wright, 2010.

    3. Mulan, Barry Cook & Tony Bancroft, 1998.

    Mulan and the Matchmaker. Source

    4. Alice in Wonderland, Tim Burton, 2010.

    "ALICE IN WONDERLAND"Film Frame(L-R) Mia Wasikowska, Johnny Depp©Disney Enterprises, Inc. All Rights Reserved. The Mad Hatter. Source  Image courtesy Walt Disney Picture

    5.Amélie, Jean-Pierre Jeunet, 2001.

    Amélie Amélie. Source

    6. Gone with the wind, Victor Felming, Victor Cukor & Sam Wood, 1940.

    Scarlett O'Hara Scarlett O'Hara. Source

    7. The Karate Kid 2, John G. Avildsen, 1986.

    8. Harry Potter and the prisoner of Azkaban, Alfonso Cuarón, 2004.

    Harry, Hermione and Ron doing Tasseomancy. Source

    9. The Hitchhiker's Guide to the Galaxy, Garth Jennings, 2005.

    10.Spririted Away, Hayao Miyasaki, 2003.

    Tea at Zeniba's. Source

    11. Marie-Antoinette, Sofia Coppola, 2006.

    Marie-Antoinette Marie-Antoinette drinking Flowering Tea. Source

    12. Willy Wonka and the Chocolate Factory, Mel Stuart, 1971.

    Willy Wonka and his edible teacups. Source

    And last but not least, our competition scene : To win a free cup of tea and cake of your choice in one of our shops. Can you guess from what movie this tea scene is?

    Comment here or on our Twitter, Instagram or Facebook page. Comment here or on our Twitter, Instagram or Facebook page.

    Terms & Conditions:

    1. 1.You have until the 30th of June 2016, 6pm to submit your answer.
    2. 2.You have to be aged 18 or over to submit an answer.
    3. 3.You can only submit one answer.
    4. 4.The prize is non transferable and cannot be exchange for a cash alternative.
    5. 5.The prize can only be used on a cup of tea, coffee or hot chocolate and a cake from the shop selection.
    6. 6.The prize can only be used once and applies to one person only.
    7. 7.The winner will be chosen at random and announced on the 1st of July 2016.
    8. 8.The winner can use the prize within 1 month. The 1st of August will be the winner's last day to benefit from the offer.

     

    Competition source

  • Scottish Afternoon Tea - GIVE-AWAY

    "It's not how much we give but how much love we put into giving".  Mother Teresa

    What's new?

     

    For the last few months, we have been building a collaboration project together with two other local businesses : Pinnies and Poppyseeds and The Ginger Twist Studio , with the help of the Edinburgh based blog: Every Edinburgh .

    Today we are now happy to introduce you our wee "Scottish afternoon tea" themed give-away!

    "Scottish Afternoon Tea" Give-away "Scottish Afternoon Tea" Give-away

         Every Edinburgh is a fairly new blog (only 1 year old) by 2 local bloggers: Gillian McDonald and Laura Crawford, designed to promote the Edinburgh local scene, including food, hot social events and many more.

    The other two, we have already collaborated with through a "knitting and tea party" with Gingertwist for example. We also sell Jennifer's amazing shortbreads from Pinnies and Poppyseeds in our shops, shortbreads that she sometimes flavours with our teas.

         We came up with the idea of a little give-away to thank you guys for being so loyal to us, and because who doesn't like free stuff, uh? And because surprises are fun, we decided to dig up in our childhood memories and we remembered how excited we were when our parents would get us a surprise cone... We thought we'd treat you to a nice surprise cone give-away!

    Interested in entering the give-away? It all happens here > Retweet this! OR Like this post!

    And make sure you follow us on Facebook,  Twitter and Instagram so you don't miss other opportunities in the future!

    The surprise cone photoshoot with Gillian from Every Edinburgh The surprise cone photoshoot with Gillian from Every Edinburgh

     

    Terms & Conditions: 
    1. 1.The prize is one surprise cone full of goodies from PekoeTea, Pinnies & Poppyseeds and Ginger Twist. The exact contents will not be revealed until after the competition ends.
    2. 2. The prize in non-transferable and cannot be substitute with a cash alternative
    3. 3.The prize cannot be posted, it must be picked up in person from the PekoeTea shop at 20 Leven Street, Tollcross, EH3 9LJ. Travel expenses are not provided.
    4. 4.The competition is open to residents of Edinburgh and surrounding area over the age of 18.
    5. 5.The competition will run from 9am on Friday 10th June 2016 and will close at 9am on Friday 24th June 2016.
    6. 6.One of the options detailed above must be completed in order to be entered in the competition. The additional two options are optional and can be used to gain additional entries (up to a maximum of three entries per person).
    7. 7.The winner will be chosen at random and will be announced after the closing date of 24th June 2016.
    8. 8.If the winner does not respond within 48 hours of being notified, we reserve the right arrange a redraw and select another winner.

     

    Thank you!

    Many thanks to our partners for getting involved in a common project, taking the time to find nice products to offer you, and to you too for being so loyal to us!

    The Pekoe Tea Team.
  • Rohini Jethi Kupi - Darjeeling First Flush 2016

    We're delighted to have in stock a very early harvested Darjeeling First Flush from Rohini estate. Jethikupi is a word from the Manipuri dialect and it means 'jasmine flower.'  In the Nepali (gorkhali) dialect the word 'jethi' means the eldest girl child while 'kupi' is a funnel or cone shape.  When used in relation to Darjeeling tea it means the earliest harvest.  Usually you would expect First Flush Darjeelings to be harvested in March right through to early April.  Rohini Estate starts harvesting their teas in February making them very early indeed.

    Jethi_Kupi_2016_Infusion

    The cultivar that is used to make Rohini Jethi Kupi is Bannockburn 157 - or B157.  It takes it's name from the garden where it originated.  In Darjeeling it is common to refer to cultivars as 'clonals' meaning that the plants are clones of the original, made by taking cuttings.  Each different cultival has slightly different properties and give different flavours.

    We have managed to buy a very small amount of this tea directly from the grower Rishi Saria and this is by far the earliest First Flush we have ever stocked.

    Brewing

     2-3g  95°C 300ml  3-5mins

    • Make sure to preheat your teapot.

    • Once the tea has infused, make sure you decant the liquor completely into another vessel.

    • Leave the tea to cool for a few minutes until at an easy drink temperature

    • You should get rich tropical fruit flavours, a syrupy mouthfeel and a long aftertaste.

  • THE MANIFESTO FOR LOVE - "make your own teabag" DIY tutorial

     

    - Drunken life, dreamy death Japanese Proverb

    "Don't dream your life away" this wise Japanese proverb is telling us to start doing significant things and accomplish something.

    During my few months spent in Sweden I shared a place with Taka, my Japanese flatmate. One day Taka and I spent an afternoon bonding around origami crafting activities. Origami which literally means "folding paper" is a Japanese art form, although it also exists in China.  Taka taught me how to make basic cranes out of old magazines which was a lot of fun.

    He also told me a beautiful story that I still remember today: "the 1000 origami cranes legend".

    Whoever manages to make 1000 origami cranes in a year would be granted a lucky wish from a crane. In other versions of the story, the person who accomplishes that task would be guaranteed happiness, prosperity and good fortune. The crane being a symbol of good luck in the Japanese culture.  Origami papers shaped as cranes are also traditionally offered to a happy couple at their wedding to ensure a happy marriage.

    As February is the month of love in our Western culture, we usually celebrate couplehood. But I would like to re-think this concept by celebrating all kinds of love. After all I love my parents, I love my friends and I'm sure you do too. I usually find Valentine's day to be too exclusive of all the lonely people of this world, forgetting what love is really about: celebrating being together  without everyone being left alone. Why don't you celebrate all your loved ones for a change this year?

    Something quite enjoyable about loose leaf tea is that you can be creative and make your own teabags, adding to your gift something that no brand can sell: love!

    "Can't buy me love' the Beatles once said...

    Here is a tutorial to make you own origami teabags and get a chance to do something that really matters, and spread it around you, to all your loved ones: mothers, friends and neighbours. Here is your chance to make even a little difference in someone else's life and celebrate happiness and LOVE.

    YOU WILL NEED

    Valentines

    STEP 1 - make an origami crane:

     

    STEP 2 - make your personal teabag:

  • HAPPY CHINESE NEW YEAR - GONGXI FACAI - 恭喜发财


     

    Chinese New Year - Between legends and traditions.

    - A single conversation with a wise man is better than 10 years of study - Chinese Proverb

    From the 8th of February, and for the following 15 days, the Chinese New Year is celebrated worldwide, and here at PekoeTea Edinburgh we make no exception!

    According to the legend, at the beginning of each lunar calendar, a "Year" monster also know as "Nian", a lion headed ox creature, would emerge from the sea to terrorise and harm people and animals and to destroy properties. The "Nian" being afraid of fire, loud noises and the colour red, the Chinese started burning bamboo sticks as whilst so, they produced a loud sound, keeping the monster away from villages!

    Amongst all the different traditions, drinking tea has an important social meaning in China. On the first day of the New Year celebrations people are due to visit family and honour the elder generations by serving them ceremonial tea. In exchange, the receivers are to give a red envelope, usually containing money. Tea has an important role in the Chinese society as a mark of respect for one another, and especially looking at parents and grand-parents.

    Every year in Chinese belief, the year is also associated with a zodiac animal. The 12 years cycle starts with the Rat and 2016 being the 8th year of the cycle, is the year of the Monkey!

    So, no matter the reason why you want to drink tea this Chinese New Year... If it's to pay extra attention and respect to your loved ones, in remembrance of all the traditions that made our society what it is today, or even because you are over excited to be a Monkey... We thought it would be nice to suggest you teas you can start the new year with properly!

    Green tea drinkersWhite Monkey, a sweet and pungent Chinese green tea that has got a refreshing bitterness to it. It would be named after its white leaves' shape that reminds us of monkeys claws...

    Black tea addicts: Golden Monkey, Lovely golden colour, full-bodied and syrupy notes from this Fujian Province black (or red) tea! The legend says that trained monkeys would pick the tea humans couldn't access. But legends are only legends... Aren't they?

    Happy New Year everyone!

    To celebrate Chinese New Year, we are offering 15% off all Chinese Teas until midnight on Friday 19th February 2016.

  • Violet Black - Tea of the Month September 2015

    Every month we offer 20% our featured tea (excluding sample and 10g sizes) both online and in our Edinburgh stores.  September’s Tea of the month is Violet Tea.

    The use of violets have a long traditional medicinal and culinary history. It was traditionally used as a remedy for coughs, colds and sore throats. In the field of Herbology, it is believed that the fragrant blossoms are good for calming nerves, improving memory and soothing restlessness. But the fragrance and the bright colour of the blossoms meant that it was, and still is, used as garnishes for soups and other dishes. They could even be candied and eaten as treats!

    Our Violet Tea has a base of Chinese black tea which is flavoured with violet and then blended with violet blossoms. When brewed, the tea is fragrant with a delicate and smooth floral flavour. Our tea shows just how versatile violets really are! Have a cup of violet tea brewed hot or pour over ice and add a splash of vanilla syrup to enjoy it as a cool drink for the lingering warm days of the summer. Indulge yourself by pairing your tea with some chocolate to really give yourself a treat!

    Violet Black Tea is now available in 10g, 50g, 100g and 250g sizes and we are also serving it in both our Edinburgh tea bars.

     


    Brewing Violet Tea (hot):
    1. Boil water to 100 degreesIMG_20150830_160757
    2. Preheat teapot and cups
    3. Use 2-3tsp for every 450ml of water
    4. Infuse for 3 minutes and pour out completely
    5. Enjoy!

     

    Brewing Violet Tea (cold):
    1. Boil water to 100 degrees
    2. Preheat teapot
    3. Use 2-3tsp for every 250ml of water (brew it quite strong)
    4. Infuse for 3 minutes and pour out completely.
    5. Allow the tea to cool
    6. Pour over ice cubes
    7. Add a dash of vanilla or sugar syrup to taste
    8. Enjoy your cool treat!
  • Panitola TGFOP Assam Second Flush - Tea of the Month August 2015

    Every month we offer 20% our featured tea (excluding sample and 10g sizes) both online and in our Edinburgh stores.  August's Tea of the month is Panitola TGFOP Assam Second Flush.

    Assam, India

    Assam tea, a black tea from the Assam region in India, is probably one of the most drank type of tea as it is usually found in breakfast type blends such as English Breakfast or Scottish Breakfast. Assam teas has a distinctive and characteristic malty and robust flavour due to being grown in an area of India where it is extremely humid and wet.

    This particular tea is from Upper Assam which is located in the eastern-most part of the Assam region. The Panitola Tea Estate benefits from not only the rich red loom soil and the wet and humid climate year round but also boasts some of the clone tea plants that were first developed in the gardens during British rule. As a result, the tea produced are high in tannins with a bold and malty flavour.

    Assam Panitola TGFOPOur Assam Panitola (TGFOP) is full of the golden tips that the Panitola Tea Estate is well known for. These golden tips gives the tea its distinctive aromatic and malty flavour. Enjoy it without milk for that sweet and tart syrupy mouthfeel or with a splash of milk to get that full-bodied flavour. Why not upgrade your English Breakfast and try this gem from the Panitola Tea Estate today?

    Panitola TGFOP is now available in 10g, 50g, 100g and 250g sizes and we are also serving it in both our Edinburgh tea bars.

     

     


    Panitola-brewedBrewing Panitola Assam

    1. Heat water to 90°C.

    2. Preheat teapot and cups.

    3. Use 5g of tea of tea per 250ml of water.

    4. Infuse for 3 minutes, then pour out completely.

    5. Add milk to taste

     

  • Pre-Rain Lung Ching - Tea of the Month June 2015

    Every month we offer a promotion on our featured tea both online and in our Edinburgh stores.  June's Tea of the month is Pre-Rain Lung Ching.

    Lung Ching [龙井](or Long Jing depending on the translated dialect), also known as Dragon Well tea, is grown only in HangZhou in Zhejiang province and gets its name from the village which it is grown.

    Pre-Rain Lung Ching

    The flavour of this tea is sweet, grassy and refreshing and has a lack of bitter astringency. It is one of China’s ten famous teas and the national drink of choice. It can be distinguished by the tea leaves distinctive flat and bright green appearance due to careful harvesting and the pressing of the leaves against a hot surface during processing. Pre-Rain Lung Ching

    Qing Ming or Pre-Rain Lung Ching borrows its name from the Qing Ming festival or Ancestors’ Day, usually falling around the first week of April. The young spring shoots are harvested before the Spring Grain rains, giving it a really short production time of just under two weeks. As a result of this early harvest, the tea is a much higher quality with a lighter colour and a sweeter and brighter flavour.

    Pre-Rain Lung Ching Glass

    There are many ways that you can enjoy Pre-Rain Lung Ching. We find that brewing it in 70 degree water in a glass cup or teapot not only gives you the mellow sweet flavour, you can also enjoy the colour of the leaves. Or, if you are fancying something refreshing and cool for those warm summer days, why not brew it cold by leaving it in a pitcher in the fridge overnight? After steeping the leaves in cold water for 8 hours, you’ll have yourself deliciously sweet cold-infused Pre-Rain Lung Ching to enjoy as a palette cleanser, a refreshing ice cold drink, or even the base for a wine spritzer cocktail!

  • Rohini Darjeeling First Flush 2015 – Tea of the Month May 2015

    Every month we offer 20% our featured tea (excluding sample and 10g sizes) both online and in our Edinburgh stores.  May's Tea of the month is Rohini First Flush FTGFOP1 2015.

    We are very excited to introduce to you our new 2015 Darjeeling teas which are now in stock. We have just recently received four new teas from the Rohini and Gopaldhara Estates, which are now stocking in our Edinburgh store and also on our website.

    Rohini is located in the Kurseong valley of Darjeeling. Rohini estate was closed for 38 years between 1962 and 2000 so most of the current tea bushes have not reached maturity yet.  The estate has an area of 138 hectares, which 108 hectares are classified as young tea.  The teas that are produced from Rohini are always of the highest quality. producing amazing first and second flush teas.

    The garden is divided into four sections by their respective elevations. The lowest section, Jaberhat, is around 24 Hectares. The two middle sections are called Kotidhara and Pailodhora. These two divisions together are around 76 Hectares and produce very high quality teas. Tukuriya is the highest division at an average elevation of 4400 FT and stretches right up to Kurseong town.

    Rohini First Flush Darjeeling FTGFOP1 2015

    Rohini First Flush is plucked immediately after the cold winter months when the tea plants are bursting with flavour.  This batch is from invoice DJ2 so is a very early example of the main First Flush harvest.The leaf has a green appearance and infuses to a gold liquor in the cup. This tea is produced from one of the prime sections of the garden with harvesting and processing beginning during the 1st Week of March up to

    Rohini-First-Flush-2014-Web

    15th of April. The tea contains a fresh vegetal aroma, with a smooth and bold mouth feel and a muscatel flavour.  The earliest harvests are kn

    Rohini First Flush 2015 Brewed

    own as 'Jethi Kupi' is a word from the Manipuri dialect and it means ‘jasmine flower.’  In the Nepali (gorkhali) dialect the word ‘jethi’ means the eldest girl child while ‘kupi’ is a funnel or cone shaped. So it points out to th

    e earliest first flush of any Darjeeling garden.   We also have some of this as a very limited edition batch.

    Rohini Flush FTGFOP1 2015is now available in 10g, 50g, 100g and 250g sizes and we are also serving it in our Edinburgh tea bar.

    Brewing Rohini First Flush

    1. Heat water to 90°C.

    2. Preheat teapot and cups.

    3. Use 5g of tea of tea per 250ml of water.

    4. Infuse for 4 minutes, then pour out completely.

    5. Leave to cool in the cup before drinking to get the best flavours

     

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