Scottish Pekoe

Tea type
Black Tea
Not available
Leather, Pepper, Smoke, Autumn Leaf Pile, Bitter, Mud, Spices, Spicy, Toasty
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Loose Leaf
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Edit tea info Last updated by Kirkoneill1988
Average preparation
205 °F / 96 °C 4 min, 0 sec 10 g 15 oz / 458 ml

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2 Tasting Notes View all


Crop: Plantations of Akuressa and Elpitiye
Altitude: 600-800 meters above sea level

Grade: Pekoe (medium leaf)

Ceylon tea of elite Pekoe grade. Gives amber colored brew with delicate aroma and velvety taste.

About HYLEYS View company

Company description not available.

2 Tasting Notes

673 tasting notes

Hyley’s Scottish pekoe.


Ru Yao dragon teapot, gongfucha.

Dry leaf: spices, toasty.

Wet leaf: spices, toasty, spicy.

1x short rinse.

Light steep; I taste/smell; slight floral. Light —> musty, spicy, spices.
Medium -→ mud, bitterness, autumn leaf pile.

Medium steep; I taste/smell: light floral. Medium —→ musty, spicy, spices, mud, autumn leaf pile. Strong bitterness.

Heavy steep; I taste/smell: strong to overpowering bitterness. (I’m not going to bother with the rest).

All in all, I’m not too Sure where to stand on this tea. I rate a 50. Not recommended for gongfucha. Better off giving this tea to a friend.

Bonus photos:

Flavors: Autumn Leaf Pile, Bitter, Mud, Spices, Spicy, Toasty

200 °F / 93 °C 10 g 6 OZ / 165 ML

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