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While the Darjeeling region of India produces mellow, mild black teas, the Assam region is its opposite, producing strong powerful black teas. Assams are often used as a breakfast tea or in chai blends because they are so strong and full bodied, that they hold up well to milk and sugar. Particularly you will find for sale the lower-quality Assams which can be rather bitter and astringent and are actually improved with milk. However, this is an extremely high quality estate tea of the absolute highest grade (FTGFOP) with silvery tips on the leaves, and it is also extremely expensive, but hey... you get what you pay for. This is a perfect example of everything an Assam should be: strong, powerful, malty, full bodied black tea, great complexity of flavor, but not bitter. It is a fully satisfying mug of tea that is worth every penny and has you thinking about how good it was for a long time after. This has more body and depth of flavor than our Sumatra Hearty Breakfast tea, and just tastes "cleaner" and "fancier"
Tasting Notes: Malty, Smooth, Rich, Full-Bodied, Clean Aftertaste
Steep: 1 tsp of tea for 8oz water. Water temperature: 205. Steep time 3 minutes. Sweetener: Optional
Approximately 18 tsp in a 1 ounce package.