This is a really excellent black tea. I would have given it a higher rating except that I didn’t like it that much when I brewed it in my usual gongfu style. I recommend following the directions and steeping it for 3 minutes in boiling water. Even brewed western style, this tea was also lacking a little bit of- I’m not sure if I’m describing it correctly- weight in the mouth?
Preparation
Comments
I haven’t really tried drinking assam straight – somehow I always ended up drinking it with milk. I meant to try drinking assam straight but haven’t had a chance. Taiwanese Assam sounds unique!
Hmmm, for you I would recommend 1 tablespoon of tea for 8oz of water and steeping for 4 minutes. I think you might enjoy the tea a little more and the body will be a little heavier, though this is not a really weighty tea. I personally learn towards 1 1/2 tablespoons at 4 minutes but I like a really strong cup.
I haven’t really tried drinking assam straight – somehow I always ended up drinking it with milk. I meant to try drinking assam straight but haven’t had a chance. Taiwanese Assam sounds unique!
Hmmm, for you I would recommend 1 tablespoon of tea for 8oz of water and steeping for 4 minutes. I think you might enjoy the tea a little more and the body will be a little heavier, though this is not a really weighty tea. I personally learn towards 1 1/2 tablespoons at 4 minutes but I like a really strong cup.
A light Assam? I will have to try this! Thanks for the detailed discussion!
Thank you, Butiki Teas, for the brewing advice. I will try using your instructions next time.
Good luck CharlotteZero!
Kasumi no Chajin-This is definitely on the lighter side for an Assam. This one has rich chocolatey notes. Our upgraded version of this tea is much stronger but also has a silkiness.