Mountain Malt, from the Gingia tea estate, is one of our most popular breakfast teas. The leaves are tightly rolled (in India, leaves rolled in this way are called BPS – Broken Pekoe Souchong), and produce a robust, complex liquor that will entice even coffee lovers. While some may find Assam teas a little too strong for their taste, we think Mountain Malt displays just the right balance of strength and flavor. It has an abundance of that Assam malt flavor that makes the region so famous. Mountain Malt is best enjoyed plain (it produces a bright amber liquor as shown in the photos), or if you prefer,you can add a dash of milk and a little sweetener for a more chai-like experience. Enjoy hot or iced.

Origin: Gingia Estate / Assam, India

1 tsp. / 6oz cup
190 – 208° boiling water
3 minute infusion

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