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“1.5 tsp for 300mL water @100C, steeped 4 minutes, drunk bare. Some days, only Assam will do. My body craves Assam, craves something in those leaves that’s not in Darjeeling, let alone any non-India...” Read full tasting note
One of the nicest estate tea Assams available. This golden second flush liquor has classic thickness that is juicy and deliciously malty, with enough flavour and character to hold its own even with milk and sugar. 100C (boiling), 3-5 minutes.
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1.5 tsp for 300mL water @100C, steeped 4 minutes, drunk bare.
Some days, only Assam will do. My body craves Assam, craves something in those leaves that’s not in Darjeeling, let alone any non-India tea. No idea what that is. I still love Yunnans and Darjeelings and Himalayans and Keemuns and oolongs, but nothing can replace a good Assam. Steepsterite Claire recently commented she likes for her black teas to not only wear Doc Martens but kick her with them; a good Assam does that.
This Assam Gingia is a second flush and quite strong. Notes of malt, of course, but not suck-your-mouth-dry malt, molasses, honey, freshly baked bread,and sunshine. No bitterness. On a winter day, with yet more snow coming down, it’s a dire necessity. It’s TEA.
