This classic unorthodox production black tea comes from the southern part of Assam. Rumor has it that it has the the best of both Darjeeling and the Assam thanks to its location. It is organically produced by CTC method (crush, tear, curl). Tea leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are rolled into strips.
The flavors are bold and warming, with hints of chocolate and black pepper. A nice earthy flavor defines this tea when you smells the granules. The liquor is robust and strong. However with milk, this Assam unfurl nice deeper tones which is very characteristics of Assam tea, full-bodied, mellow, smooth and creamy with a distinct malty flavor.
- Assam, Baksa
- loose tea
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