Description
The Brahmaputra floods the Assam plain every year, and every year it leaves the soil richer than it found it. The tea grown on that floodplain tastes like the generosity of the river. Thick, dark, and malty enough to hold milk without flinching.
This is a CTC leaf, which means crush, tear, curl. The leaf is rolled into small hard grains that give up their colour and strength quickly. That is exactly what you want in a morning cup, and exactly what you want when the tea has to survive milk, sugar and a boil.
What it tastes like
Deep amber going on red. Malt first, then a brisk edge that clears the palate. There is no floral top note here and there is not meant to be. This is a tea that wakes people up.
How to brew it
One level teaspoon for a cup. Water at a full rolling boil. Four minutes with the lid on. Strain, then add milk and sugar to taste. For a stronger pot the Indian way, boil the leaf with milk and water together for three minutes and strain straight into the cup.
When to drink it
The first cup of the day, and the one at four in the afternoon when the day needs restarting.
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