Brewing hints: Infuse for 2 to 5 minutes in water at about 85 degrees Celsius.
Leaf: Hand-rolled long wiry leaves with a very generous proportion of golden buds.
Origin: Assam, Northern India.
Characteristics: Deep rich liquor with a truly full and malty character.
Serving suggestions: Drink this tea when you are having a posh breakfast. Goes very well with Eggs Benedict.
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£20.53 – £42.55
Assam tea is generally harvested twice, in a ‘first flush’ and a ‘second flush.’
The first flush is picked during late March. The second flush, harvested later, is the more prized tippy tea, named thus for the gold tips that appear on the leaves. This second flush, tippy tea, is sweeter and more full-bodied and is generally considered superior to the first flush tea. The leaves of the Assam tea bush are dark green and glossy and fairly wide compared to those of the Chinese tea plant.