- Bukhial Assam's Background
- Black Tea Preparation
This is a classic Assam with a traditional Tippy Golden Flowery Orange Pekoe leaf style. This second flush tea produced in June embodies all the flavor and strength one expects from a top Assam tea estate. This is an ideal selection for those who enjoy a rousing morning cup of tea. Our Assam has a rich, full yet mellow body and a malty flavor that is accentuated by the addition of milk. The infusion is very bright and golden coppery.
Assam is a bold, gutsy black tea grown in the sub-tropical valleys of the state of Assam in Northeast India, the largest black tea growing region in the world. The Bukhial Tea Estate in the subdistrict of Golaghat is widely considered to be one of—if not THE—best estate in the region. In this area rainfall is lower which makes the bushes grow more slowly, producing an outstanding tea. This well-made orthodox leaf tea produces an excellent, strong, and flavorful cup.
Ingredients: Artisan Black Tea
Origin: Assam, India
Bukhial Estate is situated on the south side of the Brahmaputra River in the state of Assam near a remote region called Nagaland. Wild elephants still roam the estate, but it could be worse; a century ago headhunters also lurked in the forests! Bukhial's adherence to strict environmental and quality controls is second to none. Bukhial Estate was the first tea estate to vacuum pack its tea in an effort to improve and prolong the quality and shelf-life of their tea. The soil conditions and climate of Bukhial produce a mellow and malty 2nd flush TGFOP to be savored and contemplated.
Water Temperature: Just off the Boil (205 degrees)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 tsp. to 1 Tbl.(2.5 grams)
Steep Time: 2--4 minutes
Number of Infusions: 1
When measuring it is best to weigh your tea. (I use a small pocket scale. We have a few or you can get good inexpensive scales at Old Will Knotts) Measuring volume with a teaspoon or tablespoon is not accurate because whole leaf teas take up much more space than broken, graded teas.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.