Introduction
This Assam is a TGFOP (Tippy, Golden, Flowery, Orange, Pekoe) grade. The tea grading system used in the sub-continent, indonesia, and parts of Africa was devised to bring consistency in the tea tea auction markets. Usually, this grading is done by a sampling technique on the batch of tea being processed on a particular day. The grading system still has an active presence in today's tea market, but doesn't quite address the specialty tea market focus. We tend to focus more on the flavor and aroma of the leaf, and not necessarily price our teas by the appearance.
Brewing Suggestions
Assam teas are renowned for their full flavor and rich, malty aroma. To accentuate these qualities, we recommend using higher temperature water, close to or just before boiling (190 - 200 F), with a proportion of one teaspoon of leaf per 8oz of water. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a “flatter” taste as opposed to a more “lively” taste from slightly cooler water. Steeping time can vary depending on whether you wish to drink with milk or without (Assams take milk very well and are often served with a bit of whole milk). To drink without milk, 3 ½ to 4 ½ minutes is plenty of time to bring out a well balanced sweetness and astringency. With milk, a slightly longer time is required, 5 to 6 minutes, to acquire enough astringency to balance the milk.
