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Assam Mangalam Estate	This 2009  Assam is from the Mangalam Estate in Northeastern India. The region produces a large portion of the tea grown in India. This lot has abundant golden tips amid the twisted black leaves. It's full-bodied with a balanced flavor that's sweet and malty. Assam tea is the base for Irish breakfast blends and handle milk and sweeteners well. Price $22.00 Country: India Region: Assam Tasting Notes: Malty, sweet Year of Production: 2009 Product Code: BI051 TEMPORARILY OUT OF STOCK

Description   Tea Varietals Now is also the time to enjoy a cup of sweet, malty Assam tea. Assam is harvested mostly on sea level elevation and comes from a different tea plant varietal: camellia assamica, a larger leaf plant, growing up to tree size if not pruned by the farmers. Other than the camellia sinensis varietal, which is native to China and later on was cultivated in most parts of Northeast India (Darjeeling), the assamica varietal is native to India. It grew in the wild and is now stretching through Burma as far as Yunnan in Southwest China. The main season for Assam is during the months of June to August, where tons of 'ctc' and 'orthodox' tea are produced - from an inexpensive breakfast blend to the most exquisite, tippy single estate lots. Tea from the Himalayas - seasonal differences Almost as anticipated as the first flush harvest in the spring is the second flush harvest in early summer. Darjeeling second flush is more mature, darker in both leaf color and infusion. The leaves are often coppery brown with lighter tips, depending on the lot. The flavor is stronger, less pungent than first flush, and should be balanced between sweetness, astringency and body. This year we cupped many teas from different gardens. The outcome of the harvest instantly reflects the weather conditions of months past. We liked this particular selection, produced at the height of second flush season, for its great, deep fruity aroma. This cup of tea awakens the senses!   Brewing Notes Start with your favorite spring or filtered water. Heat the water to a boil, or about 212 F. Use about 3 grams of tea per 6 oz serving. Please note, for denser teas this is about 1 teaspoon; for larger-leaf teas this could be up to 2 tablespoons. Steep for 2-3 minutes. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup! For more about brewing tea, visit our Brewing Notes page.

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