Colonial mythology would have the world believe that Scottish explorer Robert Bruce discovered Assam tea in India. (As much as one can “discover” anything that millions of people had been farming and using for thousands of years.) Actually, he was simply a tea farmer who set up many successful tea plantations in Assam and was responsible for a majority its marketing and shipment, making Assam one of the most prevalent teas in the world. Assam tea hails from, logically, Assam, India.
This cup brews brisk and malty, has a rather punchy flavor, and possesses a high dose of caffeine. Londoners who first indulged in it this tea often took it with cream and sugar, though a few diehards enjoyed it black. Today, a popular option is to brew it with cinnamon and honey. Some indie coffee houses also intentionally use coconut, soy, or almond milk as opposed to traditional creamer to contrast the tea’s wilder flavors.
|Ingredients||Tippy golden flowery orange pekoe.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||India|
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