Ingredients From: India
Shipping Port: Calcutta Haldia
Grade: PF (Pekoe Fannings)
Attitude: 500 – 1500 feet above sea level
Manufacture Type: CTC (Cut Torn Curled)
Cup Characteristics: Full bodied and brisk with tremendous flavor – all the characteristics that make this 2nd flush Assam a great tea.
Infusion: Bright, coppery colour.
Antioxidant / Caffeine Level: Very High / Medium
Luxury Organic Ingredients: Black tea
Organic tea is produced without the input of chemical fertilizers or pesticides and herbicides. Unfortunately the yield per acre is lower and quite often quality can suffer compared to when fertilizers and others inputs are utilized. Nevertheless with good manufacturing techniques the cup characteristics can be maintained at a very high level – such is the case with this tea. This tea is a classic top quality Assam, very full bodied and tending ‘juicy’. Quite often milk is used to tone down the strength of the tea since milk gives the tea a smoothness that is very pleasant and highlights the malty notes.
Historically the Assam tea bush is a subgenus of Camellia Sinensis. This variety was found growing wild in the Assam province of northeast India in the 1823, when the British East India Company was studying a proposal to grow tea in India. The idea was turned down for fears that India’s production might endanger their China tea monopoly. Ten years later conditions had changed. The company’s opium trafficking had angered the Chinese government and the British Crown overrode the objections of the East India Company and backed a project to grow tea in India. By 1837 it was successfully cultivated in Assam and in May 1838 a few chests were shipped to London (true organic tea – grown before the advent of artificial fertilizers and herbicides).
The first consignment of 8 chests of Assam tea was auctioned off in 1839 heralding the advent of Indian Tea in the world markets. Tea continues to play an important political role in India’s development. Not only do millions of people gather their main source of family income from the tea business, but in 1946 Mahatma Ghandi in his non-violent struggle for Independence is known to have taken tea to King George-V at Buckingham Palace for their historic discussion on Indian Independence.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste.
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.