A full-bodied black tea with malt, dried fruit, and a coppery liquor.
Recipe
- Temperature 95 °C · 203 °F
- Leaf 3 g
- Water 250 ml
- First steep 3:00
- Each next steep +0:30
- Steeps 3
Lore
The British confirmed indigenous tea trees in Assam in 1823, ending China's monopoly within a generation. The second flush, picked in early summer, carries the valley's signature: malt, body and tippy gold.