Assam tea, a black tea from the Assam region in India, is probably one of the most drank type of tea as it is usually found in breakfast type blends such as English Breakfast or Scottish Breakfast. Assam teas has a distinctive and characteristic malty and robust flavour due to being grown in an area of India where it is extremely humid and wet.
This particular tea is from Upper Assam which is located in the eastern-most part of the Assam region. The Panitola Tea Estate benefits from not only the rich red loom soil and the wet and humid climate year round but also boasts some of the clone tea plants that were first developed in the gardens during British rule. As a result, the tea produced are high in tannins with a bold and malty flavour.
Our Assam Panitola (TGFOP) is full of the golden tips that the Panitola Tea Estate is well known for. These golden tips gives the tea its distinctive aromatic and malty flavour. Enjoy it without milk for that sweet and tart syrupy mouthfeel or with a splash of milk to get that full-bodied flavour. Why not upgrade your English Breakfast and try this gem from the Panitola Tea Estate today?
Panitola TGFOP is now available in 10g, 50g, 100g and 250g sizes and we are also serving it in our Edinburgh tea bar.
Brewing Panitola Assam
1. Heat water to 90°C.
2. Preheat teapot and cups.
3. Use 5g of tea of tea per 250ml of water.
4. Infuse for 3 minutes, then pour out completely.
5. Add milk to taste
Direct from the Zhou family we've got three handmade oolongs: Wuyi Da Hong Pao, Wuyi Shui Xian, and Ya Shi Xiang Dan Cong.
Alongside these we've got a brand new harvest of First Flush Jethi Kupi from the Rohini Estate in Darjeeling.