One of the best Assam teas we've tasted. The golden liquor combines with a classic depth. Juicy and deliciously malty. GINGIA - Assam -2nd FlushSecond Flush Assams typifies the best qualities that this particular type of Indian tea has to offer. The full-bodied maltiness and rich pungency of an Assam is even more pronounced in this season. Although the Assam region does not benefit from the high elevations this area has remarkable soil alluvial conditions and ideal temperatures for tea. Teas from the Assam tend to be higher in natural tannins and therefore are more astringent and have a 'thick' nose. These attributes are highly desirable characters and this particular selection from the Gingia Estate is very rich example - to the point of distinction.The British became interested in tea cultivation in the Assam region of India in the 1830's when it appeared that treaties with China which included tea were not going to be extended. The East India Company made representations to the British Governor of India to be allowed to research the possibility of tea cultivation in India. These discovered a hardy camellia that was indigenous to Assam. This particular genus of the camellia eventually became know as the 'Assam jat' and today forms the backbone of Assam tea plantations. The 'Assam jat' as compared to the 'Chinese jat' has more body and richness whereas the 'Chinese jat' tends to be light and flavory.Selections like this Gingia make the tea tasters work a pleasure. The taster 'lives' to find a "cracker"(a.k.a. superior quality tea). This tea was one of the best we have seen from the Assam. It is a self-drinker and has enough flavour and character to hold its own even with milk and sugar.
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|