Assam Borengajuli

Regular price £2.95

Ingredients - Black Tea

Taste -  Malty with a rich jammy-like flavour best describes this premium tea.

Liquor - Bright and tending coppery.

Flush - 2nd Flush

Grade -  FBOP (Coarser and broken with some tips. From Assam, Ceylon (Sri Lanka), Indonesia, China, and Bangladesh.)

About the Estate/Region

The tea is vacuum-packed at the estate capturing the pungent 2nd flush flavour at its peak. A top tea! Deep in the jungles that grow along the banks of the Brahmaputra within clear eyeshot of the Himalayas lies fabled Borengajuli Estate. Borengajuli has long been the talk of the Assam tea trade and not just because of its picture perfect surroundings exceptional air and stunning colonial era bungalows although these certainly don't hurt its reputation. Rather Borengajuli made its name via the outstanding tea it produces the result of a painstaking "natural cloning"process. Some time ago the nuance and malted character of the resulting teas were considered so fine that Borengajuli was chosen to participate in the pilot project to vacuum pack teas at the Estate level. We'll examine both the natural cloning and vac-pack process below. Ask any of the planters at any of the clubs from Guwahati to Pertabghur and they'll tell you the same thing. Borengajuli's teas are almost perfect. It wasn't always so. Many years ago plucky Estate managers began selecting the finest plants the gardens had to offer. They looked for bushes with higher yields an abundance of "tip" superb flavor and better resistance to drought and pests. These bushes were placed in a special nursery and over time cuttings were made that were nurtured and replanted in the gardens. Gradually as more and more cuttings grew into full bushes the estate filled with these "perfect" tea bushes. As a result Borengajuli is one of the highest yielding estates in terms of exceptional luxury grade teas. (Note: genetic modification is not a part of the natural cloning process.)

  • Loose Leaf Grades
  • Brewing Guide
  • Reviews
Flowery consists of large leaves, typically plucked in the second or third flush with an abundance of tips. Golden flowery includes very young tips or buds (usually golden in colour) that were picked early in the season. Tippy includes an abundance of tips. for more information about tea classification / grading -  https://en.wikipedia.org/wiki/Tea_leaf_grading 

Grade

Description
OP
Orange Pekoe
Main grade, consisting of long wiry leaf without tips.
OP1
More delicate than OP; long, wiry leaf with a light liquor.
OPA
Bolder than OP; long leaf tea which ranges from tightly wound to almost open.
OPS
Orange Pekoe Superior
Primarily from Indonesia; similar to OP.
FOP
Flowery Orange Pekoe
High-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China.
FOP1
Limited to only the highest quality leaves in the FOP classification.
GFOP
Golden Flowery Orange Pekoe
Higher proportion of tip than FOP. Top grade in the Milima and Marinyn regions, but uncommon in Assam and Darjeeling.
TGFOP
Tippy Golden Flowery Orange Pekoe
The highest proportion of tip, and the main grade in Darjeeling and Assam.
TGFOP1
Limited to only the highest quality leaves in the TGFOP classification.
FTGFOP[a]
Finest Tippy Golden Flowery Orange Pekoe
Highest quality grade.
FTGFOP1
STGFOP
SFTGFOP
Limited to only the highest quality leaves in the FTGFOP classification.

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