Assam Gingia

Regular price £4.45

Ingredients - Black Tea

Taste - One of the nicest Assams available. The golden liquor has classic thickness that is juicy and deliciously malty..

Liquor - Some brightness but tending towards a darker infusion .

Flush - 2nd Flush

Grade -  GTOP (High quality grade.)

About the Estate/Region

Second 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.

  • 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