This must be a new tea from Indonique, because I can’t even find it on the website.
It is one that I will be trying again before I include a numeric rating, because I want to play around with the steeping parameters of this tea. The cut is quite fine on the Assam leaves so a teaspoon of the leaves is probably equal to two or more teaspoons of another tea leaf… and because the cut is so fine there is more surface area exposed, and therefore it brews faster than a typical Assam would.
That is not to say that my current cuppa tastes off, because it is actually quite good. The flavor is rich and sweet … very honey-like! But, with my Assam I do like a little deeper flavor and I feel like I used too little leaf this time for fear of overdoing it. This tea is reminding me more of an outstanding Ceylon rather than an Assam. I am getting a little bit of a malty note, but, not as much as I’d expect from Assam.
So, as I say, I shall play with this one a bit before I rate it. It is good, but I think it could be even better.
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I think this would be a great base for a chai!
Thanks for reviewing! We’re experimenting with our Assam teas and will have a final product soon. I believe you have the CTC that has the benefit of opening slowly. So don’t be afraid to use more leaf. This is our favorite breakfast tea. Use a heavy or condensed cream with Splenda or sugar. The aroma is killer honey scent. When brewed in a batch at a Cafe, sales tend to soar! If you need more, call me.
Coftea: Assams are often used as Chai bases in India. We’ve found that they tend to taste a bit sour after adding spices. Nilgiri blends work much better with traditional masala blends. Chocolate chai, however, begs for an Assam base. Contact me for some samples!
Shrugs… I like Assams because they are traditionally used. I’ve never had a sour Assam Chai. And I would think the honey in this particular tea should, and would, take care of that anyway. I don’t think I’ve ever knowingly had a Nilgiri based chai. Sending you a PM.
Ok, never mind- you need to follow me 1st:)
I think this would be a great base for a chai!
Thanks for reviewing! We’re experimenting with our Assam teas and will have a final product soon. I believe you have the CTC that has the benefit of opening slowly. So don’t be afraid to use more leaf. This is our favorite breakfast tea. Use a heavy or condensed cream with Splenda or sugar. The aroma is killer honey scent. When brewed in a batch at a Cafe, sales tend to soar! If you need more, call me.
Coftea: Assams are often used as Chai bases in India. We’ve found that they tend to taste a bit sour after adding spices. Nilgiri blends work much better with traditional masala blends. Chocolate chai, however, begs for an Assam base. Contact me for some samples!
Shrugs… I like Assams because they are traditionally used. I’ve never had a sour Assam Chai. And I would think the honey in this particular tea should, and would, take care of that anyway. I don’t think I’ve ever knowingly had a Nilgiri based chai. Sending you a PM.
Ok, never mind- you need to follow me 1st:)