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“2 tsp for 250mL water @90C, steeped 5 minutes, drunk bare. Picking date: 12 Aug 2020. Deep-tasting medium-to-full bodied Assam with a nice hit of malt and some heavy sweetness undercut by some...” Read full tasting note
“I can now tell where the gorgeous Taiwanese 18 tea got a lot of its parentage from. The malted sugar and cherry fragrance on this Assam black is lovely. Unfortunately the tea liquor isn’t sweet at...” Read full tasting note
“This is so good and now it’s gone. A rich, bold Assam with a dominant brown sugar note, lots of malt and a hint of fruitiness. Minimally astringent – this would be great with milk and sugar, but it...” Read full tasting note
“Plum, cherry, malt oh the malt. There is also a hint of burnt sugar and some dryness but it only adds to the allure. Mega bounciness. One of the few teas I can see myself adding some honey to....” Read full tasting note
This is a classic golden tippy tea from Assam. Its aroma has a lovely nutty perfume which is further reflected in the flavor.
With every sip of this tea you can feel the sweet toasted nutty characters, that render quite a rounded mouthfeel. It’s the perfect tea for weekend mornings.
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2 tsp for 250mL water @90C, steeped 5 minutes, drunk bare.
Picking date: 12 Aug 2020.
Deep-tasting medium-to-full bodied Assam with a nice hit of malt and some heavy sweetness undercut by some agreeable bitterness in the finish. The bitterness diminishes as the tea cools. Beautiful dark copper liquor. Astringent finish, but not enough to dry out the mouth. The packet lists date palm and maple syrup as tasting notes. I got the dates but no maple — just a heaviness in the sweetness. The bitterness in the finish might sound like a turnoff, but I find it balances things out. I’d love to experiment with blending this one.
I can now tell where the gorgeous Taiwanese 18 tea got a lot of its parentage from.
The malted sugar and cherry fragrance on this Assam black is lovely.
Unfortunately the tea liquor isn’t sweet at all so I guess I could add some honey to it. It is mellow and has the same slight astringency that I get from 18 which is actually quite nice. Not bitter (yet… I must make sure not to oversteep this).
I added milk to the second half of my cup and it goes very nicely; the milk adds a touch of sweetness that enhances this tea a lot.
Rating: 82
Flavors: Astringent, Cherry, Malt, Wood
This is so good and now it’s gone. A rich, bold Assam with a dominant brown sugar note, lots of malt and a hint of fruitiness.
Minimally astringent – this would be great with milk and sugar, but it doesn’t need it.
(2014 harvest)
Flavors: Brown Sugar, Fruity, Malt
Plum, cherry, malt oh the malt. There is also a hint of burnt sugar and some dryness but it only adds to the allure. Mega bounciness. One of the few teas I can see myself adding some honey to. Brewed 7g in 220ml quick steeps.
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The time change. The time change. The time change. Spring forward. Seriously? Ask me a week into it and I’m not “springing” anywhere…lucky if you can get me to crawl out of bed, let along spring. Because of this, it has been a heavily Assamed week. And all I have to say is thank GOURD for assam.
Mangalam Gold from Teabox is a sweet malty smelling tea with lots of golden tips. In the cup this translates into a well balanced assam with a medium heavy malt note that is complimented by a touch of stonefruit and nut. There is a slight astringency that carries the after taste of burnt sugar after the tea is gone. The flavor profile of Mangalam gold doesn’t sit at the bottom of the cup like some assam teas. It’s notes harmonize mid-cup and make for a rousing but not boisterous cup of assam tea. Very welcomed on this spring morning where the thought of crawling back into bed is ALMOST winning. :)
Flavors: Burnt Sugar, Malt, Nuts, Stonefruit
The tea has nearly cooled off now, and I can get cherry and stonefruit — still balanced out with that crisp bitterness. A complex Assam that deserves careful attention.
Whoa. Serious caffeine hit to this one. Nice.