This tea comes from northeastern India, where the Assam style developed in low-lying growing areas defined by heat, heavy rainfall, and high humidity. These conditions are ideal for fast-growing tea plants with broad, durable leaves, setting this style apart from teas shaped by cooler or higher-elevation regions.
Made from the tea plant Camellia sinensis, the leaves are rolled after harvest to break their structure, then fully oxidized before drying. This longer oxidation suits thicker leaf material and produces a darker, more robust brew.
In the cup, it is a full-bodied black tea that brews burgundy-red with rich aromas and an uncomplicated, malty taste. The mouthfeel is dense and steady, with a subtle sweetness that comes forward with milk and sugar. It also takes well to lemon and stays grounded when brewed strong and served over ice.
