One of the best Assam grand crus with a smooth, velvety and naturally sweet complex flavour and a distinctive finish.
Flavour
Malt, wood, toffee with subtle tannins
Harvest
Second flush, Assam clonal P-126 (Panetola 126)
Processing
STGFOP1, Orthodox, Hand picked with meticulous sorting
Elevation
Low-grown
This second flush Duflating Assam is produced from an Assam clonal called P-126 (Panetola 126). This distinct cultivar is grown only in select Assam gardens and is known for producing a tea with an abundance of golden tips.
The dry leaves radiate with a golden colour and a sweet, earthy aroma. Once infused, the wet leaves release aromas that accurate represent the taste of the brilliant dark copper coloured liquor. A balanced flavour of malt, toffee, wood and subtle tannins reminiscent of spices come together with a pleasant dryness that coats your palate without puckering the mouth.
Being one of the three types of black tea used in an English Breakfast blend, this tea pairs well with rich breakfast foods like bacon and sausages as the robust flavour is not overwhelmed by the strong taste of the meat and can readily accept milk.
3g per 250 mls (1 cup)
First infusion: rinse leaves with 95oC water for 10 seconds and discard water; infuse for 3 minutes at 95oC
Additional infusions: gradually increase steeping time with each infusion
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 95oC water for 10 seconds and discard water; infuse 20-30 seconds at 95oC
Second and third infusions: infuse 20-30 seconds at 95oC
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
Assam is a state in NE India and is the only place in the world outside of China with a native tea plant: Camellia Sinensis var assamica. Most tea is grown at a low altitude in the floodplains of the Brahmaputra Valley. The region is tropical and the combination of heavy rainfall, high humidity and extreme temperatures creates a greenhouse effect that is responsible for the unique malt taste of an Assam tea.
Assam is harvested only twice per year: first flush (late March) and second flush (mid May-June). However, the second flush is typically more prized than the first flush.
Produced in the heart of Assam’s indigenous tea gardens, Duflating tea has its origin back in the 17th century and is one of the largest gardens in Assam. It is also one of the few gardens to produce high quality orthodox Assam from a distinct tea plant cultivar known as P-126 (Panetola 126). The cultivar grows slowly, attracts insects and has a shorter lifespan, and it’s these complications that give greater complexities to the leaves.
This cultivar produces an abundance of golden coloured tips, which give a smooth texture and distinct character to the brew. This Duflating tea is an Assam grand cru meaning “great growth” and represents the quality of the tea that typifies the essence of the terroir.
