Assam lovers will appreciate this tea produced from the finest tea cultivars.
Flavour
Malty, baked bread, oak, sweet potato, dried apricot
Harvest
P-126 and N-436 cultivars, handpicked, Second flush
Processing
Orthodox, hand picked with meticulous sorting
Elevation
Low-grown
This second flush 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.
Most second flush Assams are known for being malty and brisk. Hattialli is this and much more. The rich, complex liquor has baked bread and oak notes, along with sweet potato and dried apricot. You’d be doing the tea a disservice by adding milk or sugar, as you could miss the fleeting floral notes.
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.
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.
Hattialli translates to “the way of the elephant” or “elephant road”. The tea gardens spread across 430 hectares and a high population of elephants are attracted to the fruit and vegetables growing in the region. The estate is in the Dibrugarh District. Hattialli produces black Orthodox teas from P-126 and N-436 clone varietals aged 20-40 years. These cultivars are known for producing teas with an abundance of golden tips.
