Assam TGFOP1 First flush (Camellia sinensis). With approximately two thousand plantations and an average annual harvest of half a million tons of tea, the Assamese region, which stretches in the lowlands around the Brahmaputra River, accounts for more than half of all Indian production. Only a small part of the production is processed orthodoxly, as Assamese teas are mainly produced for use in blends, infusion bags and for the domestic market. In terms of price, Assamese teas are one of the most expensive, and therefore are added to mixtures where the strong and pleasant taste of Assam is established compared to tea of inferior quality. The taste is full, dense, quite astringent, sometimes with faint floral or malty accents.

Preparation:

Put 1g of dry herb into 0,2l cup of boiling water. Let stand for 3-5 minutes. You can add milk and sugar. Drink maximal 3 cups per day.

Package included:
Assam 70g (loose black tea)