Assam Hattialli TGFOP1 (2024 2nd flush)

General

Assam is a state in the northeastern part of India. The region is the world's largest geographically large tea-growing region and most of the tea is grown near sea level. The soil is fertile clay soil from the floodplain. Thousands of Assam tea gardens are located on both sides of the Brahmaputra River. During the monsoon, the rainfall reaches up to 250-300mm and the highest daily temperature reaches 40 degrees. In this greenhouse-like humidity and heat, the tea acquires a rich malty character, which is a common for Assam tea. Here thrives the native tea variety of Assam, Camellia Sinensis var. Assamica, and its robust flavor can be tasted in many of the tea varieties in the region. This subspecies is originally found in the rainforests of Assam.

The first harvest of the year, or first flush, begins in March and continues until May. These are more delicate in taste and produce tea in lighter color. During May and June, the best tea harvest in the region, the second flush, is picked. The strength of the tea increases compared to the first flush and the color of the brewed tea darkens. This tea has less flavor of green tea. The best quality contain large amounts of golden tip buds. During the second harvest the relative amount of buds is often the highest. The second harvest is followed by a rainy season and during and after this, the monsoon harvest is picked. The leaf is larger at this time, but its flavor density decreases. This tea is used in production of various flavored blends. In October and November, the autumn flush is harvested. Its quality shows the influence of the ending rainy season. Tea is usually not harvested from December to March.

This tea

Hattiall tea estate is located in Dibrugarh, Assam. The estate covers an area of ​​430 hectares and employs 800 people. The name of the estate means "elephant comes". This tea is the second harvest of the estate in 2024 and is TGFOP1 quality. The leaf of this grade contains a lot of buds. However, it is best not to look too closely at these quality letters as the harvest time for the batch and other factors affect the taste more than the technical quality classification.

Taste

The dry leaf has a luscious fruity aroma of wine gum with light leather tones. The aroma in the cup is heathery with sweet red fruits and leather. The taste is minerally woody and slightly leathery.

Infusion

This tea is at its best when it is infused for a little longer and the leaves are not brewed again. Use boiling water. You will need a generous tablespoon of leaves. The infusion time is 2-5 minutes and can be adjusted depending on how strong tea you want. A five-minute brewing brings with it a more tannic tone, while a tea brewed for 2-3 minutes remains lighter.