| Country of Origin | India | Kenya | | Region | Assam | East of the Rift Valley | | Shipping Port | Calcutta | Mombasa | | Grade | Kenya BP1 | 2nd flush Assam BOP. | | Altitude | 1500 ft | 6500 ft | | Manufacture Type | CTC (Cut Torn and Curled) | | Manufacturer | George Williamson | Kenya Tea Development Authority | | Cup Characteristics | A very full bodied cup of tea. The strength and malty flavor of Assam tea is combined with the brightness and lively flavor of the best Kenya teas. The longer you allow this tea to brew the stronger it becomes. This tea is best enjoyed with milk since the casein in milk renders the tannins in tea insoluble and reduces the characteristic bitterness of strong teas | | Infusion | Bright and Coppery. | Per capita, Irish consumption of tea is amongst the highest in the world. The Irish prefer a full bodied cup of tea that if brewed long enough one could almost stand their spoon upright. The strength is achieved by buying the best teas available from seasonal production periods in Assam and Kenya. This means that the Assam teas are from the second flush period during June, and the Kenyas are from February and August growth. 2nd flush Assam teas give a deep malty astringency and the best make your mouth feel dry because they are so astringent. This astringency leads to a malty character that is almost so thick you feel like you could chew it. The seasonal Kenyas have a golden coppery color with an almost floral note that give a complex depth to the tea. Furthermore, you will see that the grade is CTC- cut, torn curled. The green leaf whilst it is being processed passes through a machine that cuts, tears and then curls the leaves into tiny balls. This mash ferments very quickly after which firing takes place to lock-in the flavor. These tiny tea balls when infused release their full flavor, more so than whole leaf tea. The reason is that there is more surface area on the tiny balls which can infuse as compared to the whole leaf tea. This is how the Irish like their tea! |
