Tea type
Black Tea
Assam Black Tea
Astringent, Drying, Floral, Honey, Malt, Orange Zest, Rose, Spices, Tannin, Umami
Sold in
Loose Leaf
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
205 °F / 96 °C 3 min, 0 sec 12 oz / 350 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

From Jasmine Pearl Tea Company

Golden Assam is a tippy, orthodox black tea with a spicier note on the tip of the tongue and deeper, richer smoothness than our traditional Assam. It offers a brisk, full-bodied brew with a very mild astringency. This tea is perfect for enjoying as a self-drinker or mixed with a bit of cream, allowing for its natural malty flavor, complimented by hints of vanilla to really shine.

This tea is grown in the Dinjoye Tea Estate, located in the Dibrugarh district of the northeastern Indian state of Assam. Dinjoye was the first tea plantation to be planted by an a native Indian during the colonial period and has nearly a century of expertise in growing high quality teas. Golden Assam is a Finest Tippy Golden Flowery Orange Pekoe Superior (FTGFOP1) and won second place at the Global Tea Championship in 2017. It is made exclusively from the finest plucked tips of the tea plant and features black leaves with hints of gold and pale yellow.

Ingredients: Indian Black Tea.

Brewing Instructions

8 oz Cup: Scoop a heaping teaspoon of tea into infuser. Heat water to 200° F (just before boiling). Pour 8 oz. of water over tea leaves. Steep tea for 3-5 minutes (depending on taste preference). Remove infuser and enjoy tea.

Potful: Simply add to your infuser one heaping teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° F water and let it steep for 3 to 5 minutes. Remove the infuser and enjoy. Also delicious with a touch of milk and sugar.

Brewing Iced Tea: Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy. The brew will dilute down to proper strength as the ice melts.

About Jasmine Pearl Tea Company View company

Company description not available.

1 Tasting Note

1068 tasting notes

Pulled this tea from the TeaFestPDX sampler baggy, as a nice, brisk Assam really sounds nice for this holiday morning where I was still dragged out of bed at the same time as a work day by a very insistant breakfast-seeking cat. I’m really feeling that need for caffeine…

While I normally don’t take tea with additions, lately I’ve been in a latte mood, and I really wanted to brew this as a pot, English style, with some milk and honey. But since this is a larger sample, I decided to just have a plain cuppa first. I used a teaspoon (about 3g) for 350ml of 205F water, steeped for three minutes. The dry leaf was lovely, small, curly, and golden tipped, with that smell I often find in black teas that reminds me of a BBQ marinade, somehow.

Steeped, a bit of the marinade smell is coming through, but now the aroma has a strong floral undertone which hampers that umami/orange saucy smell. It also smells very malty. To taste, it is very bold, and quite smooth, with just a touch of astrigency and drying after the sip, which doesn’t lean into unpleasant territory. It tastes strongly of tannic malt, orange zest, ground spice, and just a subtle hint of wildflower honey and rose. Very much a breakfast tea, and while it is fine plain, I definitely feel that adding warm milk is really going to work in this tea’s favor.

Flavors: Astringent, Drying, Floral, Honey, Malt, Orange Zest, Rose, Spices, Tannin, Umami

205 °F / 96 °C 3 min, 0 sec 1 tsp 12 OZ / 350 ML

Login or sign up to leave a comment.