Assam Golden Fancy F.T.G.F.O.P.

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Malt, Tannic
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Heyes
Average preparation
200 °F / 93 °C 6 min, 0 sec 7 g 16 oz / 473 ml

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2 Tasting Notes View all

  • “Rich, fruity, everything you want in an Assam. Well, everything I want in an Assam. Nice rich reddish brown liquor, takes milk and sugar nicely. Might even suggest cream, but that’s only because...” Read full tasting note
    75
  • “Another tea that I wish I liked more than I do. The first time I made it, I did what I normally do with the light, delicate blacks I’m so fond of: 2.5 grams for a mug, steeped in water just below...” Read full tasting note
    74

From Tea Trekker

Assam tea is produced in the far northeast corner of India. This historically-important tea growing region fills the valley of the Brahmaputra River after it emerges from the southeastern flank of the Himalaya, where its brief southerly descent into Assam (from its source as the eastwardly-flowing Yarlung Zangbo in Tibet) is known as the Dihang. With Burma (Myanmar) to the east and Bangladesh to the south, this valley receives more rainfall per annum than any other location on earth.

Assam tea is noted for its depth of flavour, dark burgundy-colored liquor, and ‘malty’ taste. Thought of in the west as a ‘milk tea’, Assam tea is drunk by Assamese without milk, but elsewhere in India it is often the base for quality chai, the national beverage

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2 Tasting Notes

75
58 tasting notes

Rich, fruity, everything you want in an Assam. Well, everything I want in an Assam. Nice rich reddish brown liquor, takes milk and sugar nicely. Might even suggest cream, but that’s only because it’s finally a reasonable temperature outside (44 degrees F).

Preparation
190 °F / 87 °C 4 min, 0 sec

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74
66 tasting notes

Another tea that I wish I liked more than I do. The first time I made it, I did what I normally do with the light, delicate blacks I’m so fond of: 2.5 grams for a mug, steeped in water just below boiling for 2-3 minutes, dunking the infuser basket up and down a few times to make sure it fluffs up and infuses properly.

That made a cup with…. vague tea flavor. Mainly hot water flavor, though. Which was confusing since it was a darker hue than most fully brewed Chinese blacks.

Second round was this morning, at 7 grams for a two cup teapot, brewed for 7 minutes and then allowed to sit inside there since the first cup tasted only slightly more flavorful. I think I’ve been wrong about what the “malty” flavor note really is, because the only flavor present was intense malt. And somehow, it still managed to seem weak. The tannins started to creep in here.

That last oversteeped cup didn’t get used until an hour later, and when I poured it into the dredges of the earlier cup, it almost made me gag. Completely sour and astringent. You know the taste of pure, unbridled tannins that you get from a cheap bag of extra strong English-style black dust? That, that exactly. I actually found myself adding milk and sugar to this one in a desperate attempt to be able to drink it. If there’s one thing this tea has going for it, it’s that it takes milk and sugar really well while still tasting like a strong tea.

So that’s where the phrase “strong enough to trot a mouse on” comes from. Gotta stay away from Assams in the future, I suppose. Nilgiri is more of my style as far as Indian blacks go.

Time to dig into the ggmathis teabox for something good to chase this down with.

Flavors: Astringent, Malt, Tannic

Preparation
Boiling 8 min or more 7 g 16 OZ / 473 ML
gmathis

Hope you find one! :)

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