“Delicious and in-vig-or-a-ting! Wheeee! I think it is called Mountain Malt because it is so strong that when you are finished your cup, you truly believe you have enough energy to climb a mountain...” Read full tasting note
“This tea is just fantastic, the biscuit smell just makes my mouth water. The broken rolled leaves unfurl and steep into a bright amber tea. Its brisk, robust, and malty without being bitter but has...” Read full tasting note
“I have lots of mint around my yard and some of it is looking stringy. My husband is begging me to get rid of it soo, mint iced tea is in order…. So, after experimenting, mountain malt turns out...” Read full tasting note
“I love love love this tea. I love it so much that I think I am going to give up 1 of my 2 cups of coffee in the morning in favor of this so that I can drink it everyday. I love it more than Dawn...” Read full tasting note
Mountain Malt, from the Gingia tea estate, is one of our most popular breakfast teas. The leaves are tightly rolled (in India, leaves rolled in this way are called BPS – Broken Pekoe Souchong), and produce a robust, complex liquor that will entice even coffee lovers. While some may find Assam teas a little too strong for their taste, we think Mountain Malt displays just the right balance of strength and flavor. It has an abundance of that Assam malt flavor that makes the region so famous. Mountain Malt is best enjoyed plain (it produces a bright amber liquor as shown in the photos), or if you prefer,you can add a dash of milk and a little sweetener for a more chai-like experience. Enjoy hot or iced.
Origin: Gingia Estate / Assam, India
1 tsp. / 6oz cup
190 – 208° boiling water
3 minute infusion
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