Assam - Gingia Estate
One of the nicest Assams available. This tea produces a golden coppery liquor that tends dark, which has a classic, malty, juicy thickness.
HEALTH PROPERTIES: High in anti-oxidants
ETHICS: Ethical Tea Partnership & GMO Free
GRADE: Golden Tippy Orange Pekoe (GTOP)
CAFFEINE LEVELS: Medium
TEA SOURCING: Gingia Estate, Assam, India
THE STORY OF GINGIA ESTATE ASSAM
Assam teas are known for their full-bodied maltiness, natural tannins and rich nose. The Assam region of India has an abundance of rich soil, with ideal growing temperatures for tea. Estate teas are grown on a single tea plantation, and are prized for their distinctive qualities. Gingia Estate provides a rich, flavorful assam that stands out amongst its peers.
The British began cultivating Assam teas in the 1830's when it appeared that the Chinese tea treaties were not going to be extended. The East India Company, wanting to protect the lucrative international tea trade, asked the British Governor of India to permit them to explore tea cultivation in India. A hardy camellia (tea plant), indigenous to Assam was discovered, and eventually became know as the 'Assam jat.' Today, this forms the backbone of Assam tea plantations. The 'Assam jat' has more body and richness, than the traditional 'Chinese jat', which tends to be light and flavory.
Selections like this Gingia make the tea taster's work a pleasure. This tea was one of the best we have seen from Assam. Flavorful, robust, and overflowing with character, Gingia estate delivers a golden liquor that has classic thickness, hat is juicy and deliciously malty.
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 5 minutes. Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher. Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.
NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves. Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion. Accordingly, each 50 gram bag can make up to 60 cups of tea.