You may remember Assam from the Ty-phoo review (that rhymes…) so I won’t rehash that too much. Assam is generally the second most esteemed tea after Darjeeling, and is also named for the region it’s grown in. Assam has its own distinctive taste and quality, a somewhat more “malty” aspect.
I picked up a bit of loose Assam from the Dejoo Estate (note that the tea schedule didn’t list it as a 1st or 2nd flush or give a grading, but did note the growing estate – if you Google up “Dejoo estate” you will see some STGFOP1 grade available).
As I mentioned with Ty-phoo, I particularly like Assam for breakfast, but it’s a good anytime tea. I brewed up a pot of this Assam for breakfast on Thanksgiving morning to have with a bit of bacon and cinnamon toast. I only brewed it for several minutes to be on the safe side, but halfway through the first cup I decided to pop the leaves back in for a bit. Assam generally stands up to a much longer brew (or maybe it’s just me who likes it like that) and I usually brew my Ty-phoo for as much as 10 minutes.
|Loose-leaf Assam in cloth bag at Cafe Moulin.|
Some weeks ago I was out and about, and after a good, long wander on a chilly, damp day, I decided to pop into a little creperie in my favorite neighborhood. I went for a smoked salmon crepe and noticed that their menu had an Assam on offer. You very rarely see specific teas like Assam listed in restaurants around here (even the British pub and chippy just does a basic bagged selection of Lipton, Twinings, and such). So I took them up on it and it was awesome! They brew loose leaf in muslin bags (which you can get from tea suppliers if you’re so inclined).
Because you can brew it longer for a bolder (yet still smooth and not bitter) taste, Assam is a good high quality tea to start out with (you can’t botch it). It also goes fine with pretty much everything, from toast and bacon to smoked salmon crepes and your afternoon tea sandwiches and sweeties as well.
Very nice versatile tea. 10/10 here.