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Captain Assam’s High Sea Elixir from Andrews & Dunham Damn Fine Teas – courtesy of Quilt guppy – Dry: faint, slightly peachy aroma with hints of carob and malt

Wet: Walnut shells, autumn earth, moss
Leaf: FOP fully oxidized, green-brown umber hue
Cup: First extraction: blonde, reddish hued liquor with smooth, soft tannins and rich front note of dark honey. Surprisingly smooth and lacking in astringency, with pleasant lingering flavors that roll around the palate. Slight hint of malt and stone fruit, but sweet and clean. 2nd extraction: deeper ruddy-rust colored extraction with brighter tannins, crisp malt notes and lingering sweetness. No trace of fruit, but classic Assam malt, spice, tannin profile and body brisk and clean. 3rd extraction: yellow-copper hued liquor, some mild tannic definition, spice notes softly play, but the cup has lost much of its complexity and offers a velvet mouth feel that leaves the ‘classic’ Assam flavor remaining. Overall, not the most complex or layered Assam I’ve ever had and I suspect it’s a 2nd/3rd flush blend from the region around the Rembeng Estate area. The first cup was lovely, but not quite as deep as the Assam Mangalam Estate, or as brassy-malty as Rembeng Estate, but still a nice cup. As this was a gift from dear Quilt Guppy, I hope it was a reasonable priced Assam as it fits within the ‘expected’ parameters of teas from that region and I can see it being blended into a hearty Irish Breakfast or used as a base for a rich iced tea.
Brewing: Traditional porcelain cupping set, using 3g per 6 oz in 200 degree water, steeped for 3 min (1st steep) and increasing time by one min/per steep.
Thank you again Quilt Guppy….your beautiful gift will not go without praise, if for nothing other than to regale the generous nature of your character!

Preparation
200 °F / 93 °C 4 min, 0 sec

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