1.5 tsp for 300mL water @100C, steeped 4 minutes, drunk bare.

Some days, only Assam will do. My body craves Assam, craves something in those leaves that’s not in Darjeeling, let alone any non-India tea. No idea what that is. I still love Yunnans and Darjeelings and Himalayans and Keemuns and oolongs, but nothing can replace a good Assam. Steepsterite Claire recently commented she likes for her black teas to not only wear Doc Martens but kick her with them; a good Assam does that.

This Assam Gingia is a second flush and quite strong. Notes of malt, of course, but not suck-your-mouth-dry malt, molasses, honey, freshly baked bread,and sunshine. No bitterness. On a winter day, with yet more snow coming down, it’s a dire necessity. It’s TEA.

Boiling 4 min, 0 sec

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.


St John’s, Newfoundland, Canada

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