Tried with a longer brew time, but still feel it’s not as robust as I prefer. Enjoyable nonetheless.
CTC teas are often associated with tea bags that may be mundane to drink, but Khongea produces fine quality CTC teas from its lush green fields that are the preferred choice in certain markets. CTC teas are made differently to Orthodox or “Leaf” teas. The process that Cuts, Tears and Curls the leaf after it is rolled, produces an extra strong, thick and spicy tea. CTC teas are very popular in India where they are used in a preparation with aromatic spices to produce what we refer to as “chai”. However, even without the herbs and spices, it tastes delicious on its own or with sugar, milk or cream. CTC tea is produced at Khongea throughout the year but during the months of May and June when the leaves are especially succulent, the teas are particularly thick bodied and strong.
Brewing Instructions: 2.5g in 200ml (7 fl-oz) of water at 100°C (212°F) for 5 minutes.
1 tea spoon per English tea cup, or 2 tea spoons per American coffee mug
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