Hathikuli Estate Assam

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by OMGsrsly
Average preparation
200 °F / 93 °C 3 min, 30 sec

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7 Tasting Notes View all

  • “This sample is from *OMGsrsly* and I think it may be my first assam! Does it seem like I'm always coupling Greek yogurt with black tea before noon? I should stop doing that because it makes the...” Read full tasting note
    80
    CrowKettle 505 tasting notes
  • “I swear I wrote something! Something about a honey-sugar smell in the just steeped tea. I think that as I get used to plain black teas, and learn about flavour notes, I'm starting to learn why I...” Read full tasting note
    85
    OMGsrsly 1496 tasting notes
  • “I'm weird and prefer my blacks steeped at a lower temperature, for a longer time. Partly because I'm too impatient to wait for my cup to cool enough for me to drink, but also because a lower...” Read full tasting note
    88
    Ceylon Star 78 tasting notes

From Steam Tea House

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7 Tasting Notes

80
505 tasting notes

This sample is from OMGsrsly and I think it may be my first assam!

Does it seem like I’m always coupling Greek yogurt with black tea before noon? I should stop doing that because it makes the tea taste deliciously creamy in ways that I am not 100% positive it would otherwise. Not the best for getting an accurate first impression.

This tea is very smooth and full, with a bit of mouth-drying astringency near the end to keep things interesting. It contains some pleasant malty and sweet components. Yep. I’m enjoying this cup. I’ll be exploring this kind of tea in the future.

Edit: The second steep smells lightly fruity.

I looked Assam and Hathikuli up on a map and learned stuff. Should probably do that more often.

Preparation
205 °F / 96 °C 3 min, 0 sec
OMGsrsly

Their Oats and Honey is from the same plants, just a different harvest. I think. I prefer the Estate, but YMMV. :) I’m totally willing to deal in Steam teas if you’d like samples of anything!

CrowKettle

I’ll probably take you up on that! After searching around I found some of their selection on Facebook. There are some interesting looking teas!

Lynne-tea

Ohhhh I miss Greek yogurt.
Sometimes I go to the yogurt isle and dream.

OMGsrsly

Yes! They’ll have a website up in a couple weeks, with ingredients and their current menus. The prices are actually less than their “winter menu” on Facebook right now, but I can’t find their current menu…

OMGsrsly

Oh, and they get some of their teas from The Tea Guy. Some they source and blend themselves. :)

CrowKettle

I’d have a hard time giving up Greek yogurt; it’s my favourite thing to add oat bran to in the morning. Pain felt.

I’m glad to hear there’s a website coming, with ingredients, although facebook isn’t too bad..

CrowKettle

Also, browsing The Tea Guy right now.

Amariel

I just recently started eating Greek yogurt, and it is definitely addicting. Will see how my tummy reacts to it more regularly. I don’t think I got anything from Steam, but now I’m intrigued.

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85
1496 tasting notes

I swear I wrote something!

Something about a honey-sugar smell in the just steeped tea. I think that as I get used to plain black teas, and learn about flavour notes, I’m starting to learn why I like specific teas.

This one is a winner for sure. Excellent in a cup with just some cream, with sugar, good plain (coming from someone who usually adds milk and sugar to their plain teas, that’s saying something!), amazing even in a travel mug.

Chizakura

Have you tried Butiki’s Premium Taiwanese Assam by any chance? It has a cocoa like flavor like Laoshan Black, but it’s FAR more mild and doesn’t have that burnt-ness that you don’t like in Verdant’s. Plus it’s on sale right now, so it’s fairly low risk. :)

OMGsrsly

Not yet! I haven’t ordered from them yet as their shipping minimum is quite high. I am compiling a list of teas to get, though! Part of the problem is that the couple friends I have who like tea won’t order online, so I have no one to split the $75 of tea with!

Chizakura

Ah I see, fair enough. :) I used to always go for free shipping too, but lately I’ve just been ponying it up. xD; Which probably isn’t all that smart ’cause what looks cheaper at the moment does cost more in the long run.

But anyway, just wanted to correct my statement about the Assam a little, turns out you can overleaf it. I’ve had several cups with no burn taste, but in this cup I put in too many leaves and now it’s quite burnt tasting. The leaves are ENORMOUS and hard to scoop, so it is very easy to overleaf it, so just thought I’d let you know just in case.

But regardless, if you do make a Butiki order eventually, I really hope you love as much as I do. I absolutely love Stacy’s customer service and her teas. Butiki has become my favorite tea vendor. :)

OMGsrsly

I tend to be a brat, and if grams aren’t listed I email and ask about how many grams per cup. :) For unflavoured black teas, i generally find it’s easier, until i know about how many tsp. then i write extra notes on my package!

Chizakura

Oh wow, that’s really smart! I’d never think to measure in grams, haha. I even have a food scale that’d make that easy to do.

OMGsrsly

I have a white puerh that ends up being about two tbsp per cup (5g). It’s ridiculous! Thankfully it can be resteeped a few times. Generally it’s 2-3 grams per 8 oz, so for a full travel mug i do 4-5, depending on the tea. Generally. Every person’s taste is different, as i’ve learned this week!

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88
78 tasting notes

I’m weird and prefer my blacks steeped at a lower temperature, for a longer time. Partly because I’m too impatient to wait for my cup to cool enough for me to drink, but also because a lower temperature lets me make a stronger cup with less astringency.

I will admit, I’m not usually one to reach for a straight Assam. I prefer Ceylon, so if I’m wanting a single-source I usually grab a Ceylon, but honestly, most of my straight blacks are blends (Irish Breakfast generally, which is funny since it’s largely an Assam blend, yet I never reach for a straight Assam!) or Lapsang Souchongs.

I got a sample of this from OMGsrsly back when we had our Victoria swap and tea crawl. I’ve been terrible at not going through all my goodies, partly due to not having the best access to my collection/kettle due to renos on the house (specifically my room/the stairs next to my door, blocking my only path into my room), so I’m finally catching up, bit by bit.

The leaf smells a bit malty, and somewhat stronger than the steeped liquor. The liquor is a really lovely deep red, richer in colour than my usual go-to Ceylon from Silk Road. But the liquor itself is actually quite mild. The richness is more of an aftertaste vs a kick in the teeth, which while extremely pleasant, is VERY different than my usual black picks.

I was expecting a bit more “oomph”, going by the scent of the leaf and the colour of the liquor, but I’m pleasantly surprised! It’s extremely smooth, despite the longish steep, rich, comforting, but not so bold that it leaves your mouth feeling dry.

I’ve been munching on banana chips while typing this, and the combination of flavours makes me feel like I’m eating banana bread! So decadent!

I think that after this, I’m going to need to give Assams more of a chance, and let my Ceylon addiction simmer down a bit. This turned out to be nothing like what I was expecting, and I’m pretty darn happy!

Preparation
185 °F / 85 °C 5 min, 30 sec
Sarah P

Hey @shaynebear you said “lower temperature lets me make a stronger cup with less astringency” do you find that to be true with the non roasted oolongs as well? Sometimes I get the super astringent flavour form the ultra pure AliShan teas. I noticed that steeping it for too long def makes it way too astringent.

Bear With Me

I treat my green oolongs like I treat my green teas. Suggested temperature, and many short steeps. Oolong for me isn’t a tea to just throw in a cup and forget it/keep adding boiled water to, it’s one that deserves to be treated with the respect it deserves. You won’t be sorry for taking the extra time to REALLY enjoy a good oolong (Might I recommend a good Jin Xuan milky oolong? Rich and sweet, creamy,but not overbearing, and my favourite for enjoying gong fu style), each new steep is like a while new tea.

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