Rich, fruity, everything you want in an Assam. Well, everything I want in an Assam. Nice rich reddish brown liquor, takes milk and sugar nicely. Might even suggest cream, but that’s only because it’s finally a reasonable temperature outside (44 degrees F).
Assam Golden Fancy F.T.G.F.O.P.
Assam tea is produced in the far northeast corner of India. This historically-important tea growing region fills the valley of the Brahmaputra River after it emerges from the southeastern flank of the Himalaya, where its brief southerly descent into Assam (from its source as the eastwardly-flowing Yarlung Zangbo in Tibet) is known as the Dihang. With Burma (Myanmar) to the east and Bangladesh to the south, this valley receives more rainfall per annum than any other location on earth.
Assam tea is noted for its depth of flavour, dark burgundy-colored liquor, and ‘malty’ taste. Thought of in the west as a ‘milk tea’, Assam tea is drunk by Assamese without milk, but elsewhere in India it is often the base for quality chai, the national beverage
