For some reason, I got an ounce of an Assam from the Mangalam Estate a few months ago at a tea shop. I rarely drink Assam because I generally prefer to make Chinese black tea in my gaiwan. I finished the Keemun I got at the same time a while ago (I really need more Keemun), while I still have enough left for a few cups of this.
This is different from what I think of as the typical Assam. I brewed it quite strongly, but it lacks the tannic bite I expect from Assam, despite being a broken grade. Instead, the texture reminds me of a smooth, full-bodied Ceylon, like something from the Kenilworth Estate. It has notes of caramel, sweet potatoes, malt, and cinnamon, and finishes with enough different spices that adding milk and sugar would probably taste like masala chai. I’ve never had such a spicy unflavored tea. It’s not just the slight peppery sharpness at the back of your throat that so many other teas have. This tea literally tastes like I added spices while I was brewing it, like I started making masala chai and then quit halfway through. This works much better than it seems like it should, and I actually really enjoy it. The spiciness lingers for a few minutes after the last sip.
Flavors: Caramel, Cinnamon, Malt, Spices, Sweet Potatoes
