India Assam Mancotta SFTGFOP-1 Clonal Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Baked Bread, Jam, Malt, Raspberry, Smooth, Butter, Cedar, Cherry, Citrusy, Eucalyptus, Floral, Orchid, Red Fruits, Rose, Strawberry, Tannin, Tea, Citrus, Cocoa, Drying, Orange, Citrus Fruits, Spicy
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 3 min, 0 sec 3 g 11 oz / 330 ml

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7 Tasting Notes View all

  • “Thank you Martin Bednář for recommending this! It arrived a few days ago but my first cup was really underwhelming. I gave it another go tonight, doubling the amount of leaves, and I’m so glad I...” Read full tasting note
    84
  • “Sipping on this now that I have some breakfast in my belly. Blueberry waffles topped with a spiced mango compote and a drizzle of maple syrup. This tea was kindly provided as a sample from M....” Read full tasting note
    90
  • “I’m going to be honest: I haven’t had an Assam in a while, because I have honestly avoided them. Since Alistair gifted this, I knew it was going to be good. I tried gong fuing the sample with a...” Read full tasting note
    80
  • “I finished this tea today. I really enjoyed it – it is nice black tea with lots of malt. Little fruity notes, but today I noticed new scents and tastes: It was somehow spicy! Good though,...” Read full tasting note
    90

From What-Cha

I’m very excited to get a new top end Assam in, featuring an extremely high golden tip content and delivering a smooth malty taste with unique raspberry jam notes.

Mancotta Tea Estate is one of the oldest in India, setup in 1867 as a division of the British India Tea Company. It is now one of the few estates in Assam to focus exclusively on Orthodox tea and is Rainforest Alliance certified.

Tasting Notes:
- Fantastic sweet malt aroma
- Smooth malt coupled with raspberry jam notes

Harvest: Autumn Flush, 30th October 2018
Invoice: O-601/18
Grade: SFTGFOP-1 Clonal

Origin: Mancotta Tea Estate, Dibrugarh, Upper Assam, Assam, India
Cultivar: P-126 (Panetola 126)
Sourced: Direct from Mancotta T.E.
Percentage of price going back to the farmer: 25%+

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

7 Tasting Notes

84
22 tasting notes

Thank you Martin Bednář for recommending this! It arrived a few days ago but my first cup was really underwhelming.

I gave it another go tonight, doubling the amount of leaves, and I’m so glad I didn’t give up on this. It’s smooth and malty and rich, yet it still feels light.

I brewed up a 3-cup teapot western style – the first cup was smooth and malty but relatively flat. The second cup, however, had steeped for quite a while longer (probably 5 to 6 minutes instead of the recommended 3 to 4) and the resulting tea was richer and far more complex. The jammy, fruity notes are subtle at first but they grow as you take more sips. It’s definitely a raspberry jam but there’s a hint of strawberry too.

I’m onto the third cup now and it’s getting quite strong and not so smooth. The jam notes are holding up though. I can’t detect any of the spicy notes that other tasting notes have described.

I’ve thoroughly enjoyed this tea and I’m really looking forward to writing out a full review… but there’s currently a backlog of teas I need to write long reviews on for my blog. Might be a month or so until I get round to doing my usual analysis with pics for this tea. It’s going to be a real test of my resolve to keep the last of this tea sample in my cupboard that long without drinking it.

Flavors: Baked Bread, Jam, Malt, Raspberry, Smooth

Preparation
205 °F / 96 °C 4 tsp 20 OZ / 600 ML
derk

It seems I am alone in experiencing the pronounced florality of this tea. derk sits in the corner

Martin Bednář

You are welcome. I liked it so I hoped you will too. And apparently you did!
Can´t wait for full-lenght review.

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90
393 tasting notes

Sipping on this now that I have some breakfast in my belly. Blueberry waffles topped with a spiced mango compote and a drizzle of maple syrup.

This tea was kindly provided as a sample from M. What-Cha in my most recent order, thank you!

SFPTPOEIOPFDOD I’ve seen these letters so many times and know what they stand for but now I forget. I do know it stands for some top grade chit. Opening the pouch, I was hit with a very strong rose, maybe some orchid, and the classic black tea aroma. Hesitancy crept in because of the strong florality. Though what a fine looking leaf! TIny, twisted multi-colored tippiness was oh so fluffy in the palm of my hand.

Gone western: 2tsp, 8oz, 205F, 2 steeps at 3 and 5 minutes.

I brushed aside most of the hesitancy and skeptically sipped the first cup. The aroma was still very floral rose with red berry and citrus midtones and undertones of malt and perhaps cedar. It took several sips for both me and the tea to open up. Like eyeing somebody as you approach each other walking down the sidewalk but then realizing it’s one of your neighbors in the building, so you smile and open the front gate for them (city living in a rough neighborhood). Most of the tastes presented mid-mouth and back for me with malt, cedar, citrus, rose. After the swallow, I noticed a woody tannin drying on the tip of my tongue and some light tingling throughout the mouth. Then all of a sudden a bloom of red berries like raspberry-strawberry-cherry, citrus and butter opened up in the back of the mouth. This aftertaste persisted for a long time. I feel like there might also be a cooling quality in the mouth – eucalyptus? It all made me smile and feel content. It’s quite a body warming tea.

I don’t have much more to say about it. I don’t necessarily find it complex tastewise — it’s a fairly straight-forward black tea but the aromas and tastes are well played. A strong floral aroma, a good balance between darker malty and woody notes, citrus tang, fruitiness and some umami butter and the way it lights up different areas of the mouth all make for a pleasant experience. This SFHGORODFDK is good chit.

Edit: I’m now noticing some returning sweetness that seems to be coming from the depths of my chest and is tickling the back of my tongue. The tea is a hint bitter, but smooth and light-bodied.

Flavors: Butter, Cedar, Cherry, Citrusy, Eucalyptus, Floral, Malt, Orchid, Raspberry, Red Fruits, Rose, Strawberry, Tannin, Tea

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML
Evol Ving Ness

Wow! Exciting moment in tea world.

eastkyteaguy

Just in case you’re curious, the SFTGFOP-1 grade translates as someting to the effect of Super Fine Tippy Golden Flowery Orange Pekoe-Grade 1.

Evol Ving Ness

Can you translate clonal?

eastkyteaguy

Unfortunately, no.

Evol Ving Ness

Thank you anyway!

Martin Bednář

“Clonal” is IMHO a culitvar of tea plant :)

Roswell Strange

Basically, the use of “Clonal” means that the tea was grown from hybrid clones instead of seeds – it’s essentially controlling the tea breeding/growing to achieve specific qualities. With teas from India in particular, generally what is being bred for is a higher percentage of golden tips since the higher the percentage the higher the grade they can attribute to the tea. A higher grade generally means that they can sell for a significantly higher profit since there’s a perception that higher grade = higher quality. It’s sort of true that generally a higher grade is higher quality but since tea leaf grading ONLY describes the physical appearance of tea you can absolutely have lower grades that taste better than higher grades (plus taste is ultimately subjective anyway).

Evol Ving Ness

Thank you both for chiming in. Much appreciated.

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80
1097 tasting notes

I’m going to be honest: I haven’t had an Assam in a while, because I have honestly avoided them. Since Alistair gifted this, I knew it was going to be good.

I tried gong fuing the sample with a rinse. It was faintly resinous, but malty, and a little drying while all to thin. I upped it up to a little over a minute in my tumbler. Like every single What-Cha tea, it’s smooth and of good quality. The sip started off with viscous texture, accented into the Assam’s malt, hinted at some cocoa, cherry for a split second, and then finished dry with citrus and something that reminded me of gin in the slight bitterness and astringency in the end.

Second brew, more malt, viscousity, and a touch more cocoa. I can see the jam a little bit by approximation because its got a little bit of that rhaspberry tartness in the finish, but I am getting it in the later steeps. It’s not that sweet and remains very much malty like most Assams, but its balanced. The brew is going good on its own without additives so far, but I see this going better with cream and sugar, or even just a bit of sugar.

I personally would not buy it myself, but I’m glad I tried it and do recommend it to Assam lovers for something balanced.

Flavors: Cedar, Citrus, Cocoa, Drying, Malt, Raspberry, Tea

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90
98 tasting notes

I finished this tea today. I really enjoyed it – it is nice black tea with lots of malt. Little fruity notes, but today I noticed new scents and tastes: It was somehow spicy! Good though, everything was nice together and my previous tasting notes are right too.

Western, 2-3 grams; about 3-4 minutes brewing time; boiling water.

Flavors: Spicy

Preparation
Boiling 3 min, 30 sec

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50
21 tasting notes

One of a number of lighter, more refined black teas I’ve bounced off lately. It’s malty and fruity, but delicately so. It’s actually a great tea, but I need something more solid in my black teas.

Someone with a better palate needs to add more comprehensive notes.

Flavors: Jam, Malt

Preparation
205 °F / 96 °C 4 min, 0 sec 3 tsp 14 OZ / 400 ML

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