NEWS & VIEWS|||SARASIJ|||25/06/2025. ||| WEDNESDAY| VOL—IV/2025/JUNE/563

 

FOR  TEA  CONNOISSEUR

ASSAM TEA

SARASIJ MAJUMDER

The most invigorating thing in the morning after we get up is a fuming cup of tea. And we inherited this habit mainly from BRITISHERS. But—best tea that ‘BREWS’ is from Tea Leaves comes out of Gardens of Darjeeling. Someday—I will discuss about it. It has GI TAG.

I off course get supply from a small tea garden from Darjeeling—directly from Garden, four times a year, couriered to my address.

But it was a mistake to convert many Tea-Gardens in DARJEELING as human habitats! The process still continues. In this case, ‘Lepchas’—who are original inhabitants—are forced out by ‘Nepalese’.

We mostly don’t get Darjeeling Tea in the market. What is sold in the name of Darjeeling Tea—is either some Long-Leaf variety from Tea Garden of  ASSAM, or of  Jalpaiguri.

No Company markets Darjeeling Tea in the Commoners’ market. Most of the products are directly auctioned from the Gardens.

But, if properly selected, and brewed—ASSAM TEA is also enjoyable. I tasted ‘KANGRA’ tea also. I found it better than ASSAM Tea.

There are different grades of Assam tea, and these grades significantly affect the quality, flavour, and price of the tea. Assam tea is categorized into several grades based on the size and appearance of the leaves after processing. Here are the main grades and a short description--- and  how they influence the quality:

ORTHODOX ASSAM TEA GRADES

1. Golden Tippy Flowery Orange Pekoe (GTFOP) / Tippy Golden Flowery Orange Pekoe (TGFOP):  Quality: Highest quality with a large number of golden tips. Flavour : Rich, full-bodied, and aromatic with a complex flavour profile. Appearance: Contains a significant number of golden tips, which are the young, unopened buds.  Usage: Often  sold used for premium loose-leaf teas.
2. Flowery Orange Pekoe (FOP):Quality: High quality but with fewer tips than TGFOP. Flavour: Strong and flavourful with a slightly lighter aroma. Appearance:  Whole leaves with some tips.  Usage: Ideal for quality loose-leaf teas.
3. Orange Pekoe (OP):Quality: Good quality with larger leaves and fewer tips. Flavour: Strong and robust but less complex than higher  grades. Appearance: Whole leaves without tips.  Usage: Commonly used in loose-leaf teas and blends.
4. Pekoe (P):Quality: Medium quality with shorter leaves. Flavour: Full-bodied but less aromatic.  Appearance: Smaller whole leaves or large broken leaves. Usage:  Suitable for blends and everyday all-purpose teas.

CTC ASSAM TEA GRADES

I don’t have to discuss the CTC process. It is "crush, tear, curl" and is a method of processing tea leaves to make STRONG black tea. 

1. Broken Pekoe (BP):Quality: High quality for CTC teas. Flavour: Strong and brisk, ideal for making chai with Milk.  Appearance: Broken leaves that brew quickly. Usage: Often used in tea bags and strong blends.
2. Pekoe Fanning (PF):Quality: Medium quality with smaller particles than BP. Flavour: Strong and brisk with quick brewing time. Appearance: Small leaf particles.  Usage: Commonly used in tea bags.
3. Pekoe Dust (PD):Quality: Lower quality with very fine particles.  Flavour: Very strong and intense, brews very quickly. Appearance: Fine dust-like particles. Usage: Primarily used in commercial tea bags for quick brewing and strong flavour.

HOW GRADES AFFECT QUALITY

• Flavour and Aroma: Higher grades like GTGFOP and TGFOP offer a more nuanced and aromatic flavour due to the presence of more tips. Lower grades have a more straightforward and often stronger flavour.
• Brewing Characteristics: Higher grades usually require a longer steeping time to develop their full flavour, while lower grades, especially CTC grades, brew quickly and produce a strong, immediate flavour.
• Appearance and Leaf Quality: Higher grades consist of whole leaves with many tips, indicating careful plucking and processing. Lower grades have more broken leaves and fewer tips, resulting in a less refined appearance.
• Price: Higher grades are more expensive due to the labour-intensive plucking and processing methods. Lower grades are more affordable and are often used for everyday teas , TEA BAGS, and blends.

Understanding these grades helps tea enthusiasts select the right type of Assam tea based on their flavour preferences. But, this is only ‘HALF JOB DONE’

Brewing Assam tea properly can enhance its robust flavour and rich aroma. Here’s a step-by-step guide to brewing the perfect cup of Assam tea:

Ingredients and Equipment:

• Assam tea leaves (As selected the Grade, and Quality by you)
• Fresh, filtered water, preferably RO water,  and Kettle to Boil.
• Teapot , Tea infuser, and Tea Cosy.  I don’t like putting Tea leaves directly in Pot, and use Stainer. It is ‘MESSY’
• Teacup, must be rinsed with HOT WATER, before you pour tea.
• Optional— Milk, and Sugar. Don’t use ‘WHITENER’. Always use freshly boiled Milk/ Hot Milk.

Instructions:

1. Measure the Tea Leaves: Use one teaspoon of Assam tea leaves per cup of water. If you prefer a stronger brew, you can add an extra half teaspoon.
2. Boil the Water: Bring the water to a rolling boil (about 100°C or 212°F). Never  over boiled or re-boiling of water, as it will affect the taste. You can’t kill all Oxygen by over boiling.
3. Preheat the Teapot: Pour a little boiling water into the teapot, swish it around, and then discard. This helps maintain the brewing temperature.
4. Add Tea Leaves to the Teapot: Place the measured tea leaves directly into the teapot or use a tea infuser for easy removal. Try to use big Infuser.
5. Pour the Water: Pour the boiling water over the tea leaves. Ensure the water covers the leaves completely to allow them to unfurl and release their flavour.
6. Steep the Tea: Steep the tea for 4 to 5 minutes. The optimal time depends on your taste preference. A shorter steeping time results in a milder flavour, while a longer steeping time yields a stronger, more robust tea. The process is called ‘BREWING”—which need oxygen.
7. Strain and Serve: After steeping, strain the tea leaves using a strainer or remove the infuser. Pour the tea into a cup.
8. Customize Your Tea: Assam tea is versatile and pairs well with milk and sugar. Add milk and sweetener to taste if desired. You can also enjoy it plain to savour its natural MALTY FLAVOUR.

TIPS:

• Avoid over-steeping, as this can make the tea bitter.
• Experiment with the steeping time and quantity of tea leaves to find your preferred strength and flavour.

By following these steps, you can enjoy a perfect cup of Assam tea, rich in flavour and aroma.

 NOTE:- The BLOGGER is a TEA connoisseur, and collected information from various sources, from TEA GARDENS, visited by him in many places in India. His  Father-in-Law was a qualified Tea Taster, who groomed him,  and he studied books  on Processing Leaves, and Tasing of tea. 

Image:- Taken by Blogger, Merged.