|"A 5-minute steep resulted in the best cup. A dollop of milk and a teaspoon of sugar brought a new dimension to the cup, extracting a stronger, bolder character out of the tea, while enhancing it with sweet creaminess.
The Borengajuli Estate has come into excellence at a slow and painstaking pace. At one point many years ago, the estate managers selected only the best bushes that yielded the highest-quality tea leaves, and began to propagate new plants from them (natural cloning). The lesser-quality plants on the estate were replaced with these new “perfect” tea bushes. The process was repeated over and over, and years later the estate was replete with 100% high-quality bushes.
The dried leaf gives off an aroma that has that warm, banana-nut toastiness to it that I love about Assams. The leaves are broken, medium-to-small in size. Upon researching this tea, it was apparently the guinea pig for a developing vacuum sealing technology, which proved so successful that Borengajuli uses it for all of their teas they produce. As such, this Assam is exposed to oxygen for 2 hours or less, resulting in a very fresh product.
Experimenting with 3, 4 and 5-minute infusions, the 5-minute steep resulted in the best cup. A dollop of milk and a teaspoon of sugar brought a new dimension to the cup, extracting a stronger, bolder character out of the tea, while enhancing it with sweet creaminess.
High expectations come with such deep history of perfection and freshness. I was anticipating a perfect Assam cup, straight-up, but feel that I have had better. That said, this is a very nice, and great quality tea. I particularly enjoyed it with sweetener and cream. But on its own, to me it just seemed “good”, not “perfect.”
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