Availability: In Stock
Price: £6.80
- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
The mighty Brahmaputra River flows down from the Himalayas feeding the plains of the N.E. Indian state of Assam with fertile sediment. This rich alluvial soil coupled with a high rainfall and a temperate climate creates an environment in which the assamica variety of tea thrives, as British tea growers looking for an alternative source of tea to China, found in the1830s.
Mangalam Estate was created in 1973 by replanting some of the Towkok Tea Estate in a new and unique system of close planting.This modern method of close and regular spacing produces from the assamica, clonal variety a high yield and easy to farm leaves with an abundance of tips which is unique to Jayshree plantations, the company who owns this garden.
Assams are seasonally produced with 3 quality seasons. The second season, or flush, is plucked in late May and early June and produces the most sought-after tea with the distinctive rich malty flavours Assams are relished for. Our Mangalam is a 2nd flush.
You may also like : Thowra Estate, Assam and Milima Estate, Kenya. Both of these teas have the same malty notes, take milk well and great for breakfast sipping
The rich, black even- sized leaves are interspersed with golden tips. The dry leaf has aromas of malt and brown sugar. On steeping the liquor is a deep brown and the aroma is sweet with notes of toasted malt The mouthfeel is full bodied with a mellow Assam briskness and a lingering burnt sugar maltiness. A very fine example of a beautifully crafted orthodox Assam embodying all an excellent 2nd flush tea from this region should be
Mangalam Estate tea would be excellent paired with breakfast foods, fish and chips or berry and stone fruit puddings.
2.5g to 200ml of water at 95-100c . Steep for 3 minutes if drinking black or steep for 5 minutes if adding milk.
Infusion Accessories
Brew by the cup using an infuser or teapot and strainer
Tea leaves and buds