Availability: In Stock
Price: £4.10
- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
The discovery by Robert Bruce in 1823 of the large leafed Assamic variety of tea was the catalyst for what is now the massive tea industry of India. Previously in India tea had merely been a leaf chewed, infused or eaten by tribesmen but within a decade the first plantation had been created and by 1860 enough tea was being grown to meet British needs without relying on Chinese imports. The ideal growing conditions of a huge rainfall coupled with tropical hot weather create the ideal hothouse conditions for growing tea.
Thowra Estate sits on the South bank of the mighty Brahmaputra River which runs down from the Himilayas and this second flush orthodox tea, lighter and more fragrant than the traditional hearty Assams, has plenty of golden tips running through it. A great breakfast tea.
The rich dark brown twisted leaf with some golden tips has an inviting malty aroma with sweet toasted honey notes. The tea infuses to a deep copper colour. On sipping Thowra has the typical full bodied Assam briskness with a malty dominance and dried fruit and toasted almond overtones. The finish is of a satisfying flavour of burnt sugar.
Savoury meals. Mild cheddar or cream cheese. English breakfast.
By the cup using an infuser: - 2.5g / 1 tsp / 200ml / 100c/ 3-5 minutes.
By the tea pot: Warm the pot. Allow 1 tsp/ 2.5g per person and one for the pot. Heat freshly drawn water to boiling point and pour briskly over the leaves. Stir and leave for 3-5 minutes.
Infusion Accessories
Tea infuser, teapot and strainer.
Tea leaves and buds.