ASSAM TIPPY TEA

When the English attempts to introduce Chinese tea into the plains of Assam proved unsuccessful, they discovered that the indigenous Singphos tribe (“Jingpos” in Burma) were already growing tea there. They had probably been drinking it since the 12th century. The “discovery” of this endemic variety of India was owed to the brothers Robert and Charles Bruce in the 1830s, who named it Camelia sinensis assamica. The development of a production of fine black teas, with woody and spicy notes, was not long in coming, in an attempt to free themselves from Chinese dominance. Assam tea is harvested twice a year: the summer harvest (second flush) is the most prized. It is nicknamed “tippy tea”, because of the golden tips that appear on the leaves.

The ingredients:Assam tea (India) TGFOP Second Flush Sewpur. Camellia sinensis assamica variety, from organic farming.

Preparation: 2 tablespoons for 1 liter of pure water brought to 95°. Infusion 4'.

Use : Ideal in the morning. Goes well with milk.