Presenting Arunachal Summer Black Tea, the final addition in our summer harvest from the Himalayan state. A lot of black teas from India defy the classic black tea processing norms like complete oxidation, this is not one of them. A wholesome tea, which falls perfectly into the category of red tea/hong cha/लाल चाय.
The dry leaf aroma has notes of wood and malt, when placed on the heated ware, the woody notes becomes well rounded with hint of flowers like marigold. These notes translate well into the liquor, with the woody note taking the backseat at first. There is a hint of earthy and citrusy note, both resembling the hibiscus flower. The marigold adds to the perfume like floral sweetness, complimenting the earth notes very well. The malty character takes to the front on later infusions or if you do a long brew. There is absolutely no bitterness while still having a nice and rounded astringency.
If you like your tea english breakfast style, this is one of the teas which will blow you away. We added a tablespoon of milk to our second brew and it just added a whole new character to the tea, even if you like your tea like us, that is without adding anything to it, we would recommend trying it at least once just for the experience!
Appearance : Deep Orange
Taste : Malty, woody, marigold, earthy, hibiscus
Steeping Time : 4 minutes western style, 25 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio : 0.8 gram per 100ml for western style, 3 grams per 100ml for gongfu style
Recommended Steeping Temperature : 95°C
Recommended Steeping Method : Works good both ways