Assam teas are also an excellent base for chai, as its intense flavors are not drowned out by the milk and sweet spices characteristic of chai preparation. For these same reasons, Assam makes an ideal companion to milk and sugar, for those who take them.
Tea Select a high grade Assam tea for your first cup look for whole leaves with golden tips and dispense a tablespoon of tea per 8 ounces of water. Avoid constraining vessels, like tea balls or small infuser baskets, to allow the leaves to fully develop flavor during steeping.
Water Like other black teas, Assam prefers a higher brewing temperature to extract the best essences of the darkly fired leaves. Bring your good quality water to a boil and be ready to infuse your tea straight off the boil.
Time Overinfusing an Assam can lend your tea an unpleasant bitterness that eclipses its spectrum of malty, raisin-sweet flavors. Take care not to oversteep and begin with an experimental time of 3 minutes, increasing if you find you’re not extracting enough character from the leaves.
Also Read:Recipe: HOW TO MAKE SUN TEA
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