Lochan Tea’s Assam [Episode 154]

Another change of pace for Denny and James. This episode is a black tea from Lochan Tea.

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4 Responses to Lochan Tea’s Assam [Episode 154]

  1. Again . . . I laughed heartily. WITH you, of course.

    Best line, “Is this a Darjeeling or an Assam?”

    Assams are generally REALLY burly teas. It’s the same type of leaf stock used for puerhs – assamica. As a result? Full flavor. Most morning teas, like English Breakfast, use Assam as a base. In short, no escaping tannins.

    Experts have recommended to me to approach Assam with a four-minute steep with boiled water. I tend to lower that to three minutes. 1 tsp. to 6-8oz. of water. The result will be chewy and hearty, regardless . . . but less bitter.

    However, for gongfools like you two, you can totally gongfu this like you would a good Keemun.

    Entertaining as always, guys.

    PS – If you received it from the Lochans, you should get to the Doke Black Fusion, next. It’ll put hair on your tongues.

  2. Cwyn says:

    English tea is Assam, you can use their parameters of teapot with 1 tsp per cup plus one for the pot. Which is basically what Geoff wrote. Definitely do the 3-4 minutes, then add milk to your cup if you want before pouring.

    • Oop# says:

      I love the wording, +1 for the pot, though it makes me wonder why the pot needs some for itself? Why must it be so greedy, it is already bathing in the stuff!

      • Cwyn says:

        Lol, well I didn’t make that up myself, it is the olde English tea rule when brewing a pot of loose tea. Of course now most people use tea bags.

        But if you think about it, as Geoff wrote, 1 tsp per 6-8 oz cup which is an English style cup or small mug. Then add 1 for the pot which will bring the strength of the tea to tasting the leaf quite nicely when brewed for 3-4 minutes. Now this would be for Assam blends, the typical English tea, not teas like Yunnan varietal which are strongly bitter.

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