Dikom Estate sits in the southeast of Assam, and this STGFOP1 grade is the estate's flagship black tea — full-bodied leaf with a distinctly malty character that has kept it in steady demand. The cup carries honey and milk notes over that malt base, with a thick, vegetal edge that gives it more weight than a typical breakfast Assam. It is the kind of tea that stands on its own without milk or sugar, though it takes both well if you want a softer cup.
The estate's tea-making knowledge has been passed down across generations, and Dikom is known for holding a high bar on quality across its production. Tea & Coffee, which sells this lot, has offered it for years as part of its Assam loose leaf range, valuing it for the same malty depth and full body that define the grade.
Assam black teas like this one have traditionally been drunk for their high flavonoid and antioxidant content, with some drinkers reaching for a cup expecting a lift to digestion, immunity or general wellbeing — claims worth treating as folklore rather than medicine.
To brew it, use about 2.5g of leaf (roughly a teaspoon) per 237ml of freshly boiled water, right at 100°C. Let it steep for three minutes, giving the leaves an occasional stir, then strain before drinking. A touch of honey or sugar suits it if you want to soften the malt, but the tea holds its own without either.
