Broken Pekoe is a grade that tends to make a hearty cup, and this Assam lives up to it: bold and malty from the first sip to the last, with a brisk finish that suits a morning start. It is a loose leaf black tea, graded Broken Pekoe (also known as Broken Orange Pekoe, or BOP), grown at the Namdang Tea Estate in the Tinsukia District of Assam, India.
Namdang covers 753 hectares and has been growing tea since 1884, which makes it a long-established name in the district. Recent harvests have produced around 2,000 tonnes of loose tea a year, enough to rank it among the bigger estates in the area. The garden belongs to the Mcleod Russel Plantations Group, whose holdings also include the nearby Margherita estate.
In the cup, expect lemon and orange brightness set against honey sweetness, a good dose of malt, and enough body to take milk well. A serving brewed this way carries roughly 45mg of caffeine per 8oz cup, in the same range as most other Assam blacks, which is part of why it works as a wake-up brew.
Assam teas of this kind have long been drunk for their antioxidant content. Compounds called theaflavins and thearubigins are traditionally credited with supporting general wellbeing, and some people reach for a daily cup with digestion and immunity in mind. These are traditional associations passed down with the tea rather than established medical claims, so treat them as folklore worth knowing rather than a reason to drink it.
To brew, add the leaves to an infuser or filter, place it in a cup or mug, and pour water just off the boil over the leaves. Let it steep for three to five minutes, longer if you want more strength and less if you prefer something lighter. Serve with milk, dairy or non-dairy, plus sugar, honey, or lemon to taste, or leave it black and let the malt speak for itself.
