Dirok sits in the Tinsukia district of Assam, south of the Brahmaputra, with dense forest bordering the estate on both sides. Tea was first planted here in 1923, and the garden has been in production for close to a century since. This TGFOP1 grade is orthodox leaf, picked as the top bud and first two leaves of each shoot, so the finished tea carries a good share of golden tip through it.
In the cup it delivers the malty, full-bodied character Assam is known for, backed by notes of lemon, orange, honey and coffee, with a thick texture and a hint of forest floor underneath. Milk brings out its malt and honey side, while sugar or a little lemon will sharpen the citrus. The liquor pours coppery with reddish highlights, lighter in tone than some Assams.
Steep it in freshly boiled water for three to five minutes. It takes milk and sweeteners well, but holds up fine served black too, especially if you want the malt and coffee notes to lead. Black tea of this kind has long been drunk as a bracing everyday cup, and some traditional use also credits it with supporting general wellbeing, though that's more folklore than established fact.
