Assam's Dufflaghur estate sits on the north bank of the Brahmaputra, and this BOP grade shows the character that spot is known for: a deep amber cup, full-bodied and malty, with a brisk edge that still comes through smooth. Dried fruit and a faint nuttiness turn up alongside the malt when it's brewed well, and woody, earthy notes round out the finish underneath. It stands up to milk without disappearing, but it drinks fine on its own too, especially if you like your black tea leaning bold rather than delicate.
The estate itself dates to 1917 and covers roughly 691 hectares, growing both CTC and orthodox teas. It's bordered by the Balijan and Singlian rivers to the east and west and by the Bormahjan estate to the south, and more than 2,500 people work the gardens and factory there. That combination of scale and over a century of continuous production is part of why Dufflaghur has become one of the more recognizable estate names out of Assam.
For brewing, use about a teaspoon of leaf per 200ml cup and water just off the boil, around 93°C. Give it three to five minutes to steep — shorter for something milder, longer if you want the malt and body pushed further. Strain before serving. Milk, sugar, or a slice of lemon all work if you want to soften the brisk character, though it holds up fine straight as well.
