Assam Hunwal comes from the Hunwal Tea Estate in Assam's Jorhat District, right where the land runs up against the Nagaland foothills. Streams cut through the terrain nearby, keeping the ground fertile, and the estate has built a reputation as a substantial Assam producer. This particular batch is a second flush, picked from the top bud and first two leaves of each new shoot — the plucking standard behind its TGFOP1 grade (Tippy Golden Flowery Orange Pekoe), a grade defined by high tippy content.
In the cup it delivers the full, malty character Assam drinkers look for, with notes of lemon, orange, honey and malt, and a thick body. Milk brings out the honeyed side; drunk black, the malt and citrus edges stand out more. Either way works, and sugar or a squeeze of lemon suits it too if that's your habit.
Caffeine runs on the higher side for a black tea, around 45mg per 8-oz cup, so it holds up well as a morning tea. To brew it, use an infuser or filter, pour water at a full boil over the leaves, and let it steep for about four minutes — a touch longer if you want more strength, a bit less if you prefer it lighter. Black tea's polyphenols, including theaflavin and thearubigin, have traditionally been associated with general wellbeing, though that's more folklore than guarantee.
