Second flush is generally reckoned the high point of the Assam picking calendar, and this BOP from Keyhung Estate shows why. BOP stands for Broken Orange Pekoe: the leaf is cut into small pieces rather than left whole, which pushes more flavour into the cup than a Flowery Orange Pekoe grade would give you. In this case that means a thick, malty liquor with lemon and orange notes running through honey sweetness, a milky softness, and a savoury, almost coffee-like depth that leans medicinal at the finish. The liquor pours coppery with reddish highlights and a dark tone, and the malt carries through from first sip to last, which is why it suits both a longtime Assam drinker and someone trying the style for the first time.
Keyhung Estate sits in the Tinsukia district of Assam, India, on the south bank of the Brahmaputra, and the river's lowland plantations are part of what gives Assam tea its characteristic full body. The estate covers around 600 hectares and is now run by Mcleod Russel, part of the Williamson Magor Group. More than 3,000 workers and their families live on the estate, and management provides education and healthcare, with oversight from the Ethical Tea Sourcing Partnership programme.
Black teas like this one are traditionally credited with a range of health benefits thanks to their antioxidant content, though that's best treated as folk wisdom rather than medical advice. Brew orthodox BOP Assam with freshly boiled water and let it steep for three to five minutes; the leaf is sturdy enough to take the full five without turning bitter. Serve it with milk, sugar, honey or lemon, or drink it black if you want the malt and coffee-like notes unfiltered.
