Namdang lies in the Tinsukia district of Assam, part of the Mcleod Russel Plantations group alongside the nearby Margherita estate. The garden covers 753 hectares and turns out close to 2,000 tonnes of leaf a year, which places it among the larger producers in a region responsible for roughly 55% of India's tea output. Assam tea itself is a relatively young industry by Indian standards, dating only to the 19th century after a Scotsman named Robert Bruce came across the plant growing locally and set the trade in motion.
This lot is graded Tippy Golden Flowery Orange Pekoe, a step lighter in style than a BOP leaf, and it produces a coppery, dark liquor with the bold, malty character that defines the Assamese style. Alongside that core maltiness sit notes of lemon, orange, honey and a touch of spice, with sweet, faintly earthy undertones and, once milk is added, a rounded, coffee-like depth. A cup carries around 45mg of caffeine per 8oz serving.
Brew it with freshly boiled water for three to five minutes. It stands up well to milk, sugar, honey or lemon, though plenty of drinkers take it plain. Assam is also the usual base for chai blends, where it gets combined with local herbs and spices, and black tea in general has long been drunk for its stimulating, mineral-rich qualities.
