The Samdang Estate sits in Assam's Brahmaputra Valley, planted in 1861 by tea planter William McGregor, and it has spent the years since specialising in full-bodied malty black tea. This TGFOP grade shows the tippy, golden-leaf character that grade name promises: pluck it dries to a mix of golden tips and full leaf, and the cup runs deep amber. On the nose it's bold and malty, with honey and floral notes underneath. That carries through to the cup — a smooth, thick-bodied tea balancing malt, orange, and a touch of honeyed sweetness, mellowed further with milk if you take it that way.
It brews best at 93°C for about four minutes; use one teaspoon per 8-ounce cup and adjust up or down depending on how strong you like it, since Assam TGFOPs can turn bitter past that mark. Rinsing the pot with hot water first helps hold the temperature through the steep. Strain before serving — plain, or with milk and sugar to bring out the malt.
This is a medium-to-strong tea suited to mornings or an afternoon break, and it stands up well alongside pastries or other simple desserts. It's a straightforward, reliable Assam: nothing delicate about it, built for people who want a brisk, malty cup to start or punctuate the day.
