Calcutta + Haldia
(Flowery Broken Orange Pekoe)
500 – 1500 feet above sea level
Manufacture Type: Orthodox
Full bodied, lovely balanced astringency with jammy hints of malt and
toast. A good stout
Bright and tending coppery.
Antioxidant / Caffeine
Level: Very High / Medium
Ingredients: Black tea
Organic Credentials: The
Metropolitan Tea Company Ltd.
Certified Organic by Pro-Cert Organic Systems Ltd.
(Equivalency agreements NOP, COR, EU)
TGFOP, FBOPF, Broken Leaf grades, Whole leaf grades, Orthodox
manufacture, CTC ... Over the years the grading of finished
black tea has become a highly refined and often bewildering process.
Nowhere is this more so than in the jungles of Assam in
North Eastern India. Assam’s plantations produce in the range of 30
different commercially available grades, each with their
own distinct characteristics. Interestingly, the process of grading tea
is actually very simple and comes into play during the
final stage of production. This is sorting, when the dried finished
leaf is run through large sifters that separate the larger leaf
varieties from smaller ones the way grains of sand slipping through
your fingers leave behind larger stones. As we shall see, it
took quite some time to get from the wild untamed jungles of Assam to
the refined product you are about to enjoy.
In 1823, the East India Company, a British firm in charge of developing
commerce throughout Britain’s eastern empire,
received word that wild tea plants were growing in Assam. The evidence,
hearsay from local tribal leaders, was not to be
confirmed until 1834. (Things moved slowly in the 19th century) In that
year, British planters, believing the wild variety
wasn’t refined enough for commercial purposes tried unsuccessfully to
grow tea bushes using seeds from China. Over the next
four years a man named Alexander Bruce, a former lieutenant with the
Royal Navy, began locating wild plants and clearing the
jungle around them to start plantations. This proved successful and the
first Assam tea made the London auction in January
1839. During these early days, planters generally gave more thought to
clearing jungle by hand, fighting malaria, tigers and
making the arduous trek inland to the wild tea, than they did grading
and sorting their finished product. As such Assam teas
were rather coarse compared to the refinements of the present day.
Thanks to the efforts of these early planters we’re pleased to bring
you this superb organic FBOP - Flowery Broken Orange
Pekoe. FBOP is a broken leaf grade meaning it contains broken leaf
pieces and some tips. The resulting cup is bright and full
bodied with deep malty notes and a slight hint of fresh toast. One of
Assam’s finest offerings, we suggest adding a splash of
milk to help open the nuances of the cup.
Hot tea brewing method: Use 2-4 teaspoons of tea per 4 cup tea pot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. (Do not overboil the water as this will de-oxygenate the water and affect the flavour of the tea). Steep the tea for 2-7 minutes depending upon the strength desired. Stir after 2 minutes (if you used boiling water virtually all the leaves will sink to the bottom ), let it stand for another 1 to 5 minutes and then gently pour into your cup. Milk and a dash of sugar will help capture the malty character, but it is perfectly acceptable to consume this tea 'straight-up'.
Iced tea brewing method (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.] : NB. This tea tends to 'cloud' or go 'milky' when poured over ice. This commonly happens with high quality teas.