Wednesday, March 2, 2011

Flight of Teas! March 5th and 6th!

For this coming weekend we will be doing an exposition on some of our favorite black teas from across the tea belt regions.  We will start in Northern India, in the region of Assam.  Assam produces some of the finest black teas from northeast India.  The high rainfall and Brahmaputra river give this region a very wet growing season.  Assam teas are known for their larger leaves, smooth infusions, slight maltiness (akin to a good beer) and wonderful sweeter notes of honey. We will then travel east to China's Anhui province for a taste of Hao Ya 'B' Keemun.  Keemun teas are some of China's oldest and most renowned black teas.  Hao Ya 'B' is harvested later in the spring, when the leaves are bigger and more flavorful.  This allows the tea to have a more intense flavor profile.  Lastly we will be trying a blend of the two teas, Supreme Breakfast.



Mangalam Broken Assam is a vibrant broken leaf tea from India. Perfect for mornings, this tea has both briskness and body. The sweet and malty Mangalam Assam is a fresh sophisticated mixture of strength and dark honey flavors.  The more a leaf gets broken apart, the more intense and robust the flavors can be. If you haven't tasted its smooth body or admired its sweet aroma, please come in for a tasting of it.



Hao Ya "B" is harvested in the spring allowing the tea to have dark, chocolatey notes and an intense, roasted aroma.  Hao Ya teas are processesed much like Keemun Mao Feng where the makers attempt to accentuate the subtelty and sweetness, while harnessing the intensity notes of some of the very best Chinese black teas have to offer.




Supreme Breakfast is like having the best of both worlds. Fantastic tea from India and China are combined to create this breakfast blend.  A wonderful tippy Assam is used which gives it a full, almost sweet body that is then smoothed by the rich distinctive flavor of Hao Ya 'B' Keemun.





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