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Assam Black Tea
Bubrighat Organic

Premium 90 P.

SKU
7542-bio
Assam Bubrighat Bio
Assam Bubrighat Bio
Assam Bubrighat Bio
Assam Bubrighat Bio
Assam Bubrighat Bio
Assam Bubrighat Bio

Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.

Malty and strong, a classic Assam black tea with fruity notes of plum and grape from the organic-certified Bubrighat Estate. Perfect for daily enjoyment, particularly as a breakfast tea – drink it black or with a splash of milk.
Character Fruity, plum, malt, full body
Tea Farm Bubrighat Estate
Terroir Karimganj, Assam, India
Harvest All year round
Leaf Two leaves and a bud
Cultivar Camellia Sinensis var. Assamica
Altitude 40m above sea level
Oxidation Full
Processing Orthodox: hand-harvested, withered, rolled, oxidised, dried (100°C)
Cultivation EU-Organic certified
Grade 90/100 P. (Black tea category); Premium
€11.90
200g

Delivery : Up to 5 business days

Incl. VAT, excl. Shipping

SKU
7542-bio
€59.50 / 1kg
In stock

Tea Farm

Surrounded by lush greenery and dense forest right at the border with Bangladesh, the remote Bubrighat Estate covers 300 hectares within a state-protected nature reserve. The organic-certified estate has been managed by Mr Sharma for more than 20 years. Bubrighat is named after the regional 'Bhubri' fruit which in the past was harvested from the banks, or ‘Ghat’, of the nearby river.

Character

Flavour

A textbook Assam with an extremely rich, dense body, notes of bitter malt and fruity, juicy grape. Perfect for daily enjoyment, particularly as a breakfast tea, the robust astringency may be tempered with a splash of milk.

Leaf

Small, finely-formed black leaves with some buds

Cup

Amber-red

Black Tea

The most oxidised and globally consumed tea, black tea, like all teas, is made from Camellia sinensis. In contrast to green tea, the leaves are not heated/fixed after withering to prevent further oxidation. Instead they are vigorously rolled to break down the cellular structure and release the enzymes responsible for oxidation. These enzymes then react with oxygen in the air to form dark-coloured compounds called flavonoids, resulting in the leaves changing colour from green to black and developing their flavour and aroma. Black tea originates from China, where it is called Hong Cha, literally "red tea", after the glowing red-orange colour of the brew. The flavour of black teas vary considerably from light, sweet and fruity to strong, malty and smoky, depending on where they are grown and the level of oxidation they undergo.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The Assam region in northeast India stretches across a flat, fertile plain crossed by the mighty Brahmaputra River. The tropical monsoon climate with hot, humid summers, mild winters and high annual rainfall combined with extremely fertile soil provide optimal conditions for growing tea.

Assam tea is almost exclusively made from the endemic Camellia Sinensis var. Assamica variety, named after its place of origin where it thrives and can be harvested all year round. The bud and first two or three leaves are carefully harvested by hand and then processed soon after at a nearby factory. Here they are sorted, removing any damaged leaves, then rolled or shredded to kickstart the oxidation process.

Strong oxidation is what produces the characteristic deep, malty flavour of Assam. The leaves are then dried under the sun or mechanically indoors to stabilise them and ensure a longer shelf life.

Single Origin

This tea is sourced directly from the Bubrighat Estate in Karimganj, Assam.

Organic Certification

Preparation

Brewing Guide

Steep 5g (2 tsp) in 200–300ml water at 90°C for 2 minutes.

Recommended Teapot

Black tea is best brewed in a classic teapot made of porcelain or glass.

Packaging & Storage

Packed in a high-quality, airtight, resealable standing zipper pouch with seven protective layers to preserve flavour and prevent oxidation. After opening, press out as much air as possible when snapping shut. Alternatively place tea leaves in a stylish tea caddy.

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