Home Black Tea Assam Tea

Assam Black Tea
Rainy Flush Organic

Name: Assam Black Rainy Flush
SKU: 7356-bio
Price: 11.90 EUR
Availability: InStock

Everyday

SKU

7356-bio

Full-bodied and strong, a classic, organic Assam black tea from the Hathikuli estate in the Assam Valley. Made from hand-picked Autumn rain flush leaves and produced using traditional orthodox methods.

Character	Full-bodied, malty, astringent, captivating
Tea Farm	Hathikuli Estate
Terroir	Assam, India
Harvest	July to October, 2023, rain/monsoon flush
Leaf	Tippy Golden Flowery Orange Pekoe (TGFOP)
Cultivar	Camellia sinensis var. assamica
Altitude	75m
Oxidation	Strong
Processing	Orthodox: hand-picked, withered, hand-rolled, oxidised, oven-dried
Cultivation	EU Organic-certified
Grade	89/100 P. (Black Tea category) – Everyday

In stock

Hathikuli Estate

Stretching across 15km of land between the Golaghat and Karbi-Anglong districts, the Hathikuli Estate is one of the largest certified organic tea farms in the renowned Assam Valley, at the northeastern tip of India. Humid Summers, mild Winters and a high annual rainfall in this region encourages rapid plant growth and large harvests throughout the year. The estate is located right next to the Kaziranga National Park, a UNESCO world heritage site in the floodplains of the Brahmaputra River, famous for hosting the world's largest population of Indian one-horned rhinos. The lush meadows and dense forests are also home to many other wild animals including elephants that frequently roam the estate – hence the name Hathikuli: from the Assamese words "hathi" (elephant) and "kuli" (frequent).

Flavour

A classic Assam with notes of dark malt and a hint of grape. In terms of taste, it is very powerful and has a captivating balance of bitterness, sweetness and a slightly woody spice.

Leaf

Dark, fine-formed, wiry black leaves

Cup

Chestnut brown

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.

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.

Premium Organic Teas

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.

Organic Certification

Preparation

Brewing Guide

Steep 2 heaped tsp (5g) in 200–300ml water at 85–90°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 contamination. After opening, press out as much air as possible when snapping shut. Alternatively place tea leaves in a stylish tea caddy.

Test results

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

Confirmation of analysis

See tests

Assam Black Tea Rainy Flush Organic

Tea Farm

Hathikuli Estate

Character