Assam tea leaves are harvested in two flushes. The first flush is picked in late March and makes a strong and earthy tea with a malty, full-bodied flavor. The second flush, the more highly prized, and more expensive, "golden-tip" tea, is picked in late May and early June and is said to be just as malty, just as full-bodied, as tea made from the first flush, but smoother.
I have had both, and Assam Golden Tip Tea, in my humble opinion, was only marginally smoother, and that impression lasted only until I took the second sip.
But I could not pass up the chance to post on tippy tea, and to save both of us a little money the next time we are looking at shelves piled high with Assam and Assam Golden-Tip tea.
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