The grade is a finest tippy golden orange pekoe leaf, which means there is a very high proportion of chunky golden tips of the end buds, illustrating its fine plucking and selection.

2nd Flush or pick is often considered to be the finest Assam harvest.

Bursting with rich, malty flavour, its a great "pick me up".

And it's a great accompaniment - try it with good pork sausages and mustard mash!

This is a fine tea - here are our tips to get the best from it!

- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- For best results – use a teapot! Use 1 teaspoon of tea per person and 1 for the pot (or 1 spoon in a cup with a strainer)
- Steep for 3 to 5 minutes (or to your taste) - as a rule: the bigger the leaf, the slower the brew
- Best with a splash of milk
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Black tea, just like green tea, comes from the Camellia Sinensis plant.

- After plucking, the leaves are laid on drying trays & withered to remove some moisture and make more pliable
- The leaves are then rolled and laid out and a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
- Oxidation is stopped by firing (with hot air) when the leaves are the right (brown) colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size

Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals

Ingredients:

- Tippy Golden Orange Pekoe leaf tea from the Numalighur Estate, Assam, India