HAJUA SPECIAL
FIRST FLUSH
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Hajua, Sivasagar, Assam, India
"Special Tippy" grade Assam. Perfect breakfast black tea made from high-quality young tea leaves with buds beloved by Western tea drinkers for its dense, intense, and mild flavour. MORE
AROMA
Fruity, tobacco
TASTE
Woody, tobacco
CULTIVAR: Camellia Sinensis var. Assamica
HARVEST: Spring, 2023
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Hajua, Sivasagar, Assam, India
"Special Tippy" grade Assam. Perfect breakfast black tea made from high-quality young tea leaves with buds beloved by Western tea drinkers for its dense, intense, and mild flavour. MORE
AROMA
Fruity, tobacco
TASTE
Woody, tobacco
CULTIVAR: Camellia Sinensis var. Assamica
HARVEST: Spring, 2023
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA)
Temperature: 95-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION) ★
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ASSAM HAJUA SPECIAL
ABOUT
Assam has a long and storied history, its roots tracing ancient civilizations. Various ethnic groups have inhabited the region and has witnessed the rise and fall of numerous dynasties, including the Kachari and Ahom kingdoms. The Ahoms, who ruled Assam for nearly 600 years, were instrumental in shaping the state's cultural and political landscape. The introduction of tea cultivation in Assam dates back to the British colonial period in the 19th century. In 1823, the British discovered wild tea plants in the region and realized the potential for large-scale cultivation. As a result, they began to establish tea plantations, leading to Assam becoming one of the world's largest tea producers.
Assam tea is known for its robust flavor and bright color. The tea is typically black, and its strong, malty flavor makes it a popular choice for breakfast blends. The tea leaves are often robust and have a deep reddish-brown hue when brewed. The presence of the renowned Assam bitterness, combined with its natural sweetness, makes it suitable for various preparation methods, including adding milk. The cultivation process involves skilled tea pluckers hand-picking tender young leaves, which are then processed through oxidation, drying, and grading to produce high-quality tea. Assam tea is enjoyed in India and exported worldwide, making it one of the region's significant economic contributors.
ORIGIN
Assam is located in the Brahmaputra River valley, surrounded by the majestic Himalayan mountain range to the north and the lush plains of Bangladesh to the south. The state is characterized by its rich biodiversity, with lush green landscapes, rolling hills, and expansive river systems. The Brahmaputra River, one of the major rivers in India, flows through Assam, nourishing its fertile lands and supporting agriculture. The climate of Assam is tropical, with heavy monsoon rains from June to September, providing the ideal conditions for tea cultivation. The region's unique geographical features contribute to the distinct flavor profiles of Assam teas, which are celebrated for their boldness and briskness.
Situated in the picturesque Jorhat district of Assam, Hajua Tea Garden is one of the region's oldest and most respected tea estates. Established in 1871, it has a rich history reflecting the evolution of tea cultivation in Assam. The garden spans several hundred acres and employs traditional methods combined with modern practices to produce high-quality tea. Hajua is known for its premium Assam tea, rich aroma, full-bodied flavor, and distinctive malty notes. The garden's favorable climatic conditions, fertile soil, and skilled labor contribute to its unique characteristics. Hajua Tea Garden mainly produces orthodox and CTC (Crush, Tear, Curl) teas, catering to domestic and international markets. The tea from Hajua is crafted with care and attention to detail, ensuring that each batch reflects the garden's commitment to quality. It has garnered recognition for its excellence and is often featured in various tea competitions and exhibitions.
ORGANOLEPTICS
High-quality tea leaves, harvested in the spring, boast a significant presence of young buds. The dried leaves exude a sweet, fruity aroma with hints of tobacco, complemented by notes of vanilla and floral undertones. When heated, the tea leaves release delightful fragrances reminiscent of dried fruits, confections, and baked goods. Upon rinsing, the leaves reveal the full range of their fruity essence. The infusion is a clear, light amber hue with a reddish tint, delivering a gentle, smooth, and rich flavor. Its milky, creamy texture culminates in a lingering, sweet aftertaste, showcasing distinct woody, tobacco, and nutty notes.
Assam has a long and storied history, its roots tracing ancient civilizations. Various ethnic groups have inhabited the region and has witnessed the rise and fall of numerous dynasties, including the Kachari and Ahom kingdoms. The Ahoms, who ruled Assam for nearly 600 years, were instrumental in shaping the state's cultural and political landscape. The introduction of tea cultivation in Assam dates back to the British colonial period in the 19th century. In 1823, the British discovered wild tea plants in the region and realized the potential for large-scale cultivation. As a result, they began to establish tea plantations, leading to Assam becoming one of the world's largest tea producers.
Assam tea is known for its robust flavor and bright color. The tea is typically black, and its strong, malty flavor makes it a popular choice for breakfast blends. The tea leaves are often robust and have a deep reddish-brown hue when brewed. The presence of the renowned Assam bitterness, combined with its natural sweetness, makes it suitable for various preparation methods, including adding milk. The cultivation process involves skilled tea pluckers hand-picking tender young leaves, which are then processed through oxidation, drying, and grading to produce high-quality tea. Assam tea is enjoyed in India and exported worldwide, making it one of the region's significant economic contributors.
ORIGIN
Assam is located in the Brahmaputra River valley, surrounded by the majestic Himalayan mountain range to the north and the lush plains of Bangladesh to the south. The state is characterized by its rich biodiversity, with lush green landscapes, rolling hills, and expansive river systems. The Brahmaputra River, one of the major rivers in India, flows through Assam, nourishing its fertile lands and supporting agriculture. The climate of Assam is tropical, with heavy monsoon rains from June to September, providing the ideal conditions for tea cultivation. The region's unique geographical features contribute to the distinct flavor profiles of Assam teas, which are celebrated for their boldness and briskness.
Situated in the picturesque Jorhat district of Assam, Hajua Tea Garden is one of the region's oldest and most respected tea estates. Established in 1871, it has a rich history reflecting the evolution of tea cultivation in Assam. The garden spans several hundred acres and employs traditional methods combined with modern practices to produce high-quality tea. Hajua is known for its premium Assam tea, rich aroma, full-bodied flavor, and distinctive malty notes. The garden's favorable climatic conditions, fertile soil, and skilled labor contribute to its unique characteristics. Hajua Tea Garden mainly produces orthodox and CTC (Crush, Tear, Curl) teas, catering to domestic and international markets. The tea from Hajua is crafted with care and attention to detail, ensuring that each batch reflects the garden's commitment to quality. It has garnered recognition for its excellence and is often featured in various tea competitions and exhibitions.
ORGANOLEPTICS
High-quality tea leaves, harvested in the spring, boast a significant presence of young buds. The dried leaves exude a sweet, fruity aroma with hints of tobacco, complemented by notes of vanilla and floral undertones. When heated, the tea leaves release delightful fragrances reminiscent of dried fruits, confections, and baked goods. Upon rinsing, the leaves reveal the full range of their fruity essence. The infusion is a clear, light amber hue with a reddish tint, delivering a gentle, smooth, and rich flavor. Its milky, creamy texture culminates in a lingering, sweet aftertaste, showcasing distinct woody, tobacco, and nutty notes.
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