Assam Hong Cha "A", Taiwan

The ancestor of this tea grew in the Indian province of Assam. The Japanese brought Camellia sinensis forma assamica varieties to the island of Taiwan as the most suitable for making highly fermented tea.

The color range includes all shades of brown and black. The aroma of dry leaves is woody, with some chocolate tones. The smell of sunflower. After adding water, the aroma becomes richer. The sweetness of baked goods, fruits and flowers appears. The infusion is burgundy. The taste is sweet of peanuts, dates, hops and beets, a little honey. Sour notes of basil and grapefruit. Light, unobtrusive bitterness of wood resin and apple pits. The tea warms, collects thoughts and tones well. It is softer than Ceylon Assam, but stronger than Chinese varieties of red tea. Perfect for various additives, herbs, as well as various treats and sweets.