Deep in the jungles that grow along the banks of the Brahmaputra, within clear eyeshot of the Himalayas, lies fabled Borengajuli Estate. Borengajuli has long been the talk of the Assam tea trade, and not just because of its picture perfect surroundings, exceptional air and stunning colonial era bungalows, although these certainly don't hurt its reputation. Rather, Borengajuli made its name via the outstanding tea it produces, the result of a painstaking "natural cloning" process. Some time ago, the nuance and malted character of the resulting teas were considered so fine that Borengajuli was chosen to participate in the pilot project to vacuum pack teas at the Estate level. We'll examine both the natural cloning and vac-pack process below.
Ask any of the planters at any of the clubs from Guwahati to Pertabghur and they'll tell you the same thing. Borengajuli's teas are almost perfect. It wasn't always so. Many years ago, plucky Estate managers began selecting the finest plants the gardens had to offer. They looked for bushes with higher yields, an abundance of "tip", superb flavour and better resistance to drought and pests. These bushes were placed in a special nursery and over time, cuttings were made that were nurtured and replanted in the gardens. Gradually, as more and more cuttings grew into full bushes, the estate filled with these "perfect" tea bushes. As a result, Borengajuli is one of the highest yielding estates in terms of exceptional, luxury grade teas.
Now, the vacuum packing. Evidently, so impressed were Borengajuli's upper managers with the Estate's flavory bright copper cup, that when the time came to experiment with new vacuum packing technology, it was naturally chosen. The general thinking at the time was, if we're going to go out of our way to preserve flavour with a vacuum, we might as well preserve the very best. The technique involved vacuum sealing the leaf immediately after it came out of the sorter. The result was tea that stayed as fresh as the moment it was manufactured, indefinitely. The process was such a success that it is now followed in the manufacture of all of our Estate teas.
We're proud to offer this fabulous, deeply malted, Assam. We trust that when you open the bag you'll find the tea extremely rich on the nose and flavourful in the cup.
This tea is excellent served with a little milk.
Some people like to add a little honey or sugar.
Especially delicious iced.
Make as for hot, but add extra tea - double the amount of tea per cup is recommended.
When the tea has cooled a little, pour over ice and then serve.
For a smoother taste experience.
Place the tea in a jug and add cold water.
Leave to infuse for a few hours (or overnight in the fridge)
Strain and enjoy.
Country of Origin: India.
Region: Assam, Mangaldai.
Grade: FBOP (Flowery Broken Orange Pekoe).
Altitude: 1000 feet above sea level.
Manufacture Type: Orthodox.
Ethical Sourcing: Sourced from farms monitored by the Ethical Tea Partnership.
Cup Characteristics: Malty with a jammy-like flavour best describes this premium tea.
Infusion: Bright and tending coppery.
Ingredients: Luxury black tea.
Antioxidant Level: Very high.
Caffeine Content: Medium.
Quality. Verified Purchase
Really flavoursome quality leaf tea.
Nick Foulger | Norfolk | November 2023
Good flavour tangy
Good quality Assam very black
Rod Harper | Weymouth | November 2022
This single estate leaf tea does what it says on the tin. A top quality cuppa and a taste by which most bagged tea can only dream of.
Nick Foulger | Norfolk | November 2022
KEEMUN and ASSAM teas are the Perfect teas for my husband and I. Wonderful flavour. ( Deliveries are pretty good too)
There is nothing to dislike and everything to love about these teas.
Patricia Parsons | Aberdeenshire | September 2022
Tea's from Simply Special are good quality and service os outstanding!!!
Good quality fast service
sylwia wisniewska | London | July 2022
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