Tea Type There are primarily 4 tea types i.e Black, Green, Oolong & White. Plucked and produced from the same tea plant Camellia Sinensis, each tea type is differentiated based on the level of fermentation/oxidation they go through during production.Black Tea
Grade Tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves. The highest grades are referred to as "orange pekoe" i.e SFTGFOP1, FTGFOP1, and the lowest as "fannings" or "dust".SFTGFOP1
Caffeine The caffeine content in this tea categorized into three broad levels i.e low, medium & high.High
IngredientsSmoky Assam Black Tea
- CO2 Filtered Water
- 90-100 Degrees C
- 0.176 oz | 2 gm
- Steep Time
- 3-5 min
Is Black Tea good for health?
Black Tea has specific antioxidants, including catechins and polyphenols, which have been linked to reduce the risk of certain type of cancers. Increased evidence shows that these antioxidants in black tea have been known to reduce atherosclerosis in women (clogged arteries) in women.
How to brew a good cup of Black Tea?
In order to brew a good cup of black tea, take some oxygen-rich, fresh water in a saucepan and bring it to a boil. For a single cup of black tea, take 1 teaspoon (2 grams) of black tea in a teapot. Pour the freshly boiled 180-200 ml of water over the leaves in the teapot. Cover and let it steep for 3-5 minutes according to your taste preference (longer the steeping time, stronger is the tea). Add in Milk and sugar as per your taste and liking!
Which harvest teas do you use in your blends?
All our premium blends are made of a variety of garden-fresh, superior quality teas sourced from their native region. We procure all our teas in their respective prime-harvest seasons, which differ according to the tea type, place of origin, season etc. Procuring these teas during their prime harvest periods means that we get the best quality teas which have an enhanced flavor, character, and freshness.
Where do you source your teas from?
We source our teas from over 150 renowned tea plantations and small individual farms in India. Within the country, we procure from 5 popular tea-producing regions, namely : Darjeeling, Assam, Nilgiri, Kangra, and Sikkim.
How are your teas packed?
After sourcing our teas directly from plantations within hours of harvest, we bring them to our state-of-the-art tea facility in New Delhi, India. The teas then go through rigorous rounds of cleaning, sorting, quality testing to remove any impurities/dust/foreign particles. Teas then pass through a final 10+ quality check points for leaf size, aroma, liquor, flavors etc. They are then vacuum-packaged in opaque aluminium-lined bags using sophisticated machinery. These vacuum-bags are then stored in a dehumidified, temperatuere-controlled warehouse which ensures that the teas remain garden-fresh and maintain their character. Upon recieving a consumer's order, we further pack the required quantity of tea in smaller vacuum-sealed packs which are boxed in the retail boxes and then sent over to our own delivery centres located in various parts of the world.
Love this tea
All the teas from Vahdam I have tried are top-notch, especially interesting are some of the tumeric-herb combinations, and the cardamon blends.
Since smoked Black Teas may no longer be offered for sale within the EU, they can only now be found in other markets, such as Australia.
As the water in Tokyo, Japan, is resistant to the brewing of non-green teas, it
is difficult to find a replacement. Vahdam's version is a little too elegant for the water here. I would like to see a stronger blend, especially if it is to be drunk with milk. In this respect, the old Marriage version was better suited in this respect, though not necessarily of higher quality than Vahdam's.
Perhaps I should try the Smoky Assam, as mentioned below.
Smoky Assam Souchong Black Tea
Funny that at least one reviewer didn't like the smokiness of this tea - I'm exactly the opposite. My lovely wife gave me a sampler of Vahdam teas, and after my first taste of the Smoky Assam I'm ordering 3 tins of it. Deeee-licious!
Apart from Assam and Darjeeling, Lapsang Souchong (or its smokier brother Tarry Souchong) also have a firm spot in my tea cupboard. As such, it should come to no surprise that I simply had to try the Smoky Assam.
I find it less earthy and more woody and fruity than the Lapsang Souchong, which is a very interesting twist on this old classic. The amount of smoke is just enough and not as high as e.g. a Tiger Tea.