From the Assam valley in Northeast India — the world's great black-tea heartland — comes a robust, malty cup with a deep copper liquor. Strong enough for milk, sugar and spice, it's the natural foundation of karak and masala chai, and the tea that carries those rituals across South Asia and the Gulf.
Black tea
Assam
Bold, malty and full-bodied — the backbone of karak and masala chai, strong enough for milk, sugar and spice.
TypeBlack tea
CharacterBold · Malty · Full-bodied
Brew95–100°C · 3–5 minwith or without milk
CultureIndiaThe Story
What’s In a Leaf
Tasting Notes
- Malt
- Cocoa
- Caramel
Ingredient
100% Assam black tea
Best Enjoyed
Karak chai, masala chai, breakfast — or anytime, with milk
The Ritual
How to Brew
Assam is forgiving — hot water, a few minutes, done. These are the settings we reach for.
Water100°C — a full rolling boilAssam wants real heat to draw out its malt.
Leaf1 heaped tsp (2–3 g) per cup (240 ml)Go 1½ tsp (3–4 g) for a bolder, milk-ready breakfast cup.
Time3–5 minutesThree minutes for round sweetness; five for full malt and a brisk finish.
Made for milk — a generous splash never thins it. But taste the first cup plain; that is where the cocoa and caramel come through.
Ethically SourcedResponsibly grown
Crafted with CareExpertly processed
Made forShared moments
Beautifully PackedPerfect for gifting