On the southeast coast of China, grows the White Ambrosia white tea, a very rare kind of white tea that is only harvested during a short span of time, in spring, every year. It is also known as “White Peony”, given how similar it appears to the petals of the Peony flower. Unlike all black and green tea, the white tea varieties are least processed and contains the smallest amount of caffeine.
If you have a keen interest in the fascinating and diverse Chinese culture, you have surely heard of Oolong tea. It is a variety of Chinese tea, made from the leaves and buds of the Camellia Sinensis. After harvest, the leaves and buds are dried under extreme conditions—resulting in mild oxidation and a recognizably withered appearance of the tea. However, flavor profiles differ, ranging from sweet and fruity to woody and thick, depending on the horticulture and style of production.
Did you know that more than half of the tea produced in India is grown right here in Assam? Orthodox Assam is a premium quality tea that involves delicate hand-picking of the leaves. The idea is to harvest whole leaves, preferably from the tips of the tea bushes. Orthodox Assam has a diverse, yet layered taste profile and is seldom bitter, unlike other variants of Assam tea. The best and the most sought-after production is always the one where post-harvest processes are also manually done.
Assam Cream is of CTC variety. Crush, tear, curl [sometimes cut, tear, curl] is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear and curl the tea into small, hard pellets. When infused in a cup, this tea turns into cream when it is cooled down. Creaming occurs due to its high quality and milk is not added.
This Orthodox Tea is produced by curing the early months of May to the end of June or early July. The Tea leaves have a golden color coating. They are velvety to touch and rich in aroma. The gold hue is visible when seen under the bright light of day.