Zlatý Assam

Deep, malty, and the color of polished bronze, this is the bold cup that turns a gray morning around. Golden Assam comes from the Assam valley in northeastern India, the lowland region known for rich, full-bodied black tea with a honeyed, malty depth and flecks of golden tip in the leaf. Drink it strong with milk at breakfast, or brew it as the base for a homemade chai.

Assam is one of the great tea regions of the world, a hot, wet river valley whose black teas carry more malt and body than almost any other. The caffeine runs bold, which is part of why this leaf became the backbone of so many breakfast blends and stovetop chai.

Single ingredient: black tea. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon of leaves per eight ounces of water. Heat fresh water to about 200°F and pour it over the leaves. Steep for three minutes, then remove the leaves. Use fresh leaves each time you brew.

Does it take milk well?
Yes. Assam's malty body is built for milk, which is why it anchors so many breakfast cups and chai. Brew it strong, then add a splash of milk to the finished cup.

What are the golden flecks in the leaf?
Those are the golden tips, the young leaf buds prized in a good Assam. They are a sign of quality and add to the tea's honeyed, malty sweetness.

Does it work for making chai?
It is one of the best bases for it. Assam is bold enough to hold its own against ginger, cardamom, and milk, so the tea flavor still comes through after simmering.