Not your average teabag dust.
Here's how to brew it:
With our glass infuser — pop the leaves inside, add hot water, let it steep, then lift the infuser out. Done. No straining, no mess.
Without an infuser — add leaves straight to your pot or cup, steep for 3–4 minutes, then strain into another cup.
Either way: more leaves = stronger. Less leaves = weaker. You're in charge.
Heat water to about 90°C, just before boiling. Steep for 3–4 minutes (longer if you like it punchy). Then enjoy. Jack drinks it straight or a lil splash of milk because it's lovely. I (Bee) add honey and a slice of lemon and sometimes herbs and spices, because I like to experiment new tastes and benefits. Both are correct.
This tea is made using the CTC method (Crush, Tear, Curl). Fancy name, simple result: whole tea leaves curled into tiny balls. They brew fast, taste amazing, and remind you what real Assam tea should be.
You can make about 40-50 cups per 100g
Don't want to mess with loose leaves? No worries.
We've got:
· Tea bags — not bleached and they are bio degradable.
· Our Tea Kit — comes with loose tea, the infuser, and some bags to get you started.
No dust. No disappointment. Just a proper cuppa.
From our garden in Assam to your kitchen table.
