Assam Nahorhabi Second Flush CTC BOP Black Tea 2023

Harvesting involved selecting two leaves and a bud from Nahorhabi's finest sections of the prized TV1 Assamica clone, followed by processing using the CTC method. This Nahorhabi second flush crush-tear-curl 'broken orange pekoe' grade produces complex, malty and gutty cups.
SKU
NH/C0412/BOPCTC/23
We pack them so simple to reduce our carbon footprint!

Why we pack them so simple?
To reduce our carbon footprint!

SEE EXPERT'S REVIEW
Finest In Grade Broken Orange Pekoe Crush-Tear-Curl Upper Assam Summer Tea
REGION

Assam

BLEND

-

FLUSH

Second Flush

GRADE

BOP

CERTIFICATION

Conventional

Variant

Black

ABOUT THE GARDEN

Nahorhabi Estate got its name from ‘Nahor’ trees, because once this area had beautiful forest of Nahor trees. This tree bears sparkling red tender leaves during spring which gives it a majestic look. There is a small heritage attached to this estate situated in the Shivasagar District where the famous Shiva Temple is located, a pilgrimage place for pilgrims from all over India . The tea estate though situated in Assam is also very near to the state of Nagaland. Nahorhabi Tea estate was acquired by Jayshree Tea and Industries Ltd. In 1955. Over the years with continuous investment in expansion, quality and infrastructure, the total area under tea plantation has increased from 227.77 to 696.37 hectare. it is one of the first tea estates in North India to receive ISO 9002 certificate for growing, processing and marketing of Orthodox and CTC tea and also one of the first tea estate in the world for Orthodox tea processing. The garden management is committed to protecting the environment and uplifting ecological balance of the area. One side of the garden is covered by dense forest. Garden management also carries out regular plantation of trees in the fallow areas of the garden. Nahorhabi garden produces excellent quality Assam orthodox and CTC teas.

Jay Shree Tea - Garden
BEST TIME TO DRINK

Anytime!

BREWING INTRUCTIONS
Use filtered or bottled water. Bring the water to a rolling boil. Put in 2.5–3 g of loose tea for every cup. Let it steep for 3–5 min. Strain into a cup and serve

Leaf: Characterized by uniformly sized grains with a pleasantly sweet aroma.

Liquor: Presenting a robust amber infusion, bold and brisk, accompanied by a malt-induced sweetness.

Infusion: Radiating a soothing and vibrant full-bodied aroma, complemented by subtle notes of fruitiness.

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