Assam Dufflaghur - Gunpowder

The Northeast region of India is the world’s largest regional producer of tea. The tea growing regions in the area are the Dooars, Cachars and Assam - Assam being the most important. In total, approximately 20% of the world’s annual production (Assam produces nearly 500,000,000 kilos of tea) is produced here. It is noteworthy to point out that the tea production only takes place for 9 1/2 months since the tea bushes are dormant due to cold weather from mid December to end February - sometimes into early March if it is an extraordinarily cold winter.

From May through to mid July, the scenery and aroma in this region is unbelievable. The area is a hubbub of activity - tea fields virtually festooned with the tea pluckers in Joseph-like multicolored garments, thousands of tons of green leaf being transported down country roads to the tea factories, a beehive of activity at the factories to process the green leaf at the ‘peak’ of its quality, markets, children coming home from school - it is truly an incredible scene.

Dufflaghur is an estate on the north bank of the Brahmaputra River in the central region of the Assam province called East Boroi. Dufflaghur is a ‘dual production’ estate - meaning it can produce both Orthodox and CTC teas. Generally orthodox teas are produced in the first 4 months of the new season corresponding to top quality and highest prices. This BPS grade is special and comparatively an unusual tea. It is actually a product of the orthodox manufacturing process but represents less than a quarter of one percent of Dufflaghur’s annual production - hence its rarity. The young leaves are tightly compressed into little balls during a rolling process during manufacturing thus retaining the inherent qualities of this very good Assam tea very well. It is interesting to see how this Black Gunpowder (or black pearls) uncurl . The cup quality of this tea is prized by discriminating consumers who are looking for something different in the way of tea.

Hot tea brewing method:  Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help capture the malty character of this tea, it is perfectly acceptable to consume this tea ‘straight-up’

Iced tea brewing method:  (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!