This assam is the perfect morning tent whose taste and character also manage with lemon, milk and honey. The tea comes from the mocal bari-garden and the taste is malted and spicy as a good assam should be. In addition, the tea has a distinctly floral-aromatic undertone which gives this tea an elegant and fragrant character.

It was the Englishman Robert Bruce who found wild tea plants in Assam in 1823. The discovery was the first step to the production of tea outside China. Sixteen years later, production was put into system, after which the first Indian tea was sent on the market. The Assam Valley is approx. 200 km east of Darjeeling and borders China, Burma and Bangladesh. Unlike in the mountain areas, the soil in the valley is fat and moist. Teplants in Assam grow quickly and gain tremendous power. During the monsoon - from April to September - Assam is transformed into the world's largest greenhouse, where almost a third of India's total tea production is manufactured.

Assam mocalbari should be brewed in a preheated teapot. Take off the boiler at the same moment the water starts to boil - it must not boil. Use a teaspoon of tea (two grams) per Cup (25 cl.) And pour the water over immediately after the boiling is ceased. Let the tea pull between 2-5 minutes under the tea cap. Serve the tea when the desired strength is achieved.