Why freshness matters in tea

Posted by Rishi Bhattacharjee on

When we think of "fresh" in relations to food, we think of vegetables and fruits, maybe even fresh cooked meals, or a freshly squeezed glass of lemon juice. But do you realize that we are also looking for "freshness" when we check the expiry date at the bottom of a box of cereal or a box of tea? 

My father was a tea farmer. He use to say that the teas taste best when you pick the tender leaves within 6 days of the leaves appearing on the plant. Other planters used to wait for 10 - 12 days in order to get more yield, but my father stuck to his 6 day rounds. His teas used to win the best black tea category year after year in tea exhibitions from the US to Europe. 

The last stage in tea manufacturing is baking the tea leaves (which makes them black). Once a tea is baked and ready to drink, it's only enemy is time. Within a few months, the finest of the flavor notes and tastes will be gone for ever. Within a year, most of the subtle nuances in the cup are completely untraceable - these are oils that have evaporated.

By the time a batch of tea makes it way from a tea garden to the city, auction center, warehouse, transport across India, packaging factory, more warehouse, store shelf, grocery bag and into a teacup - it loses most of its characters.

Assam Fresh™ was setup with one explicit goal - bring fresh tea to the growing Indian market, fresh and without mixing with stale tea (eh, blending!). Our focus is to change your attitude and taste towards what's fresh tea. All our teas are purchased in smallest quantities from the bulk market every week. You will be delighted with the taste of fresh teas, and after that it will be hard to justify drinking any stale blended teas, offered at "special prices" in fancy packaging. Don't take my word for it, try some fresh teas today - click here to go straight to pure black teas.




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