Tea making depends a lot on the weather. We already know what the tea leaves will transform into because we are bringing the tea leaves from the soil. We are bringing the benefits of soil through tea.
As a tea farmer, our task is to take care of the soil, keep it healthy, make natural medicine and fertilizer for the soil and the plants, and make tea the natural way—keeping the flavor, taste profile, and aroma intact—packing it, reaching you, and making sure you get the benefit of tea and like the taste and aroma of the tea. We have to fix everything. It takes a long time. Because you get to see only the rolling part, you don’t see everything. The entire process involved with naturally organically making tea should be known by the customer, or they will see just the plucking of tea leaves.
To help you become acquainted with Assamese tea culture, we are referring to the popular Assam orthodox Black tea as “Red tea", a translation of the words “Ronga Saah” in Assamese, meaning “Red Tea” in English, alluding to the infusion color. Red tea is an integral part of our Assamese tea culture. Harvesting, withering, rolling, oxidation, and drying or baking are all stages of the handmade red tea production process that need significant time and work to achieve the best results. Our Handmade red tea is a premium tea manufactured from the best tea leaves, consisting of two leaves and the bud, and hand-rolled by tea artisans. It is a strong beverage that provides several health benefits. Each of our tea artisans prepares their own special red tea, which has a flavor and aroma that varies from malty to earthy with undertones of jaggery, chocolate, or sweet honey and, on rare occasions, a hint of smokiness.
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