How to Brew Single-Estate Orthodox Assam Tea for Maximum Aroma

Assam produces over half of India's tea, but connoisseurs know that there is a world of difference between industrial CTC tea dust and the majestic, hand-crafted beauty of Single-Estate Orthodox Whole Leaf Tea.

The Orthodox Difference: Whole Leaf vs. CTC

CTC stands for "Crush, Tear, Curl"—a mechanical process designed for quick extraction and harsh strength. Orthodox tea, by contrast, is plucked gently as two leaves and a tender bud, then withered, rolled with delicate care to preserve the leaf architecture, and oxidized to perfection.

When you unfurl Delight Food's Orthodox whole leaves in hot water, you witness the full leaf coming to life, releasing subtle notes of dried fruit, honeyed malt, and a luminous amber liquor.

The 4 Golden Rules of Orthodox Brewing

1. Water Quality: Always start with freshly drawn, filtered water. Reboiled water loses dissolved oxygen, resulting in a flat cup.
2. Water Temperature (90°C - 95°C): Never pour rolling boiling water directly onto whole orthodox leaves, as extreme temperatures can scorch the delicate essential oils. Bring water to a boil, then wait 60 seconds before pouring.
3. The Perfect Ratio: Use 2.5 grams (approx. 1 heaping teaspoon) of loose leaves per 200ml cup.
4. Steeping Duration: Steep covered for exactly 3 to 4 minutes. Allow the leaves ample space to dance and unfurl in a teapot or wide infuser basket.