Assam Bageecha
The experience is one of pure, unadulterated depth. There are no spices to mask its character; instead, you find the natural alchemy of malt, honey, and toasted grain. It begins with a robust, full-bodied strength that commands the palate, followed by subtle notes of dark cocoa and a brisk, clean finish. It is a refined indulgence—a quiet, powerful rhythm of the soil that lingers long after the last sip. This is tea in its truest, most visceral form.
The Experience
Rich malted honey aromas rise from deep, sun-drenched golden orthodox tea leaves
Full-bodied layers of dark cocoa and toasted grain provide a smooth, robust depth
A clean, brisk walnut dryness settles elegantly across the back of the tongue
Gentle floral sweetness lingers long after the bold, malty strength fades away
Three reasons to begin your day with it
Single Estate, Nothing Blended In
This is one tea from one estate — Dikom, Assam — not a mix of leaves standing in for a story. What's in the tin is exactly what grew on that hillside.
Whole Leaf, Not Fannings
Hand-rolled orthodox processing keeps the leaf largely intact, unlike the crushed, torn CTC leaf used in your chai blends. That's the difference between a tea meant for milk and sugar, and one meant to be tasted on its own.
Strong
Malt, dark cocoa, toasted grain — this tea doesn't need milk to carry it. If you've only ever had Assam in a chai, this is the same leaf with nothing standing between you and it.
Steep it. Taste it. Decide for yourself.
The Anatomy of the Blend
Traceability
Orthodox Tea
How to Brew
No milk needed to prove its strength. Let it sit the full five minutes — this leaf earns the wait.
Our Promise
What is in your cup — and what is not