Having a wiry leaf with golden flowery tips and traditional malty, yet light flavour, Assam Dikom tea produces a richly coloured and malty infusion . The flavour is brisk and bright and lightly sweet. Use one teaspoon per cup and one for the pot with freshly boiling water and infuse for five minutes.
Assam is one of the most important tea producing regions of the world. The Dikom tea garden is based in the south-east of the Assam region in India’s north east and here is the native home of Camelia Assamica. The Sessa river flows 1,800 miles from the Himalayas to the Ganges and goes through the Dikom tea estate. The Bodo-Kacharies tribe named this estate Dikom because they found the water uniquely sweet. In the Bodo language “Di” means water and “Kom” means sweet. The garden is planted in 70% clones which contributes to the complexity of the Dikom tea. Dikom is considered one of Assam’s best tea estates.