B-IN-031

Arunachal Black

Tippy orthodox black, from Arunachal Pradesh, India.

Black tea

Arunachal Black is strongest on sweetness, body and smoothness. Typical tasting words: honey, malt, cocoa powder, caramel, apricot. A newer frontier for Indian specialty tea, established in the late twentieth century near the foothills of the eastern Himalayas. Celebrated in niche cupping competitions for producing rare, golden-tipped artisanal micro-lots.

Also known as Siang Black, Donyi Polo Black and Arunachal Pradesh Orthodox.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami1brightness2body4smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral1fruity3vegetal0marine0nutty1toasty1malty4honey4spicy1woody2earthy1smoky0creamy1citrus0stone fruit2tropical0cocoa2caramel3

Facts

Origin: Arunachal Pradesh, India
Plant: Camellia sinensis var. assamica
Harvest: second flush (summer)
Elevation: mid
Oxidation: 85 to 95%
Roast: unroasted
Leaf: bud and leaf
Price band: premium
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then rolling, then oxidation, then drying, then sorting.

Caffeine

A cup of Arunachal Black carries a typical estimate of 60 mg of caffeine, within a range of 45 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	3 min, 4 min
Gongfu, 100 ml	4.5 g	90 to 95 °C	15 s, 20 s, 25 s, 35 s, 50 s, 70 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
relaxing

Pairs with pastry, chocolate and scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.