B-IN-028

Dooars Black

Plains black, from Dooars, India.

Black tea

Dooars Black is strongest on astringency, body and malty. Typical tasting words: malt, toast crust, bark. Developed in the floodplains south of the Himalayas during the late 19th century to produce strong, cost-effective tea for British blends. A major backbone of commercial blends across South Asia, noted for dark reddish liquor that pairs readily with milk.

Also known as Dooars CTC and Dooars-Terai Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness1body4smoothness2aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty1toasty3malty4honey1spicy1woody3earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel1

Facts

Origin: Dooars, India
Plant: Camellia sinensis var. assamica
Harvest: April to November
Elevation: low
Oxidation: 95 to 100%
Roast: very light
Leaf: rolled pellet
Price band: budget
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then crush tear curl processing, then oxidation, then firing, then sorting.

Caffeine

A cup of Dooars Black carries a typical estimate of 65 mg of caffeine, within a range of 50 to 85 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	95 to 100 °C	3 min, 4 min

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes and spicy_food. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.