Kanoka orthodox Assam brews a lighter smooth cup with subtle honey flavour - made with love on this 3 hectare family garden.
This tea will be delivered in our new compostable packaging >> read more here
In more depth...
Tea Name : Kanoka Assam
Tea Maker : Pallab Nath
Origin : Dhekiajuli, Sonitpur district, Assam, India
Size : 3 hectare family garden
Harvest Time :June
Cultivar : TV17
Grade : We buy the 'sorted' style of this tippy grade tea which involves breaking the whole leaf into 2or 3 pieces
Plucking standard : Two leaves and one bud
Processing : Withered, rolled, oxidised and fired
Experience : Smooth, malty with a subtle honey flavour
Last visited by Comins : June 2017, Michelle Comins
How to prepare tea [Western Style]...
Amount of tea per bowl (200 ml): 2.5 g (1 tsp)
Temperature of water: Infuse at 100 C (185 F)
Infusion time: 3-5 minutes as desired
Number of infusions: 1
How to enjoy: Can take milk and sugar if desired.
Tales of the Tea Trade : Kanoka Tea Farm
Michelle : Extract from our our book Tales of the tea trade : It became a running joke that every journey we undertook in Assam took 5 hours, and so, after stopping o to view rhinos at Kazaranga and buy tea from roadside stalls, our driver, Chandan, followed our escort and host, Pallab Nath, down a dusty track to his home [...]
Pallab [pictured below with Michelle] : ‘My grandfather owned a house in Assam and we had seen the tea gardens, but no-one in our area was focusing on organic cultivation so we decided that would be a good route to follow. We came across an abandoned paddy field which had seen no cultivation for 5–6 years due to its highland position, so we bought it – 3 hectares in total [.....]
We apply organic principles, using smoke, chilli ginger spray and black pepper water to treat insects. The land is fertilized with the dung from our seven cows, and we sometimes place dung in cow horns which, when buried, creates a bacteria that you can spray. My belief is that after 4 years of following a pattern of farming you have reset a cycle. Keeping environmental harmony is the most important factor in long-term organic farming
Further insight from our time at Kanoka
[not in the book!]
Michelle : 'One of the most wonderful parts of travelling to source tea are the delicious treats cooked up for us in the Tea House kitchen. Extraordinary dishes are predominantly [but I will add not exclusively] whipped up for us by the women in the community and wow can they cook. Generations of knowledge is passed down, an understanding of local ingredients and how to live by the seasons governs the menu. The snacks at Kanoka were really quite legendary. This was Pompee's story : many of you enjoy our version of her black rice porridge everyday at the Tea House.'
Pompee [pictured below] : 'My full name is Pompee Borah. I was born in a small village called Tengapthar. My father is a teacher and my mother is a housewife. Traditionally we call boiled black rice 'Kheer' and the Assamese name of the small sweet syrupy balls that I made for you 'Rasgulla'. I really love to eat rasgula with tea. It was my mother who taught me how to make black rice khreer'
Like many of the skilled and smart women I meet at smaller tea gardens Pompee works alongside Pallab at this small garden. She also undertakes other activities in the vicinity of the garden that aim to improve life for others in the area. One such initiative is the management of an NGO to help poorer children in the area to be independent and improve their prospects to earn in the future