Assam Black Tea Recipe

1. Heat water

Bring 12 fl oz (about 350 ml) of fresh filtered water to a near-boil (about 95°C / 203°F). Use a kettle with temperature control if available. For the blended black/green approach keep the water just below a rolling boil to avoid scorching the sencha component.

2. While the water heats, pre-warm the teapot or teacup by rinsing with hot water. This stabilizes infusion temperature.

3. Place 2 tsp Assam black tea leaves and 1 tsp Artist Road Sage Sencha into a small infuser, mesh ball, or directly into a teapot if you plan to strain. The ratio emphasizes Assam’s malt and body while the Sage Sencha adds herbaceous, slightly savory green notes.

4. Primary infusion

Pour the hot water (95°C / 203°F) over the combined leaves. Cover and steep for 3 minutes. This yields a balanced cup where the Assam’s strength is present but the sencha’s vegetal character is preserved.

5. Short second infusion (optional)

If you prefer a slightly milder second cup, remove the leaves after the first infusion and pour another 30–45 seconds of steeping with freshly heated water. Assam will yield more body on subsequent steeps; sencha will be lighter.

6. Remove the infuser or strain the tea into a cup to stop infusion. Taste and adjust with honey or sugar (about 1 tsp) if you like a touch of sweetness; add lemon to brighten (a wedge squeezed lightly). Garnish with a fresh sage leaf for aroma.

7. For iced tea: double the tea leaves (4 tsp Assam and 2 tsp Sage Sencha) and brew as above for 3 minutes. Immediately pour the brewed tea over 1 cup of ice in a heatproof pitcher or glass to cool quickly and preserve flavor. Serve with ice and optional sweetener or lemon.