Assam Black Tea Recipe

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.

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

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.

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.

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.

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.

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.