At a glance: Rembeng Second Flush Assam BOP Black Tea, organic, broken-leaf from India, full-bodied and malty. Brewing: 13 g/L at 100°C, 3 to 4 minutes. Perfect in the morning, straight or as a chai.
Some teas ease you gently into the day. Others make a bold entrance. This one belongs firmly in the second camp. Harvested at the Rembeng garden in India, this second flush embodies everything a great Assam should be: body, roundness, and that unmistakable malty signature the region is celebrated for.
At Thés & Traditions, Julien Huot selected this organic harvest for its consistency and the depth it delivers in the cup. Explore our classic black teas to continue your journey through this richly nuanced family.
The Aromatic Profile of the Rembeng Second Flush
BOP, short for Broken Orange Pekoe, refers to a production method in which the leaves are intentionally broken after oxidation. This format releases aromas more quickly during brewing, resulting in an intense, deeply coloured, full-bodied cup.
On the nose, the leaves offer a woody, lightly spiced fragrance with a hint of ripe fruit. The promise is clear: no subtlety here, but a confident, expressive aroma.
On the palate, the first impression is bold and full. The famous malty note characteristic of great Assams comes through immediately, softened by a honeyed roundness that balances the whole. Background notes of cocoa, dry wood and a gentle warmth of spice call to mind the finest blends of Indian tradition.
Why Second Flush Makes All the Difference
Second flush refers to the second harvest of the year, typically between May and June. This is when the leaves reach their peak aromatic maturity. Tea lovers worldwide regard this flush as the qualitative high point of India's annual harvest cycle.
Compared to a first flush, which tends to be brighter and more vegetal, the second flush offers greater body, a coppery liquor and that singular malty depth. The leaves have had time to soak up sun and sap. You can feel it from the very first sip.
An Exceptional Indian Terroir
The Rembeng garden sits in the Brahmaputra valley in India, on rich alluvial soils that have long defined the region's reputation. The humidity, heat and moderate altitude create a unique microclimate where the tea plant expresses its full character.
Organic certification ensures that both plant and soil are treated with care. No synthetic pesticides, no chemical fertilisers: only the natural rhythm of growth and the patience of the pluckers. If you're unsure which origin suits you best, our guide to choosing a black tea will help you navigate the great harvests by taste.
How to Brew This Assam BOP Black Tea
A great Assam rewards a little attention in preparation. Broken leaves release their aromas quickly, so dialling in the dose and steep time is key to avoiding any unwanted bitterness.
Recommended Parameters
- Water: low-mineral, brought to a full boil at 100°C.
- Dose: 13 grams per litre, roughly 2.5 g for a 200 ml cup.
- Steeping time: 3 to 4 minutes, depending on desired strength.
- Vessel: porcelain, glass or cast iron dedicated to black tea.
Pour the boiling water directly over the leaves. Three minutes yields a balanced cup; four minutes gives a bolder infusion that takes beautifully to a splash of milk in the classic British style.
Straight, with Milk, or as a Chai Masala
This Indian harvest can be enjoyed in several ways. Straight, it reveals its full malty, woody profile, ideal for those who enjoy an honest, unadorned cup. With a touch of milk, it becomes a comforting breakfast brew in the finest British tradition.
It also makes an ideal base for a homemade chai masala: steep the leaves in a mix of milk and water with cardamom, ginger, cinnamon and cloves. The Rembeng's full-bodied character holds its own beautifully against the spices, producing an authentic chai reminiscent of the bustle of an Indian bazaar. You might also enjoy our selection of Indian teas for further exploration.
A Second Infusion?
Unlike whole-leaf teas, the BOP format exhausts more quickly. A second steep will give a lighter cup, though still pleasant if you add an extra minute to the infusion time. For a whole-leaf experience, our Assam GFBOP Sewpur black tea offers a complementary perspective with greater floral finesse.
Storage
Packed in our workshop, this tea keeps best away from light, moisture and strong odours. An airtight, opaque caddy stored in a cool, dry cupboard will preserve its full aromatic range for 18 to 24 months after opening. Avoid the refrigerator: it is no friend to fine tea leaves.
Frequently Asked Questions
What does Assam BOP black tea taste like?
Assam BOP black tea delivers a full-bodied, malty and rounded cup with characteristic woody and honeyed notes. Its coppery colour and aromatic intensity make it an outstanding morning tea that pairs wonderfully with milk.
How do I brew Assam BOP black tea?
Use 13 g per litre of water at a full boil (100°C), roughly 2.5 g per cup. Steep for 3 to 4 minutes depending on the strength you prefer. Beyond that, bitterness can creep in due to the broken-leaf format.
Where can I buy Assam BOP black tea?
Look for a specialist tea house that sources its harvests directly from Indian gardens and holds organic certification. Thés & Traditions offers this Rembeng Second Flush from a single named garden, ensuring full traceability and consistent quality.
What are the different varieties of Assam black tea?
Assam comes in various leaf grades (BOP for broken leaf, GFBOP for finer broken leaf, TGFOP for whole large leaves) and across different flushes (the brighter spring first flush and the fuller, maltier summer second flush). The CTC process produces small rolled pellets used in blends and chai.
What are the benefits of Assam black tea?
This organic tea is above all a pleasure to drink: its malty roundness, woody depth and warming character make it an ideal companion for mornings and indulgent breaks alike. Savour our black teas as part of your daily ritual.
