Assam Keelung T.G.F.O.P

The mysterious name Assam Keelung conceals a fabulous history of maritime routes and cultural encounters. While Assam tea originates in the Brahmaputra Valley in India, it is to Keelung, a major port in northeastern Taiwan, that this variety owes its name and part of its renown: in the 19th century, Keelung was a key stopover for tea exports to Europe. By placing this name on a prestigious Assam with golden leaves, the House evokes the strength and smoothness of this variety, while paying homage to the remarkable journey of tea, between East and West, along the great routes of taste.

The history of Assam tea is also marked by the determination of the Scottish botanist Robert Fortune, whose mission in the 1840s was driven by openness, observation, and knowledge sharing. Hired by the East India Company, Fortune embarked on his adventure in China, often in disguise, not only to collect plants and learn techniques, but also to draw inspiration from local expertise and train new artisans. Through his travels, he brought nearly 20,000 plants and seeds to India, along with the secrets of black tea production, allowing the Indian tea industry, and particularly Assam, to assert its identity and gain prominence in global markets.

At Betjeman & Barton, this passion for great Assam teas is rooted in a pioneering and exacting spirit. Selecting these teas means continuing this quest for exploration and refinement every day, seeking out the most powerful and distinguished teas, with their amber hue and full-bodied flavor. The House honors the tradition begun in the 19th century, celebrating Fortune's legacy while cultivating a demanding nature and a curiosity that fuel its passion for exceptional Assam teas.

Food and tea pairings
For a truly English pairing with the golden cereal, honey, and sweet spice aromas of Keelung tea, make traditional English teacakes: tender little cinnamon brioche buns, studded with raisins and orange zest, served warm and generously buttered. The sweetness, honey, and spices extend the tea's aromatic profile on the palate, creating the perfect afternoon tea experience. So British!

Recipe based on Assam Keelung TGFOP
Embark on a sensory journey with wild tuna marinated in Keelung tea. Brew this robust black tea, allowing its aromas to mingle with dark soy sauce, a touch of golden honey, and a few drops of lemon. Add toasted sesame seeds, then coat the raw tuna fillets in this marinade for two hours. Serve in thin slices, sprinkled with lime zest and coriander sprouts, and savor this unexpected pairing where Assam, a tireless traveler, imparts its maritime grace and elegance to the palate.