Assam Mangalam F.T.G.F.O.P.1

The Mangalam tea garden, established in the 1970s, is a laboratory of innovation where close-row planting and plant cloning were developed to enhance the aromatic intensity of the leaves. Going against tradition, Mangalam adopted an ultra-rational, plot-based organization that facilitates optimal quality control. Thanks to this bold approach, it has become a model for the finesse of its orthodox "tippy" teas, highly regarded for their smoothness, creamy texture, and aromatic complexity.

A "tippy tea," such as our Mangalam FTGFOP 1, is a black tea composed of a high proportion of golden buds, called "tips," the most tender and aromatic part of the tea plant. These buds give the tea a coppery, bright, and rich infusion, with a natural sweetness and a creamy texture: a creamy profile is described as a brew that is round, dense, and velvety on the palate, without excessive astringency, often with notes of warm bread, cocoa, honey, and ripe fruit. This is one of the hallmarks of the finest teas from Assam or Yunnan.

Mangalam captivates us above all with its audacious youthfulness: unlike the grand, centuries-old tea gardens of Assam, it embodies a visionary and confident modernity. Its recent history is one of a successful gamble: to innovate, to rethink the plantation and the art of tea. This quest for perfection, driven by the unique density of its tea bushes and its pioneering spirit, resonates with our most sincere values ​​and has inspired our selection for nearly 40 years.

Food and tea pairings
For a winter evening, Lapsang Souchong reveals its full depth when paired with a velvety butternut squash and chestnut soup. Its smoky notes interact with the sweetness of the butternut squash and the silky texture of the chestnuts. A drizzle of hazelnut oil underscores the tea's roundness, while a touch of black pepper enhances its vibrancy. The result is a warm, woody, and comforting blend; a cozy interlude reminiscent of a crackling fireplace in both cup and plate.

Recipe using Assam Manglam FTGFOP1
Imagine a fragrant salt… a rare blend of finely ground Mangalam and a selection of spices. Guérande salt welcomes coriander and fennel seeds, lightly roasted to enhance their aniseed notes. Black pepper adds its warmth, cinnamon its sweetness, while dried orange zest brings a vibrant freshness. Each crystal absorbs the malty depth of the tea, creating a unique seasoning. Sprinkled over grilled vegetables or fresh goat cheese, this salt reveals unexpected harmonies, between spicy intensity and luminous bursts of citrus.