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.

Tea and Food Pairings
For a winter evening, Mangalam reveals its full depth when paired with a creamy butternut squash and chestnut soup. Its smoky notes converse with the sweet creaminess of the butternut squash and the silky texture of the chestnuts. A drizzle of hazelnut oil highlights the tea's roundness, while a hint of black pepper enhances its vivacity. Together, they create a warm, woody, and comforting pairing; a fireplace moment in a cup and on a plate.

Recipe using Assam Mangalam F.T.G.F.O.P.1
Imagine a fragrant salt… a rare alliance between finely ground Mangalam and a procession of carefully selected spices. Guérande salt welcomes coriander and fennel seeds, lightly toasted to enhance their aniseed notes. Black pepper infuses its warmth, cinnamon its sweetness, while dried orange zest adds a brilliant freshness. Each crystal absorbs the malty depth of the tea, creating a unique seasoning. Sprinkled on grilled vegetables or fresh goat cheese, this salt reveals unexpected harmonies, between spicy intensity and luminous citrus bursts.