Description
🍂 Black Tea🇮🇳 Single-Estate Assam☕ Strong Caffeine🥛 Holds Milk
Single-garden Assam from the Borengajuli estate in northeast India — bold, malty, full-bodied. The morning cup that holds milk and sets the day.
Borengajuli is a single-garden Assam — meaning the leaf comes from one estate in the Brahmaputra valley of northeast India, rather than being blended across multiple gardens for consistency. Single-estate Assam is rare at this price band; most wholesale Assam is regional-blend. The result is a black tea with structure and identity — malty, full-bodied, with the kind of depth that wakes up at the first pour and holds through milk and sugar without thinning out.
Assam as a region produces the world’s largest volume of black tea, and most of it is built for the international milk-tea trade — which is why Assam shows up in nearly every English Breakfast and Irish Breakfast blend. Borengajuli sits a step up: a recognisable estate cup that drinks well alone but truly comes alive with a splash of milk. The Sampson morning anchor.
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Single-Estate
One garden, not a regional blend
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Holds Milk
Built for the morning cup with milk and sugar
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Full-Bodied
Malty, structured, the Assam benchmark
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Black Tea
Caffeine
Strong
Origin
Borengajuli Estate, Assam, India
Format
Loose Leaf
Steep Time
4–5 min
Servings
~25 cups (50g)
Tasting Notes
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Malt & Cocoa
Aroma
The dry leaf smells of dark malt and a faint cocoa note — distinctly Assam, distinctly different from a Ceylon or Darjeeling. The brewed cup carries the malt forward.
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Full-Body Sip
Body
A heavy, almost chewy mouthfeel — this is what “full-bodied” actually means. There’s a slight tannic structure that holds milk without collapsing.
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With Milk
Pairing
Add milk and sugar and the cup turns rich and creamy without losing its tea identity. The malt becomes the dominant note, the way it does in Indian-style chai. The classic morning serve.
How to Brew
01
Measure
One heaped teaspoon (about 3g) per 8oz cup. Assam is forgiving — slightly more leaf gives a stronger morning cup.
02
Boiling Water
Bring water to a full boil and use immediately — Assam can take the heat.
03
Steep 4–5 Minutes
Four for a balanced cup, five for a fuller, milkier one. Strain cleanly — over-steeping pulls bitterness. Add milk after the strain, not before.
Water
95–100°C
Time
4–5 min
Per Cup
1 heaped tsp
For a chai base, brew Borengajuli to full strength, then simmer with whole milk, cardamom, ginger, and a touch of sugar. The estate cup makes a noticeably better chai than generic blended Assam.
About the Tea
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Borengajuli Estate
The Garden
A specific tea garden in the Borengajuli area of Assam, northeast India. The Brahmaputra valley’s combination of monsoon humidity, alluvial soil, and lowland heat produces leaves with the maltiest profile in world black tea.
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Whole-Leaf Grade
The Grade
This Sampson lot is whole-leaf grade rather than CTC (crush-tear-curl, the small-pellet form used in commercial tea bags). Whole leaf means slower extraction, more complex cup, more re-steepable. The malt is smoother, less aggressive than CTC Assam.
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Milk-Built
The Strength
Estate Assam is engineered (by climate and processing) to hold milk. The tannins give the cup structure without being astringent; the malt notes deepen with milk rather than disappearing. This is what makes Assam the global breakfast-tea base.
In the tin
Black tea (single-estate Assam).
Origin & Sourcing
Single-estate Assam from the Borengajuli garden in the Brahmaputra valley of northeast India. Whole-leaf grade, packed in small batches for the Sampson shelf. The estate name on the label is the differentiator — most Assam is anonymous regional blend.
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