Dry leaf aroma: Malt and hay with a hint of cocoa. 
Wet leaf aroma: Damp hay. 
Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 4 minutes at 210 degrees. 
Brisk malty flavor with suggestions of fresh-baked bread and a pleasant brisk aftertaste. As the cup cools the bread-like notes are more prominent.

Notes:
This was my first experience with the Soula estate in India and I quite enjoyed this Assam.

Flavors: Astringent, Baked Bread, Malt