Warm up for Winter with Bee Keeper's 1st Flush

Tea :      Bee Keeper’s 1st Flush Assam

Producer:  Teasource

Website: Bee Keeper’s 1st Flush Assam

Website description:  You can’t hide from the spicy character of clove, nutmeg, and cardamom. A full body to deserve the Assam title, ample malt to prove it, and enough bite to cut through milk and sugar.

Produced in 2022 by Beesakopie Estate, Assam, India.

Brewing Specs

Water:  180 ml/ approximately 6 oz

Temperature: 208

Steep Time: 4 minutes for 2 gm

My Review System: https://artofthepair.com/tea-overview/

My Overall Impression (Score of 87.5 %)

Thanksgiving is right around the corner.  It’s been warm here in Michigan but that will change next week.  For all I know, I could be standing outside with the smoker trying to get dinner completed while it’s snowing.  With that kind of weather, I’m going to drink something that has that full body, heavy texture to it to warm up.  Look no further than Bee Keeper’s 1st Flush.

While I do not drink any of my teas with milk or cream, I could with this one.  It’s a big beast that I fell in love with from the first sip.  The mouthfeel is so unique with a concentrated cream texture to it.  That with the great acidity and balanced large tannins give this a great structure.  I know this will stand up to heavy meals (see my suggestions below).

The price as of 11/16/23 is $9.60 for 56 gm or 2 oz.

Broken down:

  • 56gm / 2 gm for steeping = 28 cups
  • 28 cups from package = 34 cents per cup

Typically, I double steep all my teas (use the tea twice) so I can get 56 cups or approximately 17 cents per cup.  While I’m doing a smaller brew at 6 oz of water for this price, 6 oz of this will be a great pour that will help fill you up.


  • In the bag, it’s a combination of big aromas of dried green vegetables and herbs mixed with clove and tobacco notes.
  • That’s followed by deep notes of toasted malt.
  • Once it’s brewed, it shows a lovely tobacco/toasted malt combination that hints on bitterness.
  • This is mixed with toasted cloves (like placed into a ham and baked during the holidays), toffee, cooked brown sugar and a musty tones like walking through a wet forest.


  • On the palate, it shows the toasted malt that reminds me of toasted hazelnuts and walnuts over the entire profile.
  • It reminded me of heavily caramelized green vegetables, peppers and onions all mixed together after sauteing.
  • It shows great acidity which balances the tannins and a unique mouthfeel that similar to thickened cream.
  • The finish goes on forever which is quite refreshing even though its dry on the palate.


  • Aromas (4.3/5)
  • Flavors (8.7/10)
  • Overall impression (4.5/5)
    • Total score = 87.5 percent (17.5/20)

Foods to Pair and Why

  • All I could think of when I first tasted this was making a rich beef ragu. However, we need to take it a step further.  When the ragu is done, there is lots of caramelization (due to the heat and reduction) called fond on the sides of the pan.  This is when I grab a biscuit and scrape that caramelized goodness off and pop it in my mouth (You know exactly what I’m talking about).  That’s what I want to munch on as I sip on this tea.
  • My next thought was a partially smoked thick cut apple cider brined pork chop. I would finish this on a very hot grill with a hint of an ancho brown sugar rub to set in the color.
  • I must have been hungry because my next thought led to breakfast. All I could think of was a Denver Style Omelet with lots of vegetables that had been sauteed.
  • Since the weather is getting cold, I know I’ll be making Texas Style Beef Chuck Chili (no Beans) and let this slow cook for hours. I know I’d add a good amount of ancho Chili powder to this for the smoky flavor and some Chipotle powder for heat.
  • In honor of my time in South Carolina, I have to make a Chocolate Walnut Pie.  This tea will definitely stand up to this.  However, if I can find the recipe from Austin, an Ancho Chili Pie will pair just as well.
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