If you prefer milk in your tea, the Assam CTC is a great recommendation. CTC stands for Crushing, Tearing, Curling.
This method is especially used when it comes to powerful varieties, and it gives a very homogeneous and fine-cutted result.
By using the CTC-method, the result becomes very thick and fine-leafed teas such as Pekoe Fanning or Dust.
The English call these very powerful milk teas Typhoo Teas. This tea resembles the classic Kenya CTC PF, but has a more malty flavour.

Recommended preparation: 100°C water/10 g. per liter water.

Time: 6 minutes