Assam

About this tea

Assam tea comes from India's largest tea-growing region, the Assam valley in northeastern India, where the Brahmaputra River creates ideal growing conditions. This region is unique for being home to the indigenous Camellia sinensis var. assamica, discovered by Scottish adventurer Robert Bruce in 1823, breaking China's millennia-old monopoly on tea cultivation.

The tropical climate and rich, loamy soil of Assam produce teas with distinctively robust, malty characteristics. The best Assams are harvested during the second flush (May-June), when the leaves develop their signature tippy appearance - golden tips that indicate superior quality. These teas are prized for their wine-like, full-bodied character with notes of honey, malt, and sometimes a hint of smokiness.

Assam's liquor is deep amber to reddish-brown, with a brisk, astringent quality that makes it the backbone of many breakfast blends. The bold flavor stands up exceptionally well to milk, making it a favorite in Britain and Ireland. The tea contains higher caffeine levels than most black teas due to the assamica variety's larger leaves.

Brewing recommendations: Use 1 heaping teaspoon (4g) per 250ml cup with fully boiling water (100°C/212°F) and steep for 4 minutes. The tea's robustness means it won't easily over-steep, making it forgiving for beginners.

Best enjoyed as a morning tea with milk and sugar, Assam pairs wonderfully with hearty breakfasts, spiced foods, and chocolate desserts. In India, it's the primary tea used in masala chai preparations.