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Assam tea is a variety of tea named after the region where it is grown and produced in India.
Assam tea is specifically made from the variety of the tea bush called Camellia sinensis var. assamica.
This tea, most of which is grown at or near sea level, is known for its body, freshness, malty taste and strong bright color.
This type of tea was discovered in the early 1800s, growing wild in the tropically hot and wet Assam region at the edge of the eastern Himalayan Mountains.
The region is the world’s largest tea growing region, located on both sides of the Brahmaputra River and bordering Bangladesh and Myanmar.
This part of India experiences high rainfall; during the monsoon season, up to 250-300 mm.
of rain per day.
Daytime temperatures rise to around 36 degrees, creating a greenhouse-like environment with the mix of extremely high humidity and heat.
Assam tea was brought from India to the rest of the world by Scottish explorer Robert Bruce (not to be confused with Robert The Bruce), who in the 1820s forged a strong friendship with Assam plantation owners and exported seeds from the plant.
The taste of Assam tea is often described as strong and malty with a dark reddish brown color.
The tea is classified as a black tea and is commonly called English breakfast tea or Irish breakfast tea.
The tea is also described as lively, strong, and elegant.
Like some other black teas, many people enjoy Assam teas as an alternative to coffee, as it has the intensity many prefer.
Its many nuances can best be attributed to the way it is brewed.
It is this that determines how much of the flavor is extracted from each leaf.
It’s also a tea that can change its flavor significantly if brewed incorrectly or over-brewed.
Assam tea, renowned for its bold flavour and rich history, thrives in India’s Assam region. Its unique production methods enhance both taste and health benefits, making it a favourite among tea enthusiasts and researchers alike.
Assam tea is typically made through five different steps.
However, this varies from plantation to plantation and from the traditions of the different areas in the region.
Step 1 – The green leaves enter the factory and are immediately spread thinly on a hessian cloth placed over a wire grid in it.
Here the leaves remain until it has lost some of the moisture.
This process typically takes 12 hours.
Step 2 – The leaf is collected and rolled in Sirocco machines (a type of dryer).
Step 3 – the tea leaves are then spread thinly on a tray to be oxidized.
This process is closely monitored and it takes an experienced tea planter to determine the optimal time required, which varies from an hour to two or more depending on the ambient conditions.
Step 4 – The tea is then taken to the drying machines and spread thinly on the trays and blown through with hot air to extract the remaining moisture in the leaf.
Step 5 – then the tea is packed and shipped
To brew a cup of assam tea, you should of course first of all follow the instructions provided for our teas.
In general, however, you should remember:
Dosage – Use a maximum of one tablespoon per 236 ml.
of water.
Avoid using tea balls, tea cups or other storage objects that limit the flavor development of the tea leaves during brewing.
Water – Like other black teas, you may want to use a higher water temperature to best extract the flavors.
Bring your water (preferably distilled spring water) up to 80-90 degrees.
Avoid boiling the water.
This will give you the best results.
Time – Too long a brewing time can give your tea an unpleasant bitterness that overshadows the flavor spectrum that gives it its distinctive taste.
Start by brewing for 3 min.
and then increase the time to achieve the flavor that suits you best.
Beyond breakfast time, Assam tea is also an excellent base for chai, as its intense flavor doesn’t drown between the milk and sweet spices characteristic of chai recipes.
For the same reason, this makes Assam an ideal companion to milk and sugar for those who use it.