Assam tea is one of the best loved types of black tea, and takes its name after the region where it was first cultivated. Assam tea is represented by the dried leaves of Camellia Sinensis var. assamica, as Assam tea is different from the Chinese version of Camellia Sinensis in that the leaves of the tea plants are larger and the infusion has a lighter color. Assam tea is commonly used in a series of very popular blends, such as English Breakfast or Irish Breakfast, and is known for its full bodied flavor and its malty tinge. While the tea growers in the Assam region also produce other varieties of tea, such as green tea, Assam tea, unless otherwise specified, refers to black tea.
Assam tea draws its special attributes from the special balance between the qualities of the sandy, alluvium rich soil from the banks of the Brahmaputra River, and of the particular climate of the Assam region, with its monsoons and cool, dry winters.
The story of the discovery and evolution of Assam tea is, to say the least, interesting. Its original finder, a Scottish explorer did not live to see his find properly catalogued and recognized, but his brother, sensing the potential in his brother's discovery, went on to become one of the first Assam tea growers. Even though tea vas indigenous to the region, the Assam tea that is widely known today is merely a variation of that type of tea, obtained through a combination of the original Assam tea with the Chinese variety early growers thought to be more valuable.
Assam tea has two ideal harvesting times. The first, in March, will produce the lesser quality tea (unlike most other tea types where the first harvest is usually the most prized). The second harvest will produce the precious "tippy tea", a name attributed to it because of the yellowish tips that appear on the leaves by the time of this second harvest. After the harvesting, the leaves will go through the oxidation typical to black tea, and after that, will undergo the drying process. Assam green tea will be prepared by skipping over the oxidation process and going directly through the drying.
The perfect Assam infusion is made with fresh water, heated up to near the boiling point, approximately a gram of Assam tea leaves and a ceramic cup, which must be heated previous to the infusion, preferably with warm water. The Assam tea is placed in the warm cup or pot and the hot water is poured on top of it, after which it is let to seep for around 3 minutes (though depending on preference, you can leave it for up to 5 minutes). If you haven't used an infuser for loose leaf tea, make sure to use a strainer when pouring into the cup. The ideal way to serve Assam tea is accompanied either by milk, cream or lemon, and, of course, according to taste, a sweetener, be it honey, sugar or artificial.
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Assam tea is one of the best loved types of black tea, and takes its name after the region where it was first cultivated. Assam tea is represented by the dried leaves of Camellia Sinensis var. assamica, as Assam tea is different from the Chinese version of Camellia Sinensis in that the leaves of the tea plants are larger and the infusion has a lighter color. Assam tea is commonly used in a series of very popular blends, such as English Breakfast or Irish Breakfast, and is known for its full bodied flavor and its malty tinge. While the tea growers in the Assam region also produce other varieties of tea, such as green tea, Assam tea, unless otherwise specified, refers to black tea.
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