Assam
Assam is a state in northeast India and the country's largest tea-growing region, known for strong, malty black teas from native large-leaf assamica plants.
Definition
Assam is a state in northeast India, centered on the low, hot, humid valley of the Brahmaputra River. It is the largest tea-producing region in India and one of the largest in the world, with hundreds of large estates and many thousands of small growers. Most tea is grown near sea level, unlike the hill teas of Darjeeling. Tea grows wild in Assam. In 1823 Robert Bruce learned of native tea plants used by the Singpho people, and the British East India Company later developed plantations on that local assamica stock. The first Assam tea was auctioned in London in 1839. Assam tea became the backbone of British breakfast blends and of the Indian chai market. The region's tea is strong, malty and brisk, with deep red-brown liquor that holds up to milk and sugar. Most of Assam's output is CTC tea for teabags and chai. A smaller share is orthodox whole-leaf tea, graded as TGFOP and similar, and the best of it, especially second flush with many golden tips, is sold as single-estate tea.
In Depth
Brew orthodox Assam at 95-100°C (203-212°F), about 2.5-3 g per 250 ml for 3-5 minutes. For milk tea, go to the longer end or use more leaf. CTC Assam extracts fast, so 2-3 minutes is enough.
The second flush, from late May to June, is the prized harvest: thick, malty, and often heavy with golden tips. First flush is lighter. Rains during the monsoon make large volumes of tea for blending.
Assam tea is a common base for masala chai, since its strength survives boiling with milk and spices. If a breakfast tea turns weak with milk, a stronger CTC Assam usually fixes it. Look for estate names, harvest season and an orthodox grade such as TGFOP on whole-leaf Assam. Supermarket "Assam" is usually anonymous CTC blended from many estates.
See Also
- Indian Tea Regions
- Breakfast Tea Blends
- History of Indian Tea