Assam tea is a type of black tea that is grown in the Assam region of India. It is known for its strong, malty flavor and full-bodied character. Assam tea is typically harvested in two seasons, the first flush (spring) and the second flush (summer). The first flush teas are known for their light and delicate flavor, while the second flush teas are known for their stronger and more robust flavor.
Assam tea is made from the leaves of the Camellia sinensis plant, which is native to China. The plant was brought to India in the 19th century, and the Assam region has since become one of the major tea-growing regions in the world.
Assam tea is often used as a base for blends, particularly for English Breakfast blends, and also for Irish Breakfast blends. It is also enjoyed on its own, and it can be enjoyed with or without milk and sweeteners.
Assam tea is rich in antioxidants, which can help to protect the body from the harmful effects of free radicals. It also contains caffeine, which can help to improve mental alertness and concentration.
The taste of Assam tea is malty, full-bodied, and robust. The color of the tea is dark and coppery. It has a strong and distinct aroma.
Overall, Assam tea is a delicious and healthy beverage that is perfect for any time of the day. It can be enjoyed hot or cold and it can be enjoyed with or without milk and sweeteners.
Quality of Assam Tea.
The quality of Assam tea can vary depending on a number of factors, such as the age of the tea bushes, the growing conditions, and the processing methods used.
Here are some factors that can affect the quality of Assam tea:
The age of the tea bushes: Assam tea is typically harvested from bushes that are at least 30-40 years old. These older bushes produce tea leaves that are larger and more flavorful than younger bushes.
The growing conditions: Assam tea is grown in a tropical climate that is characterized by high temperatures and high humidity. The best quality Assam tea is grown in areas that receive a lot of rainfall and have well-drained soil.
The processing methods: The quality of Assam tea can also be affected by the processing methods used. The best quality Assam teas are hand-plucked, hand-processed, and sun-dried.
The time of harvest: The first flush (spring) and second flush (summer) teas have different characteristics. The first flush teas are known for their light and delicate flavor, while the second flush teas are known for their stronger and more robust flavor.
The blend: Assam teas are often blended with other teas to create different flavors and aromas. The quality of the blend will depend on the quality of the teas used in the blend.
Overall, the quality of Assam tea can vary greatly depending on these factors. The best quality Assam teas will have a strong and distinct malty flavor, a full-bodied character, and a bright coppery color. The aroma will be strong and distinct.
Variety of Assam tea.
Assam tea is a type of black tea that is grown in the Assam region of India. It is known for its strong, malty flavor and is often used in blends for traditional British-style tea. Some of the varieties of Assam tea include:
Tippy Golden Flowery Orange Pekoe (TGFOP): This is the highest grade of Assam tea, with a high proportion of tips (young leaves) and a bright golden color.
Flowery Orange Pekoe (FOP): This is a slightly lower grade than TGFOP, but still has a good proportion of tips and a bright color.
Orange Pekoe (OP): This is a lower grade than FOP, but still has a good leaf size and a bright color.
Broken Orange Pekoe (BOP): This is a lower grade than OP, but still has a good leaf size and a bright color.
Pekoe (P): This is the lowest grade of Assam tea, but is still a good quality tea with good leaf size and color.
There are also different cultivars of Assam tea, such as the Assamica cultivar which is known for its strong flavor and malty aroma.