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 Assam Tea Assam Tea differs from other tea on account of the plant classification being 'Camelia Sinensis var Assamica' (Other teas being Camelia Sinensis var Sinensis). Also, where other Indian tea such as Nilgiri and Darjeeling are grown at altitude in mountainous regions, Assam is grown in the lowlands along the valley shared with the mighty Brahmaputra River. Assam is perhaps most famous for its Full Bodied, Brisk and Malty flavour which distinguishes it from other tea. Quite often it is described as a breakfast tea and would be easily recogniseable by taste. It is also best taken with milk. Like other tea it has seasons which provide different pluckings. The best is regarded as being the second flush which produces the Tippy Assam which has golden tips to the leaves. It is widely used in Indian tea making by a cooked tea or Chai with each family or house having their own recipe. The term cooked tea comes, naturally, from the method of preparation. The tea leaves are boiled with a mixture of water, condensed milk, sugar and a variety of spices to make a Masala Chai. The colour comes through to make a beautiful amber to red cup which has no bitterness to it but is full of the taste of Assam Tea. It is usually tea produced from the 'CTC' method used for this kind of tea. Assam tea is mainly produced using the 'Orthodox' method though which accounts for around 80% of Assam tea production. |
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