For centuries, black tea was considered to be the purview of China, until a new variety was discovered in India. Assam black tea rose to prominence and quickly became the leading competitor to China’s tea monopoly. Today, Assam black teas are beloved for their chocolatey and full-bodied flavors. Black tea doesn’t just taste good, it is packed with health benefits that include increased energy and better overall health.
The story of Assam starts with a British traveler and winds through the era of colonial rule. The Assam region is a vital part of the Indian economy and even enjoys its own time zone. Surprising, right? Well, keep reading to know what Assam tea is, its processing, types, history, and benefits.
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What Is Assam Black Tea?
Assam tea is a robust and flavorful black tea made from the leaves of the Camellia sinensis variation of the assamica plant, native to the Assam region of India. Known for its strong, malty flavor and bright color, Assam tea is produced through a traditional process of withering, rolling, fermenting, and drying the tea leaves. It is often used as a base for breakfast teas, such as English Breakfast and Irish Breakfast blends. Assam’s unique climate, with heavy rainfall and high humidity, contributes to the rich, bold character of the tea, making it a popular choice worldwide.
India produces some of the most famous black teas including Darjeeling and Nilgiri. As told before tea artisans use the tea plant variety known as Camellia sinensis var assamica to produce Assam tea. In contrast, Chinese black teas are produced using the Camellia sinensis var. sinensis variety. This tea type is similar to the Camellia sinensis varieties used to produce white tea, oolong tea, and green tea. Assamica plants are cultivated on tea plantations near sea level and grow best in tropical climates.
The Assam region, located in northeast India, is the world’s largest tea-growing region but produces less commercial tea than China. Tea plantations span both sides of Brahmaputra River and the region borders Bangladesh and Myanmar. It also borders the northern Himalayas and the Deccan plateau. The Assam region receives high amounts of rainfall and monsoon events. Assam regularly tallies rainfall over 10 inches per day during the monsoon periods. The Assam region also experiences high temperatures, creating a hot and humid environment that is responsible for the malty nature of Assam teas.
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The Rich History and Origins of Assam Tea
Assam tea hails from the lush, tropical region of Assam in northeastern India. Discovered in the early 19th century, Assam tea quickly gained prominence due to its unique characteristics and suitability for the region’s climate. The tea industry in Assam flourished under British Colonial rule, making it one of the largest tea-producing areas globally.’
Assam tea has been cultivated and used in tea mixtures by Indian tribes for centuries. The first introduction of Assam black tea in Europe occurred after a Scottish adventurer named Robert Bruce visited the nation in 1823. Bruce noticed wild plants resembling tea growing in the wild near Rangpur.
A local chief showed Bruce how the tea was brewed and consumed. Bruce sent samples home to England to verify the type of plant. However, it wasn’t until 1930 that the plant was actually analyzed in Calcutta. Researchers discovered the tea was a unique species different from the Chinese variety. Upon the discovery, the British began actively seeking to counteract China’s stronghold over the tea producing market.
The British East India Company set up the Tea Committee to begin analyzing the potential of Assam tea as a commercial product in 1834. The first tea company was established exclusively for the cultivation and production of Assam tea in 1839. In less than 30 years, the tea company comprised 5 public companies and boasted more than 160 tea gardens.
British tea traders began to test the appeal of Assam tea in the London market and the response was overwhelmingly positive. Citizens loved the classic breakfast tea from the state of Assam and the British government proceeded to ramp up production. Acres of forest and agricultural land were transformed into tea plantations and established for growing Assam. Tea cultivators were often encouraged to work long hours in order to ramp up production. Workplace abuses on tea plantations decreased significantly as fair trade practices rose in prominence.
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Tea Time Zone
Today, the Assam region of India even has its own special time zone. The Indian government, along with the Chinese, have kept on single time zone for their sprawling nations. The size and location of India classify it fro three separate time zones, although only one is used. Since Assam is located in northeast India, tea growers experienced shorter daylight hours making the harvest and production of tea more difficult.
The solution was to create a separate time zone called Bagantime or Tea Garden Time. This time zone is one hour ahead of IST and workers are in the tea gardens from 8:00 a.m. to 4:00 p.m. The British established the time system during colonial rule in order to account for the early sunrise. Currently, there are activists working to extend the special time zone to other Indian states in the northeast. For now, Assam remains the only tea-producing region with its own dedicated time zone.
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Climatic conditions for Assam tea
The climatic conditions of Assam play a crucial role in producing its distinctive, robust tea. Assam is located in northeastern India, a region characterized by a tropical monsoon climate. The tea-growing areas experience high temperatures, heavy rainfall, and high humidity, all of which contribute to the unique flavor profile of Assam tea.
The summers in Assam are moderately hot, with temperatures reaching between 25–38°C. This heat accelerates the growth of the tea plants, resulting in larger leaves that contribute to the tea’s bold and malty flavor. Additionally, there are parts of Assam that receive rainfall in abundance with an annual average ranging between 1325.1 and 2251.4 mm. This ample moisture, combined with well-drained soil, creates the perfect environment for tea cultivation.
The region’s low elevation, with most plantations lying at or near sea level, also impacts the flavor of the tea. Unlike high-altitude teas, Assam tea develops a stronger, fuller-bodied taste. The combination of warm, humid days and cool nights during the growing season helps create a balanced, rich brew.
These ideal growing conditions in Assam contribute to the tea’s distinctive malty flavor, making it highly sought after worldwide.
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Production of Assam Tea
Only teas grown in the Brahmaputra Valley can be classified and sold as Assam tea. The region produces almost 507 million kilograms of tea every year. Many Assam tea producers pride themselves on organic farming methods and create healthy organic black teas. Organic Assam leaves are grown without the use of pesticides, fertilizers, or other harmful chemicals. The tea leaf harvest occurs twice per year in what is known as flushes.
The first flush starts in late March and typically lasts until late May. The second flush usually occurs in June and the leaves are used to make ‘tippy’ tea. Tippy tea is an Assam tea with a fuller body and slightly sweeter flavor.
The Assam tea leaves are harvested by hand and placed in large bamboo baskets or cloth sacks. Once the containers are full, the leaves are transported to an on-site production facility.
After the leaves are plucked, they have 24 hours to be made into black tea leaves and are sorted within 48 hours. The first step of the process is known as withering. The fresh tea leaves are spread out on bamboo mats or cloth-covered mesh racks until they lose moisture and become flaccid. This process generally takes about 12 hours.
The leaves are then rolled in large metal barrels or put into a CTC machine. CTC stands for cut-tear-curl, a production method that crushes and bruises the leaves to release enzymes. The purpose of the rolling or crushing process is to set the leaves up for oxidation.
Black teas are the most oxidized of the true teas. The crushed leaves are spread out once more on trays to oxidize. The enzymes react with oxygen, slowing turning the leaves a dark brown or black color. A tea expert closely monitors oxidation and decides when to move on to the next step.
After the leaves reach a predetermined oxidation level, the leaves are dried to prevent further browning of the leaves. Assam teas are typically dried using hot air, but other methods include pan-firing and steaming. The dried tea leaves are then sorted and packed. Tea dust, broken leaves, and fannings are used to make tea bags while high-quality leaves are sold as loose leaf teas.
Health Benefits of Assam Tea
Assam tea is not only a flavorful beverage but also offers several potential health benefits:
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Antioxidants: Rich in antioxidants, Assam tea can help combat oxidative stress and reduce the risk of chronic diseases.
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Caffeine Boost: With a higher caffeine content than many other teas, Assam tea provides a natural energy boost, making it ideal for mornings.
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Heart Health: Regular consumption of Assam tea has been linked to improved cardiovascular health due to its anti-inflammatory properties.
Types of Assam Tea
Assam tea is available in several varieties, each offering distinct flavors and characteristics. The main types of Assam tea include:
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Assam Black tea: This is the most common and popular type of Assam tea. It is known for its rich, malty flavor, bold strength, and bright amber color. Assam black tea is often used as a base for breakfast blends like English Breakfast and Irish Breakfast.
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Assam Green tea: Unlike black tea, Assam green tea is not fully oxidized, resulting in a more delicate flavor. It has a fresh, grassy taste with hints of nuttiness. The leaves retain their green color, and the tea offers a lighter brew with a milder aroma.
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Assam White tea: A rare and premium variety, Assam white tea is made from young, tender leaves and buds. It undergoes minimal processing, resulting in a delicate, sweet flavor with floral undertones. It is prized for its subtle taste and health benefits.
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Assam Orthodox tea: This variety refers to tea made using the traditional methods of hand-rolling the leaves. Assam orthodox teas are known for their high quality and nuanced flavor, with a more complex and aromatic profile compared to the stronger Assam CTC teas.
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Assam Orthodox Tea: This variety refers to tea made using the traditional method of hand-rolling the leaves. Assam orthodox teas are known for their high quality and nuanced flavor, with a more complex and aromatic profile compared to the stronger Assam CTC teas.
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Assam CTC Tea: CTC (Crush, Tear, Curl) is a method of processing tea leaves into small, pellet-like shapes. Assam CTC tea is strong, brisk, and ideal for making masala chai. It brews quickly and has a bold, astringent flavor.
The best way to brew Assam tea
To enjoy Assam tea to its fullest, we’ve got some tips for you, here’s how you do it!
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Use Fresh, Filtered Water: Start with Fresh, filtered water to avoid impurities affecting the tea’s flavor.
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Optimal Temperature: Boil water to around 95°C (203°F) for the best infusion.
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Steep Time: Steep the tea leaves for 3-5 minutes, depending on your strength preference.
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Enhancements: Assam tea pairs well with milk and sugar, enhancing its malty flavor and creating a richer brew.
Conclusion
In every cup of Assam tea lies a rich history, a unique flavor profile, and a range of health benefits that have made it a global favorite. Whether you prefer its bold and malty notes in a strong morning brew or enjoy the delicate aroma of Assam orthodox tea, there's no denying its remarkable impact on the world of tea.
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