Assam tea represents a variety of black tea that is produced in the Indian state called Assam. It must be noted that this variety is based on a certain tea plant, namely Camellia sinensis var. assamica. Assam tea can be used either alone or in various blends, and it is above all recommended for breakfast. Also, mixing it with milk is never a bad idea. More than that, Assam tea is a perfect choice for making iced tea. Some of the characteristics that make the Assam tea stand apart include the strong body, the briskness and the lively color. All these particularities are a result of the fact that Assam tea is manufactured from a specific tea plant.

The tea plant is native to southern China and Assam, so it comes to no surprise that the Indian state is currently one of the leading tea-producing regions in the world. In fact, the region supplies one sixth of all the tea in the world. The sales of some tea estates from the area grew even more after the estate owners decided to use organic compost for the tea plants. The climate and particularly the heavy rains from the monsoon season also influence the resulting leaves.

The aroma of the brew depends very much on the flush. For the first flush, for example, the flavor has a full body and is very refreshing. During the second flush, the tea leaves gain a golden aspect, which is a result of the gold tips found on the leaves. Each tea estate from the region produces a distinguishable variety of Assam tea. The golden tip causes the brew to be less astringent, smoother and sweeter. Assam tea is recognizable all over the world due to these particular characteristics. One of the things that is greatly appreciated by tea drinkers from around the globe is that the Assam tea is smooth and sweet, while also being malty.

Despite the differences between various tea estates from Assam, all the varieties of Assam tea will make a robust, strong brew with a color that ranges from orange-red to dark red. As mentioned before, this tea goes well with milk. In fact, it is highly recommended to add milk and sugar to the Assam tea, as these compensate for the tea’s rather atypical astringency. In combination with milk, the brew turns bright red-brown. By comparison, Ceylon tea turns bright golden when milk is added.