Assam tea

Assam tea is a black tea named after the region of its production, Assam, in India. It is also traditionally used in Yunnan province in China. Assam tea is manufactured specifically from the plant Camellia sinensis var. assamica (Masters). This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavour, and strong, bright colour.

History

Assam tea is known for its history dating back to the early 19th century. The British East India Company had a monopoly on tea production in China during this period. However, due to the increasing demand for tea in Britain, the company sought to establish tea plantations in British-controlled India. The discovery of the native Camellia sinensis var. assamica plant in Assam played a crucial role in breaking this monopoly.

Cultivation and Production

Assam tea is mostly grown at or near sea level, in the fertile Brahmaputra Valley. The climate in this region, characterized by heavy rainfall and high humidity, is ideal for the growth of this tea. The tea leaves are harvested from the Camellia sinensis var. assamica plant, which is a large-leafed variety of tea.

The production process of Assam tea involves several steps, including withering, rolling, fermentation, and drying. The result is a tea known for its robust, malty, and sometimes tangy flavor.

Varieties

There are several varieties of Assam tea, each with its unique characteristics. These include CTC (Crush, Tear, Curl) Assam tea, Orthodox Assam tea, and Green Assam tea. The CTC variety is commonly used in tea bags due to its strong flavor, while the Orthodox variety is generally considered to be of higher quality, with a more complex flavor profile.

Health Benefits

Assam tea is not only appreciated for its taste but also for its health benefits. It is rich in antioxidants, which can help reduce the risk of chronic diseases. It also contains caffeine, which can provide a stimulating effect.

See Also

• Darjeeling tea
• Tea production in Assam
• History of tea in India

References

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