Thank you Robert.
Chances are you’ve had Assam Tea at some point during your tea drinking adventures. If you haven’t tasted it as a single origin black tea, you’ve most surely had it in a blend. Most commonly an English, Irish or Scottish Breakfast blended tea. Of the 3 more common Indian/Sri Lankan classics (Assam, Ceylon, Darjeeling) – Assam is my favorite. I drink it daily and fully admit to it being a slight addiction. (Ok… maybe more than slight.)
Assam is a black tea grown and named after the Assam region which is located in upper Northeast India and borders Bhutan. It’s mostly grown at or near sea level and is known for its body, maltiness, color and sometimes complex fruity, almost jam-like notes. This area of India (the state of Assam) is the world’s largest tea-growing region. Its known for high moisture/precipitation and during monsoon season its not uncommon for there to be 10-12″ of rain or more per day.
Daytime temperature are typically around 97˚F – which creates extremely humid conditions – much like a hothouse/greenhouse. It’s because of this very humid/tropical climate that Assam gets its signature malty taste for which it is known.
It’s specifically made from Camellia Sinensis Assamica which is the same plant used in the Yunnan Province/region of China. It’s no wonder I love this tea. Aside for my lust for Assam, I’m obsessed with many teas from the Yunnan region. Teas like Golden Monkey, Yunnan Golden Tips and Golden Monkey are high on my list for coveting.
It seems there are two Scottish Roberts (Robert Bruce and Robert Fortune) to whom we owe gratitude for changing tea history with the discovery (and/or stealing in the case of the later Robert) of a single plant: Tea.
So thank you Robert Bruce, the Scottish adventurer (not the Outlaw King) for “opening the door to the great Assam tea industry’ in 1823 when he stumbled across the wild tea plant growing in that region.
Our current Assam is Organic and a beauty. I’m often asked what tea would I chose for a satisfying, classic breakfast black. My answer is always: Assam. Though our Breakfast blend, Darjeeling and new Keemun Mao Feng are divine specimens in their own right, it is Assam that holds the key to my heart. I’ve rarely had anyone come back after my Assam suggestion and say that it “wasn’t their cuppa tea.” It holds up well to invasion (cream and sugar) but is glorious in its natural state without any embellishments. Highly recommend. Brewed at around 2 minutes seems to be the right timing for my tastebuds. Give it a shot and see what works for you.
I could go on and on like the TeaNerd that I am about my love of Assam, trying to convince you that its one fine black tea, but instead I’ll just offer this Code: TeaGiving2 so you can take 25% OFF on Day 2 of our 25 Days of Tea Giving to see if it turns into TeaLove for you as well.
– The Chief Leaf
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