Collection: Assam teas

Wild tea plants were discovered in Assam in 1823. These teas were the earliest teas to be cultivated in India, pioneered by Major Robert Bruce, the first crop arriving in London in 1838. They are produced with the native Camellia sinensis var. assamica rather than the Chinese Camellia sinensis which does not grow well in the region. Assamica has larger leaves and produces a more robust, fuller flavour than the Chinese variant.

The tea is grown near the Chinese and Burmese borders, an area of very high rainfall (79 to 118 inches per year), high temperatures (up to 85 degrees Fahrenheit) and extreme humidity. Rare first flush teas are picked from March and are light and brisk.

More fragrant second flush pickings begin in June and can be drunk without milk. Mid-season tea are characterised as full bodied, rich and malty. We also stock a Green Assam an Assam Smoked Oolong and a unique White Assam Tea.

ASSAM TEA INSIGHT: Character: Robust body, spicy, creamy maltiness. Picked: Lighter, tippy second flushes – May to June. From: The Upper Assam valley, India. A tropical area of very high rainfall and humidity, between the Himalayas to the north and the Naga and Patkoi mountains to the south. First cultivated: In 1823 a tea variant Camellia assamica first found by Major Robert Bruce of the East India Company growing wild as 60’ trees. Drink: breakfast. 1st & 2nd flushes in the afternoon.