Loose Assam Tea

Loose Assam Tea: rich, smooth second flushes and brisk first flush.

The Brahmaputra valley is the main area in which black Assam tea is produced. Loose Assam tea has a malty flavour and should be drunk with milk. Our large leaf grades have full and pungent flavours. Black Assam Teas are ideal for breakfast and drinking in the morning. Loose Assam teas are popular for their rich maltiness. We have several 2nd Flush Assams and mid-season teas. Wild tea plants were discovered in Assam in 1823. Black Assam teas were the earliest teas to be cultivated in India, pioneered by Major Robert Bruce. The first crop arrived in London in 1838. They are produced with the native Camellia sinensis variety 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), heat (average temperatures of around 85 degrees Fahrenheit) and humidity. First flush Assam tea is picked from March and is a rarity, being light and brisk. More fragrant second flush pickings begin in June and can be drunk without milk. Mid season Black Assam Teas are characterised as full bodied, rich and malty. We also stock a Green Assam and a unique White Assam Tea.
ASSAM TEAS INSIGHT: Assam teas. 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 afternoon.