Assam

Assam tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam tea, or blends containing Assam, is often sold as "breakfast" teas. English Breakfast tea, Irish Breakfast tea, and Scottish Breakfast Tea are common generic names.

Though "Assam" generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white teas as well with their own distinctive characteristics. The tea plant (Camellia sinensis var. assamica) is grown in the lowlands of Assam, unlike Darjeeling and Nilgiris which are grown in the highlands. The Assam tea bush grows in a lowland region, in the valley of the Brahmaputra River, an area of clay soil rich with the nutrients of the floodplain. The climate varies between a cool, arid winter and a hot, humid rainy season—conditions ideal for it. Because of its lengthy growing season and generous rainfall, Assam is one of the most prolific tea-producing regions in the world.

	Assam CTC Leafs		Assam CTC Tea
	Assam Orthodox Leafs		Assam Orthodox Tea

Assam tea is generally harvested, in a “first flush” and a “second flush.” The first flush is picked during late March. The second flush, harvested May end, is the more prized “tippy tea,” named thus for the golden tips that appear on the leaves. This second flush, more golden tippy, is sweeter and more full-bodied and is generally considered superior to the first flush tea. The leaves of the Assam tea bush are dark green and glossy and fairly wide compared to those of the Chinese tea plant. The bush produces delicate white blossoms.