Assam is a region in India that originally cultivated what we now call Assam tea. Black tea leaves are harvested in the region then they are withered, undergo an oxidation process before they are ready for consumption.
Tea was first discovered in Assam in 1823 by a Scottish adventurer who explored Northern India. It is a classified today as a variety of the Camellia sinensis plant, which produces all of the tea we know of today. It offers a unique flavor profile that is unprecedented anywhere else in the world.
BREAKFAST IN AMERICA
Have you ever wondered how the name breakfast tea came about? It was coined because of the high caffeine content this region produces. Assam is generally used for traditional English breakfast and Irish breakfast teas. The caffeine was a convenience for its drinkers since it allowed more energy for the morning.
Its complex, full-bodied, malty flavor and rich aroma are renowned and make it one of the most popular tea origins. It is heavily oxidized, which can be attributed to its robust flavor profile and notes. It’s a pretty strong tea, with notes that hit in all the right spots.
You can find Assam in our in-house blended tea, Assam Mint. Made with all organic Assam tea and peppermint leaf, it’s one of our most popular blends. The peppermint adds a nice, refreshingly subtle nuance to the classic rich flavor of Assam. It’s been around since The Lamplighter opened and I sure am proud of it.
I purchase Assam tea from Mountain Rose Herbs, you can find their selections here. They are transparent about where they source their products and I trust their quality tremendously. They’re the bee’s knees.
In case you missed it you can read more about the history of tea here.
Are you an Assam tea lover? If so, let me know what you love most about it.
Cheers.