Why is Assam Tea Loved Globally?

People across the world love Assam Tea. The reason why people are fond of this tea is the strong and pungent aroma. This Assam Tea has roots within the indigenous community culture in Northeastern India. It has been grown in the Brahmaputra Valley of India’s Assam for nearly 180 years. Climate, warmth, rainfall, and fertile soil of the region offer a perfect environment for tea leaves to grow.

Besides weather and soils, the history of hand-plucking the finest leaves from each crop adds value, and that is how Assam Tea carries the legacy for generations.

Let us find out why it is an evergreen favorite in Assam and know more about the harvesting process.

Reasons Why Assam Tea Is Famous

There are several reasons why this strong and aromatic brew has garnered a dedicated fan base of tea lovers. Here are some of the reasons why Assam Tea is popular:

1. The Flavor That Wins Hearts

Ask any tea lover why Assam Tea stands out, and the answer will be its bold and malty flavor that is cherished all over the world. In fact, it is one of the most popular tea preferences that is served along with Irish and English breakfast options.

Assam Tea goes well with milk and sugar, but even without additions, the unique flavors win the hearts.

2. Loved For Its Benefits

Assam Tea is rich in various health benefits and also carries antioxidants such as theaflavins and catechins. These antioxidants aid in digestion, improve heart function, boost energy levels, and decrease stress levels.

Apart from this, the amount of caffeine present in it gives an excellent coffee alternative, and you get energy without any jitters. Making Assam Tea as a part of your routine can help you live a good life.

3. Versatile Ways To Enjoy It

Assam Tea suits different moods and situations. You can tweak a bit here and there to enjoy it however you wish. Some of the common ways people consume this tea include:

• Classic Strong Tea: Brewed with milk and sugar, the classic strong tea is the one liked by the majority.
  
• Black Tea: You can also consume Assam Tea in another way, that is, without blending it with milk or sugar.
  
• Assam Tea Latte: Made with creamy milk and a sweetener, the Assam Tea Latte is frothy and indulgent.
  
• Masala Assam Tea: Adding spices such as ginger, cardamom, and cinnamon to Assam Tea makes it more drinkable and tastes better for people like me.
  
• Iced Assam Tea: Some others also like Iced Assam Tea for a cool and refreshing twist, and cherish the flavors.

4. A Global Tea Staple

Be it London, New York, or Cape Town, Assam Tea is a big hit. It is enjoyed in homes, cafes, offices, and even in gatherings. In fact, the iconic brands like Twining, Lipton, and Tazo rely on Assam Tea leaves for their premium blends due to their consistency and robust flavor.

Today, Assam Tea is exported to over 80 countries, including major markets like the United States, the United Kingdom, Russia, Germany, Iran, and Japan. People across the globe buy Assam Tea online, which produces over 600 million kilograms of tea annually, and the international appeal continues to grow. This is what makes it not just a regional product, but a truly global beverage loved by millions every day.

Understanding the Art of Assam Tea Production

The process of making Assam Tea is far more than just agriculture; it is a refined art that balances tradition, science, and skill. Every cup of Assam Tea you enjoy is the result of time-tested methods of the experts who craft this flavorful tea. Let’s walk through the steps of how this iconic brew is made:

• Cultivation: The journey of cultivation set by nature begins in the lush Brahmaputra valley. The warm and humid weather, combined with rich soil, helps tea plants grow stronger, resulting in a bold and malty taste.
  
• Hand Plucking: During the peak of its growth, the tea leaves are hand-plucked carefully, selecting only the tender top leaves and buds. Unlike harvesting machines, the hand-plucking process preserves the oil that contributes to its robust flavor.
  
• Withering: Freshly plucked leaves are further laid out to wither for several hours. This stage helps the leaves to breathe and begins the breakdown of complex molecules. The foundation for developing the flavors is set in this stage.
  
• Rolling: To unlock the essence, the leaves are gently rolled, breaking the leaf cells to release natural juices and essential oils. This stage helps the leaves to absorb oxygen and bring out their flavors.
  
• Oxidation: After the leaves are rolled, they are spread out in well-ventilated trays or shelves and exposed to air. The oxidation stage develops the rich color and flavors of Assam Tea.
  
• Drying: Once the tea reaches its ideal oxidation level (depending on the type desired), the process is stopped by heating (fixing) and then drying the leaves. This stage also ensures that the shelf life of the tea is stable and is ready for packaging.
  
• Grading: This is the step where the tea is graded based on the leaf size, appearance, and texture. The grade affects how the tea brews, how strong it tastes, and how quickly it infuses. Moreover, the higher grades (whole leaf, with tips) are usually more expensive because harvesting, handling, and processing are more delicate. Lower grades are cheaper and more common in everyday tea bags.
  
• Blending: Blending is often done for a specific purpose. There are a few Assam Tea leaves, such as CTC (Crush, Tear, Curl), that are used for blending, because broken leaves release flavor quickly, and consistency matters. Higher grades are more likely to be sold without blending so that their full flavor isn’t masked.
  

Best Season To Harvest Assam Tea

Most people are not aware of the fact that the quality and the flavor of tea are significantly influenced by the timing and season (flush) of the harvest. Each flush imparts distinctive characteristics to the tea. Let’s see how:

• First Flush (March to April): The first flush marks the first season of harvest of the year. During this period, the tea is younger and tender, resulting in a light, floral, and slightly astringent flavor profile. This flush is highly priced for its freshness and delicate flavors.
  
• Second Flush (May to June): The second flush takes place in early summer when the leaves are more mature and have benefited from increasing sunlight and rainfall. The result of the leaves from the second flush is richer and smoother, often accompanied by hints of fruit or spice. You can choose the leaves from the second flush if you are looking for a more robust and malty taste.
  
• Monsoon Flush (July to September): During the monsoon season, heavy rain affects the rapid growth of tea bushes. The flavor profile of Monsoon Flush teas is vigorous and brisk, though less complex than that of earlier flushes.
  
• Autumn Flush (October to November): The Autumn Flush is the final harvest before winter, occurring in the cooler months after the monsoon. During this period, the tea bushes slow their growth as they prepare for the colder season, resulting in more mature leaves. These mature leaves have had ample time to develop complex flavors, leading to a tea that is mellow and smooth in taste.

Conclusion

From the lush fields of the Brahamaputra valley to the breakfast tables, Assam Tea has been winning over hearts for years. The rich flavor and malty taste are what set this tea apart. You can enjoy having it plain, iced, or without any additions. Every sip will be comforting and worth a try.

Moreover, now you know that behind every cup, there is a story of dedication and craftsmanship, and it takes months of effort to bring out the best flavors and freshness. The patience and precision in cultivating, hand-plucking, withering, drying, and blending make this Assam Tea a must-have!