Assam is the classic breakfast black tea: rich, malty and full-bodied, with a deep amber-red liquor and plenty of backbone. Grown in the Assam region of northeastern India, along the Brahmaputra River, it's the tea behind many English Breakfast blends – bold enough to stand up to milk and a natural way to start the day. Tasting Notes The cup is deep and coppery-red, and the aroma is warm and malty. Assam is known for its strength: full-bodied and brisk, with a rich, malty sweetness, notes of honey and a hint of the golden tips scattered through the leaf. It takes milk and sugar beautifully, holding its character where lighter teas would disappear. A proper morning tea, and a good base for a chai. Origin Assam takes its name from its home region in northeastern India, in the wide, humid valley of the Brahmaputra River. It's one of the largest tea-growing areas in the world, with a hot, low-lying climate suited to Camellia sinensis var. assamica, the bold local variety. Its tea industry dates to the early nineteenth century, and its malty character has anchored breakfast blends ever since. Brewing Heat fresh water to 95 °C and steep 2.5 g (about one teaspoon) for 3 minutes. Assam is robust, so it holds a full steep and takes milk well; steep a little longer for a stronger cup, and the same leaves give a good second. Additional Information Ingredients: Whole leaf black tea. Formats: 100 loose leaf, 1 kg loose leaf Certifications: Kosher Foundation: Humaniterra Foundation
