- Serving Size: 2.5g /cup
- Steeping Temp: 100°C
- Steeping Time: 2 to 5 mins.
- Certification: Organic
- Origin: India
- Caffeine: High
This lowland tea known for its rich aroma and strong, malty flavor is named after its origin, Assam, in North-East India. Dark and copper-colored, it is a full-bodied broken leaf black tea that is great for lovers of a strong morning cup of tea. The rich flavors are accentuated by adding milk and sugar.
Story, Folklore, History...
The Story of Assamese Tea:Tea plants native to India were actually first publicly discovered in Assam in 1834, during the British occupation of India. Interestingly, since the British were more familiar with the well-established Chinese tea plant, they attempted to import it and plant it in Assam, assuming that the native tea plant would not be as robust. After numerous failed attempts at growing Chinese tea in Assam, they finally accepted that the Asamese tea plant was much better suited to the local climate...
2 min without milk, 5+ min with milk
Tasting NotesCertification: Organic
Grade or Quality: GBOP
Aroma: Earthy, strong
Infusion Aroma: Earthy, hint of fruitiness
Infusion Color: Dark amber
Base flavor: Malty
Infusion Strength: Strong, full body
Have you tried Strong Assam? Tell us what you think!
One of my favourite teas with milk. I usually drink Assam Black Decaf but I’m finding a little more of a kick lately.
Submitted on July 7, 2017 by Glenn Langille
This is my new favourite tea! So glad to have found it. I grew up on orange pekoe and English breakfast, but they were never strong enough. This is PERFECT - a strong black tea that’s terrific with milk. It’s my new go-to and a great pick-me-up!
Submitted on September 9, 2014 by bookyeti
Enjoyed but far from favourite.
Submitted on January 1, 2014 by rogerbenham
This is always one of my go-to teas. I absolutely love it, and it’s great black, or with a touch of milk.
Submitted on March 3, 2013 by lvchai
This is my favorite tea! It’s very strong, the best black tea I’ve ever had <3
Submitted on February 2, 2013 by tweedlebug