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Assam teas are named for the region where they were first produced.

Assam is a region in the northeastern part of India, near Bangladesh and Bhutan. ‘Assam’ comes from the old Ahom term for peerless. Assam’s subtropical climate with its humidity is an ideal location for growing tea. Teas that are grown at locations at sea level are prized for their distinctive brisk flavor with hints of malt. Assam teas are grown in the region’s lowlands. Other varieties, such as the Nilgiris and the Darjeelings, are grown in higher areas.

Today, Assam tea continues to be cultivated in the region. The area remains as the main source of teas that are grown and produced in India. For many of the worlds tea drinkers assam tea is probably the blend they are most familiar with, I for one have to say that I am so thankful that it is still being produced by Indian and hope thsir tradition in tea exporting continues for a long long time.

Assam Tea.

If you’ve been a tea drinker for years, you probably appreciate the unique flavor that Assam tea presents. Assam tea impresses many tea drinkers and lovers, particularly because of its full body and bright color. If you’re curious about this variety, here is something you probably didn’t know about Assam tea:

Assam teas are actually a variety of black teas.

Teas are prepared using different methods. The type of method used produces a specific reaction that gives teas their distinctive flavor, color and aroma. Assam tea is a type of black tea and often served at the beginning of the day, usually at breakfast. This is why Assam teas are sometimes referred to as English Breakfast tea, Scottish Breakfast tea or Irish Breakfast tea. If you are served one of these teas, know that what you are about to sip is a black tea known as Assam tea.