Beverage
Assam
B tier
Assam is a full-bodied black tea grown primarily in the Brahmaputra valley of northeastern India from Camellia sinensis assamica and related large-leaf stock. Hot, humid plains and monsoon rains produce robust leaf processed as orthodox whole-leaf grades or high-volume CTC for bags and blends. Second-flush Assams are especially prized for deep colour and malty strength; first flush can be brighter and lighter. The cup is malty, brisk, and often cocoa- or spice-tinged, taking milk and sugar well and anchoring English breakfast and Irish breakfast blends. Beyond the morning mug, Assam appears in masala chai, iced tea bases, and baking where a strong black-tea backbone is needed.
Also known as: Assam orthodox, Assam CTC, Assam in breakfast blends
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Characteristics
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Wild Assam tea plants were brought to colonial botanical attention, opening commercial development of Indian black tea.
The Assam Company launched estate cultivation and manufacture for export to Britain.
Rapid garden expansion across Upper Assam made the region a core supplier of strong black tea to imperial markets.
Auction and grading systems in Kolkata formalised quality tiers for Assam orthodox and broken leaf.
CTC processing spread widely in Assam for quick-liquoring teas suited to tea bags and chai.
Specialty orthodox Assam and single-estate offerings revived interest beyond bulk blend material.