Assam Tea

Our Family’s Connection to Assam Tea

Assam holds a particularly important place in the history of The Kent and Sussex Tea and Coffee Company.

Our family’s experience of the tea industry stretches across four generations and includes first-hand experience of the tea estates of India.

Malcolm Smith, father of our current owner Richard Smith, worked in the Indian tea industry after joining James Finlay Ltd. Although originally expecting to be sent to Darjeeling, Malcolm was instead posted to Assam, where he worked at the Lattakoojan and Nahatoli tea estates.

It was in Assam that Malcolm met Janet Stammers, whose own family was connected to the Indian tea industry. They married and spent several years living on a tea estate before later moving to Calcutta, now Kolkata.

Malcolm subsequently joined Warren Plantations, whose connections included numerous estates across Assam and Darjeeling. For the following two decades, Malcolm and Janet regularly visited tea estates as part of their life and work in the Indian tea trade.

Their son Richard Smith, the present owner of The Kent and Sussex Tea and Coffee Company, was born in India in 1963 and grew up surrounded by the traditions and knowledge of the tea industry.

That history continues to influence the way we select and appreciate tea today. When we describe the character of an Assam, compare different estates or recommend a particular leaf, we draw on generations of experience rather than simply what is written on a supplier’s specification.

What is Assam Tea?

Assam Tea is tea grown in the Indian state of Assam, a major tea-producing region in the northeast of the country.

The region lies around the Brahmaputra Valley and has a warm, humid climate with abundant rainfall. These growing conditions are particularly well suited to Camellia sinensis var. assamica, the variety of tea plant closely associated with Assam.

Most Assam Tea is produced as Black Tea, although other styles, including white and green teas, can also be made in the region.

Assam became one of the foundations of the Indian tea industry during the nineteenth century and remains internationally renowned for producing strong, characterful teas.

What Does Assam Tea Taste Like?

Classic Assam Black Tea is best known for its rich, malty and full-bodied flavour.

A typical Assam can produce a deep amber or reddish-brown infusion with plenty of body and a brisk, satisfying finish. This strength makes many Assam teas particularly enjoyable with milk and explains why Assam is frequently used in traditional breakfast blends.

However, Assam Tea is far more varied than its reputation as simply a “strong tea” might suggest.

Depending on the estate, harvest and leaf grade, a high-quality Assam can offer notes of:

• Malt and toasted grain
• Honey and caramel
• Dried fruit
• Gentle spice
• Cocoa
• Ripe fruit and natural sweetness

Whole-leaf and carefully produced single-estate Assams can be considerably more nuanced than teas produced primarily for strength.

Which Assam Tea Should I Choose?

With so many estates and grades available, choosing an Assam can initially seem complicated. The easiest approach is to start with the style of tea you enjoy drinking.

For a Strong Morning Tea

Choose a robust Assam with plenty of body and briskness. These teas stand up particularly well to milk and make an excellent traditional breakfast cup.

For a Premium Loose Leaf Assam

Look towards our whole-leaf and TGFOP-grade teas. These tend to retain more of the leaf and can offer greater aromatic complexity and refinement.

For a Rich, Malty Assam

Second Flush Assam is particularly prized for its developed malty character, depth and natural richness.

For a Single-Estate Tea

Choose one of our named estate Assams. Like wine from individual vineyards, teas from different gardens can develop recognisable characteristics influenced by their location, growing conditions, harvest and manufacture.

For Less Caffeine

Explore our Decaffeinated Assam Tea for the familiar character of Assam with most of the caffeine removed.

If you are unsure which tea to choose, our team is always happy to help you find an Assam to suit your taste.

Where Does Assam Tea Come From?

Assam is in northeast India, with much of its tea cultivation concentrated around the vast Brahmaputra Valley.

The region’s warm temperatures, high humidity, seasonal monsoon rainfall and fertile soils create vigorous growing conditions for the tea plant.

Unlike the high-elevation gardens associated with Darjeeling, much Assam Tea is cultivated at comparatively low elevations. The resulting teas are generally known for greater body, colour and strength.

The scale of Assam’s tea industry is considerable, encompassing historic estates as well as smaller growers and producers. Despite sharing the same broad geographical origin, individual Assam teas can differ significantly from one another.

This is one reason we offer teas from a range of estates rather than treating Assam as a single uniform style.

Assam First Flush and Second Flush Tea

The time at which tea is harvested has an important influence on its character. These seasonal periods are commonly referred to as flushes.

First Flush Assam

The first harvest of the growing season generally produces a fresher and somewhat lighter style of Assam. These teas can be aromatic and lively while retaining the body associated with the region.

Second Flush Assam

The Second Flush is particularly important in Assam. Harvested as the season develops, these teas are prized for their richer body, malty depth and rounded character.

Exceptional Second Flush Assam teas can combine the strength expected from Assam with considerable complexity and natural sweetness.

Monsoon and Autumn Harvests

Tea continues to be produced later in the year. Monsoon teas tend to emphasise strength and colour, while autumn harvests can offer a softer, rounded character.

The estate, weather and method of manufacture are just as important as the season, which is why no two Assam teas taste exactly alike.

Assam Tea Grades Explained

The letters used in Assam Tea names can look confusing, but they describe aspects of the leaf rather than being different varieties of tea.

You may encounter grades such as OP, BOP, FBOP, TGFOP and FTGFOP1 throughout our Assam collection.

As a simple guide to tea grades:

OP – Orange Pekoe A traditional whole-leaf grade.

BOP – Broken Orange Pekoe Smaller broken leaves that generally infuse more quickly and produce a stronger cup.

FBOP – Flowery Broken Orange Pekoe A broken-leaf grade containing young leaf and tip material.

TGFOP – Tippy Golden Flowery Orange Pekoe A whole-leaf grade containing visible golden tips.

FTGFOP – Finest Tippy Golden Flowery Orange Pekoe A refined whole-leaf grade with a high proportion of quality tip.

Numbers such as 1 are sometimes added to indicate a particularly fine selection within a grade.

Leaf grade can tell us useful information about the appearance and manufacture of a tea, but it should not be treated as a universal quality score. Estate, harvest, manufacture and, ultimately, flavour are equally important.

Orthodox Assam vs CTC Assam

Two terms frequently encountered when buying Assam Tea are Orthodox and CTC.

Orthodox Assam

Orthodox manufacture uses traditional rolling and processing methods designed to retain more of the structure of the tea leaf.

These teas are particularly important within the premium loose leaf market and can offer greater complexity, aroma and individual estate character.

CTC Assam

CTC stands for Crush, Tear, Curl. The process creates small, relatively uniform pieces of tea that infuse quickly and produce a strong, deeply coloured cup.

CTC Assam is widely used in tea bags, chai and breakfast blends where strength, colour and consistency are desirable.

Neither method is automatically “better”. They create different styles of tea for different purposes.

How to Brew Assam Tea

A good Assam is straightforward to prepare.

For most loose leaf Assam Black Teas, we recommend approximately one teaspoon of tea per cup.

Use freshly boiled water and allow the tea to infuse for around 3–5 minutes, adjusting the time according to the particular tea and the strength you prefer.

A useful starting point is:

• Tea: approximately 1 teaspoon per cup
• Water temperature: 95–100°C
• Brewing time: 3–5 minutes
• Milk: optional
• Sugar: optional

More delicate whole-leaf Assams may benefit from a slightly shorter infusion, while stronger broken-leaf teas can develop considerable body very quickly.

Always check the brewing recommendations on the individual product page, as the ideal preparation varies between teas.

Should You Drink Assam Tea With Milk?

You can enjoy Assam Tea either with or without milk.

Its natural strength and malty character make Assam one of the best loose leaf teas for people who enjoy milk in their tea. A robust Assam retains plenty of flavour after milk has been added.

Premium whole-leaf and single-estate Assams can also be excellent without milk, allowing their more subtle aromas and flavours to come through.

There is no single correct way to drink it. The best preparation is the one that suits both the particular Assam and your personal taste.

Does Assam Tea Contain Caffeine?

Yes. Traditional Assam Black Tea naturally contains caffeine.

The amount in your cup is not fixed. It varies according to the tea itself, the quantity of leaf used, water temperature and brewing time.

A longer infusion or greater quantity of tea will generally extract more caffeine as well as producing a stronger-tasting cup.

If you enjoy the flavour of Assam but are looking to reduce your caffeine intake, explore our Decaffeinated Assam Tea.

Is Assam the Same as English Breakfast Tea?

No.

Assam Tea describes tea originating from the Assam region of India.

English Breakfast Tea is a style of blend rather than a geographical origin. Many traditional English Breakfast blends contain Assam because its malty strength, deep colour and full body make it particularly well suited to a breakfast tea.

An English Breakfast blend can, however, combine teas from several different origins.

If you enjoy a strong English Breakfast, a traditional Assam is an excellent loose leaf tea to explore next.

Assam Tea and Masala Chai

Assam is also closely associated with Masala Chai.

Its strength allows the tea to remain distinctive when combined with milk and aromatic spices such as cardamom, cinnamon, ginger and cloves.

If you enjoy Assam but would like something more aromatic, explore our Chai Tea collection for traditional and contemporary spiced blends.

Why Buy Assam Tea From The Kent and Sussex Tea and Coffee Company?

We’ve been selecting, packing and selling tea since 1982, but our family’s involvement with tea reaches much further back.

Our connection with the Indian tea industry spans four generations, including direct family experience of Assam’s tea estates.

Today we continue that tradition from our base in Kent, offering an extensive selection of teas from individual Assam gardens alongside everyday favourites.

When you buy Assam Tea from us, you can explore:

• Loose leaf Assam Tea
• Single-estate Assam
• First and Second Flush teas
• Whole and broken leaf grades
• Traditional strong Assams
• Premium tippy grades
• Decaffeinated Assam
• Assam Tea Bags

Our teas are packed fresh to order, allowing you to explore Assam from an independent British tea merchant with generations of knowledge behind the collection.

Frequently Asked Questions About Assam Tea

Explore More Indian Tea

Assam is only one part of India’s remarkable tea tradition.

Explore our Indian Tea collection to discover teas from across the country, or compare the rich, malty character of Assam with the lighter, aromatic and often muscatel qualities found in our Darjeeling Tea collection.

For other strong traditional favourites, browse our Black Tea, Breakfast Tea and Chai Tea collections.