Assam Black Tea (阿萨姆红茶)

Assam Black Tea (阿萨姆红茶)

Assam Black Tea (阿萨姆红茶, Āsà mǔ Hóngchá) is a full-bodied, bold, and malty black tea originating from the Assam region of India. Known for its rich, deep flavor and dark amber liquor, it is widely used in breakfast blends like English Breakfast and Irish Breakfast Tea. Assam tea is made from the Camellia sinensis var. assamica tea plant, which thrives in the region’s humid, tropical climate.

Origin & Characteristics

• Region: Assam, India

• Climate: Warm, humid, and rainy—ideal for producing robust, strong tea leaves.

• Processing: Fully oxidized, giving it a dark color and deep, malty aroma.

• Types:

  • Orthodox Assam Tea – Processed using traditional methods, often with whole leaves.

  • CTC Assam Tea (Crush-Tear-Curl) – Small, pellet-like leaves, commonly used in tea bags and strong milk tea blends.

Flavor Profile

• Aroma: Malty, slightly sweet, with hints of caramel, honey, or dried fruit.

• Taste: Bold, brisk, and smooth, with notes of malt, chocolate, and spices.

• Liquor: Deep reddish-brown to dark amber.

Brewing Instructions

Traditional Black Tea Style

1. Tea-to-Water Ratio: 2–3g of loose tea per 250ml (8oz) of water.

2. Water Temperature: 90–95°C (194–203°F).

3. Steeping Time: 3–5 minutes (adjust for strength).

4. Best Enjoyed: Plain or with a splash of milk and sugar.

For Milk Tea (Chai or Hong Kong-Style Milk Tea)

1. Tea-to-Water Ratio: 4–5g of Assam tea per 250ml (8oz) of water.

2. Water Temperature: Boiling (100°C/212°F).

3. Steeping Time: 5–7 minutes to extract a strong base.

4. Milk & Sweetener: Add evaporated milk, regular milk, or condensed milk, along with sugar or honey to taste.

Perfect For

• Morning energy boost (strong caffeine content).

• Milk tea lovers (great base for chai, bubble tea, or Hong Kong milk tea).

• Pairing with pastries, biscuits, and hearty breakfast foods.