The Brahmaputra valley of northeastern India gives its name to Assam, grown across the world's largest contiguous tea region. Bushes of the indigenous large-leaf Camellia sinensis var. assamica thrive in the low, humid plains between roughly 45 and 100 meters, plucked as one bud and two large leaves. Fully oxidized to about 95 percent, the leaf yields a bold, malty, full-bodied brew of copper-red color and brisk finish, and its caffeine near 50 milligrams per 100 millilitres is among the highest of any tea. Two harvests define the year: a lighter first flush in spring and a stronger second flush in summer, the latter valued for tippy golden buds and concentrated malt.
Descripción
Assam tea comes from the lush Brahmaputra River valley in northeastern India, the world's largest contiguous tea-growing region. Made from the indigenous large-leaf Camellia sinensis var. assamica, it produces a bold, malty, full-bodied cup with a brisk finish and rich copper-red color. Second Flush Assam (June-July) is prized for its 'tippy' golden buds and intense maltiness.
Guía de Elaboración
Recipiente recomendado: Ceramic teapot with a cozy — Assam's bold malt demands a full boil and extended steep; a ceramic pot retains heat evenly while a wool or silicone cozy keeps the brew hot through the 3-5 minute extr.
Assam's robust, malty character stands up to full boiling water. CTC Assam for daily drinking: 3-4 minutes at 100°C with milk and sugar. Orthodox whole-leaf Assam benefits from 90-95°C for 3 minutes. Second Flush tippy grades reward shorter steeping to control astringency.
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