The tea culture in India (part 2)

Assam is a large, tropical river valley with the Brahmaputra River running through the northern part, descending down the center of the region from Tibet and providing the water that sustains the tea gardens of the fertile plains. In the southern part, there’s a valley that bumps up against the Himalaya which mountain backdrop keeps the hot, humid air in the valley and contains the river water inside to produce flood plains that grow the valley’s tea gardens.

Thanks to the tropical weather, warm and rainy which is high of humidity, the Assam hearty tea bushes produce thick and lush plants with large, abundant leaves which produces a characteristically strong, full-bodied and malty tea after processing.
The Assam tea leaves are generally harvested and produced twice during a season from March through November. It’s also known as “first flush” and “second flush.” Of which, the first flush is harvested during the early spring in March which produces the more delicate teas while the second flush in mid-summer produces the “tippy” teas which is considered to be the most distinctive of the Assam teas. The amazing quality is due to the more mature, tippy leaves with more coppery in color and covered with fine, delicate hair which brew into a creamy, full-bodied, and brisk tea. Assam is tea-growing region produces the biggest yield which accounted for 50 to 75 percent of India’s total tea output.

The Assam region is famous for its black tea although there are some green and white teas. Assam black tea is often used in breakfast as it has a hearty, bold and rich flavor that is drinkable on its own but also stands up well to milk and sugar. Assam tea is popular with the British and other cultures around the world