Assam, a state in the Northeast part of India, lies along the river Brahmaputra-an antecedent river, older than the Himalayas. The Assam state is one of the richest biodiversity zones in the world. It consists of tropical rain forests, deciduous forests, riverine grasslands, bamboo orchards, wetland ecosystems and thousands and thousands of hectares of land covered end-to-end by stunning tea fields. Assam at sea level, experiences high precipitation and high daytime temperatures leading to greenhouse like conditions which lends the unique malty taste to Assam teas that is renowned worldwide.

Brewing Notes

6 fl oz with 2 tsp of tea, steeped in water - 194 F for 3 mins



The story of Assam tea is quite unique in how it came into being. Two Scottish brothers, Robert and Charles Bruce were responsible for bringing Assam tea to the forefront of the tea industry. In 1820's the British were looking at breaking the monopoly that China had on tea, a brew that the British had grown quite accustomed to. In 1823 Robert arranged a meeting through local Indian contacts with Bessa Gaum, the chieftain of the Singpho Tribe. The tribe had been using indigenous local plant as a vegetable and also as a form of tea , by dipping the leaves in boiling water. Robert wanted to develop a good relationship with Bessa not only to collect the plants and samples but also to ensure access to the tea growing areas of the tribe. Robert passed away the next year however his brother Charles took the baton from him in continuing to bring attention to the indigenous Assam tea. The East India brought Chinese tea seeds and plants in an effort to cultivate the plants in Assam, only to disastrous results. In time, with Charles continued efforts the high quality of the Assam tea shone through and ever since then Assam tea has grown from strength to strength and is now renowned and acclaimed worldwide for its unique malty favor and strength.