Assam Black Tea
Assam is the tea that made Britain's morning ritual possible. It brews dark, malty, and strong enough to stand up to milk and sugar without disappearing.
What It Is
Assam comes from the Brahmaputra River valley in northeast India, one of the largest tea-growing regions on earth. The climate there is hot and wet, which pushes the tea plant to produce leaves with a distinctly bold, almost bready flavor that lighter teas simply do not have.
It is a fully oxidized black tea, which is why the dry leaves are dark and the brewed cup runs a deep amber to near-brown. That oxidation also means it carries a solid caffeine kick, somewhere between green tea and coffee, and holds its flavor even when you add milk.
What To Do
Bring fresh water to a full boil and steep one heaping teaspoon per cup for three to five minutes. Pull the leaves before it goes bitter. This is the tea for breakfast: it pairs naturally with milk of choice and a little sweetener, and it can anchor a homemade chai if you want to add spices like cardamom, ginger, and cinnamon.
Assam also works well as a braising liquid for pork or as the base of an iced tea that stays flavorful even when diluted over ice. Store in an airtight container away from light and strong smells.
