History of Assam Tea

A Journey Through the Rich flavour and History

Assam tea is a black tea named after Assam, India, the region of its production. It is manufactured specifically from the plant Camellia sinensis var. assamica (Masters).The Assam tea plant is indigenous to Assam—initial efforts to plant the Chinese varieties in Assam soil did not succeed . Assam tea is now mostly grown at or near sea level and is known for its body, briskness, malty flavour, and strong, bright colour. Assam teas, or blends containing Assam tea, are often sold as “breakfast” teas. For instance, Irish breakfast tea, and stronger breakfast tea, consists of small-sized Assam tea leaves.

The Origins of Assam Tea.

The state of Assam is the world’s largest tea-growing region by production, lying on either side of the Brahmaputra river and bordering Bhutan, Bangladesh, Myanmar and very close to China. This part of India experiences high rainfall; during the monsoon period, as much as 250 to 300 mm (10 to 12 in) of rain falls per day. The daytime temperature rises to about 36 °C (96.8 °F), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam tea’s unique taste, a feature for which this tea is well known.

Though Assam generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white teas as well, with their own distinctive characteristics . Historically, Assam has been the second commercial tea production region after southern China, the only two regions in the world with native tea plants.

The Cultivation and Production Process.

Most of the currently operating tea estates in Assam are members of the Assam Branch of the Indian Tea Association  (ABITA), which is the oldest and most prominent body of tea producers of India.

Steps :- There are between two and seven steps involved in the processing of fresh tea leaves, the addition or exclusion of any of these stages resulting in a different type of tea. Each of these procedures is carried out in a climate-controlled facility to avoid spoilage due to excess moisture and fluctuating temperatures.

Withering :- refers to the wilting of fresh green tea leaves. The purpose of withering is to reduce the moisture content in the leaves and to allow the flavour compounds to develop. While it can be done outdoors, controlled withering usually takes place indoors. Freshly plucked leaves are laid out in a series of troughs and subjected to hot air forced from underneath the troughs. During the course of withering, the moisture content in the leaf is reduced by about 30%, making the leaf look limp and soft enough for rolling. Additionally, the volatile compounds in the leaf, including the level of caffeine and the flavour , begin to intensify. A short wither allows the leaves to retain a greenish appearance and grassy flavours while a longer wither darkens the leaf and intensifies the aromatic compounds.

Fixing :-  It refers to the process by which enzymatic browning of the wilted leaves is controlled through the application of heat. It is held that the longer it takes to fix the leaves, the more aromatic the tea will be. Fixing is carried out via steaming, pan firing, baking or with the use of heated tumblers. Application of steam heats the leaves more quickly than pan firing, as a result of which steamed teas taste ‘green’ and vegetal while the pan-fired ones taste toasty. This procedure is carried out for green teas, yellow teas and raw puer teas.

Oxidation :- Results in the browning of the leaves and intensification of their flavour compounds. From the moment they are plucked, the cells within the tea leaves are exposed to oxygen and the volatile compounds within them begin to undergo chemical reactions. It is at this stage that polyphenolic oxidase, including theaflavin and the arubigin, begin to develop within the leaves. Theaflavins lend briskness and brightness to the tea while thearubigins offer depth and fullness to the liquor that’s produced. In order to bring out specific intensities in flavours, tea makers control the amount of oxidation the leaves undergo. Controlled-oxidation is typically carried out in a large room where the temperature is maintained at 25–30 °C and humidity stands steady at 60–70%. Here, withered and rolled leaves are spread out on long shelves and left to ferment for a fixed period of time, depending on the type of tea being made. To halt or slow down oxidation, fermented leaves are moved to a panning trough where they are heated and then dried. 

Rolling :-  It involves shaping the processed leaves into a tight form. As a part of this procedure, wilted fixed leaves are gently rolled, and depending on the style, they are shaped to look wiry, kneaded, or as tightly rolled pellets. During the rolling action, essential oils and sap tend to ooze out of the leaves, intensifying the taste further. The more tightly rolled the leaves, the longer they will retain their freshness.

Drying :-  In order to keep the tea moisture-free, the leaves are dried at various stages of production. Drying enhances a tea’s flavours and ensures its long shelf-life. Also, drying brings down the tea’s moisture content to less than 1%. To dry the leaves they are fired or roasted at a low temperature for a controlled period of time, typically inside an industrial scale oven. If the leaves are dried too quickly, the tea can turn abrasive and taste harsh.

 Aging :-  Some teas are subjected to aging and fermentation to make them more palatable. Some types of Chinese Pu-erh, for example, are fermented and aged for years, much like wine.

The Unique Flavour of Assam Tea.

Assam tea is celebrated for its strong, malty flavour with hints of honey and a bright, amber colour. This unique profile results from the region’s terroir – the combination of climate, soil, and topography. The second flush, harvested between May and June, is particularly valued for its rich flavour and is often called “tippy tea” because of the golden tips on the leaves.

This tea is robust and pairs well with milk and sugar, making it a popular choice for breakfast teas, such as English Breakfast and Irish Breakfast blends. It’s also used in chai, a spiced tea popular in India and beyond.

The Economic and Cultural Impact of Assam Tea.

Assam’s tea industry plays a crucial role in both the state’s and the country’s economy. Assam alone accounts for more than half of India’s total tea production, making India one of the largest tea producers worldwide. The industry provides employment to millions, with tea gardens often acting as a micro-economy, supporting schools, hospitals, and housing for workers.

Culturally, tea is a staple of daily life in Assam. It’s not just a beverage but a symbol of hospitality and social interaction. The traditional “chai” culture in India owes much to Assam tea, with its bold flavour serving as a base for the aromatic, spiced drink.

Challenges Facing the Assam Tea Industry.

Despite its importance, the Assam tea industry faces several challenges. Climate change poses a significant threat, with unpredictable weather patterns affecting yields. The industry also grapples with issues of labour rights and sustainability. Workers in tea gardens often face poor living conditions and low wages, leading to calls for reform and better standards.

Efforts are being made to address these issues, with organizations and governments working to improve labour conditions and promote sustainable practices. The introduction of fair-trade certification is also helping to ensure that workers receive fair compensation for their labour.

The Global Reach of Assam Tea

Today, Assam tea is enjoyed worldwide, with exports reaching countries like the United States, Russia, Japan, and the United Kingdom. The distinctive flavour of Assam tea has made it a staple in many households and a key ingredient in numerous tea blends.

Moreover, Assam tea has gained a reputation among connoisseurs, with specialty tea shops and online platforms offering a variety of Assam teas for those seeking an authentic experience. Tea-tasting events and festivals celebrating Assam tea are also becoming increasingly popular, providing a platform to showcase this remarkable beverage.

Conclusion.

Assam tea is more than just a drink; it is a story of tradition, culture, and resilience. From its discovery in the wild forests of Assam to its place on the global stage, it has been a journey marked by innovation and challenges. As tea enthusiasts continue to appreciate the rich flavours of Assam tea, efforts to ensure sustainable practices and fair labour conditions remain crucial for the industry’s future.

So, the next time you sip a cup of Assam tea, take a moment to savour not just its bold taste but the rich history and culture it represents. Whether enjoyed as a brisk morning pick-me-up or a soothing afternoon brew, Assam tea continues to leave an indelible mark on the world of tea.