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Black tea · Malty breakfast tea

Assam

Second flush Assam is the classic loose-leaf style

8.8/10 editor's score

Strong, malty black tea from the hot, wet lowlands of the Brahmaputra valley in north-east India. The heart of most breakfast blends, and at its best in the golden-tipped second flush.

Breakfast teaTakes milkStrong
↓ Jump to brew guideAbout this teaCompare

Based on published sources, not yet tasted.

Dry leaf of Assam, top-down

What you need

2.5 g leafAssam
250 ml water95 to 100°C
Steep 4:002 steeps
LiquorDeep red-brown and bright, turning toffee-coloured with milk
Served inTeapot and cup

At a glance

Strong, malty black tea from the hot, wet lowlands of the Brahmaputra valley in north-east India.

CaffeineMedium to high~40 to 70 mg, our estimate
MilkAdd milk after brewing if you like.
Beginner fit9.0 / 10From the editor's score
HarvestMarch to November, second flush May to JuneFresh, brisk teas after the dry winter.
Pairs withFull English breakfast, Buttered toast and marmalade, Fruit cake, ginger biscuits, Mild curriesLess good with delicate fish, light, floral desserts
Grown atLowland, near sea levelAssam, Brahmaputra valley
Served inTeapot and cupA general choice

About Assam

What sources say about the taste

Sources describe Assam as the definition of a "malty" tea: a full body, brisk strength and honeyed sweetness, with a deep red cup that stands up to milk and sugar.

01 · Aroma

First sip

Lift the cup and smell before you drink.

02 · Taste

Middle

Let it sit on the tongue for a moment.

03 · Finish

Finish

What stays after you swallow.

Hover or tap a noteBigger image and more dots mean a stronger note.

Notes and intensities are an editor's summary of published tasting notes, not our own tasting.

Where it grows

AssamBrahmaputra valleyINDIA
Region
Brahmaputra valley, Assam, north-east India
Elevation
Lowland plains, close to sea level 1
Climate
Hot and humid, very heavy monsoon rain 1
Plant
The native Assam plant, Camellia sinensis var. assamica 1

More from Assam and India.

History and culture

The tea plant grows wild in Assam. In 1823 Robert Bruce was shown wild tea plants used by the local Singpho people, and the British went on to build a tea industry there 1.

The Assam Company was founded in 1839, the first British company to grow tea commercially in India. Today Assam is one of the largest tea-growing regions in the world 1.

Editor's score

8.8/10

Weighted across six criteria: flavour 30%, heritage 20%, availability 15%, value 15%, beginners 10%, versatility 10%.

Based on published sources, not yet tasted. Rates the tea style, not a brand. How we score →

1086Flavour & complexity: 8.0Origin & heritage: 9.0Availability: 9.5Value: 9.0Beginner-friendliness: 9.0Versatility: 9.5Flavour 8.0Heritage 9.0Availability 9.5Value 9.0Beginners 9.0Versatility 9.5
Taste profile and caffeine

Profile is an editor's summary of published tasting notes, not a lab measurement or our own tasting.

Caffeine

Brewed coffee~95 mg
Assam~40 to 70 mg
Black tea (average)~47 mg
Green tea (average)~28 mg

Our estimate: Assam is a strong black tea and is usually brewed hot and long, which pulls more caffeine. Per 8 fl oz (240 ml) cup. Coffee and tea averages from Mayo ClinicC.

Harvest calendar

Assam picks for most of the year, with a winter break. Second flush is the best known 1. Tap a month or a season.

Cultivars and plant

Assam tea is made from Camellia sinensis var. assamica, the large-leaf variety that suits the hot, wet lowlands 1.

Modern gardens use many clonal cultivars, including the Tocklai (TV) series bred by the Tocklai Tea Research Institute in Jorhat.

How it is made
02Withering

Leaf is softened on troughs with moving air.

03Rolling or CTC

Orthodox rolling for loose leaf, or crush-tear-curl machines for tea bags.

04Oxidation

Full oxidation develops malt and colour.

05Drying

Fired to stop oxidation.

06Sorting

Graded by particle size.

Dry leaf and liquor
Dry leafDark brown to black, with golden tips in good orthodox grades.
LiquorDeep red-brown and bright, turning toffee-coloured with milk.
After steeping
Wet leafCoppery brown, smelling of malt.

The colour swatch is an approximate guide, not a photograph.

Food pairings and storage

Works well

  • Full English breakfast
  • Buttered toast and marmalade
  • Fruit cake, ginger biscuits
  • Mild curries

Best avoided

  • Delicate fish
  • Light, floral desserts

Pairings are general suggestions from the tea's style, not tested matches.

Storage

  • Airtight, opaque tin or pouch, away from light, heat, moisture and strong smells.
  • Keep it out of the fridge unless fully sealed, to avoid condensation.
  • Most loose tea is at its best within a year. Note the harvest date on the tin.
Grades and fakes

Orthodox Assam uses the leaf grades: TGFOP and FTGFOP for whole leaf with golden tips, BOP and GBOP for broken leaf. CTC grades such as BP and PF are for tea bags 2.

"Tippy" means plenty of golden buds, a sign of careful plucking.

How to spot a poor or fake one

  1. Look for an estate name and "orthodox" for loose leaf.
  2. Golden tips should be real buds, not dust.
  3. Very cheap "Assam" may be a mixed blend.
FAQ
Is Assam stronger than English Breakfast?

English Breakfast is usually a blend that often contains Assam. Pure Assam is typically just as strong, and maltier.

Does Assam need milk?

It does not need it, but its body and malt hold up well to milk and sugar.

What does "malty" mean?

A rich, bready sweetness, like malted barley or malt loaf.

Find it inBlack teasTeas from IndiaAssamBreakfast teaTakes milkStrong

Sources

  1. Wikipedia, "Assam tea". en.wikipedia.org/wiki/Assam_tea
  2. Wikipedia, "Tea leaf grading". en.wikipedia.org/wiki/Tea_leaf_grading
  3. Tea Board of India. www.teaboard.gov.in
  4. Mayo Clinic, "Caffeine content for coffee, tea, soda and more". www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372

Scores and content updated 30 Oct 2026.