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Quick description Brisk and malty with a bright color. Assam tea is a black tea named after the region of its production, Assam, in India. It is also traditionally used in Yunnan province in China. The state of Assam is the world’s largest tea-growing region, lying on either side of the Brahmaputra River, and bordering Bangladesh and Myanmar.

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. This 1850 engraving shows the different stages in the process of making tea in Assam. The introduction of the Assam tea bush to Europe is related to Robert Bruce, a Scottish adventurer, who apparently encountered it in the year 1823. Bruce reportedly found the plant growing “wild” in Assam while trading in the region. Chinese tea makers and Chinese tea seeds to displace the “wild” plant and methods obtained in Assam. East India Company to inaugurate a long drawn process of dispossession of agricultural land and forest commons through the infamous ‘Wasteland Acts’ allowing significant portions of the province by private capital to be transformed into tea plantations. Assam Company, which operated in districts of Upper Assam and through the labour of the local community.

There are between two and seven steps involved in the processing of fresh tea leaves, the addition or exclusion of any of these stages results 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 flavor compounds to develop. While it can be done outdoors, controlled withering usually takes places indoors.