The “Assam Plant” refers to a specific variety of the tea plant, Camellia sinensis var. assamica. This plant plays a central role in the tea industry, particularly in India, where it contributes significantly to the world’s tea production. Its leaves are processed to create the distinctive brew known for its strong character.
Botanical Identity and Characteristics
The Assam Plant is scientifically classified as Camellia sinensis var. assamica, distinguishing it from other tea varieties like Camellia sinensis var. sinensis. Physically, this variety is characterized by its larger leaves, which typically measure between 10 to 15 cm in length and 4 to 5 cm in width, making them larger and thicker than those of the Chinese variety. These leaves are oblong, dark green, and glossy.
Unlike the more shrub-like Camellia sinensis var. sinensis, Camellia sinensis var. assamica tends to grow into a more tree-like form, capable of reaching heights of up to 10 to 15 meters if left unpruned. This evergreen plant’s robust structure and larger leaf surface contribute to its hardiness and ability to thrive in specific environmental conditions. While its leaves are unscented, their physical characteristics are well-suited for the production of black tea.
Origin and Cultivation
The Assam Plant originates from the Assam region in northeastern India, which has a unique climate and fertile soil. This area experiences high humidity and heavy rainfall, particularly during the monsoon season, with precipitation often ranging from 250 to 380 cm annually. Such conditions, combined with daytime temperatures that can reach around 36 °C, create a greenhouse-like environment that is ideal for the growth of Camellia sinensis var. assamica.
The plant thrives in the rich alluvial clay soil found in the Brahmaputra River valley. The discovery of wild tea bushes in Assam is largely attributed to Scottish adventurer Robert Bruce in 1823, who observed the indigenous Singpho tribe using the leaves for a beverage. This discovery, followed by the efforts of his brother Charles and local figures like Maniram Dewan, led to the commercial cultivation of the Assam tea plant, establishing Assam as a major tea-producing area.
Assam Tea Production
The Assam Plant is primarily utilized for the production of black tea, which involves a series of specific processing steps. The process begins with plucking, where the tender two leaves and a bud are harvested from the tea bushes. After plucking, the leaves undergo wilting, where they are spread out to reduce their moisture content, making them pliable for subsequent processing. This step also allows flavor compounds to begin developing.
Following wilting, the leaves are subjected to rolling, which ruptures their cell walls and exposes the internal enzymes to oxygen. For Assam tea, this is often done using the “Crush, Tear, Curl” (CTC) method, where machines break down the leaves into small, uniform particles, accelerating oxidation. Alternatively, some Assam teas are produced using the Orthodox method, involving traditional rolling that results in whole or larger leaf grades. The ruptured leaves then undergo oxidation, commonly referred to as fermentation, where enzymes react with oxygen, causing the leaves to turn a coppery-brown and develop their unique aroma and taste.
The oxidation process is halted by drying, or firing, which removes remaining moisture and fixes the tea’s flavor. This step involves heating the leaves to reduce their moisture content below 3%. Finally, the dried tea is sorted into various grades based on leaf size and quality.
Flavor Profile and Types
Assam tea is renowned for its distinctive flavor profile, characterized by its strong, malty, and bold taste. It brews into a rich, reddish-brown liquor. This robust flavor distinguishes it from other black teas, such as the more delicate Darjeeling tea. The Assam region, with its high rainfall and humidity, contributes significantly to these malty notes.
Assam tea is available in various types and grades. Orthodox Assam tea, produced using traditional rolling, yields whole-leaf or larger leaf grades. Conversely, CTC (Crush, Tear, Curl) Assam tea, processed by mechanically crushing, tearing, and curling the leaves into small pellets, results in a tea that is darker, stronger, and brews more quickly. CTC teas have a robust flavor that stands up well to milk and sugar, making them a common base for traditional Indian chai.
Harvest time also influences the flavor; the “second flush,” harvested between May and August. Second flush Assam teas are richer, fuller, and sweeter in flavor, with some exhibiting golden tips on the leaves, indicating young, tender shoots. Assam tea is popular as a breakfast tea and serves as a foundational component in many well-known blends, including English Breakfast and Irish Breakfast teas.