High-quality black tea which has received the name from the North Indian state of Assam, located in foothills of Himalaya Mountains*. The superior tea, which is making a half of the general manufacture of tea in India, is native to the land of a long evergreen tropical plant. Its belong to a "camellia" families of tea, under natural conditions grows as a tree tall to 15 yards. Here in the 30s of 19 centuries Englishmen, brothers Robert and Charles Bruce, started out the first tea plantations, which took off the tea of particular aroma and taste, for what it was named «local cognac». Nowadays Assam is regarded the most acknowledged Indian tea. Assam tea differs from other sorts of black teas by its thin unique aroma and tart puckering taste. This tea gives strong extract of the saturated color. Its aroma often has an ablaze honey notes which are not inherent in teas of other grades. Quality and, taste of Assam very strongly depends upon a time of harvesting of a tea - the first and second harvesting are considered as the best. These teas are equally popular by itself and as a part of assorted blends. Assam tea potent, concentrated color often compare to color of a crust of a biscuit. It's well known that Assam tea is a true classical Indian tea - energising, strong and tonic.

In Southern India, Madras gives the finest Assam tea.

However the South Indian teas happen to have so astringent taste that it's oftentimes has to be taken with milk. An exceptional tea is grooving in Nilgiris area (in state of Madras) where tea plantations are located above 1800 meters above sea level, around Blue Mountains. The Indian teas belong to so-called heavy, morning teas.

Article written by Sam Dayton. To view the original post, click here.
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