Assam tea has a unique robust flavour. This is largely due to the dominance of the Brahmaputra river, a slowly meandering river which deposits a rich loam over the valley. The soil is deep and sandy and the area suffers a very hot steaming monsoon season, but of equal importance is a relatively dry and cool winter.

Assam is one of the most prolific tea producing areas in the world. It is harvested twice a year – "the First Flush" is picked during late March, whereas the"2nd Flush is the most prized "tippy tea". Tippy refers to a black tea with golden tips, denoting quality. This Flush is sweeter and more full-bodied and generally considered superior.

It was not until the early 1830's that the Assam bush began to be cultivated in North East India. With this product the British began to make inroads in tea cultivation in Assam (previously dominated by the China version of the plant. Nowadays, a hybridized version of the plant is the most successful. Exports soon grew, especially to London and the British Empire. Today there are over 600 Assam tea producing plantations in the Assam region.