The Brahmaputra Valley

Assam sits in the Brahmaputra valley of north-east India, a low-lying, intensely humid growing region very different in character from the mountain gardens of Darjeeling. The combination of monsoon rainfall, rich alluvial soil and warm temperatures produces teas with a depth and strength that few regions can match. It is that power — the full body, the brisk finish, the coppery liquor — that has given Assam its reputation as the backbone of the British breakfast blend.

Flavour and Character

Our Assam tea collection shows that the region offers more than one expression. Assam Mangalam FTGFOP1 is the boldest of the three: full-bodied, malty and slightly spicy, with the kind of strong, warming cup that makes it an outstanding breakfast tea. Assam Hathikuli Bio GBOP Organic comes from a certified organic estate and has a noticeably different character — softer, with honeyed notes and a smoother finish. For those who want Assam later in the day, Assam Decaffeinated TGFOP1 delivers the familiar malty depth without the caffeine.

Brewing Assam Tea

The strongest Assam teas are at their best with a splash of milk, where the tannins and richness find their balance. Brewed with boiling water for three to four minutes, Assam Mangalam is a natural partner for a full breakfast. The organic Hathikuli holds up equally well black, where its honeyed character comes through more clearly. All three benefit from a proper steep — Assam rewards patience.

If Assam is new to you, Mangalam is the place to start. If you know the region and want to explore beyond the classic bold style, Hathikuli Bio is worth discovering — it is a surprisingly different tea from the same celebrated origin.