Origin and Quality: The origin of Assam tea can be traced back to the northeastern region of India, specifically the lush valleys and rolling hills of the Assam state. The quality of Assam tea is characterized by its robust and bold flavor profile. Assam teas are primarily made from the Camellia sinensis var. assamica plant, which is indigenous to the region. 

Variety: Assam tea comes in a variety of types, each with its own unique flavor, appearance, and characteristics. Here are some of the notable varieties of Assam tea:

• Black Tea: The most common and well-known type of Assam tea is black tea. It has a robust, malty flavor with a deep reddish-brown color when brewed. Assam black teas vary in grades, such as TGFOP (Tippy Golden Flowery Orange Pekoe), FTGFOP (Finest Tippy Golden Flowery Orange Pekoe), and more. They are often used as a base for breakfast blends like English Breakfast and Irish Breakfast teas.

• Orthodox Assam Tea: Orthodox Assam teas are processed using traditional methods, often resulting in a more complex and nuanced flavor profile. These teas are usually hand-processed and can include whole leaves and buds.

• CTC (Crush, Tear, Curl) Assam Tea: CTC processing involves mechanically breaking down tea leaves into small, uniform particles. CTC Assam teas brew quickly and produce a strong, bold flavor, making them suitable for masala chai and other heavily spiced tea blends.

• Second Flush Assam: This refers to teas harvested during the second flush, which occurs around June. Second flush Assam teas are known for their well-defined malty flavors and bright liquor. They often have a slightly fruity or jam-like note.

• First Flush Assam: These teas are harvested during the first flush in March or April. They tend to have a lighter, brisker taste compared to the second flush, with more floral and astringent notes.

• Assam Green Tea: While Assam is famous for its black teas, it also produces some green teas. Assam green teas are characterized by a milder flavor profile compared to their Chinese or Japanese counterparts, often with a hint of nuttiness.