Every time I envisioned Assam tea, my mind conjured round, granular dark beads, the familiar CTC pellets, that dominated my experience. For years, I believed this was tea’s only form. I never questioned what lay beyond my daily cup. Everything changed when my relative, a Medical Representative, surprised me with a curated tea box. The tea box contained flavoured tea featuring vanilla, strawberry, and mint varieties. What captivated me wasn’t just the flavours, but the forms: delicate tips and gracefully curled whole leaves, completely unlike my familiar CTC granules. This visual revelation sparked my curiosity and launched my journey into exploring Assam tea varieties and their incredible diversity. Most fascinating of all, I discovered the remarkable types of tea produced in Assam. My home state creates an extraordinary spectrum that extends far beyond the familiar CTC pellets.
Learning about these different types of tea produced in Assam revealed unique Assam tea processing methods, distinct characters, and a rich cultural heritage spanning from traditional Orthodox to modern CTC Assam tea and even ancient tribal techniques.
The Beginner’s Guide to Types of Tea Produced in Assam
Assam, India’s largest tea-producing region, hosts an extraordinary diversity of tea types that have evolved over centuries. This northeastern state produces more than half of India’s total tea output, spanning from ancient tribal processing methods to cutting-edge industrial techniques and delivering a remarkable range of flavours and styles. Each type combines traditional knowledge with innovative processing methods, while Assam’s ideal tea-growing conditions shape every distinctive characteristic.
Let’s explore each of these unique tea types that Assam produces:
1. Orthodox Tea: The Traditional Craft
Orthodox tea represents the traditional method of tea processing in Assam, where the integrity of the whole leaf is carefully preserved throughout production. This time-honoured approach involves handpicking the leaves, withering, rolling, oxidation, and drying. The orthodox method maintains the natural shape and structure of tea leaves, resulting in a more complex flavour profile.
Orthodox Assam tea is renowned for its bold flavour, rich aroma, and complex character. When brewed, it produces a vibrant coppery liquor with a full-bodied taste and distinctive malty undertones. The processing involves careful withering for 12-20 hours, followed by gentle rolling to release natural enzymes while preserving leaf structure. This method typically yields higher quality teas with subtle and multi-layered flavours compared to other processing methods.
The orthodox processing requires skilled craftsmanship and more time, making these teas generally more expensive but highly prized by tea connoisseurs worldwide. Tea lovers enjoy these teas best without milk to fully appreciate their nuanced flavours, and the industry often grades them using terms like FTGFOP (Finest Tippy Golden Flowery Orange Pekoe).
2. CTC Tea: The Modern Innovation
CTC (Crush, Tear, Curl) tea revolutionised Assam’s tea industry when it was invented in 1931 by innovators in the region. This mechanised process involves passing withered tea leaves through specialised cylindrical rollers with sharp teeth that simultaneously crush, tear, and curl the leaves into small, uniform pellets.
The CTC method produces tea with a strong, brisk flavour and robust characteristics. Unlike orthodox processing, CTC tea brews quickly and delivers a deep red liquor with bold taste. This type of tea suits milk tea preparations and chai particularly well, as its strength maintains flavour even when mixed with milk and spices.
Assam CTC tea dominates the Indian market and is widely consumed across the subcontinent. The process includes the same basic steps as orthodox tea, withering, crushing/tearing/curling, fermentation, drying, and sorting, but executed much more rapidly using machinery. CTC teas are graded differently, with classifications like BP (Broken Pekoe), PF (Pekoe Fannings), and PD (Pekoe Dust).
If you want to know more about CTC, its history and how this innovation revolutionised the Assam Tea industry, I recommend you read my article on CTC titled “What is CTC in Tea? This Revolutionary Innovation from Assam Changed Tea History“.
3. Green Tea: The Minimal Processing Marvel
Although Assam is primarily known for black tea, Assam green tea has gained recognition for its unique characteristics. The production of green tea in Assam began as an experiment to diversify the region’s tea offerings and cater to growing global interest in green tea’s health benefits.
Assam green tea undergoes minimal oxidation, preserving the natural green colour and fresh flavour of the leaves. The processing involves immediate heating or steaming after plucking to prevent oxidation, followed by rolling and drying. This method retains higher levels of antioxidants compared to fully oxidised teas.
The large-leaved Assamese plant (Camellia sinensis var. assamica), traditionally used for producing black tea, has been adapted in recent years for green tea production. Assam green tea offers a distinctive flavour profile that differs from Chinese green teas, with a more robust character reflecting the region’s terroir.
4. White Tea: The Delicate Treasure
Assam white tea represents one of the most delicate and premium tea types produced in the region. This tea is crafted from unopened buds and young leaves, often following the “two leaves and a bud” standard. The processing involves minimal handling, careful handpicking, delicate steaming, and sun-drying.
Assam white tea is characterised by its mild, floral, and ethereal qualities. When brewed, it produces a virtually colourless liquor with a pale golden tinge and offers subtly sweet and smooth flavours with a crisp, delicate finish. The tea is naturally low in caffeine and high in antioxidants, making it an ideal wellness beverage.
The Silver Needle variety stands out as particularly prized, featuring fine silvery-white hairs on the buds. Assam white tea rewards multiple re-steepings, with each infusion revealing different flavour nuances. The delicate nature of this tea makes it best consumed without additives to fully appreciate its subtle complexity.
5. Oolong Tea: The Semi-Oxidised Speciality
Oolong tea production in Assam presents unique challenges and opportunities. Traditional oolong requires specific cultivars and processing techniques, and Camellia sinensis var. assamica is not typically considered ideal for oolong production. However, innovative producers have developed Assam oolong using special techniques and selected plant varieties
Assam oolong undergoes partial oxidation (typically 8-85% depending on style), creating a tea that falls between green and black tea in character. The processing involves withering, partial oxidation, rolling, shaping, and firing in repeated cycles to achieve the desired flavour profile.
Some Assam oolong is produced from 200-300-year-old trees with mighty trunks and large Assamic leaves. These unique trees create dense, multi-layered oolong with berry-caramel, sea buckthorn, mango, and apple flavours. The tea offers a bold tannic character while maintaining the complex aromatics associated with quality oolongs.
6. Falap: The Ancient Tribal Heritage
Falap (also called Khalap by some Naga communities) represents the oldest form of tea processing in Assam, predating British colonial tea cultivation by centuries. The Singpho and Naga communities produce this traditional tea and hold deep cultural significance in tribal communities.
The name falap derives from “pha” (what) and “lap” (leaf), according to tribal oral traditions. Legend tells of two brothers who discovered tea while travelling, chewing unknown leaves that rejuvenated them during their journey.
The falap production process is intricate and time-intensive. The tribal communities pan-roast fresh tea leaves until they turn brown, then sun-dry them for several days. They then tightly pack the dried leaves into specially prepared bamboo tubes and smoke them over a fire for weeks to months. The longer the ageing process, the more prized the final product becomes.
When ready, falap hardens into the shape of the bamboo tube and remains preserved for up to 10 years. Users slice off small portions with a knife to brew tea. The resulting brew has a distinctive smoky, earthy flavour with hints of honey and caramel, though surprisingly, despite the intense smoky aroma, the brewed tea is often light and sweet.
The Singpho community believes that falap aids digestion when consumed after meals. This traditional processing method provides a living link to Assam’s pre-colonial tea heritage and continues in tribal villages today.
The rich history of Assam tea traces back to Falap, the ancient tribal processing method that predates colonial tea cultivation by centuries. If this fascinating origin story intrigues you, I highly recommend exploring my detailed article “Falap & The Origin of Tea in Assam“. It chronicles the journey of how Assam’s tea evolved from tribal wisdom into the global tea powerhouse we know today.
Additional Tea Types & Variations
Flavoured and Scented Teas
- Earl Grey Assam – Earl Grey Assam combines the robust malty character of traditional Assam black tea with the distinctive citrusy fragrance of bergamot oil. This premium scented tea offers the perfect balance between Assam’s bold strength and Earl Grey’s elegant floral notes, creating a sophisticated brew that maintains its character even when enjoyed with milk. The natural bergamot essence complements rather than masks Assam’s inherent complexity, making it ideal for both afternoon tea service and morning refreshment.
- Masala Chai Blends – Masala Chai blends feature pre-mixed CTC or orthodox Assam tea expertly combined with traditional Indian spices including cardamom, cinnamon, cloves, ginger, and black pepper. These ready-to-brew blends save time while delivering authentic chai flavours with the perfect spice balance. The strong Assam base ensures the tea maintains its bold character even when simmered with milk and sweeteners, while the carefully proportioned spices create the warming, aromatic experience that defines traditional Indian chai culture.
- Jasmine-Scented Assam – Jasmine-scented Assam represents an innovative fusion where select producers experiment with delicate floral scenting techniques traditionally associated with Chinese teas. Though uncommon in commercial production, this artisanal creation combines Assam’s naturally robust character with jasmine’s ethereal fragrance. The result is a unique tea experience that offers surprising complexity. The jasmine’s sweet florals create an intriguing contrast against Assam’s bold, malty foundation, appealing to adventurous tea drinkers seeking distinctive flavour profiles.
Note: While Assam doesn’t always produce the above tea types on a large scale, Black Assam Tea commonly forms the base for these flavoured varieties.
Speciality Processing Variations
- Smoked Assam – Beyond traditional falap, some modern producers create lightly smoked black teas.
- Aged Assam – Vintage teas stored and aged for enhanced complexity
- Broken grade variations – BOPF (Broken Orange Pekoe Fannings), Pekoe, etc.
Seasonal and Estate-Specific Types
- First flush Assam – First flush Assam is the earliest harvest, from March to mid-April, when tea bushes yield tender leaves after winter dormancy. These early-season teas are lighter and more delicate than Assam’s usual robust profile, with bright, astringent notes and subtle floral undertones. Cooler growing conditions and young shoots give higher astringency and fresh vegetal qualities, producing a pale golden liquor. Prized for its crisp, clean finish and nuanced complexity, first flush showcases terroir before summer heat strengthens the leaves.
- Second flush Assam – Assam tea gardens harvest Second flush during peak season (May-June), producing the crown jewel of Assam tea. The intense summer heat and monsoon foster maximum flavour concentration, creating the full malty profile classic to Assam. These teas yield rich copper liquor, robust body, and malty sweetness that pairs well with milk and sugar. Second flush includes the highest quality grades and premium exports, with some estates producing exceptional lots commanding high prices globally. Its perfect balance of strength and complexity makes it the most sought-after Assam tea worldwide.
- Tippy teas – Tippy teas are the pinnacle of orthodox Assam tea, with high-grade whole leaves adorned by golden tips signalling superior quality. Prestigious grades like FTGFOP and SFTGFOP feature abundant golden tips and perfectly twisted leaves. Hand-plucked from the finest two-leaves-and-a-bud standards, they undergo meticulous orthodox processing, preserving delicate tips. Brewed tippy teas produce bright copper liquor with depth, refined malty notes, and a lingering sweet finish. Golden tips add complexity and natural sweetness, making these the most expensive Assam grades, coveted by connoisseurs globally.
Modern Innovations
- Organic Assam – Certified organic versions across all processing types
- Decaffeinated Assam – CO2 or water-processed caffeine removal
- Instant tea powder – Spray-dried CTC for convenience products
Regional Tribal Variations
- Khalap – Naga community variation of falap with slight processing differences
- Traditional fermented preparations – Other tribal communities may have unique methods
Production Regions and Modern Context
Assam alone produces more than half of India’s tea, with an estimated annual average production of 630-700 million kilograms. The state accounts for 51% of India’s total domestic tea production and 11% of global tea production.
The industry has undergone a significant transformation, with Small Tea Growers (STG) now contributing 44.01% of Assam’s total tea production. These small-scale producers, typically owning less than 2 acres of land, have revolutionised the industry. They achieve this by providing lower overhead costs and more sustainable production methods.
Tea production in Assam follows strict quality parameters, with leaves typically processed within 24 hours of plucking. Once plucked, they get sorted into grades within 48 hours. The industry operates 24 hours during peak season (June to August) to handle the massive volume of leaf processing.
Modern Assam tea gardens operate as self-contained entities with their own processing factories, management systems, labour forces, and infrastructure. This comprehensive approach ensures quality control throughout the entire production chain, from plucking to final shipment.
Each type of tea produced in Assam reflects the region’s rich heritage. This diversity makes Assam not just India’s largest tea-producing region, but also one of its most innovative and significant tea territories. Imagine every 9th cup of tea consumed globally originates from Assam’s lush gardens.
Sources:
- Wikipedia(By Suguri F（すぐり） – Transferred from a Japanese Wikipedia, CC BY-SA 3.0, Link)
- Wikipedia(By Iateasquirrel, CC BY-SA 3.0, Link)
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