Assam, the land of rolling hills and lush greenery, is synonymous with tea. The state’s unique terroir, coupled with centuries of expertise, has resulted in a distinct tea that is loved worldwide. But what exactly goes into the making of this iconic beverage? Let’s embark on a journey from the tea garden to your cup.

The journey begins with the tea plant, scientifically known as Camellia sinensis. In Assam, the plant thrives in the fertile soil and humid climate, yielding two main varieties: Camellia sinensis assamica and Camellia sinensis var. assamica. These plants are meticulously cultivated in vast tea gardens, known as “estates,” where experienced hands ensure optimal growing conditions.

Plucking, the first step in tea production, is a delicate art. Skilled tea pluckers, often women, hand-pick the two youngest leaves and the bud from the top of the tea plant. This “plucking” is crucial, as it determines the quality and flavor of the final brew.

The plucked leaves are then transported to the tea factory, where they undergo a series of transformative processes. The first step is withering, where the leaves are spread out in large trays, allowing them to lose moisture and become pliable. This step typically takes 12-18 hours, depending on the weather.

Next comes rolling, where the withered leaves are subjected to pressure and friction. This breaks down the cell walls, releasing enzymes that initiate oxidation, the process that gives tea its characteristic color and flavor. The rolling process can be done mechanically or manually, depending on the desired tea type.

The rolled leaves are then spread out on trays for fermentation, also known as oxidation. This process, which can last anywhere from 30 minutes to several hours, is crucial for developing the tea’s unique flavor profile. The longer the fermentation, the stronger and darker the tea will be.

Once fermentation is complete, the leaves are subjected to drying, which halts the oxidation process. This is achieved by using hot air or heat from a pan, resulting in the final dried tea leaves. The drying process also helps preserve the tea’s aroma and flavor.

The final step is sorting and grading, where the dried leaves are sorted by size and quality. This process ensures that the tea is consistent and meets the desired standards. The sorted tea is then packed and sent to consumers around the world.

The journey from bud to brew is a testament to the craftsmanship and dedication of tea producers in Assam. Each step is crucial in creating the unique flavor and character of Assam tea, which is known for its robust body, malty flavor, and distinctive aroma. The next time you enjoy a cup of Assam tea, remember the intricate process that brings this beloved beverage to your table.

Beyond the production process, the story of Assam tea is also intertwined with the lives of countless individuals. From the tea pluckers who work tirelessly in the gardens to the factory workers who process the leaves, each person plays a vital role in ensuring the quality and sustainability of this cherished beverage. As you savor your cup, take a moment to appreciate the dedication and artistry that goes into making Assam tea the exceptional brew it is.