Assam tea, renowned for its robust flavour and malty character, is a celebrated beverage enjoyed across the globe. But behind the steaming cup lies a meticulous process, a symphony of nature and human ingenuity, that transforms tender tea leaves into the aromatic brew we cherish.

The journey begins in the fertile plains of Assam, where the tea plant, Camellia sinensis, thrives in the warm, humid climate. The meticulously tended tea bushes produce two flushes of leaves annually: the first flush, harvested in spring, yields a delicate, floral tea, while the second flush, harvested in summer, produces the bolder, maltier flavour characteristic of Assam tea.

The picking process, a testament to human dexterity, involves plucking only the top two leaves and the bud, known as the “flush.” These tender leaves, rich in flavour compounds, are the foundation of the tea’s unique character.

Once harvested, the leaves embark on a transformative journey. They are transported to the factory, where the magic of tea making truly begins. The process involves a series of steps, each contributing to the final flavour profile:

1. Withering: The fresh leaves are spread on trays and allowed to dry naturally, reducing their moisture content and softening their texture. This process, typically lasting 12-18 hours, allows the leaves to release their natural enzymes, initiating the oxidation process.

2. Rolling: The withered leaves are then rolled, either by hand or machine, to break their cell walls and release their juices. This step further enhances oxidation, contributing to the tea’s colour and flavour.

3. Oxidation: The rolled leaves are exposed to air, allowing them to oxidize. This crucial step, known as fermentation, is the heart of tea making. During oxidation, enzymes convert the leaves’ polyphenols into theaflavins and thearubigins, responsible for the tea’s characteristic colour, aroma, and taste. The duration of oxidation determines the level of oxidation and, consequently, the tea’s flavour profile. Assam tea is typically fully oxidized, resulting in its strong, malty character.

4. Drying: The oxidized leaves are then dried in heated ovens, halting the oxidation process and preserving the desired flavour. This step removes the remaining moisture, ensuring the tea’s stability and longevity.

5. Sorting and Grading: The dried leaves are sorted and graded based on size, colour, and quality. This ensures consistent quality and flavour in the final product.

6. Blending: Many Assam teas are blended with other varieties, such as Darjeeling or Nilgiri, to create unique flavour profiles. Blending allows tea makers to fine-tune the taste and aroma, creating a diverse range of tea experiences.

The final step involves packing the blended tea in airtight containers, ready for distribution and consumption.

From the lush tea gardens of Assam to the bustling tea factories, the journey of Assam tea is a testament to human ingenuity and the power of nature. Each step, from picking the tender leaves to the final packaging, contributes to the unique character of this iconic beverage. With every sip of Assam tea, we experience not just a refreshing drink, but a taste of the rich history, tradition, and artistry that lie behind its creation.