The Assam region is home to an indigenous species of tea plant: *Camellia assamica*. The discovery by the British that one of their colonies possessed a native tea species provided a major boost to production and marked the beginning of the end of their dependence on China. This area is among the wettest in the world, experiencing heavy, abundant monsoon rains. The soil—which is highly clay-rich—forces the plants to develop more extensive root systems to remain firmly anchored. The plants themselves differ from *Camellia sinensis*; they are more robust and stocky, with thicker, fleshier leaves.

Leaves: Assam tea often comes in a "broken-leaf" form, appearing as tiny, granular particles. The acronym CTC (Crush, Tear, Curl) refers to this specific production method, which involves mechanical harvesting and the breaking of the leaves. The leaves are quite uniform in both color and size, yielding a full-bodied, strong tea—an ideal choice for the morning.

Taste: This tea has an intense body and a long-lasting finish. Its flavor profile is traditional, reminiscent of classic English-style teas—dark and malty—which pair perfectly with a splash of milk. The tea possesses a certain roundness, though slight astringent notes may emerge if it is steeped for too long.