Green tea : Assam Marangi

Assam Marangi

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Assam Marangi
Assam Marangi
Assam Marangi
Assam Marangi

Assam

Marangi plantation

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Assam tea is named after the region of its production, a northeastern state of India lying in the Brahmaputra River valley along the Eastern Himalayas foothills.

This black tea was discovered and introduced by the East India Company in the late 19th century. The plant got the name Camellia sinensis var. assamica (literally “Assam variety of the tea flower”) and its cultivation soon became widely popular in the area. Lots of tea plantations were established to grow tea of every sort and kind, including both Chinese and Assam varieties and special hybrids between them. Thus, historically, Assam has been the second large tea production region after China, with its own unique well-balanced blends.

This tea is harvested twice a year – the “first flush” is picked during the late March and beginning of April while the second, the most prized tea with the gold tips on the leaves, is harvested later. This second flush, so-called “tippy tea”, is more full-bodied and deeply sweeter comparing to the first flush and generally considered superior.

Assam deserves the second name “tea brandy” given to it for distinctive features and a special flavor of this tea. It is well-known for being strong, with rich burgundy-red color and smooth, a bit spicy aroma with unusual for black tea slight notes of flowers, honey and almonds. The taste is rough, pungent with a long pleasant aftertaste.