Assan tea , the origin of tea is from the Assam region north east part of the india . As the name of the is on the region , the tea is characterized by its deep red brown-color and is also consume by people as morning tea and with breakfast as it has the strong flavour .
It is known for its bold, malty flavor, which is often describe as brisk and invigorating .
History background and Geographical significance
It has a great history lets go back in 19th century when it was discoverd by the Scottish adventure Robert Bruce in 1823. Bruce has seen the indigenous tea plant while trading in northern part of the india when he was in assam .The first cultivation was successfully take place in the 1830s, and start the establishment of tea estate in northern area of india Assam and the Assam tea company .
The Assam region is well known for the climate condition it have as Brahmaputra river also located along Assam region . The area experience heavy rainfall, mainly in the season of monsoon, contributing the healthy growth of plants in the region .
Cultivation and Harvesting
Assam tea is harvested in main three flushes :
The first flush of spring [ march to may ]
The second flush during the monsoon [ may to june ]
The third flush of autumn [ october to november ]
The second flush is known for its tippy tea, which feature great tips and is known for its sweetness and its flavor.
The leaf of the tea are hand-picked by workers and they collect quality leaf for the process of making tea .
How to make and its procedure ?
The process include number of steps to make include rolling, fermenting, withering and drying .
Withering : freshly picked leaf are spread out to reduce the moisture content allowing leaf to become limp and be ready for rolling for next step .
Rolling : after withering leaf are then breaked into particle realising important oils and enhance the flavour of the tea .
Fermenting : the rolled leaf particle furter goes for oxidation process to enhance the flavour and color of the tea .
Drying : finally the process of fermenting is ended and then it is taken for drying in sunlight for few number of days and preserve the quality of the tea .
After thes all the process tea is ready to sell and often owned by many companies in india . It can be consumed with plain milk or without milk as herbal tea .
Assam tea benifits
Closure of the day
Assam tea is not just a common beverage, its a symbol of representation of cultural heritage of Assam witch is rich in its history and its flvor and tate famousnot in india but globally it is also known for its tea growth . Many individual farmer of Assam sell their tea to large companies that help farmer to earn money as well as companies also get profit from selling it to customers .
As Assam is also famous for the tea field and the greenery and a natural vegetation in india .
WITH TAAZA CHAI
