Ahh.. the Assam. One of my top 5 teas. Most people refer to Darjeeling as the ‘Champagne of Teas’, but
personally I don’t think you can beat a good Assam, when brewed properly.
Whilst the tea is brewing, here’s a quick snippet of what Wikipedia has to say about the Assam:
Assam is a black tea named after the region of its production: Assam, India. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavour, and strong, bright colour.
Making The Perfect Assam
Step One
Get your cups, teapot (if required), milk, sugar, and spoons out and ready. Fill the kettle…
Get out the Assam, and put into the pot one teaspoon of tea per person,

and ‘one for the pot’. Today, I was making tea-for-two so I used 3 teaspoons of tea. If you like your tea a bit stronger use more of it, but I personally find Assam to be sufficiently strong for even my builders-tea-tastes!
Step Two
Pour the water into the teapot. Top Tip: Always pour the water into the tea whilst it is still boiling, otherwise the tea will not infuse to its full potential!
Leave it to steep for 5 minutes. Have a biccie!
Step Three
When the tea has steeped, pour it through the strainer into your cup; add sugar and milk as required. Stir. Enjoy!
Posted by Jessica on July 27, 2008 | Posted under
Assam,
Tea