Assam tea is a variety of black tea made from the leaves of the plant Camellia sinensis. Assam tea is a particular type of black tea that’s well known for its rich, malty flavor, briskness, strong, bright colour and have many potential health benefits. Tropical climate of Assam lends the tea a strong, full-bodied liquor. The first flush from the end of April to the beginning of May has a rich and fresh aroma, the second flush from the middle of May to the end of June produces the famous Tippy Orthodox Teas. It’s traditionally grown in the northeastern Indian state of Assam, one of the largest tea-producing regions in the world.
Assam tea is frequently marketed as a breakfast tea. Many Irish and English breakfast teas use Assam or a blend that includes it.
Assam tea is often described as having a malty flavor and a rich, savory aroma. These distinct features are typically attributed to the tea’s unique production process.
After fresh Assam tea leaves are harvested and withered, they undergo an oxidation process — also called as fermentation — that exposes them to oxygen in a controlled-temperature environment for a designated period of time.
Darjeeling tea is made from the tea plant Camellia sinensis. It is a thin, light-colored tea with a floral aroma. The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as muscatel. Although Darjeeling teas are marketed commercially as "black teas", almost all of them have incomplete oxidation (<90%), so they are technically more oolong than black.
The tea plant, like most plants, goes through periods of growth and periods of dormancy. Each flush is a period that starts when the tea plant grows new leaves and ends when those leaves are harvested. Darjeeling tea has three major flushes. The first flush takes place mid-March to May, the second flush is from June to mid-August, and the third flush (also known as autumn flush) occurs October to November.
Taste Darjeeling teas and you will find out why they are so famous. Enjoy the mild, delicately flowery spring plucking, the highly fragrant second flush, or the 'Autumnals' which grown in autumn with a slightly larger leaf and are of outstanding quality.
1. Tea contains antioxidants.
Antioxidants work to prevent the body’s version of rust and thus help to keep us young and protect us from damage from pollution. Load up on antioxidants with a white tea, which is less processed than black or green tea so it retains more beneficial antioxidants.
2. Tea has less caffeine than coffee.
Herbal blends have no caffeine, while traditional teas have less than 50% of what typically is found in coffee. That means you can consume it without those pesky effects on your nervous system
3. Tea may reduce your risk of heart attack and stroke
“There’s a lot of literature out there on tea and heart health,” said Anna Ardine, clinical nutrition manager at Magee-Womens Hospital of the University of Pittsburgh Medical Center. “This is a health effect for which there is the strongest evidence.”
4.Provides Hydration
A cup of tea provides useful hydration to the body and helps combat dehydration.
5.Reduces Stress
Darjeeling tea helps the body regulate the production of cortisol, known as a stress hormone.
6. Tea may help with weight loss
Research on this isn’t as strong, Ardine said, adding that studies that have shown an effect have depended on consumption of large amounts of tea, often in pill form.
7. Tea may help protect your bones
Data from recent animal studies has shown that green tea may prevent bone loss. Moringa, a plant that's native to South Asia, has been known for its medicinal properties and is now quickly becoming a mainstream superfood. With more calcium than milk, as well as iron, vitamin A and K, moringa tea is a great addition to help keep those bones strong.