What is Assam Tea?
Assam Tea ( Camellia sinensis var. Assamica ) is a black tea grown in India Assam. With a distinctive salty flavor and a bold and refreshing figure, Assam tea is especially popular for use in tea breakfast. English breakfast tea and Irish breakfast tea are both types of teas that are often partially or completely composed of Assam tea leaves. Assam tea has a beautiful ruby beam shade. The climate differs between the cold, dried winter and the hot and humid rain period - the conditions ideal for it. Due to its lengthy vegetation season and generous precipitation, Assam is one of the most prolific areas of tea producing tea. Every year, Assam tea goods are brought together by approximately £ 1.5 million (680 400 kg) of tea. The first flush is selected sometime at the end of March. The second flush, harvested later, is a more valuable "tippy tea", named for gold tips that appear on the leaves. This second flushing, Tippy Tea is sweeter and full -fledged and is ODEcfly considered better than the first flush tea. The leaves of the Assam tea shrub are dark green and shiny and relatively wide compared to the leaves of Chinese tea plants. Bush produces fine white flowers.
The discovery of the Assam tea shrub in 1823 was credited to Scottish adventurer Robert Bruce. Bruce reportedly found that the plant was growing in Assam in trading in the region. He noticed the local tribe of brewery tea from the shrub leaves and organized with tribal chiefs to provide him with samples of leaves and seeds, which he planned to explore scientifically. Robert Bruce died shortly afterwards without seeing the plant to classify properly.
Only at the beginning of the age of 20, Robert's brother Charles arranged for several leaves from the Assam tea shrub to be sent to botanical gardens in Calcutta for proper examination. There the plant was finally identified as a series of tea or Camellia sinensis, but different from Chinese verfrom ( Camellia sinensis var. sinensis ).
Soon afterwards, the British began to penetrate the cultivation of tea in Assam. Originally, tea seeds were imported from China, which were expected to be better than the local wild variety. After the period, however, a hybridized version of the Chinese and Indian tea plants has evolved, which proved to be the most successful in climate and terrain.
Until the end of the 30th year, a new Assam tea market and tea pioneers, Charles Bruce between them have been established in London, prepared to clean the rows in the jungle and the distribution of their great tea plantations. Today, TZE is more than six hundred tea estates or gardens producing tea in the Assam area.
If you want to cook the perfect pot of Assam tea, start with cold water. Never use water that has already been cooked - the final result will be a tea that tastes flat and lifeless. If you use water from the tap, let it run for a few seconds before filling the kettle. Bring water to a boil. While the water is warming up, offPlug a ceramic or Chinese kettle with hot water from the tap and let sit for a few minutes to warm up the pot.
As soon as the water begins to boil, remove the kettle from the burner. Discard warm water from the kettle and add tea leaves to the empty kettle. For Assam tea, figure per teaspoon (1 g) tea leaves per cup (240 ml) hot water. If necessary, wrap the leaves in a tea ball freely. Pour boiled water into tea leaves into tea tea. Leave steep for 3 to 5 minutes and pour the strainer, for free tea leaves into individual cups.
Assam tea is fully body and is well connected with cream, nocelitron milk. If the sweetener is desired, honey or sugar may be added before the milk is added. Stir until they dissolve.