I Sit in My Chair, and Today I Am Drinking Assam The remarkable journey of India’s bold and beautiful tea

I sit in my chair, and today I am drinking Assam.

There is something deeply satisfying about a cup of Assam tea. Its rich amber color, its bold character, and that unmistakable malty flavor invite you to linger just a little longer.

As I sip my tea, I find myself thinking about the remarkable journey of this leaf. How did tea come to India? What makes Assam so distinctive? And why does a tea grown in one part of the world taste so different from tea grown somewhere else?

With a new shipment of Assam tea on its way to Desert Sage, I thought this would be a lovely opportunity to introduce you to one of the world’s most celebrated black teas.

But first, a little history.

The Great Tea Adventure: From China to India

For centuries, China was the center of the world’s tea trade. Tea cultivation, processing, and preparation were deeply embedded in Chinese culture, and the knowledge of producing fine tea was carefully guarded.

By the nineteenth century, Britain had developed an enormous appetite for tea. But there was a problem. The British depended heavily on China for their supply, and the East India Company wanted to establish tea production within territories under British control.

Enter Robert Fortune, a Scottish botanist and plant collector whose extraordinary adventures read almost like a spy novel.

In 1848, Fortune was commissioned by the East India Company to travel into China’s tea-growing regions and obtain tea plants, seeds, and the knowledge required to cultivate and process them.

He traveled in disguise, wearing Chinese clothing and adopting a traditional hairstyle. He collected thousands of tea plants and seeds, transporting them in specially designed glass containers known as Wardian cases, which helped keep the plants alive during their long journey.

It was one of the most remarkable episodes of botanical espionage in history.

But here is where the story becomes particularly interesting.

Tea was already growing in India.

Assam: The Tea That Was Already There

Long before Robert Fortune’s expedition, indigenous communities in northeastern India were familiar with the tea plant.

The Singpho people, among others, had traditionally used tea leaves for drinking and other purposes.

In 1823, a Scottish adventurer named Robert Bruce learned about tea plants growing in the forests of Assam. His brother, Charles Alexander Bruce, subsequently helped bring these plants to the attention of British botanists.

What they encountered was a large-leaf variety of the tea plant, now known as Camellia sinensis var. assamica.

Unlike the smaller-leaf Chinese variety, this plant was particularly well suited to Assam’s hot, humid environment.

The British recognized its commercial potential, and by the late 1830s, Assam tea was entering international markets.

The region would eventually become one of the great tea-producing centers of the world.

Of course, this history also has a difficult side. The expansion of colonial tea plantations involved land appropriation, forest clearing, and harsh labor conditions. The story of tea is not simply one of botanical discovery and commercial success. It is also a story of empire, labor, and the indigenous knowledge that preceded colonial enterprise.

I believe that appreciating a fine tea also means understanding the people and history behind the leaf.

Terroir: Why Place Matters in Tea

Now, let us talk about something I find particularly fascinating: terroir.

If you enjoy wine, you may already be familiar with the term.

Terroir is a French word describing the environmental characteristics of a place that influence an agricultural product’s qualities.

In tea, this includes the soil, altitude, rainfall, temperature, humidity, and even the rhythm of the seasons.

Two tea plants of the same variety, grown in different regions, can produce remarkably different cups.

Assam lies in northeastern India, along the fertile Brahmaputra River Valley.

Here, the climate is warm and humid, rainfall is abundant, and the soil supports vigorous tea growth.

Unlike the high mountain tea gardens associated with some other regions, much of Assam’s tea grows at relatively low elevations.

These conditions, together with the tea plant’s genetics, harvesting season, and processing methods, contribute to Assam’s distinctive character.

This is why tea is so much more than a beverage.

Every cup carries something of the land from which it came.

And just as a wine’s regional identity matters, so does the origin of a fine tea.

Authentic Assam tea must come from Assam, India. Growing an Assam-type tea plant elsewhere does not automatically make the finished tea Assam tea. The distinction is particularly important for Assam Orthodox tea, which has registered geographical-indication protection.

The name tells us something about its origin, its heritage, and the place that gives the tea its identity.

What Does Assam Tea Taste Like?

If you have never tasted Assam, prepare yourself for a tea with personality.

Assam is celebrated for its bold, full-bodied character and rich, malty flavor.

Depending on the garden, harvest, and processing method, you may discover tasting notes of:

• Malt: A warm, rich quality reminiscent of toasted grains.

• Honey: A gentle sweetness, particularly noticeable in some premium second-flush teas.

• Caramel: A rounded, comforting depth.

• Dried fruit: Subtle notes that can emerge in carefully produced orthodox teas.

• Briskness: A lively, pleasantly astringent finish that gives the tea structure.

Its liquor is typically a beautiful reddish-amber to deep copper color.

Assam is also an important component of many traditional breakfast tea blends, particularly English Breakfast and Irish Breakfast.

Its strength makes it an excellent companion to milk, although I always encourage tea lovers to taste a new tea without milk or sweetener first.

Allow the leaf to introduce itself.

First Flush, Second Flush, and the Golden Tips

Not all Assam teas taste alike.

The season in which the leaves are harvested influences the cup.

First-flush Assam, harvested in the spring, can offer a brighter, lighter, and more lively character.

Second-flush Assam, generally harvested in late spring and early summer, is especially prized for its rich, malty sweetness and full body.

Some premium second-flush teas contain beautiful golden tips—the young leaf buds that develop a golden appearance during processing.

These teas can be wonderfully complex, with a natural sweetness that makes them particularly enjoyable without milk.

You may also encounter two important styles of Assam tea: orthodox and CTC.

Orthodox teas are processed using methods designed to preserve more of the leaf’s original form. They can offer layered aromas and nuanced flavors.

CTC stands for crush, tear, and curl, a mechanical processing method that produces small, uniform tea particles. CTC Assam generally brews quickly into a strong, brisk cup and is widely used in tea bags and breakfast blends.

Both have their place, but for a contemplative tea experience, I particularly enjoy exploring the character of a well-made orthodox tea.

Assam and Its Place in the World

Today, Assam is one of the most important tea-growing regions in the world.

Its tea gardens support a vast industry, and Assam tea is enjoyed internationally, both as a single-origin tea and as a foundation for familiar breakfast blends.

Yet behind every cup are the growers, pluckers, processors, and generations of families whose knowledge and labor make the industry possible.

Tea is agriculture. Tea is culture. Tea is history.

And tea is also community.

At Desert Sage, I want us to appreciate not simply what is in our cups, but the extraordinary journey that brought it there.

A Cup of Assam at Desert Sage

As I finish my cup, I am reminded why I never tire of learning about tea.

A simple leaf connects us to distant landscapes, ancient traditions, complicated histories, and people we may never meet.

Our new shipment of Assam tea will soon arrive at Desert Sage, and I look forward to introducing you to its beautiful character.

When you prepare your first cup, take a moment to observe its color. Inhale its aroma. Taste it slowly. Notice the maltiness, the warmth, and the lingering finish.

And perhaps, as you sit in your favorite chair, you will find yourself transported, if only for a moment, to the lush tea gardens of northeastern India.

Until then, I sit in my chair, I sip my tea, and I remain endlessly curious about the wonderful world of tea.

Come discover the world, one cup at a time.

Desert Sage Lifestyle Wellness

Fine Teas • Mindfulness • The Art of Living Well