Assam black tea, originating from the Assam region in India, is renowned for its robust, malty flavor and bright color. This tea is grown at or near sea level, in a climate marked by high precipitation and a greenhouse-like environment, which contributes to its unique taste profile. Assam tea is typically harvested twice, in a first flush and a second flush. The first flush, picked during the spring, yields a lighter, more aromatic tea, while the second flush, harvested later, produces a fuller-bodied tea with a richer taste, often described as having a malty note. Assam black tea, known for its robust flavor, comes in large leaves processed via orthodox or CTC (crush, tear, curl) methods, the latter producing small granules. Often featured in blends like English and Irish Breakfast, Assam’s high caffeine content and versatility—enjoyable with or without milk—make it a popular, energizing morning choice worldwide.