• Altitude: low-altitude alluvial plains, between 45 and 60 meters above sea level — a flat topography that facilitates the establishment of large, mechanizable plantations.
• Climate: humid subtropical, marked by three phases: a cool and dry winter (November to February), a hot pre-monsoon spring (March to May), and a tropical, torrential summer monsoon (June to October).
• Temperatures and humidity: in summer, daytime temperatures commonly reach 35°C to 36°C. This extreme heat combined with abundant rainfall creates a greenhouse microclimate, keeping relative humidity between 80% and 90% during active growth.
• Rainfall: 2500 to 3000mm of annual precipitation, with monsoon peaks reaching up to 250 to 300mm per day.
• Soils: deep, acidic, and highly fertile alluvial soils, enriched each year by local alluvium — silty loams rich in organic matter and with excellent permeability.
• Shade trees: due to the low wind speeds caused by the surrounding Himalayan ranges, plantations incorporate leguminous shade trees (Albizia and Erythrina species) to protect the sensitive foliage from sunburn.

The chemistry of Assam catechins

The fresh Assam leaf is distinguished by an exceptionally high concentration of catechins (notably EGCG and EGC) compared to Chinese varieties. During oxidation in the factory, these catechins transform into two major families of compounds: theaflavins, which impart the bright golden color and refreshing briskness on the palate, and thearubigins, higher molecular weight polymers that give the liquor its dark mahogany color, heavy texture, and deep roundness.

Broken leaves and fannings

FBOP (broken, some tips): quick infusion, fleshy and slightly honeyed liquor. BOP (standard broken): dense, dark, tannic infusion — ideal for mornings. FOF (fannings): small debris with golden particles, fast extraction for quality tea bags. For CTC: grains range from PEK (largest, moderate bitterness) to PD/FD (fine dust, instant extraction, very black liquor) — the latter are highly prized in Indian street stalls for their maximum yield.

Classic Western steeping (whole orthodox leaves)

• Dosage: 3g of leaves (about 1.5 teaspoons) for 200ml of water.
• Temperature: 95°C to 100°C, rolling boil water.
• Steeping time: 4 to 5 minutes, covered vessel.
• Consumption: plain to appreciate the complexity of the buds, or with a drop of whole milk to mellow the briskness.

CTC / breakfast tea bags steeping

• Dosage: 2 to 3g of CTC tea (about 1 teaspoon) for 200ml of water.
• Temperature: 100°C, rolling boil required to loosen the tight grains.
• Steeping time: 2 to 3 minutes maximum — beyond that, massive extraction of bitter and harsh tannins.
• Consumption: pairs perfectly with a splash of whole milk and cane sugar.

Gong Fu Cha (for exceptional teas rich in buds)

Dosage: 7g for 150ml of water at 95-100°C. Steeping plan: first steep 20 to 30 seconds, then increase by 5 to 10 seconds for each subsequent steep (35s, 45s, 55s...). Up to 6 to 8 successive steeps — the first reveal warm, smoky coniferous notes, the later ones develop sweet notes of acacia honey, caramelized sugar, and prune.