Assam Tea

Assam Tea Overview
 

Camellia sinensis var. assamica, a kind of black tea, is used to make Assam tea. It is customarily cultivated in the state of Assam, which is located in northeastern India and is one of the most important tea-producing areas on the planet. Assam tea is often advertised and consumed as a morning tea due to the naturally high amount of caffeine that it contains. Assam, or a mix that contains it, is a staple ingredient in a number of Irish and English morning teas. The taste of Assam tea is often characterised as being malty, and its scent as being rich and savoury. These distinctive qualities are often credited to the one-of-a-kind manufacturing procedure that was used to produce the tea. After the fresh Assam tea leaves have been picked and allowed to wither, they are put through an oxidation process, also known as fermentation, in which they are subjected to oxygen in an atmosphere with a temperature that is kept at a consistent level for a certain amount of time. This technique induces chemical changes inside the leaves, which leads to the distinctive tastes, colours, and plant chemicals that are typical of Assam tea.

History of Assam Tea
 

Approximately 172 years have passed since the beginning of the tea business in Assam. It is a highly valued contributor to the economy of the country and has a very significant position there. Robert Bruce made the discovery in 1823 that tea plants were naturally occurring in the upper Brahmaputra Valley. In the district that was once known as Lakhimpur, the government established a tea garden in the year 1833. The business sector of London's financial district became interested in Assam's tea plantations after the shipment of high-quality tea from this garden arrived in the city in 1938, leading to the establishment of the Assam Company in 1839 to assume control of the East India Company's experimental holdings in the region's tea gardens. This was the first corporation in India to engage in the commercial production of tea, and in actuality, it was the East India Company's immediate successor.

The planters in Assam have had a hard time finding enough workers to tend their tea fields since the inception of the industry. Early efforts to use Chinese immigrant labour were a total failure owing to the high costs of initial investment, ongoing support, and management. There was an insufficient supply of labourers from the local community. In addition to that, there was the possibility that they might give up. Because of this, it became essential to bring in a huge number of labourers from other regions of India in order for the tea plantations in Assam to be able to keep up with their development. There has been a consistent influx of labourers from other countries, and as a consequence, there are currently a significant number of immigrant labourers working in tea gardens throughout the state's tea-producing districts. Assam Tea has established a name for itself on the global stage and now holds a sizeable portion of the global tea market. The overall amount of land used for growing tea in Assam accounts for more than half of the total area used for growing tea throughout the whole nation. Greater than half of India's total tea is produced in only the state of Assam. Tea output in Assam is expected to range between 630 and 700 million kg on a yearly average basis.

Production of Assam Tea
 

In Assam, the tea plant is produced in the lowlands, in contrast to Darjeeling and Nilgiri teas, which are grown in the higher altitudes of the region. It is grown in the floodplain valley of the Brahmaputra River, which has clay-based soil and is abundant in the nutrients that come from floodwaters. The environment changes between a dry, chilly winter and a warm, humid rainy season, which produces circumstances that are suitable for the cultivation of tea. Assam is among the most productive locations in the world when it comes to the production of tea since it has a longer growing season and receives an abundance of rainfall. A total of around 680.5 million kilogrammes of tea is harvested from Assam's tea plantations each and every year.

In general, Assam tea is harvested twice, first during the "first flush" and again during the "second flush." Late in the month of March is when the first flush is harvested. The "tippy tea," which is collected later and is considered to be of higher quality, gets its name from the golden tips that develops on the leaves of the second flush. This second flush, tippy tea is regarded as better than the first flush tea since it is thought to be sweeter, more flavorful, and have a fuller body. When compared to Chinese tea plant leaves, Assam tea bush leaves are comparably broad, glossy, and dark green. The shrub has exquisite, white flowers on its branches.

Benefits of Assam Tea
 

According to research, the abundant amount of plant chemicals found in Assam tea may improve health in a variety of ways, including the following:

• 1. Contains a lot of antioxidants: Black teas such as Assam include a number of different plant components, some of which are called theaflavins, thearubigins, and catechins. These plant compounds act as antioxidants in your body and may play a part in the disease prevention process. The term "free radical" refers to the highly reactive molecules that are naturally produced by your body. If there are too many of them, they may cause harm to your tissues and lead to illness as well as a sped-up ageing process. Free radicals may have a damaging impact on cells, but the antioxidants in black tea may be able to counteract this effect and protect cells from harm while also lowering inflammation. Numerous authorities are of the opinion that these chemicals are responsible for the health benefits associated with black tea.

• 2. May be beneficial to the heart's health: There is evidence from research conducted on animals to show that the polyphenolic chemicals found in black tea may assist in lowering cholesterol levels and preventing the formation of plaque in blood vessels. However, outcomes from research on humans aren't always reliable. Several demonstrate that there is no relationship between the daily use of three to six cups (710–1,420 ml) of black tea and the risk of developing heart disease, while others reveal a high link between the two variables. In the end, there is a need for more study to understand how dark teas like Assam impact the health of the heart.

• 3. May support immunological function: Initial studies indicate that the polyphenolic chemicals found in black tea may work as prebiotics in the digestive system. [Citation needed] [Citation needed] Prebiotics are substances that may be found in a variety of meals and are known to encourage the development and maintenance of beneficial bacteria in the gut. Because they engage in combat against pathogenic bacteria that have the potential to make you ill, a robust population of beneficial gut bacteria is one of the most important components of a well-functioning immune system. Having said that, there is not enough data to support a connection between black tea and immune function. There is a need for more investigation.

• 4. Possible cancer-fighting properties: Several studies, both in test tubes and on animals, have shown that several chemicals found in black tea have the potential to suppress the development and spread of cancer cells. In addition, a limited amount of studies conducted on people have shown links between drinking black tea and a lower risk of various malignancies, such as lung and skin cancer. Despite the fact that these findings are encouraging, more extensive and thorough research on humans is required to evaluate whether or not black tea may be utilised for the treatment or prevention of cancer.

• 5. Possible means of improving brain health: Initial investigations point to the possibility that some components of black tea, such as theaflavins, might be employed either as a cure for degenerative brain diseases or as a preventive therapy for these conditions. In a recent experiment conducted in test tubes, it was shown that specific molecules found in black tea were able to stop the activity of enzymes that are responsible for the advancement of Alzheimer's disease. Despite its positive findings, this research is one of the very few others of its sort. There is a need for more studies to better understand the impact that black tea plays on promoting healthy brain function.