History of Tea in Assam
A Brief Summary
A New Tea?
Until the early part of the 19th century, tea was known to be only grown from the one plant species, Camellia Sinensis var. Sinensis, in mainland China. On the British East India Company’s directive to look for suitable tracts of land to plant tea in India, Scottish adventurer Robert Bruce went on an expedition into Assam, in 1823.
While in Assam, Robert met up with an Assamese nobleman Maniram Dewan, who took him to the local Singpho tribe. The Singpho tribe indigenous to the upper reaches of the Brahmaputra valley and the foothills of the Himalayas, were the first in the region to use a wild tea like plant to make a beverage. Little is known how this indigenous plant came to be in the region. Some say it was carried across the Burma hills from Yunan into Assam.
Bessa Gam, the Singpho tribe chief showed Robert Bruce how local tribesmen brewed the beverage from leaves of the wild tea like plants. Bruce was convinced he had discovered an alternative and the monopoly that China had over tea.
Initially, Tea Failed in Assam.
Bruce arranged with the tribal chief to give him samples of these tea leaves with seeds, as he planned on having them examined in Calcutta for botanical classification. Robert however passed away a year later, in 1824. Before his death, Robert told his brother Charles Bruce (pictured left) of his discovery.
In the meantime, the Company’s officials had smuggled 80,000 tea seeds from China to plant in India. They also brought along with them a few Chinese tea farmers to show them the ropes. The Company germinated the seeds in the Botanical Gardens in Calcutta, and tried to plant the saplings in Assam. The plants cross-pollinated with the indigenous tea plants, and the experiment was considered a disaster.
Camellia Sinensis Var. Assamica.
Charles, arranged for a few leaves from the Assam tea bush to be sent to the same Botanical Gardens in Calcutta for proper examination. There, the plant was finally identified as a variety of tea, or Camellia sinensis var assamica, but different from the Chinese version (Camellia sinensis var. sinensis).
The Botanical Gardens in Calcutta also completed its scientific assessment, and the plant was given its own identity and classified as Camellia Sinensis variety Assamica. Robert Bruce unfortunately never lived to see his discovery being classified.
In 1837, Bruce dispatched another consignment of 46 chests of tea made entirely from the leaves of the Assamese bush. After removing a portion that had spoilt in transit, 350 pounds in eight chests were sent to London auctions in May 1838. This first consignment was auctioned in London on the 10th of January, the following year.
Assam Tea Company.
In February 1834, then governor-general Lord Bentinck of India, set up the Tea Committee. The Tea Committee sent out a circular asking where tea could be grown, and Assam was identified as an ideal location.
In 1839, the Assam Tea Company was the first company established to grow and make tea. By 1862 the company had over 160 tea gardens, some of which are still operating under the same banner.
World's Largest Tea Producer.
Assam is surrounded by the foothills of the Himalayas in the north and south. The Brahmaputra river runs east to west and flows into the Bay of Bengal. This topography forms one of the world’s most abundant biodiversity zones. During the year, Assam encounters humid atmospheric conditions and very heavy rainfall. These factors, together with its fertile land, rich soil, and low altitude, presents the ideal natural setting for tea production. The tropical climate of Assam contributes to the unique malty taste that Assam Tea is famous for.
Now, the world’s single largest tea-growing region, Assam’s tea gardens collectively produce over 700 million kgs of tea each year.
Assam teas are generally harvested from March until November. The First and Second Flush teas are the most significant, harvested between April to June. The fuller-bodied, sweeter, and arguably superior ‘tippy’ tea is produced in the Second Flush. The exquisite glittering buds of the Tippy Reserve, are unique to the tea plants of Assam, Camellia Sinensis var. Assamica.
The region produces both orthodox whole-leaf tea and CTC (crush, tear, curl) granular teas. Assam black teas are celebrated worldwide for their bold, brisk, aromatic, malty flavors and intense color. They are particularly popular as breakfast teas globally and as the afternoon cuppa in Britain.
Though Assam generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white teas as well, with their own distinctive characteristics
References:
- https://www.rujanitea.com/blogs/the-tagram/the-history-of-tea-in-assam
- https://www.thecho.infiles/a-historical-background-of-tea-in-assam.pdf
- https://en.wikipedia.org/wiki/Assam_tea