Assam tea, originating from the lush and fertile plains of the Assam region in Northeast India, is a distinguished variety celebrated for its bold and robust flavor profile. The tea is derived from the Camellia sinensis var. assamica plant, which thrives in the unique climate and soil conditions of the Brahmaputra River valley. Renowned for its full-bodied and malty taste, Assam tea is particularly favored for its briskness, making it a popular choice for hearty breakfast teas. The region’s lower elevations contribute to the tea’s distinct character, and it is predominantly produced as black tea, though green and white tea varieties also exist. Assam tea undergoes traditional orthodox processing methods, with some being processed using the CTC method for tea bag production. The second flush, occurring in late spring to early summer, is highly esteemed for its well-developed flavor and aroma. This tea plays a vital role in various renowned blends, such as English Breakfast and Irish Breakfast teas, attesting to its global popularity. Beyond its rich taste, Assam tea may offer health benefits due to its antioxidant content. Certified under the “Assam Tea” geographical indication, this tea holds cultural significance and continues to be a cornerstone of India’s tea industry.