Assam black tea comes from the Assam region of India, which is at sea level and has high temperatures and humidity. This region produces a tea with a distinct malty flavor.
Assam black tea, like green, white, and oolong teas, comes from the plant Camellia sinenses. What differentiates these teas is the level of oxidation, with black being the most highly oxidized or “fermented.” Black tea is the traditional tea for kombucha brewing.
1-2 teaspoons
190-210 °F
3-5 minutes
Step 1: Pour 8 fl oz of hot water over 1 tsp of Assam Black Tea.
Step 2: Let steep for 3-5 minutes, strain, and enjoy.
A cup of Assam tea is generally brewed within the following guidelines. For one cup of tea, use 1 level teaspoon or 2 grams per 8 fl oz. For a stronger brew, use more tea; do not increase brew time, as this will increase bitterness. For those who like their tea strong, you can double the amount of Assam tea used to 2 tsp or 4 grams per 8 fl oz.
Have you ever made kombucha using all Assam tea? You’re missing out! Check out our post on making kombucha with the bold, malty addition of Assam tea. Click here to learn how to make assam kombucha tea.
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