Buckingham Palace Garden Party tea
We often think of Camellia sinensis var. assamica as tea grown in Assam, India. However, this varietal is cultivated in many other regions—and its flavor can vary significantly depending on where it is grown.
The assamica varietal is cultivated in the following locations (among others):
- Assam (India) — the original home of assamica teas
- Sri Lanka (Ceylon) — while some sinensis is grown here, assamica thrives in the climate
- Yunnan (China) — often used for pu-erh teas (though not all pu-erh comes from assamica)
- Laos, Myanmar, and northern Vietnam — regions bordering Yunnan where similar tea types are produced
- African countries (Kenya, Zimbabwe, Rwanda) — widely used in blends; often less bitter but still malty
- Thailand — used in Thai tea, though generally considered lower quality compared to northern-grown teas
Irish Breakfast tea
Unlike the Chinese varietal Camellia sinensis var. sinensis, which grows as a shrub or small tree, the assamica varietal can grow into a large tree if left untrimmed.
Its leaves are larger (up to 20 cm), tougher, and well-suited for producing bold, full-bodied teas.
There is also a hybrid plant—sometimes referred to as C. sinensis parvifolia—which combines traits of both the assamica and sinensis varietals.
Popular Blends Featuring Assamica Teas
-
Irish breakfast tea — Available in versions like
classic Irish breakfast loose leaf tea
,
Bewley’s Irish breakfast tea
, and
Barry’s Irish breakfast tea
. Expect a rich, malty flavor that pairs well with milk. -
Buckingham Palace Garden Party loose leaf tea
— A celebratory blend combining Ceylon, jasmine tea, Assam, and Kenyan teas with bergamot notes. -
French blend loose leaf tea
— A fragrant mix of black teas with jasmine, lavender, rose petals, and bergamot for a layered, aromatic cup.
Final Thoughts
Assamica teas are truly global, with each growing region contributing unique characteristics to the final cup.
Whether enjoyed alone or as part of a blend, they offer a bold, versatile, and satisfying tea experience.
See more of A.C. Cargill’s articles
here
.
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