Golden Assam

The Assam region borders Bangladesh and Burma, known for high precipitation (especially during monsoon period) and high humidity and temperatures. This hot terroir yields a strong, malty, black tea character. Contrast that to Darjeeling and Nilgiri teas, which are grown in the highlands, and exhibit great complexity (as opposed to strength and maltiness). Summer harvest Assams are superior to spring harvests, largely due to the "tippiness" of the leaves, which can be seen as the golden or white tips. This Golden Assam is lower in strength than a traditional Assam, because the larger leaves result in slower release of the flavour molecules.

Most prefer Assam tea with a splash of milk, as Assams are known for their bold, malty flavor.

Tea is very similar to wine in that the flavor and character is largely tied to the terroir in which a particular tea is produced. Therefore a tea that is grown and produced in Assam region of India compared to a tea that is grown and produced in Sri Lanka (formerly known as Ceylon) will taste different. Assam teas are typically full-bodied and malty, with a warm and pungent aroma; Ceylons are more medium-bodied, brisk, with a hint of floral aroma.