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Assam Black Tea (阿薩姆紅茶)

  • $24.00

  • $26.00

Available Options

Assam tea is growing in Central Taiwan, (Yuchih, Nantou county) from tea bushes Assamica. This tea came to Taiwan from India, but due to unique climate of Taiwan Nantou county, taste of this tea is more delicate and elegance compare with tea from India.

This tea is strong-oxidized and hard roasted.

Leaves: are golden brown, wide, stretched and slightly twisted.

This tea comes from two plantations - low mountain and high mountain. Tea from low mountain plantation is machine cut, so you can feel beautiful taste for reasonable price.

High mountain assam is hand cut, and you can get perfect tea for special occasions directly from our shop in Taiwan.

This tea is bright-red, clear and lustrous. It differs from Indian assam, which turns dark when brewing. And this assam tea is more quality then Indian.


Tea has rich sweet taste, very refined, without bitterness. You can feel your favorite aroma from black tea with very delicate taste.


Assam Taiwan tea is brewed like you usually brew your favorite black tea.

Use any kind of tea pot, which you like.

Warm up the tea pot with the boiling water, put about 3 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for 3-5 minutes before serving.

Steep more for more concentrate and deep taste of the tea.

Additional information

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.

You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.

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Tags: hard roasted, strong-oxidized

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From our blog

History of Tea in Taiwan

History of Tea in Taiwan

Two wild, indigenous tea subspecies, Taiwan Mountain Tea and Red Sprout Mountain Tea, were discovered in Taiwan as early as the 17th century. However, they had little economic value and were not widely used due to their bitter taste and thin, brittle leaves.

More than 200 years ago, some tea trees from Fujian Province in continental China were delivered to Taiwan. It was the beginning of the tea culture in Taiwan.