Assam (Orthodox) Tea is grown in the tea estates along the Brahmaputra Valley within the State of Assam. It can be defined as fully fermented black tea, processed by the traditional method of rolling withered leaf.
Teas manufactured by this orthodox process result in a rolled and twisted leaf appearance, in different grade sizes. They have malty, bright, smooth and mellow liquors with body colour and strength and are suitable to be consumed with or without milk.
Tea plants of Assam (Orthodox) character belong to genus Camellia, family Theacea, species sinensis var. Assamica.
The leaves produce "tips" and tippiness has an aesthetic appeal that enhances the value of orthodox tea. The presence of tip exerts a positive influence on assessment of quality of orthodox tea. A fine high grown Assam (Orthodox) tea contains mostly well-twisted leaves and is abundant in tips.
Assam (Orthodox) teas are manufactured through the Withering, Rolling, Fermentation, Drying processes. This is the traditional style of tea production hence, called Orthodox.
The entire process of manufacturing relies on selective plucking of green leaf which is manually done. The fineness of the green leaf results in the high quality of the green leaf for manufacture of Assam (Orthodox) tea. These human skills have been transmitted from generation to generation of pluckers whose families are resident in the tea estates of the Assam valley.
During withering, harvested tea flush is evenly spread on the withering troughs which are normally and hot and cold air is blown through to remove the moisture of fresh leaf. The objective of withering is to make the turgid leaf flaccid and prepare the leaf for next stage.
The withered leaf is charged in the rollers, which vary in size. During this process, tea leaf is twisted as a result of repeated rolling action and simultaneously leaf tissue ruptures thus forcing out the cell sap which spreads as a thin film on the surface of the leaf. Various enzymes and their substates come in contact and enzymatic oxidation begin at this stage. The green colour of leaf starts diminishing and brown coppery colour of leaf begins to appear.
Rolled leaf is put on fermentation racks specially made of tiles, cement or aluminium. During fermentation the leaf changes colour and becomes dark coppery. A typical aroma develops at this stage. The term fermentation is a misnomer and, in fact, it is an oxidative process. Oxidation of catechin/ polyphenols by the enzyme polyphenol oxidase is the main reaction of the process that imparts "tea character" to the black tea.
Fermented leaf is loaded onto the dryer, which comprises perforated moving trays. During the drying process enzymes responsible for fermentation are inactivated. The maturation process continues and tea attains the desirable character of Assam (Orthodox) tea. The bulk tea is then sorted on mechanically oscillated sieves.
The typical soil characteristic of the Brahmaputra valley is alluvial soil. The soil derives its fertility from the rich loam deposited by the river Brahmaputra and its tributaries. Older red soil (rich loam) is found in the North Bank of the river from which the tea derives its nutrient characteristics.
Tea growing in the State of Assam is also very unique since the teas grown in this region are low level teas, altitude of the area not exceeding 150 meters above the mean sea level. The climate varies between a cool, arid winter and a hot, humid rainy season—conditions ideal for growing tea. Because of its long growing season and generous rainfall, Assam is one of the most prolific tea-producing regions in the world.
GI Tag Registration Date : 02 December 2008
GI Tag Number : 115 & 118
Certificate Number : 101
Geographical Area : Assam
Special Cover Release Date : 24 August 2021
Cancellation : Dibrugarh 786 001
Type : GI Tag Cover
Cover Identification Number : ASM/02/2021
Enlarged view of Illustration
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