Assam Tea (Kondoli)

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A malty, Princeton orange brew with plenty of bang. A key ingredient in Irish and English Breakfast teas, this workhorse of the tea world is for those who want an undiluted, highly caffeinated cup with a punch stronger than an older brother.

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Colonial mythology would have the world believe that Scottish explorer Robert Bruce discovered Assam tea in India. (As much as one can “discover” anything that millions of people had been farming and using for thousands of years.) Actually, he was simply a tea farmer who set up many successful tea plantations in Assam and was responsible for a majority its marketing and shipment, making Assam one of the most prevalent teas in the world. Assam tea hails from, logically, Assam, India.

This cup brews brisk and malty, has a rather punchy flavor, and possesses a high dose of caffeine. Londoners who first indulged in it this tea often took it with cream and sugar, though a few diehards enjoyed it black. Today, a popular option is to brew it with cinnamon and honey. Some indie coffee houses also intentionally use coconut, soy, or almond milk as opposed to traditional creamer to contrast the tea’s wilder flavors.

Additional Info

Ingredients Tippy golden flowery orange pekoe.
Notes Black Tea
Botanical Name Camellia Sinensis
Caffeine Free? No
Basic Preparation Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.
Recommended Applications Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.
Handling / Storage To be stored in a cool, dry area out of direct light.
Qualities No
Country of Origin India


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