Black teas are made from tea leaves that have been quickly and heavily oxidized. This gives the leaf and liquor a dark appearance and significantly changes the aroma and flavor - most notably in the strong body of breakfast teas. Chinese gongfu black teas are less concerned with strength and focus on more subtle characteristics.
Assam teas are grown in low-lying plains in the delta of the Brahmaputra River in India where the climate is damp and tropical. These black teas are full-bodied, malty, and thick.
The tea plant native to the Assam region of India is called Camellia sinensis var. assamica. The leaves are broad and large. The Chinese variety, Camellia sinensis sinensis, is grown in Darjeeling because of the cooler climate. The leaves are small and delicate.
