Milk and Assam: Why the Strong Tea Takes It

Assam is the tea built for milk, and there is plain chemistry behind it. Milk's casein binds the tea's tannins before they reach your mouth, softening the pucker, which is why a brisk, full-bodied Assam survives the jug where a delicate tea is drowned by it.

Brewing Assam

The Authority's standing method for Assam: boiling water, a measured dose of leaf, and a few minutes left alone. This is the complete reference, covering water, leaf, time, milk, the second steep, CTC versus orthodox, and the test for a properly brisk cup.