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.

The Iron Assam's Own Cup Takes From Its Pickers

Peer-reviewed surveys put anemia in Assam's tea garden workforce as high as 88 to 100 percent. The diet is the main cause. The tannins in the tea they pick and brew strong are a real, measurable second one.