Assam vs Ceylon

Assam

Assam is a full-bodied black tea from northeast India, grown in a hot river-valley climate. The cup is malty and robust with notes of honey, toasted grain, and dried fruit, plus enough strength to stand up to milk and sugar. Second-flush Assam adds a characteristic caramelized sweetness. It is the backbone of many breakfast blends, including English Breakfast.

Ceylon

Ceylon tea is the classic name for Sri Lankan black tea, grown island-wide from low gardens to high mountains. Most Ceylon is brisk and full-flavored: bright citrus peel, malt, and a clean, refreshing finish. High-grown teas are lighter and more aromatic; low-grown teas are darker and stronger. It is one of the world's great breakfast teas and blends exceptionally well, standing up to milk, lemon, and sugar alike.

Assam

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Ceylon

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Assam

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Ceylon

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Assam

India · Assam

The Assam valley's low elevation and monsoon climate produce some of the world's strongest teas.

Ceylon

Sri Lanka

'Ceylon' refers to Sri Lanka's colonial-era tea name; the lion logo certifies Sri Lankan origin.