Black Tea (Assam Fully Oxidized)
Coffee Roasts & Botanical Teas · 7 specs
Direct Answer
Assam black tea (Camellia sinensis assamica) is 100% fully oxidized tea leaf from northeast India. Steeping 2.5g in 200ml boiling water (95–100°C) for 3–5 minutes yields a robust, malty liquor with ~45mg caffeine per 100ml, theaflavins, and thearubigins.
Source: Tea Board of India / USDA · Last reviewed Aug 28, 2026
Specs
| Product Class | Fully Oxidized Leaf Infusion (100% Oxidation) |
| Standard Brew Ratio (Leaf : Water) | 2.5g leaf in 200ml water (1 : 80) |
| Brewing Water Temperature | 95 – 100°C (203 – 212°F / Full Boil) |
| Steeping Duration | 3 – 5 Minutes |
| Oxidation Level | 100% (Complete enzymatic polyphenol oxidation) |
| Caffeine Content (per 100ml) | ~40 – 50 mg (200ml cup = ~80–100mg caffeine) mg |
| Theaflavin & Thearubigin Content | ~80 – 120 mg per cup (Gives deep red color and brisk astringency) mg |
Theaflavin Tannin Structure & Milk Binding
Complete oxidation polymerizes catechins into theaflavins and thearubigins, imparting brisk astringency that binds smoothly to casein proteins in milk tea.
Technical Comparisons
Compare all in Coffee Roasts & Botanical Teas →
Black Tea (Assam Fully Oxidized) vs Cold Brew Coffee (Slow Cold Immersion)
→
Black Tea (Assam Fully Oxidized) vs Espresso (Standard Double Shot 1:2)
→
Black Tea (Assam Fully Oxidized) vs French Press (Cafetiere Immersion Coffee)
→
Black Tea (Assam Fully Oxidized) vs Matcha (Ceremonial Grade Green Tea)
→
Black Tea (Assam Fully Oxidized) vs Oolong Tea (Tie Guan Yin Semi-Oxidized)
→
Black Tea (Assam Fully Oxidized) vs Ristretto (Restricted Espresso Shot 1:1)
→
Black Tea (Assam Fully Oxidized) vs Sencha (Japanese Green Tea)
→
Black Tea (Assam Fully Oxidized) vs V60 Pour-Over Filter Coffee
→