Since cooking and foodstuff seems to be right on topic here at HN, can someone give me a short overview what the differences (practically drinking) between Darjeeling and Assam are?
Beside the obvious geographical difference, of course.
Darjeeling is more aromatic and (for a fermented black tea) tastes quite close to a green tea. Assam tastes stronger and is more astringent on the mouth when drunk without milk.
I always imagined that the difference in flavours reflected the different geographies - delicate growth in the Darjeeling hills versus robust growth in the warmer Assam plains. It might also be differences in the way the teas are fermented.
