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.
Beside the obvious geographical difference, of course.