Compare two teas
Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.
TeaHQ has written about this pair
Five black teas that share a processing route and almost nothing else. Anyone who has decided black tea is one flavour has met one of these and generalised from it.
- Where it is from and what leaf
- Keemun: Anhui, China. Small-leaf sinensis, and a tea invented only in the 1870s.Assam: North-east India, native large-leaf assamica on a hot river plain.
- What makes it distinctive
- Keemun: A cocoa-and-pine sweetness that no other origin reproduces.Assam: Full oxidation on assamica, giving the most body and the most malt.
- Commonly described as
- Keemun: Cocoa, pine, dried plum and orchid; softer than any Indian black.Assam: Malty, brisk, heavy-bodied, with raisin and cocoa.
- Brewing
- Keemun: 90 to 95 °C, three minutes; also rewards gongfu.Assam: Boiling water, three to four minutes. Very forgiving.
- With milk?
- Keemun: Takes a little without collapsing, and is more interesting without.Assam: Built for it.
- Who may prefer it
- Keemun: Anyone who finds Indian blacks too sharp but wants real depth.Assam: Anyone wanting a strong, forgiving mug with milk.
In summary: Dian Hong is the easiest of the five to enjoy without milk and the best starting point for someone who has only met breakfast blends. Assam is the reference for what 'malty' means. The others are each doing something specific enough that liking one predicts little about the rest.
Point by point
| Dimension | Keemun | Assam |
|---|---|---|
| Category | Black tea · fully oxidised | Black tea · fully oxidised |
| Production | In order: Withering → Rolling and shaping → Oxidation → Drying. bud and two leaves and spring harvest. | In order: Withering → Rolling and shaping → Oxidation → Drying. bud and two leaves and second flush harvest. |
| Origin | China — Qimen | India — Assam |
| Flavour | chocolate, woody and smoky. medium and smooth in the mouth. Aroma: cocoa, pine, dried plum, orchid. Layered in character. Moderate in intensity. | chocolate and fruity. full bodied, drying and rich in the mouth. Aroma: malt, raisin, cocoa, baked bread. Straightforward in character. Bold in intensity. |
| Brewing | Western brewing (teapot or mug): 1–1.5 g/100 ml at 90–95 °C, first steep 180s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored. Mug infuser brewing: 1–1.5 g/100 ml at 95–101 °C, first steep 180s. Flash-chilled iced tea: 2.5–3.5 g/100 ml at 95–100 °C, first steep 150s. Cold brew tea: 1.2–2 g/100 ml at 4–10 °C, first steep 28800s. Samovar service: 3.5–6 g/100 ml at 92–98 °C, first steep 600s. | Western brewing (teapot or mug): 1–1.5 g/100 ml at 95–100 °C, first steep 240s. Mug infuser brewing: 1–1.5 g/100 ml at 95–101 °C, first steep 180s. Tea bag brewing: 1–1.5 g/100 ml at 96–100 °C, first steep 165s. Chai preparation: 2–3 g/100 ml at 98–100 °C, first steep 270s. Samovar service: 4–7 g/100 ml at 95–100 °C, first steep 720s. |
| Cultural context | Used in The Canton System. | Used in Tea and the British Empire, Chai culture in India, Assam and Darjeeling garden heritage, Taiwanese bubble tea culture, Irish tea drinking, East Frisian tea, The tea auction system, The kulhar and railway chai, Irani cafés and their chai, Assam’s tea garden communities, The tea break and Karak chai in the Gulf. |
| Who may prefer it | Someone who wants presence without being dominated and wants to enjoy it on the first cup. It tolerates an imprecise brew. | Someone who wants the cup to assert itself and wants to enjoy it on the first cup. It tolerates an imprecise brew and takes milk. |
Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.