{
    "id": 1074617,
    "title": "Twinings Assam, 40 Tea Bags 100g",
    "slug": "twinings-assam-40-100g",
    "type": "product",
    "url": "https://teas.co.uk/product/twinings-assam-40-100g/",
    "modified": "2026-09-25T23:30:47+01:00",
    "excerpt": "Twinings Assam in forty bags is the everyday route to a black tea sold under its own origin name, picked into the Teas.co.uk curator selection as the malty thing that English breakfast blends are built out of, sold on its own.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Four minutes in water straight off the boil, then milk. The bag costs you a little of the rounded depth that the same leaf gives in a pot, and saves you the infuser; the loose 125 gram carton is on the shelf for the days when that trade is the wrong way round.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Steep times, milk and the loose-versus-bagged question are also published in the detailed Q and A tab below.",
    "content_text": "Twinings Assam in forty bags is the everyday way to drink a tea sold under its own origin name rather than as a breakfast blend. Assam is the broad-leafed black tea of the river plain in north-east India, and it is the malty, heavy component that most English breakfast blends are built around. Buying it on its own means getting that character undiluted instead of balanced away. The interesting question with a bagged Assam is what the bag costs you. A teabag holds a fixed dose in a confined pocket, and Assam leaf swells a great deal, so it never opens as completely as the same leaf would in a pot. What you lose is a little of the rounded depth; what you gain is two minutes of your morning and a cup that is the same every time. For most people on most days that is the right trade, and the loose 125 gram carton we also carry is there for the days when it is not. The Taste Profile\n\nMalt: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The defining note and the reason to buy this rather than a breakfast blend. Deep and faintly biscuity, though a shade flatter from a bag than from loose leaf.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Full enough to take milk without disappearing into it, which is what Assam is grown for.\nBriskness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Strong lift with tannic grip rather than bitterness. The grip is what turns if you overbrew.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Twinings Twinings is the family tea house trading from London since 1706. Assam was the discovery that made British tea drinking what it is. Before it, tea in Britain meant Chinese leaf. The broad-leafed plant found growing in Assam produced a heavier, maltier tea that stood up to milk and to hard water, and within a few decades it had become the backbone of the national cup. Almost every everyday blend on a British shelf still leans on it. Drinking it on its own, as this box lets you, is drinking the thing the blends are built out of. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying\n\nForty bags, 100 grams: 40 cups, one bag each, at 2.5 grams a bag. That is the pack's own count rather than any arithmetic of ours.\n\nA fixed dose: the bag decides how much leaf you get. That is the convenience and the limitation in the same sentence.\nOrigin-named, not a breakfast blend: sold as Assam. Within that it will be blended for consistency, which is normal and is what keeps the box the same each time.\nWhat it is not: not a decaf, not flavoured, not a chai, and not the same drink as the loose 125 gram carton. The leaf is the same idea; the cup is slightly different.\n How Does Twinings Assam, 40 Tea Bags 100g Compare to:\n\nPG Tips Original English Breakfast, 80 Tea Bags 232g: twice the bags for less money, and the everyday blend this tea is a component of. Faster, brisker, less malty and entirely reliable. Buy it for the working day; buy the Assam when you want to taste the malt rather than the blend.\nTetley Extra Strong Breakfast Tea, 75 Tea Bags 237g: the answer if what you actually want is strength rather than character. It is cut finer and brews harder and faster. Assam gives you depth; this gives you punch, and they are not the same thing.\nYorkshire Tea Gold Blend, 80 Tea Bags 250g: a premium everyday blend that leans heavily on Assam-style malt while keeping the balance of a blend. The nearest thing to a halfway house, and the right buy if this box turns out to be a little much on its own.\n Ideal Brewing Conditions Assam is forgiving about dose and unforgiving about time. The malt comes out early and the tannin comes out late, so the difference between a rounded cup and a harsh one is usually a minute. In a bag the whole thing happens faster than it does in a pot, which makes the timing matter more rather than less. The Mug\n\nWater: straight off a fresh rolling boil at 100 degrees Celsius. Assam is one of the few teas that genuinely wants full heat.\nSteep: four minutes. Three gives a lighter, sweeter cup for drinking black; five starts trading malt for grip.\nCover it: a saucer over the mug holds the heat, and a bag left in cooling water under-extracts and then over-extracts at the same time.\nDo not squeeze the bag: squeezing pushes out the tannic end of the leaf, which is exactly the part milk then has to fight.\n The Pot\n\nWarm it: a splash of boiling water swirled round and tipped out.\nMeasure: one bag per cup. An extra bag for the pot is a matter of taste rather than a rule, and it pushes the cup towards grip.\nSteep: four minutes with the lid on, then take the bags out.\nServe: with milk, which is what the body is for.\n Getting It Right in the Cup\n\nWater temperature: 100 degrees Celsius, freshly boiled.\nSteep: four minutes, covered, then remove the bag.\nMilk: yes. This is a milk tea by construction, and a heavy body is precisely what lets a splash round it rather than wash it out.\nSugar: optional and traditional. A little reads as caramel against the malt rather than as sweetness.\nStorage: sealed, cool, dark and dry. A bagged tea holds up better than loose leaf, but an open box on a warm shelf still flattens within weeks.\nResteeping: no. A 2.5 gram bag is spent after one pass and a second steep is thin and tannic.\nBest with: breakfast, buttered toast, bacon, fruit cake, and as a quick chai base when you cannot be bothered with loose leaf.\n Safety And Purity Ingredients and dietary suitability: Check the current UK box before purchase; formulations and allergen advice can change. Caffeine note: A full-caffeine black tea, and a strong one. Our placement at the upper end of the scale is editorial judgement rather than measurement. Origin claims: The tea is sold as Assam. Child safety: A caffeinated tea and not a children's drink. Keep out of reach.",
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        "sku": "twinings-assam-40-100g",
        "price_gbp": 4,
        "regular_price": 5,
        "servings": 40,
        "serving_unit": "cup",
        "price_per_cup": 0.1,
        "price_per_cup_gbp": 0.1,
        "price_per_cup_pence": 10,
        "caffeine": "Caffeinated",
        "brew_temp": "95C",
        "brew_time": "3-5 min",
        "gtin": "070177137755",
        "tea_family": "black",
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                "title": "Product Questions",
                "content": "What is Assam, and how is it different from ordinary tea?Assam is the broad-leafed black tea of the river plain in north-east India, and it is the malty component most English breakfast blends are built around. Sold on its own it is heavier, sweeter in the finish and fuller against milk than any blend it goes into. How long should I steep it?Four minutes in water straight off a rolling boil. Three gives a lighter, sweeter cup if you drink it black. Five starts trading the malt for tannic grip, and by six the grip has won. Milk or no milk?Milk. This is a milk tea by construction; the body is heavy enough that a splash rounds the malt rather than washing the tea out. Lemon belongs with a lighter, brisker black tea and is the wrong direction here. How many cups are in the box?Forty bags, so 40 cups, one bag each at 2.5 grams. How does this compare with the loose Assam you sell?The loose 125 gram carton gives a rounder cup, because Assam leaf swells a great deal and a bag never lets it open fully. The bag gives you a fixed dose, no infuser and two minutes back. Both are honest positions; most people want one for weekdays and the other for a pot. Does the water really need to be boiling?Yes, and Assam is one of the few teas where that is genuinely true. The malt compounds are slow to come out, so water below the boil leaves them behind and gives a thin cup that tastes weak however long you steep it. Is it strong in caffeine?It is a full-caffeine black tea and we place it at the upper end of our scale. Can I make chai with the bags?You can, and it is the quick version. Use three bags for two mugs, simmer them in the water with the spices rather than steeping, then add milk. Loose leaf does it better because you can push the dose, but bags make a perfectly good weekday chai. Can I resteep the bag?No. A 2.5 gram bag is spent after one pass, so a second steep gives thin, tannic tea with the malt already gone. Where does it come from?It is sold as Assam, the tea-growing plain in north-east India. Does it work iced?It makes a sturdy iced tea but it wants sweetening more than a lighter black does. Cold brewing five bags in a litre of cold water overnight is the better route, because cold water leaves the tannin behind entirely. What does it go with?Breakfast food and heavy baking. Buttered toast, bacon, fruit cake, ginger cake, digestive biscuits. It will bury anything delicate, so afternoon patisserie wants a lighter tea."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsBag format40 bags, 2.5 grams eachA fixed dose and a confined pocket. Assam leaf swells a great deal, so a bag never opens it as completely as a pot does - the convenience and the limitation in one line.Dose2.5 grams a bag, 100 grams across 40 bagsA textbook dose. Adding a second bag pushes the cup towards tannic grip rather than more malt.Pack40 tea bags, 100 gramsOne bag a cup, 40 cups a box. The pack's own count rather than any arithmetic of ours.Pack: Twinings Assam, 40 Tea Bags 100g; malty black tea for a mug or a pot, taken with milk. Store sealed, cool, dark and dry. Read the ingredient list, the allergen advice and the best-before date off the current UK box.Components shown are those we can state honestly from the product name, the pack weight and the bag count.Sourcing & blend. Twinings Assam is put together by Twinings, the family tea house trading from London since 1706. That is company heritage and not a statement about where this box was packed. The tasting profile below is our own editorial assessment against the current pack format and the brand's published description. It sits on the shelf between the everyday blends, which balance Assam away, and the loose 125 gram carton, which gives the same leaf more room.What's in Twinings Assam, 40 Tea Bags 100g, and what isn't:In: Assam black tea, 40 bags at 100 grams, with the full declaration printed on the box.No flavouring, fruit or petals: plain black tea, not a scented or flavoured blend and not a chai."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Twinings Assam is built in three layers, and reading them in order explains both why the cup tastes the way it does and what the teabag is doing to it.The outer layer is quiet. Assam does not announce itself in the steam the way a scented or a green tea does; what comes off the mug is warm, faintly bready and a little sweet, nearer to baking than to leaves. Almost all of the character is dissolved in the liquid rather than carried in the vapour, which is why an Assam that smells unremarkable can still taste enormous, and why covering the mug matters here for heat rather than for aroma.The flavour spike is the malt, arriving across the middle of the tongue rather than the front, rounded and biscuity with a faint natural sweetness behind it. This is also where the bag makes its mark. A confined pocket holds the leaf compressed, so the surface gives up its compounds quickly and the interior barely at all, and the result is a slightly flatter, more immediate version of the same flavour. It is not a defect and most people would not notice it without the comparison in front of them, but it is the reason loose Assam tastes rounder, and it is the honest case for the loose carton.The base structure is tannic grip rather than bitterness. It builds late, coats the sides of the mouth, and is exactly what milk is for: a splash binds the tannin and leaves the malt standing. From a bag the grip arrives sooner than it would from a pot, because everything in a compressed dose happens faster, so the timing matters more rather than less. At four minutes it frames the malt; at six it has overtaken it and no amount of milk brings the cup back.Getting it right in the cup. Use one bag per 250ml of water straight off a rolling boil and steep four minutes with the mug covered. Take the bag out rather than leaving it in, and do not squeeze it, because squeezing pushes out the tannic end of the leaf and that is the part milk then has to fight. If you drink it black, pull the bag at three minutes for a lighter and sweeter cup. Cold brewed overnight, five bags in a litre of cold water, the same tea gives a rounder, sweeter drink with no tannin at all, and that is a better route to iced Assam than chilling a hot brew.How water and temperature change it. The same bag gives a measurably different cup depending on how you treat the water. Assam genuinely wants a full rolling boil, because the malt compounds are slow to come out and water off the boil leaves them behind, producing a thin cup that tastes weak however long you leave it. Hard water suits it better than it suits most teas, since the minerals give the body something to hold on to, which is part of why Assam-heavy blends became traditional in hard-water parts of the country; very hard water will still dull the sweetness and is worth countering with a slightly shorter steep. Soft water lets the malt read more clearly but leaves the body thinner, so add twenty or thirty seconds. None of this is a fault in the blend, it is the same tea responding to the cup you build around it, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Bagged Assam is the quick version of a tea that rewards a bit of effort, and the builds below are arranged that way: the mug you will actually make most mornings, a pot, a weekday chai that does not need an infuser, an overnight cold brew and a marinade that uses the malt rather than the caffeine.\nRecipes, born here first\n\n \n The Morning Mug\n \n How to make The Morning Mug with Twinings Assam.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 Twinings Assam bag\n 250ml water at a rolling boil\n A splash of milk\n A saucer to cover the mug\n \n \n \n Method\n \n Pour 250ml straight off a rolling boil onto the bag.\n Cover the mug with a saucer and leave it four minutes.\n Lift the bag out without squeezing it.\n Add milk and stir once.\n \n \n \n What you'll end up with: A deep red-brown mug with rounded malt and the body to hold milk. Pulling the bag at three minutes gives a lighter, sweeter cup for drinking black.\n\n \n The Breakfast Pot\n \n How to make The Breakfast Pot with Twinings Assam.\n \n 7 min\n 4 cups\n Easy\n \n \n \n You'll need\n \n 4 Twinings Assam bags\n 1 litre water at a rolling boil\n Milk\n A warmed pot\n \n \n \n Method\n \n Warm the pot with boiling water and tip it away.\n Add four bags, one per cup.\n Steep four minutes with the lid on, then take all four bags out.\n Pour and let people add their own milk.\n \n \n \n What you'll end up with: Taking the bags out is the whole discipline. Left in, the pot keeps extracting and the second round of cups is noticeably harder than the first.\n\n \n Weekday Chai From Bags\n \n How to make Weekday Chai From Bags with Twinings Assam.\n \n 12 min\n 2 mugs\n Medium\n \n \n \n You'll need\n \n 3 Twinings Assam bags\n 300ml water\n 300ml whole milk\n 4 crushed cardamom pods, a small piece of cinnamon, 2 cloves\n Sugar to taste\n \n \n \n Method\n \n Simmer the spices in the water for five minutes.\n Add the three bags and simmer two minutes more, pressing them against the side of the pan once.\n Pour in the milk and bring back to a bare simmer.\n Sweeten, then strain into mugs.\n \n \n \n What you'll end up with: The quick chai. Loose leaf does it better because you can push the dose further, but three bags and twelve minutes gets you most of the way there.\n\n \n Overnight Cold Brew\n \n How to make Overnight Cold Brew with Twinings Assam.\n \n 8 hours\n 1 litre\n Easy\n \n \n \n You'll need\n \n 5 Twinings Assam bags\n 1 litre cold water\n A sealed jug\n Ice to serve\n \n \n \n Method\n \n Drop five bags into a litre of cold water in a sealed jug.\n Refrigerate eight hours, or overnight.\n Lift the bags out and drink within two days.\n Serve over ice, sweetened lightly if you like.\n \n \n \n What you'll end up with: Rounder and sweeter than the hot version with none of the tannic grip, because cold water never pulls the hard tannins out. The best use for a heavy tea in summer.\n\n \n Smoked Tea Marinade\n \n How to make a Smoked Tea Marinade with Twinings Assam.\n \n 15 min + marinating\n Enough for 4 portions\n Medium\n \n \n \n You'll need\n \n 3 Twinings Assam bags\n 200ml boiling water\n 2 tablespoons soy sauce\n 1 tablespoon brown sugar\n A thumb of ginger, grated\n 1 clove garlic, crushed\n \n \n \n Method\n \n Brew three bags in 200ml of boiling water for six minutes to make a deliberately over-strong, tannic infusion.\n Stir in the soy, sugar, ginger and garlic while it is hot.\n Cool completely before it goes anywhere near food.\n Marinate chicken thighs, pork or firm tofu for at least two hours, then grill or roast.\n \n \n \n What you'll end up with: The one use where overbrewing is correct: the tannin is what tenderises and the malt is what caramelises under heat. A rare case of a tea working better ruined than made properly."
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