Williamson Assam Tea is grown in the Assam Valley, which is flanked by the Brahmaputra river in northeast India. Instead of blending Assam tea from a range of estates, as practiced by some inferior Assam Teas, Williamson Assam Tea is carefully selected from a single estate. Williamson's approach produces a superior Assam tea.

Assam is a strong, full-bodied tea with good color and a malty character. Assam Teas are generally harvested towards the end of March; however, the first flush teas are not used by Williamson since because of a lack body and flavor. Williamson uses 2nd flush Assam teas, renowned for malty character and offering a full bodied cup of tea.

Williamson Assam Tea is best enjoyed with milk.

Note: Williamson & Magor Tea has been renamed Williamson Tea)
Williamson Tea
England

Williamson Tea is a special name among tea connoisseurs. As one of the world's few private tea producing companies, Williamson Tea occupies an unique position in growing, producing, marketing, and selling fine teas.

Williamson Tea has been growing and selling quality tea since 1869 when Captain J H Williamson, who was involved in the management of tea estates in Assam, met R B Magor, an assistant with the Great Eastern Hotel in Calcutta.

A family-owned company, the Williamson Tea group remains one of the worlds largest tea producers. Williamson Tea operates 4 Kenyan tea estates in Changoi, Kapchorua, Kaimosi and Tinderet. Williamson Tea farms are set in the spectacular Kenyan Highlands and produce some of the worlds finest teas. The Kenyan Highlands have rolling hills carpeted in neat, bright green tea bushes. The Kenyan climate is perfect for producing tea with rain falling almost every afternoon. Williamson Tea farms are based in Nandi and Kericho districts of Kenya.