Assam is the "Burgundy" of teas (Darjeeling is the "Champagne") because it is rich, deep in color and full bodied. Its malty essence delivers a long, caramel-like finish. Some say Assam improves with a bit of whole milk which draws out the subtler notes; others claim it is creamy enough on its own. Try it both ways.
Our Churchmouse Assam earned the designation "Flowery Orange Pekoe" (FOP) because it contains a goodly amount of precious tea tips. Those are the golden flecks you see in the photo above, and the reason ours has such a lovely depth of character.