Our story
Tea is not a product. It is a place.
At Abelié Brew, we believe every cup should be an experience, not just a habit. That's why we source exceptional teas, craft them in small batches, and bring you flavours that celebrate the true character of Assam.
Where it comes from
Assam is not one thing.
The Brahmaputra river runs through Assam like a spine. On either side of it, the land is low, flat, and extraordinarily fertile — a floodplain that has been growing tea since the 1840s, when the British first recognised what the Singpho people had known for centuries: that the wild tea plants of this valley were unlike anything found elsewhere.
Assam tea is the most consumed tea in the world. It is the base of most breakfast blends, the backbone of chai, the default cup in hundreds of millions of homes. And yet almost no one who drinks it knows where it came from, which garden, which flush, which season.
We think that is worth changing.
The flush system
A calendar written in leaves.
Assam tea is harvested in flushes — distinct seasonal pluckings, each with its own character. The First Flush comes in late February and March, when the garden wakes after the cold dry months. The leaves are young, the liquor is light and floral, the cup is unlike anything the same garden will produce for the rest of the year.
The Second Flush arrives in May and June, after the first monsoon rains. The leaves are fuller, the malt is pronounced, the body is deep. This is the flush that made Assam famous — the one that holds up to milk, that anchors a blend, that fills a room with its smell.
The reserve selection is drawn from the finest pickings of the season — a small quantity, chosen for character rather than volume. It changes year to year, because the garden changes year to year.
First Flush
February – March
Floral, light, bright. The garden's first word of the year.
Second Flush
May – June
Malty, full, assertive. The flush that built Assam's reputation.
Reserve Selection
Chosen each season
The finest pickings of the year — limited, named, unrepeatable.
How we work
Small batches. Named flushes.
Abelié Brew sources directly from gardens in Upper Assam. We select specific lots from each flush — not the blended, anonymised output that fills most supermarket shelves, but individual pickings with a character we can describe and stand behind.
We are interested in character. A First Flush from a wet spring will taste different from one grown in a dry year. We think that is a feature, not a problem.
Every pack names the flush and the season. When the lot is gone, it is gone. The next season will bring something different.
What we stand for
Four principles.
Traceability
Every pack names the flush, the season, and the region. You know exactly what you are drinking.
Robustness
We source single-origin lots and bottle them as they are.
Seasonal honesty
Each flush is different. We name the season because the season matters — and because a good year deserves to be remembered.
The people behind the leaf
Assam's tea gardens employ hundreds of thousands of workers, many of them from communities that have tended these gardens for generations. We work with gardens that treat their workers fairly.
The people behind the cup
Our story
Some journeys begin with a destination. Ours began with a cup of tea.
Born and raised in the heart of Assam, where endless emerald tea gardens shape both the landscape and its people, Bhaskar J. Hazarika and Dr. Mercy Hazarika grew up surrounded by one of the world's finest teas. Yet, it wasn't until they travelled thousands of miles from home that they truly understood its value.
A memorable winter evening in Kazbegi, Georgia, with temperatures dropping to nearly –22°C, led them to a small mountain tea stall. Among the many choices sat a humble tea bag carrying two familiar words — Assam Tea.
In that frozen corner of Eastern Europe, those words felt like home.
The first sip was unforgettable. Rich, aromatic and beautifully balanced, it captured everything Assam tea is celebrated for around the world. It also raised a simple question — if people across continents could experience Assam tea at its finest, why had that same standard become so rare in everyday cups back home?
That moment stayed with them long after the journey ended.
Back in Assam, they began visiting estates, tasting exceptional harvests, and learning from generations of tea makers. Their mission was never to create just another tea brand. It was to curate the finest expressions of Assam and Darjeeling and present them exactly as they deserved to be experienced — pure, authentic and uncompromising.
Thus, Abelié Brew was born.
The name Abelié comes from the Assamese word for twilight — that magical hour between day and night when life slows down, conversations become meaningful, and a cup of tea feels almost ceremonial. The name also carries a personal memory, inspired by an unforgettable evening in the mountains and Bhaskar's admiration for the timeless atmosphere of Twilight.
Every blend we craft is an invitation to pause, reconnect and experience tea the way nature intended. Not rushed. Not ordinary. But thoughtfully brewed, deeply satisfying and worthy of the land it comes from.
Welcome to Abelié Brew — where every cup carries the soul of Assam and every sip tells a story.
Bhaskar J. Hazarika
Co-founder
Born and raised in Assam, Bhaskar brings a lifelong connection to the land and its tea culture. His vision for Abelié Brew is rooted in a deep respect for the craft and a desire to share Assam's finest with the world.
Dr. Mercy Hazarika
Co-founder
Dr. Mercy brings a meticulous, research-driven approach to every blend. Her commitment to quality and authenticity ensures that each Abelié Brew tea is a true expression of its origin.