Stick to the estate teas if you look to Ceylon and Nilgiri teas, otherwise they are blender teas that tend to be rather too bland in character.
Too bad Assam teas are given such short shrift here. Even within a moderate sized tea plantation, there can be hundreds of distinct batches produced in a single year over several growing seasons, demarcated in flavor characteristics by leaf size, grade and subtype, some of which lend themselves to distinct processing selection - greens, whites, lighter or darker oxidation levels.
You can't possibly judge an Assam by single batch sample associated with an estate name, or by location because the Brahmaputra River Valley is so long and varied in topology, climate, soils and mineral content that affect terroir.
The problem is this: eighty percent of Assam Valley tea production is purely dedicated to making CTC tea blends - highly mechanized, with bland, rather tasteless varietals selected over several decades for qualities other than purely for flavor.
Think of it as the dumbing down of Assam, a loss of highly valuable tea growers knowledge catalyzed by historic ethnic cleansing and more recent and overwhelming largescale commercial mindset.
This has also happened in other Indian subcontinent tea growing regions, and this is alluded to in Raja's commentary on the history and deterioration of Darjeeling tea culture.
However, there are gems. Just as any green tea drinker will tell you, appreciation comes with developing your palate.
That takes time, patience and experience.