Interesting. I have tried some high-end, golden-tippy Assam blends that I preferred to any Darjeeling.
Assam is typically a robust, malty, full-bodied, earthy, astringent, tannin-ey, and complex tea.
Assam tea is actually made from a variant of the usual Camilla Sinensis tea plant, Camellia sinensis var assamica, which grows wild in the Assam region, and is also used to produce many Ceylon teas. To my understanding, many of the tea plants grown in India today are a hybrid of the assamica and the chinese plants.