In the northeastern state of Assam in India, along the Brahmaputra River grow the hearty, malty Assam teas. The heavy rainfall and hot, humid day time temperatures in this area create the perfect green house like environment for growth, as well as helping to create the unique taste found only in Assam teas. Their distinct flavor can be enjoyed "as is"; however, Assam teas are often used in conjunction with other teas to create numerous blends, specifically breakfast teas.These twisted, slightly tippy Assam black tea leaves from northern India are zestful and invigorating. They produce a deep copper colored cup, with a malty, mellow and full bodied flavor. Assam is truly the Bordeaux of tea! Brew tea at 212º - steep for 3 minutes..Assam teas complement foods such as chocolate, spiced desserts, meat, strong cheeses, fish and more. Chocolate Pots with Tea Ingredients:4 oz semi-sweet or bittersweet chocolate, chopped into small pieces1 ½ cups cream1 Tbsp Assam tea1 Tbsp sugar½ tsp ground cinnamonPreparation:Place the chopped chocolate pieces in a bowl.On the stove, bring cream to a boil. Remove from the heat and add the tea, sugar and cinnamon. Stir, cover, and let the tea steep for 15 minutes. After 15 minutes, uncover, return to the stove and heat until bubbles start to form.Remove from the heat and pour the cream mixture through a fine strainer onto the chocolate pieces.Stir mixture until the chocolate is melted and the mixture is smooth.Pour into small teacups or glasses and cover with plastic wrap. Refrigerate until set.Serve with whipped cream and a dusting of cocoa powder.
