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.

This tea from the Doomni Estate in the Barpeta district in Assam has a headiness of aroma in the black, twisted and tippy leaves. The bright liquor yields a brisk, creamy brew with fruity overtones.

Brew tea at 212º - steep for 3 minutes.

Assam teas complement foods such as chocolate, spiced desserts, meat, strong cheeses, fish and more.

Black Tea, Corn, and Mushroom Soup

Recipe from The Story of Tea by Mary Lou Heiss and Robert Heiss

Ingredients:
10 tsp Assam black tea
2 Tbsp whole green peppercorns
2 Tbsp whole green cardamom pods, crushed
1 (3") knob of gingerroot, peeled and cut into thin slices
2 (5") cinnamon sticks, broken into pieces
4 whole star anise
10 cups water
2 tsp salt
3 ears sweet corn, husked and washed
3 medium-size zucchini, washed and trimmed
1 lb white mushrooms, washed and cut into thin slices
1 large red pepper, cut into this 1-2" slices
1 lb spinach, washed, trimmed and finely chopped
1 lemon, seeded and thinly sliced

Make a cheesecloth bundle with the tea leaves, green peppercorns, cardamom, gingerroot, cinnamon and star anise. Place the bundle in a stockpot with the water and bring to a boil.

Infuse the bundle for 4 minutes. Use a skimmer or small strainer to remove the cheesecloth bundle and discard. Add the salt and decrease the heat to low to keep the tea mixture warm.

Steam the corn in a steamer or saucepan for 5 minutes. Place the corn on a cutting board and let cool for about 2 minutes. When cool enough to handle, cut each ear of corn into 1 ½" thick rounds and set aside. Cut each zucchini lengthwise into 4 pieces. Cut each quarter into 1 ½" lengths using a diagonal cut.

Increase the tea mixture heat to medium and add the corn. Simmer for 5 minutes. Add the mushrooms and simmer for 5 minutes. Add the zucchini and the red pepper and simmer for 2 minutes. Finally, add the chopped spinach and lemon slices and cook for an additional 2 minutes.

Ladle into bowls and serve hot.