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 charming garden, located in the upper area of Assam in the Dibrugarh district just east of the Brahmaputra River, is named for the scenic beauty of the area.

The black, elongated, twisted, tippy leaves brew to a medium bodied amber liquor with a delightful creamy, malty, slightly fruity cup and a honey-like aftertaste.

Brew tea at 212º - steep for 3 minutes.

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

Wild Rice and Chicken Salad

Recipe from Culinary Tea by Cynthia Gold and Lise Stern

Ingredients:
6 quarts water, divided
½ cup Assam tea leaves, divided
4 tsp fine sea salt, or more to taste, divided
11/2 cups wild rice
1 cup long grain white rice
4 boneless, skinless chicken breasts
1 Tbsp Asian chili sauce, or more to taste
1 Tbsp Chinese chili-garlic sauce, or more to taste
½ cup rice vinegar
½ cup olive oil
Freshly ground black pepper to taste
1 medium white onion, chopped
1 bunch chives, chopped (about 2/3 cup)
1/3 cup coarsely chopped fresh basil leaves, plus additional for garnish
7 oz baby greens, optional, for serving

Preparation:
Bring 3 cups of the water to a boil in a large saucepan and add 5 Tbsp of the tea leaves. Add the chicken and lower the heat to maintain a gentle simmer until just cooked through, about 10-15 minutes, depending on the size of the chicken breasts. Remove chicken when just done. Strain the tea leaves from the liquid, reserving the leaves. Discard the liquid. Set the chicken aside to cool completely, then dice or shred it. Finely chop the reserved tea leaves and set aside.

Bring 1 gallon of the water to a boil in a large pot over high heat. Add 1 Tbsp of the salt and the wild rice. Cook for 10 minutes uncovered, then drain in a sieve, discarding the salted water.

Heat the remaining 5 cups water to lightly steaming (about 175°) and pour over the remaining 3 Tbsp of tea in a medium bowl. Steep covered, for 4 minutes. (You steep the black tea in cooler water here because there is extensive cooking to follow; this reduces the chance of the liquid becoming bitter). Strain and pour the tea into the pot used for the wild rice. Discard the leaves. Bring the tea to a boil and add the drained wild rice; cover tightly. Reduce the heat to low and simmer for 10 minutes. After 10 minutes, add the white rice. Stir, cover, and simmer for 20 more minutes until tea is absorbed.

In a large bowl, whisk together the chili sauces, vinegar, olive oil, remaining 1 tsp salt, pepper, onion and chives. Add the chopped or shredded chicken and the warm rice mixture, stir in the basil and adjust the seasonings, adding some of the reserved chopped tea leaves to taste. Serve hot, room temperature, or cold. If desired, for a beautiful presentation, place greens on a platter, top with salad, and garnish with additional chopped basil.

Variation:
For a vegetarian version, substitute 2 15 oz cans chickpeas and 1 15 oz can red kidney beans for the chicken. Drain and rinse the beans, then heat in the hot tea until warmed through.

Product ReviewsClick here to review this item
	Assam Greenwood Estate tea
This is my daily tea. Wonderful flavor and aroma, slight honey aftertaste. In the summer, when cows are on pasture, if you add a small amount of cream or half and half to the tea, you can actually taste hints of fresh grass. You cannot go wrong with this one, and the price is excellent as well.
- Gary Henderson, AA