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.

Located in the Mikir Hills, an extension of the Great Himalayan Range, in Umrangshu in the North Cachar Hills district of Assam, at an elevation of 2000 ft (most Assam gardens are at a maximum of 150-200 ft), is the Kopili Tea Estate. Being situated in a sparsely populated area, where soils are rich in mineral content and covered with the lush evergreen rain forests, the Kopili gardens have benefited from the special climatic conditions and the virgin soil.

The blackish tea leaves, with golden tips, brew to a bright copper liquor with a sweet musty smell and a bold malty taste.

Brew tea at 212º - steep for 3 minutes.

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

Baked Fish with Tea Sauce

Ingredients:
2/3 cup boiling water
2 tsp Assam black tea
½ tsp ground cumin
1 tsp ground coriander
1 large garlic clove, minced
1 tsp fresh gingerroot, minced
Freshly ground black pepper, to taste
2 Tbsp olive oil
2 tsp honey
2 fish fillets (cod, snapper, haddock, etc…)

Preparation:
Preheat oven to 325 °

Place the tea leaves in the boiling water, cover, and steep 5 minutes. After 5 minutes, pour the tea water into a bowl, straining out the tea leaves. Add remaining ingredients (except fish) and mix well. Keep at room temperature.

Drizzle 2 Tbsp of the sauce in a glass baking dish. Place the fish on the sauce in the baking dish and cover with sauce. (Reserve 2-3 Tbsp of the sauce to drizzle over the cooked fish). Bake for 20 minutes.