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 is an exceptional autumnal organic tea! Located in Lower Assam, on the western end, at an elevation of 157 feet, the Rani tea estate has produced a black, medium twisted leafed tea that yields a bright amber cup. The taste is smooth and heady with a creamy maltiness and a fruity apricot aroma.

Brew tea at 212º - steep for 3 minutes.

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

Leek & Mushroom Croustade Cups with Assam Black Tea

Ingredients:
12 slices wheat bread
½ cup dry sherry
2 tsp Assam black tea
2 Tbsp butter
½ cup leeks, chopped (white and light green parts)
2 cloves garlic, minced
2 cups mushrooms, finely chopped
1 ½ Tbsp flour
2 Tbsp parsley, chopped
¼ tsp dried thyme
Salt, black pepper, cayenne pepper, to taste
Chives, chopped for garnish

Preparation:
Preheat oven to 350°. Grease 2 mini muffin trays (24 muffin cups). Using a 2" biscuit cutter, cut each slice of bread into 2 rounds. With a rolling pin, roll each bread round and flatten to fit into the mini muffin cup. Bake for 8-10 minutes until brown & slightly crispy.

In a small saucepan, heat the sherry over medium-high heat until just before boiling. Remove from the heat, add the tea, and steep, covered, for 4 minutes. Strain out the tea leaves and reserve the liquid.

In a skillet over medium-high heat, melt the butter. Add the leeks and garlic and cook until soft, approximately 2 minutes. Add the mushrooms, stir and cook for 3 minutes until the liquid evaporates. Stir in the flour, then add the sherry-tea mixture and the parsley, thyme, salt and peppers. Continue stirring until the mixture is thick.

Place the cooked cups onto a cookie sheet. Spoon 1 tsp of the leek & mushroom mixture into the baked cups and bake for 10 minutes until heated. Garnish with chives.