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.

The Rembeng Estate is in the Nagaon district of Assam. Their black tea leaves brew to an earthy aroma with a bright copper cup. The tea has the classic malty taste of an Assam, with a bold character and a refreshing, slightly lemon citrus taste.

Brew tea at 212º - steep for 3 minutes.

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

Assam Tea Molasses Cake

Ingredients:
¾ cup boiling water
2 tsp. Assam black tea
½ cup sugar
½ cup (1 stick) unsalted butter
1 cup molasses
1 tsp cinnamon
½ tsp ground cloves
1 tsp baking soda
2 cups all-purpose flour
1 tsp salt
1 tsp lemon extract
1 egg

Preparation:
Preheat the oven to 350°. Grease and flour a rectangular baking dish (10 ½" x 5" x 3").

Pour boiling water over tea leaves and steep, covered, for 4 minutes.

Meanwhile, cream together sugar and butter in an electric mixer. Reduce speed and add molasses, cinnamon and cloves.

Strain the tea using a fine-meshed sieve into a bowl and add baking soda to the tea water. Add alternately with flour to the molasses mixture. Add salt and lemon extract. Add the egg and beat at medium speed until well blended and smooth. Pour batter into the prepared pan and bake for 20-25 minutes. Cool on a wire rack.

Icing:
1 cup confectioner's sugar
4 Tbsp butter
1 Tbsp cocoa
½ tsp vanilla
4 Tbsp milk
dash of salt

Cream together the sugar, butter, and cocoa. Add milk, one Tbsp at a time. Blend. Add vanilla and salt. Beat until mixed and smooth. Frost the top of the cake.