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 Rani Estate, located in southwestern Assam, with an elevation of 157 feet, produces this delicious organic tea. The small, slender, black, slightly curled leaves have a malty aroma and brew to a bright cup with a deep amber liquor. The taste is smooth and slightly sweet, and leaves a creamy taste on the tongue.

Brew tea at 212º - steep for 3 minutes.

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

Tea-Spiced Chantilly Cream

Recipe from Culinary Tea by Cynthia Gold & Lise Stern

Ingredients:
1 cup heavy whipping cream
1 Tbsp granulated sugar
1 Tbsp Assam tea
1 cinnamon stick
2 whole star anise
½ tsp allspice berries
½ tsp cracked black peppercorns
1 tsp bourbon

Place cream, sugar, tea leaves, cinnamon, star anise, allspice and peppercorns in a small saucepan and scald by bringing just to a boil over medium-high heat. Immediately remove from the heat. Let steep, covered, for at least 30 minutes or up to several hours for the flavors to infuse and develop. Taste periodically. When you are happy with the flavor development, strain completely and chill. May be made up to 5 days in advance up to this point. When you are ready to use, whip the infused cream with the bourbon until soft peaks form. Serve immediately.