Internationally renowned Darjeeling teas come to us from the area in and around Darjeeling, a Himalayan town in the state of West Bengal in eastern India. The soil and climatic conditions that exist here create teas that are treasured for their exquisite taste. Often referred to as the "Champagne of teas", Darjeeling teas are so prized that the government there created a special logo that certifies that the teas bearing this logo were actually grown in this beautiful mountain terrain. These teas have a complex and delicate flavor that marries well with custard, eggs, grilled fish, curries and fresh fruit.

The Teesta Valley Estate and the Gielle Estate, both in the Teesta Valley of Darjeeling, were established between 1841 to 1856. Their tea gardens range in height from 2500 to 6500 feet above sea level and with their abundant sunshine, gentle mists, crisp winds and fertile soil, they produce exceptional tasting teas.

Picked between May and June, this second flush tea from the Gielle Estate has beautiful tippy, twisted, well-formed brownish leaves. When brewed the resulting cup is bright amber with a delightful musk aroma and a taste that is sweet and floral with an oak-like finish.

Brew tea at 195º - steep for 2 minutes.

Darjeeling Tea Fruit Tart with Oat Crust

Ingredients:
1 ¼ cup flour
1 tsp Darjeeling leaves, crushed
¾ cup sugar
1/3 cup butter, chilled
½ cup uncooked old-fashioned oats
1 egg, lightly beaten
2 cups skim milk
2 tsp Darjeeling tea leaves
3 Tbsp cornstarch
pinch salt
2 egg yolks
½ tsp vanilla
¾ cup S&V Wild Huckleberry Preserve
1 Tbsp corn syrup
2 cups sliced peaches, fresh
½ cup raspberries, fresh
½ cup blueberries, fresh

Preparation:
In a medium mixing bowl, combine flour, tea leaves and ¼ cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats. Add egg. Stir just until combined. Shape dough into a ball. Cover with plastic wrap. Chill for 1 hour. Heat oven to 375°. Roll out dough to fit into a 9" tart pan. Prick the bottom of the crust several times with fork. Chill 15 minutes then bake the crust for 15-18 minutes or until lightly browned. Cool completely.

In a 2 quart saucepan heat the milk to just before boiling. Add the tea leaves, remove from the heat, cover and steep for 20 minutes. Strain out the tea leaves and return the tea-milk back to the saucepan. Add remaining ½ cup sugar, cornstarch and salt. Cook over medium heat for 7-10 minutes or until mixture thickens and bubbles, stirring constantly with a whisk. Remove from heat. Stir a small amount of hot milk mixture into egg yolks. Blend egg yolks into milk mix. Cook over medium-low heat for 2-4 minutes or until custard thickens slightly, stirring constantly (Do not boil). Cool slightly then stir in vanilla. Place sheet of plastic wrap directly on surface of custard. Refrigerate until completely cooled.

In a 1 qt saucepan, combine preserves and corn syrup. Cook over medium-low heat just until preserves melt, stirring frequently, about 1 minute. Cool. Set glaze aside.

Pour chilled custard into crust. Top with peaches, raspberries and blueberries. Spoon the glaze over the fruit. Chill tart until ready to serve.