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 Satrupa Estate is located in the eastern most region of Assam, closest to the Burmese border, in the Tinsukia district. This tea has large, black, twisted, tippy leaves that yield a bright copper cup with a creamy cocoa-like aroma, an abundantly full flavor and a strong 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.
Assam Tea Pastries with carmelized onions
½ tsp black peppercorns, crushed with a mortar and pestle
¾ tsp Assam black tea leaves, crushed with a mortar and pestle
1 cup all-purpose flour
pinch of salt
4 Tbsp frozen butter, cut into small pieces
1 Tbsp water
Preheat oven to 375°.
Put the crushed pepper, tea, flour and salt in a food processor and pulse to combine. Add the butter and pulse for approx. 15 seconds (until the mixture resembles coarse cornmeal). With the processor running, slowly add the water until the mix becomes a dough. Remove the dough from the processor, press it into a ball, and wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll out the pastry dough to about ¼" thickness. With a cookie or biscuit cutter, cut the dough into rounds and arrange on a greased cookie sheet. Prick with a fork and bake for 12 minutes, until golden brown. Cool on a wire rack.
½ large red onion, thinly sliced
½ tsp rosemary, fresh, chopped
2 Tbsp sherry
1 tsp red wine vinegar
1 tsp light brown sugar
salt and pepper to taste
freshly grated Parmesan cheese
Heat the olive oil in a skillet over medium heat. Add the onion, stir occasionally, for 20 minutes. Add the rosemary, sherry, vinegar, sugar and salt & pepper. Cook for 10 minutes, stirring, until the onion is tender, golden and caramelized.
Spoon onion mixture onto the pastries, then top with parmesan cheese.
||Tied for Best of Show
|I needed to find a new Assam after years of using various excellent Harneys. I came across Simpson & Vail and decided to do a many-Assam tasting. I tried 2 ounces of I think 8 different Assams, did both descriptive and number ratings from 0 - 10. I can be obsessive about tea. Two Assams made it to the top ranks. this one and Harmutty, with 9-9.5/10. Here is my description: Great aroma, fruity, rich, cocoa notes. Malty, with good tannin but not bitter. Fabulous.|
|- Cynthia Gillis, KS|
|This is an undeniably engaging, spirited, elegant and agreeable tasting tea.|
|- N. S., FL|