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01 NOVEMBER 2019

Assam, tea from the banks of Brahmaputra.

 

In Brahmaputra valley, below the foothills of the Himalayas and at India’s most north-eastern edge, lies the state of Assam, thought to be by many one of the birthplaces of tea. This is because for thousands of years amongst the jungles there, the wild tea tree has thrived, and particularly that variety bearing its name, Camelia Sinensis  var. Assamica.



With its hot, tropical climate and intense rainfall, Assam has one of the most fertile soils and ideal conditions for tea production, where in excess of 900 tea plantations account for more than 50% of the total tea output of India.
The vast majority of these cultivate black ctc-type (cut, tear, curl) teas, used in teabags or as the base of renowned blends such as English Breakfast or Irish Breakfast. However, the orthodox black teas produced in the region are famous for their flavour profile - pride of place being the second flush teas – noted for their rounded and full-bodied flavour, with malty, sweet and earthy tones, often interspersed with notes of citrus fruit, flowers and spices, depending on the flush and micro-climate of each plantation. 



The English traditionally take their Assam teas with milk to balance the strong bouquet, Indians use them as a base for their famed chai,  while for hundreds of years, the local populations in the remote regions have been picking and consuming tea leaves, passing down their own recipes and traditions from one generation to the next.  
Tearoute presents a collection of representative Assam teas: joining those ‘regulars’ in our catalogue are two limited edition orthodox black teas produced by families in that region, one of these teas being smoked inside bamboo tubes.



Assam Blend

 
We selected Indian Assam teas from different estates and flushes to create a balanced tea with the typical Assam profile that can be enjoyed every morning. A full-bodied, malty brew with a tartness that leaves a sweet aftertaste of baked fruit and dough on the palate.







Assam Dikom TGFOP1 

 An exceptional quality, second flush tea from Assam, India, adorned by golden tips. A typically well-rounded and full-bodied brew with malty undertones and aromas of cocoa butter and sugar cane. Goes wonderfully with milk and leaves a sweet aftertaste.








Assam Sewpur TGBOP organic

Organic black tea from the Sewpur tea garden in Assam. A tea with crushed leaves produced in the orthodox manner, yielding a rich and strong brew with copper hues. A malty aroma dominates with notes of vanilla and pepper in the background. Can be enjoyed plain or with milk.








Assam Golaghat organic

Summer harvest orthodox black tea from the Assam Gohat organic garden. Its long thin grey-brown leaves with gold tips have been rolled and processed by hand by one of the families living in the area. Α strong and slightly tart cup with aromas of cocoa butter, vanilla and tobacco. Occasionally, smoky notes can be discerned which “betray” the artisanal processing of the leaves. A pleasant and lasting after taste.








Assam Singpho Phalap organic

A special smoked tea wrapped and aged in bamboo tubes and made using traditional methods by the Singpho people in Assam, India.   The leaves are first plucked from wild tea trees, then fried to stop them oxidising and dried under the sun. After this, they are stuffed in bamboo tubes, where they are smoked for a few days. Now the tea is ready and can be drunk immediately or left to age for years. This is a mildly smoked and sweet tea with a bouquet in orange and golden tones.Over time, like that of wine or Pu’er, Phalap’s flavour mellows, becoming sweeter and rounder.










Chocolate ganache with Assam tea

Ingredients:
250 ml heavy cream (35% fat)
2 tsp Assam Dikom or Assam Golaghat tea leaves
250 gr baking chocolate, chopped
1tbs butter
1 pinch Himalaya salt

Directions:
1. Heat cream in a small saucepan. When it reaches boiling point, add tea leaves, bring to a boil and remove from heat. Let seep 3-4 minutes and remove tea leaves.
2. Pour cream in a Bain-Marie saucepan, add chopped baking chocolate stirring continuously until totally melted. Remove saucepan from heat, add butter and salt, and mix until well blended.
You can use this ganache, among others, as filling for pies, frosting for cakes and cookies, or to drizzle over a fruit salad.
 

Bon appetit!




 
 

 

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