Assam – Orangajuli Estate Tea – WS

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.

This tippy-leafed Assam tea from the Orangajuli Estate, in Udalguri, brews to a bright reddish color with a full body and a smooth, sweet, 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.

Milk Chocolate Torte with Assam Tea Ganache
Recipe from Cooking with Tea by Robert Wemischner and Diana Rosen

Torte Ingredients:
8 oz dark milk chocolate (41% cocoa content)
4 Tbsp Orangajuli Assam
1/2 cup water
4 oz. sweet butter
4 large eggs, separated
1/3 cup all-purpose flour, sifted twice
2 tsp malted milk powder

Preparation:
Preheat oven to 350ø. Lightly coat the bottom and sides of an 8″ springform or regular cake pan with non-flavored aerosolized spray. Line the bottom with a circle of parchment paper.

In a double boiler or a stainless steel bowl set over a pan of simmering water, melt the chocolate. In a separate small saucepan, bring the tea leaves, water and butter to a boil. Remove from the heat and stir to melt the butter, allowing the tea leaves to infuse in the water-butter mixture for about 3 minutes. Pass through a fine sieve into the chocolate. Stir to blend. Allow to cool for about 15 minutes.

Separate the eggs, placing the whites into a perfectly clean, fat-free bowl of an electric mixer and the yolks into the chocolate mixture. Beat whites until soft peaks form. Sift flour and malted milk powder together and then fold in the egg whites. Fold this flour-malted milk powder mixture gently but thoroughly into the chocolate base. Pour into prepared cake pan and bake for about 35 minutes, or until the cake appears firm, but not dry. This cake is very moist inside and will fall as it cools. Make the ganache.

Assam Ganache Ingredients:
7 oz. heavy cream
2 Tbsp Orangajuli Assam
7 oz dark milk chocolate, cut into 1/2″ pieces
1 Tbsp sweet butter

Preparation:
In a heavy 1 quart saucepan, bring the cream and tea leaves to a boil. Remove from the heat and allow to infuse further for 3 minutes. Pass through a fine-meshed sieve into a bowl set over a pot of simmering water. Slowly add the chocolate and gently stir to blend, without aerating. Add the butter and stir until completely melted. Set aside.

Assembly:
Line a cookie sheet with parchment paper or foil. Place the cake on a cooling rack, then place the rack on the cookie sheet. Pour the ganache over the cake, using a spatula to spread the ganache evenly as needed. Allow to set. Scrape up any ganache that drips off the cake and pour to cover the cake a second time. (Reheat slightly over a pot of simmering water, if necessary, to loosen the mixture.) Cool at room temperature. Makes 1 torte that serves 6 – 8.

Note: If your kitchen is hot, place the cake in the refrigerator just until the ganache sets and feels dry to the touch. Remove the cake from the refrigerator about 20 minutes prior to serving and allow it to adjust to room temperature.