📝 About This Recipe
Hailing from the lush, tropical lowlands of the Brahmaputra Valley, Assam tea is world-renowned for its bold, brisk, and distinctly malty character. This recipe captures the 'Orthodox' style of brewing, resulting in a deep amber liquor that offers a full-bodied caffeine kick perfect for early mornings. Whether enjoyed black to appreciate its honeyed undertones or with a splash of milk for a creamy finish, this tea is the quintessential soul of Indian breakfast culture.
🥗 Ingredients
The Tea Base
- 2 tablespoons Loose-leaf Assam Orthodox Tea (Look for TGFOP grade for the best quality and golden tips)
- 2.5 cups Filtered Water (Freshly drawn and cold for better oxygenation)
Optional Aromatics (Masala Style)
- 3 pieces Green Cardamom Pods (Lightly crushed to release oils)
- 1/2 inch Fresh Ginger (Peeled and roughly bruised)
- 1/4 piece Cinnamon Stick (Small shard for subtle warmth)
Additions and Sweeteners
- 1/2 cup Whole Milk (Preferably high-fat for a richer mouthfeel)
- 2 teaspoons Raw Sugar or Jaggery (Adjust to taste preference)
- 1 teaspoon Honey (Optional alternative for black tea)
👨🍳 Instructions
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1
Begin by rinsing your teapot and cups with hot water to pre-warm them; this ensures the tea stays at the optimal temperature during steeping.
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2
Pour 2.5 cups of fresh, filtered water into a stainless steel saucepan or a stovetop kettle.
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3
If using aromatics, add the crushed cardamom, bruised ginger, and cinnamon shard to the cold water now to allow their flavors to infuse as the water heats.
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4
Bring the water to a rolling boil over medium-high heat. Once it reaches a boil, let it bubble for 30 seconds to fully extract the essence of the spices.
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5
Turn off the heat or reduce it to the lowest setting to prevent the tea leaves from scorching, which can cause bitterness.
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6
Add the 2 tablespoons of loose-leaf Assam tea directly into the water. Ensure the leaves are fully submerged.
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7
Cover the pot with a tight-fitting lid and allow the tea to steep for exactly 3 to 4 minutes. The liquor should turn a vibrant, deep reddish-brown.
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8
If you prefer a classic 'Milk Tea,' pour the 1/2 cup of whole milk into the pot now and turn the heat back to medium.
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9
Bring the tea and milk mixture to a single 'rise'—where the milk foams up toward the rim of the pot—then immediately remove from heat.
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10
Stir in your sweetener of choice (sugar or jaggery) while the tea is hot so it dissolves completely.
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11
Place a fine-mesh strainer over your pre-warmed cups and pour the tea slowly, holding the pot high to create a slight froth (the 'pulling' technique).
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12
Let the tea sit for 1 minute in the cup to allow the temperature to become perfect for sipping. Enjoy the malty aroma before your first taste.
💡 Chef's Tips
Use filtered water whenever possible, as the mineral content in tap water can dull the bright, tannic notes of Assam leaves. Avoid over-steeping beyond 5 minutes; Assam tea is high in tannins and will become unpleasantly astringent if left too long. If serving black, reduce the tea leaf quantity by 20% to appreciate the delicate honey and rose notes of the high-grade leaves. Always use loose-leaf tea rather than tea bags; the 'CTC' (Crush, Tear, Curl) method used in bags provides strength but lacks the complex flavor profile of whole leaves. For a vegan version, oat milk is the best substitute as its natural creaminess complements the malty profile of the tea.
🍽️ Serving Suggestions
Serve alongside buttery shortbread biscuits or traditional Indian Parathas for a hearty breakfast. Pairs beautifully with spicy savory snacks like Samosas or Pakoras to balance the heat. Enjoy with a slice of lemon cake or ginger loaf to highlight the tea's citrusy undertones. Serve in clear glass mugs to showcase the beautiful deep amber color of the brew. For an afternoon treat, pair with a sharp cheddar cheese; the tannins in the tea cut through the fat of the cheese perfectly.