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 Ambootia Estate, established in 1861, currently produces all of their teas using organic and bio-dynamic farming practices. The Premium Darjeeling is a blend of their 2nd flush and Autumnal teas that produces a full-bodied, bright cup, with a delicate, slightly sweet, champagne after-taste.

Brew tea at 205-212º - steep for 3 minutes.

Try pairing Ambootia Premium Black tea with sweets like: Apricot-Walnut cakes with Toffee Buttercream, Brandy Snaps with Lady Grey Cream, or Strawberry-Hazelnut Tartlets with Vanilla Bean Pastry Cream. (Recipes are in Teatime Magazine's 2013 May/June issue.)

Darjeeling Roasted Sweet Potatoes

Recipe from Culinary Tea by Cynthia Gold and Lise Stern

Ingredients:
3 lbs sweet potatoes, cut into ½" pieces
1 Tbsp olive oil
½ tsp lime zest
½ tsp fine sea salt
1 ½ tsp Darjeeling tea leaves

Preparation:
Preheat oven to 400°. Line a baking sheet with foil and spray with olive oil cooking spray.

In a large bowl, toss the sweet potatoes with the oil and stir to coat. Add the lime zest and salt. Crumble the tea with your fingers, crushing it as you sprinkle it over the potatoes. Stir well to distribute the tea and spices.

Spread the potatoes in prepared pan in an even layer. Bake for 10 minutes, then stir. Bake for an additional 10-20 minutes, until the sweet potatoes are just slightly firm in the center. Serve warm or room temperature.

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