4 Delicious Ways to Use Organic Assam BOP Tea Beyond the Teapot

There’s a lot more you can do with a good black tea than simply brew a cup.

Our new Organic Assam BOP Tea has a bold, full-bodied flavour with the rich, malty character Assam tea is known for. That strength also makes it a fantastic ingredient for cooking and baking, where more delicate teas can sometimes get lost.

From creamy desserts to a simple afternoon loaf, here are four ways to put Assam tea to work in the kitchen.

1. No-Churn Assam Tea Ice Cream

Rich, creamy and gently malty, Assam tea works beautifully with dairy — and you don’t need an ice cream machine to make this one.

Ingredients

• 600 mL thickened cream
• 395 g sweetened condensed milk
• 10–12 g Organic Assam BOP Tea
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Pour around 200 mL of the thickened cream into a small saucepan and add the Assam tea.
2. Gently heat until steaming, but do not allow it to boil.
3. Remove from the heat and leave to infuse for around 8–10 minutes.
4. Strain out the tea leaves, then allow the infused cream to cool completely.
5. Add the cooled tea-infused cream to the remaining thickened cream.
6. Using electric beaters or a stand mixer, whip the cream until soft peaks form.
7. In a separate bowl, combine the sweetened condensed milk, vanilla and salt.
8. Gently fold the whipped Assam cream into the condensed milk mixture until evenly combined.
9. Transfer to a freezer-safe container, cover and freeze for at least 6 hours, or overnight.

Serving idea: Try it with crushed shortbread, a drizzle of honey or a little fresh orange zest.

2. Assam Tea & Orange Loaf Cake

Black tea and citrus are a natural combination. In this loaf, Assam brings depth while orange keeps everything fresh and fragrant.

Ingredients

• 10 g Organic Assam BOP Tea
• 150 mL full cream milk
• 125 g unsalted butter, softened
• 150 g caster sugar
• 2 eggs
• Zest of 1 orange
• 200 g self-raising flour
• 1 tsp vanilla extract

Method

1. Warm the milk until steaming, add the Assam tea and leave to infuse for 8–10 minutes.
2. Strain out the tea leaves and allow the milk to cool.
3. Preheat the oven to 170°C and line a loaf tin.
4. Beat the butter and sugar together until pale and fluffy.
5. Add the eggs one at a time, followed by the vanilla and orange zest.
6. Fold in the flour, alternating with the cooled Assam-infused milk.
7. Spoon the mixture into the prepared tin and smooth the top.
8. Bake for approximately 45–55 minutes, or until a skewer inserted into the centre comes out clean.
9. Allow to cool before slicing.

For a little extra citrus, finish with a simple orange icing made from icing sugar and fresh orange juice.

3. Assam Chai Panna Cotta

This one combines the richness of Assam with classic chai spices for a dessert that looks impressive but is surprisingly straightforward.

Ingredients

• 500 mL thickened cream
• 100 mL full cream milk
• 75 g caster sugar
• 10 g Organic Assam BOP Tea
• 1 cinnamon stick
• 4 cardamom pods, lightly crushed
• 3 slices fresh ginger
• 2 whole cloves
• 1 tsp vanilla extract
• 2 tsp powdered gelatine
• 2 tbsp cold water

Method

1. Add the cream, milk, sugar, Assam tea, cinnamon, cardamom, ginger and cloves to a saucepan.
2. Heat gently until steaming, then remove from the heat.
3. Leave to infuse for around 10 minutes.
4. Meanwhile, sprinkle the gelatine over the cold water and allow it to bloom.
5. Strain the cream mixture, removing the tea and spices.
6. Stir the gelatine into the warm cream mixture until completely dissolved.
7. Add the vanilla.
8. Pour into serving glasses or moulds and refrigerate for at least 4 hours, or until set.

Serve with fresh berries, poached pear or a little honey.

4. Assam Tea Crème Brûlée

Classic crème brûlée gets an extra layer of flavour with the addition of Assam tea.

The tea’s malty character works particularly well with the creamy vanilla custard and crisp caramelised sugar topping.

Ingredients

• 500 mL thickened cream
• 10 g Organic Assam BOP Tea
• 1 tsp vanilla extract
• 5 egg yolks
• 75 g caster sugar
• Extra caster sugar for the tops

Method

1. Preheat the oven to 150°C.
2. Place the cream and Assam tea in a saucepan and gently heat until just steaming.
3. Remove from the heat and allow the tea to infuse for 8–10 minutes.
4. Strain out the tea leaves and stir through the vanilla.
5. Whisk the egg yolks and sugar together until combined.
6. Slowly pour the warm cream into the egg mixture while whisking.
7. Divide the mixture between ramekins.
8. Place the ramekins in a deep baking dish and pour hot water around them until it reaches roughly halfway up the sides.
9. Bake for around 30–40 minutes, or until just set with a slight wobble in the centre.
10. Cool, then refrigerate for at least 3 hours.
11. Sprinkle a thin layer of caster sugar over each custard and caramelise with a kitchen blowtorch just before serving.

Why Assam Works So Well in Recipes

Assam is naturally robust, which makes it particularly useful when cooking with ingredients such as milk, cream, butter, chocolate and warming spices.

The smaller Broken Orange Pekoe (BOP) leaf also produces a strong infusion, helping the tea flavour remain noticeable once incorporated into a recipe.

It can work particularly well in:

• Custards and ice creams
• Cakes and biscuits
• Chai-inspired desserts
• Syrups and sauces
• Chocolate and ganache
• Cocktails and non-alcoholic drinks

While a pot of Assam is always a good place to start, there are plenty of reasons to keep some in the pantry for cooking too.

Our Organic Assam BOP Tea is now available, packed to order from 250g.

ORGANIC ASSAM BOP TEA | TEAS | DRIED HERBS

Perfect for tea blenders, cafés, bakers, makers and anyone looking to experiment with tea as an ingredient.

Posted By Herb Wholesalers

Updated : 16th September 2026 | Words : 963 | Views : 109