Tea of the Week for October 16, 2017!
When I was young, I used to love the candied apples that would come out this time of year. Not the caramel apples - oh, sure, I love caramel apples too - but the apples I'm referring to are the apples that had been dredged in a sticky, unnaturally red, gooey substance and would often be topped with chopped nuts (although I preferred them without the nuts). I would find these candied apples in the produce section of my local grocery store.
These days, I don't find myself as enthralled by those candied apples as I once was. Perhaps adulthood has changed my palate and made me a little less of a sweet tooth - although I do still have a sweet tooth - but I'd rather have apple slices drizzled with salted caramel than one of those weird, alien-red-colored, candied apples.
I'm not exactly sure why I told you all that, except to say that while I do love apples, I prefer pears. (Although my weekly shopping cart wouldn't reveal that because usually what I'm buying are apples.) And I remember as a sweet-loving kid wondering why they didn't dip pears into that red goo and make candied pears? I would have used every penny from my paper route to buy up all of them if they made such a thing.
This week's tea is a tribute of sorts to my idea of a candied pear. Sweet, succulent pear dipped in a sweet candy syrup-y concoction that would create a sticky, gooey shell over the pear. No nuts - just pear and sweet sticky goodness.
I started with a lovely Bai Mu Dan base and added pears and a sweet candy essence to create this tea - and it tastes just as I imagined a candied pear would taste! The pear flavor is well-defined and that pear tastes as though it's been candied. YUM!
Hey - after I typed all this out, I did a google search to see if such a thing as a red, candied pear existed. Check out this recipe from Rachel Ray! I had no idea that the red stuff was pomegranate!
Taster size is approximately 12g
ingredients: white tea
organic ingredients: pear, calendula petals & natural flavors