When you have a lot of rhubarb in the garden, and strawberries are coming into season, and red clover is overflowing the waysides, and you’re an 8-year-old looking for inspiration for a new tea blend, the colours of your inspiration are pink and green.
I truly love this tea. We found some bulk organic white peony tea, fair trade and imported in small quantities by a Chinese woman in the area. Fiona and I chopped strawberries and rhubarb, dried them on the dehydrator, picked a couple of litres of red clover heads and lightly dried them. Mixed this all together and voilà, a beautiful blend full of the colours and flavours of spring. We used roughly equal volumes of each component, so that makes it easy to reproduce if you’d like to make your own. I expect any fresh green or white loose leaf tea would work just as well as the white peony. Fiona has packaged up a dozen bags of it to sell at the market tomorrow. It will be her “Featured Tea of the Week,” and samples will be available if you’re interesting in dropping by her stall.
Brewed up it’s yellow with a touch of ruddiness. It is absolutely wonderful with a little dollop of honey mixed in. I expect it will be great iced as well. This is definitely a tea that I’m going to mix up a couple hundred grams of and mark “Not for sale” and tuck in my cupboard for my personal use in the middle of winter. Fiona calls it Pink Paradise. In February it will reassure me that spring will come again.
Sophie received a couple of books on candy-making in the mail yesterday. She’s all inspired to make marzipan bumblebees, violet velvets, blackberry paste and crystallized rose petals. This book is amazing: great pictures and the recipes use real ingredients. The raspberry lollipop recipe starts with sugar and raspberries; the caramel apple recipe makes absolutely no mention of Kraft products in any way, shape or form. I’m looking forward to her explorations!