Both of our teas this month are fruity, just right for the fresh blossoms of spring here in the states. Peach apricot is our first choice for the month, being a Ceylon black flavored with real papaya, apricot, and peach fruit. I love peaches. Chambersburg is a drive to the east from where we live in PA, and the peaches you get there are unrivaled: big enough to be a full meal for two, sweet, and so juicy you need a knife and fork to eat them. Families make a day of going for Chambersburg peaches just like they do Bedford apples in the fall.
According to the Almanac, peaches ripen faster in a closed paper bag at room temperature. If you are a gardener like me, you are familiar with this principal. I remember weekend fall days in the garden, picking all the green tomatoes that were healthy, hoping to get them in before the cold snap ruined them. We’d wrap the tomatoes in newspaper and pack them in paper bags to store in the basement until we were ready for them. They ripened this way and we were able to extend our growing season. When you live in the Laurel Highlands of PA, the growing season is short and anything to extend it is appreciated!
Until the Chambersburg peaches are ready, this tea is the next best thing, with a very heady aroma. This tea is steeped 3-5 minutes for best body and just a smidge of sugar really makes it come alive. At 15% all month, it’s all the sweeter.