I’m baking up a storm for tomorrow’s Canadian Thanksgiving celebration. This morning I was making desserts that could be made the day before: pumpkin pie spice fudge and nanaimo bars.
I have a sample of this tea and I really wanted an oolong, so I steeped it up in my yixing pot while I baked and cleaned the kitchen. It’s surprisingly lighter than I thought it was going to be, with a nice buttery flavor. Actually, very similar to that nanaimo bar custard filling, though not as sweet. I forgot my tea steeping twice, so my last steepings got some astringency and mushroomyness.
Oh man, I want some nanaimo bars! DROOOLLL
(lol, I seriously smuggled 3 cans of Bird’s Custard powder from Canada just so I can make nanaimo bars in the US)