We teamed up with friend & pastry chef Katherine Campecino-Wong from Breadbelly SF to create these delicious Wuyi oolong-coated almonds, a perfect accompaniment to bold afternoon tea sessions.
The former pastry chef at COI, Mourad, and RN74, Katherine brings years of culinary expertise to these little treats. Coated in our Amber Wuyi tea leaves and a melange of East Asian spices, these almonds pack a punch of flavor and heat, but play nicely as a pairing with darker teas.
Available exclusively at Red Blossom Tea Company.
Almond, egg white, sugar, Amber Wuyi oolong tea leaves (Camellia sinensis), chili pepper, sesame seeds, Japanese sanshō pepper (Zanthoxylum piperitum), yuzu peel, poppy seeds, shiso, canola oil, salt.