SaChasi – Custardy Apple Crumble
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Is there anything better than a bowl of hot, stodgy, spicy apple crumble generously smothered in thick vanilla custard? Apple crumble is the champion of puddings. It is the pudding to which all other puddings doff their caps and say “Yup, that’s a proper pudding all right.”
If I were writing some kind of marketing blurb here, I would then go on to say: Yes, there is something better, there’s SaChasi’s Custardy Apple Crumble tea, but let’s not get silly here.
SaChasi’s Custardy Apple Crumble is an absolute delight, none the less. It’s a blend of rooibos, apple, oats, almonds, and spices and its apple crumbliness is absolutely spot-on. The spicy stewed apple flavour works magnificently with its custardy overtones. There’s a creaminess that hits you on the first sip and a rich mellow fruitiness that is the very definition of the word ‘comfort’. This is the tea equivalent of being wrapped up in a cosy blanket.
I applaud SaChasi’s decision to use rooibos as this tea’s base. It really is a plant that lends itself well to puddingy blends. If I were a tea blender concocting a crumble-inspired tea, I’d have gone for rooibos as well. (I don’t have any plans for a career in tea mixology. My talents lie purely in drinking this stuff.)
I can pinpoint the exact moment in my life that I discovered the pudding-like powers of rooibos. It was on the 3rd December 2020 when I sampled Apple Strudel tea in Bird & Blend’s tea-based advent calendar. Before that happened, I had no strong opinions about rooibos. There were several other dessert-themed rooiboses to be enjoyed before the 24th and by that point I had a newfound respect for it.
Now I greet it as a much-loved and always welcome friend when I see it and pudding-based tea blends. I therefore had very high expectations of SaChasi’s Custardy Apple Crumble before I’d even tried it. Happily it surpassed them all.
It’s still not as good as a bowl of real apple crumble and custard. But as we’ve already established, literally nothing else in the world is.
Today’s book is The Custard Heart by Dorothy Parker.
