My father used to tell me stories of the bustling, metropolitan city that was Tehran, Iran in the 1970’s. Many of them involved food. In particular, he told me that Iranians then ate prodigious amounts of two foods: caviar and Persian melons. The caviar was world class and served in large bowls instead of tiny dollops. The melons, he said, seemed a mixture of cantaloupe and honeydew. As caviar seemed to be a more difficult pairing with tea, I decided to infuse a white tea with Persian melon. The result, as you will see, is spectacular.