We’re past the halfway point of my 4-ounce packet. Straight up, this is lemon pastry or lemon pudding with meringue on top and absolutely delectable, but there’s enough fluff on top that you do kind of lose the tea base on the bottom end.
Fixed that this morning: half-and-half combo with Charleston Tea Plantation’s Charleston Breakfast (which reminds me of a good quality Ceylon), now on ice. Still plenty of lemony sweetness and a little more strength. Win-win.
I have been blending it with Queen Catherine!