Tea of the Week for July 13, 2020!
Our Third Subscriber Creation for July!
This blend idea came from one of my long-time subscribers who was also a subscriber back when Frank was still at the helm. This subscriber told me that their favorite blend was the Raspberry Cream Cheese Danish Honeybush but that they thought that it would have been even better if it were a Lemon Cream Cheese Danish flavor rather than a Raspberry. So they asked me to attempt it & so I did!
Wow – this one is good! The lemon is bright & vibrant. The cream cheese notes are tangy yet smooth. The honeybush adds a hint of nutty flavor which adds some depth to the Danish pastry flavor. It comes together very nicely on the palate – just enough sweetness, tart & tangy to keep those taste buds jumping for joy!
This delicious dessert-y tisane is all organic, VEGAN, gluten free, allergen free & caffeine free. It’s also YUMMY!
Taster pouch is approximately 15g
organic ingredients: honeybush, lemon grass, lemon myrtle, lemon peel, lemons & natural flavors
I really have loved the many different ideas that came to me via this subscriber creation event – so much so that I’ll no doubt be doing this again sometime in the future. I love seeing the ideas that our subscribers come up with for tea blends.
This blend steeps into a really delightful cuppa. The lemon is so bright – it reminds me a lot of lemon curd. Tart – but not puckery. It has a sweetness to it that keeps it from being too tart.
to brew: use 4g of leaf to 12 ounces of very hot water (195°F) & steep for at least 8 minutes. This one won’t get bitter if you steep it longer – so go ahead & do it if you have a mind & the patience to do so. You’ll be rewarded with an even more flavorful cuppa.
strain & allow to cool for at least 5 minutes. enjoy!
Sweetener isn’t needed to enjoy a pleasant lemon-y flavor. I do find that the cream cheese notes pop more when I add a little bit of sugar (a little less than 1/2 a teaspoon) to the cup.