Tea of the Week for February 27, 2017: Lemon Lavender Creamsicle White Tea!
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Tea Description: I start with a gorgeous Bai Mu Dan and add dried lemon wedges, organic lemon grass, vanilla bean and English lavender. The result: a cuppa that's bright and creamy with just a touch of lavender. The lemon is sweeter than it is sour thanks to both the addition of the vanilla and those white tea leaves. The lavender is there - but it's barely there. Just enough lavender to add interest without adding an overpowering element to the cup.
The flavor is smooth and soothing. This evokes thoughts of early summer mornings - before the heat of the afternoon sets in. The air is still just a little bit on the cool side, a little crisp but the sun is bright and invites you to enjoy the day. So I offer this tea as the cold of winter continues to bite us - to remind you that summer is coming!
ingredients: white tea*, lemons, lemon grass*, vanilla bean*, lavender* and natural flavors*
This is one of those teas that - didn't quite turn out the way I expected it to - but in a very good way - so good, in fact, that I decided to keep it as is rather than try to tweak it. The lemon is bright and refreshing without being too heavy a flavor - or too tart. The vanilla notes soften the tartness of the lemon. The lavender adds just a hint of it's floral taste - not soapy or perfume-ish - just a sweet whisper of delightful lavender to enchant the taste buds.
So when I did my first taste test - I did so thinking that I'd need to tweak it a bit - but I fell in love with it at first sip! I decided that I didn't want to tweak it at all. I wanted to keep the gentle lemon notes as is - I wanted the soft vanilla notes and the bright lemon and the hints of sweet lavender.
It reminds me a little bit of lemon curd - how it's lemon-y and yet more sweet than it is tart - but a lemon curd that was crafted with just a little bit of lavender!
To brew: I recommend using 1 1/2 tsp. of leaf to 12 ounces of hot water (heated to 170˚F) and steep for 3 1/2 - 4 minutes. Strain and let cool for at least 5 minutes. This one's great hot or iced.