Tea of the Week for August 12, 2019!
Lilith (my youngest daughter) celebrates her 18th birthday this month & after I ordered her birthday cake from her favorite bakery last month, I decided I should make a tea inspired by her cake. Her favorite cake is a white cake with lemon curd filling and a chantilly cream frosting.
Side note: the chantilly cream from the bakery at Chuck's Produce is ah-maz-ing! Seriously, I think I could just eat a huge dollop of the chantilly cream and be happy - no cake necessary. Not to say that the cake isn't itself delicious. It's quite delightful too. But the chantilly cream makes the cake.
Anyway: to interpret her cake in tea, I started with an organic Bai Mu Dan base & added lemons. Then I added some vanilla cake & cream flavors. Then I added just a bit more cream flavor because - Chantilly Cream. I finished it off with rainbow sprinkles because it's a birthday cake tea inspired by the rainbow of my life, my Lilith Natalie.
After my first sip of this tea, I brought it to Lilith to test and she gave it a thumbs up. She said it was a really good representation of her cake. If I'm being honest, I'd have to admit that the lemon flavor of the actual cake is a bit stronger than what you experience with this tea (the lemon flavor DOES develop though, so give it some time) but really, what I wanted to accomplish with this tea, more than any other flavor - was the Chantilly Cream. And this tea does that - really well! - if I do say so myself. It's sweet, it's creamy, it's delightful chantilly cream goodness. Even the texture reminds me a bit of the light, fluffy, indulgent DREAM that is chantilly cream.
Oh, and this is gluten & allergen free and of course, VEGAN!
Taster pouch is approximately 12g
ingredients: sprinkles (Sugar, Potato Starch, Vegetable Fat (coconut), Maltodextrin, Spirulina Extract, Colours (E163-Anthocyanins, E162-Beetroot Red, E160c-Paprika, E100-Turmeric), Carnauba Wax.)
organic ingredients: white tea, lemons & natural flavors