|"I want to have lemon pie while drinking this. Heck, I want to lick a lemon while drinking this."|
Joy's profile for this tea has the byline of, "When life hands you lemons, make Lemon Zest." For some reason, that reminded me of a parting line from comedian, Ron White, but his was more in reference to screwdrivers. Yet considering how life had dealt me lemons up until this write-up, I figured what better time was there to add a little zest? Ingredients for this bevy of a blend included rooibos, honeybush, lemon bits, flavoring, cornflower blossoms. The last of which was just for show. Cornflowers are like high-heels, they serve no useful purpose except to look pretty. Honeybush and rooibos, though - when mixed - create something that Greek gods demanded songs about; nut-sweet nuance by way of legume.
Brewing instructions called for 1tsp per 6oz of 205F-212F water steeped for four-to-five minutes. That seemed a bit light to me. So, being the manly tea drinker I am (a contradiction, I know), I went with 1 tbsn in 8oz for six minutes. It ain't zesty unless it's pushed to the limit.
After the lengthy steep, the infusion colored to a robust red; typical for both rooibos and honeybush. The aroma wafting from the cup was pure pie. I expected my nose to be covered in whipped cream as I sunk my face deeper into the cup. To go into details about "notes" and "profiles" and "textures" would be pointless. Read the title of this tea again and guess what it smelled like. The taste was lemon-honey on the tongue with a super-sweet finish that made me literally hug the cup. I want to have lemon pie while drinking this. Heck, I want to lick a lemon while drinking this. Perhaps it's subjective for me to say - given my predilections for all things lemony - that this was absolutely perfect. One could sweeten this, but it's an almost religious imperative that they don't. Leave magic as it is.
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