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“2022 Sipdown 162/365! Had a pretty enjoyable last cup, reminiscent of cakey vanilla flavours on a nice white base.” Read full tasting note
“This was the tea of the week for August 12 – I created it to celebrate my youngest daughter’s 18th birthday. The cake we ordered for her is her favorite cake: a vanilla cake with lemon curd filling...” Read full tasting note
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!
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
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This was the tea of the week for August 12 – I created it to celebrate my youngest daughter’s 18th birthday. The cake we ordered for her is her favorite cake: a vanilla cake with lemon curd filling and chantilly cream frosting. Every bite of the cake is awesome – but really, the cake is all about the chantilly cream. That chantilly cream is pure deliciousness: silky smooth, vanilla creaminess that’s not too sweet the way other frostings can be. It’s just perfect.
So I wanted this tea to be focused more on that chantilly cream experience, so I went lighter on the lemon and cake-y notes so the creamy vanilla notes could shine through. The lemon and cake notes are definitely there – and they get stronger as you continue to sip, but even as they do get stronger, they still serve as accent notes to the sweet, creamy vanilla.
I cold-brewed this overnight because it’s still a bit warm here in the Pacific Northwest and I wanted to see how this would work out as a cold-brew – and it turns out that it’s fantastic cold-brewed. I poured the first glass and gave it to Lilith to try, figuring if she wasn’t into it, I’d just finish that glass. But she definitely WAS into it and took off with the glass – so I poured myself another.
This might just be my favorite white tea that I’ve created to date. It turned out exactly the way I wanted it to. Perfection!
