Bake it til you make it…
(Oolong tea, lemongrass, lemon peel, sunflower blossom, white hibiscus blossom, natural and artificial pound cake and lemon flavour.)
If you are a fan of lemon flavoured things, and you also enjoy cake, how could you possibly go wrong with Lemon Pound Cake? A fan favourite from last year’s Mother’s Day collection, that has made its highly anticipated return as DAVIDsTea’s Tea of the Month for March. The traditional recipe (for pound cake) calls for an entire pound of sugar AND a pound of butter, which makes total sense why it tastes so darn good. The dry leaf consists of bits of decent sized oolong pieces, flower petals, lemon peel, and plenty of lemongrass, which contributes to the strong citrus smell that wafts straight out of the bag. Two things that instantly come to mind (that are just as amazing as this tea): Lemon Loaf from Starbucks and the Lemon Poppyseed muffin sold at Tim Hortons (usually around the summertime). Four minutes is literally all you need to get a deep, rich yellow cup of tea. I can pick up more of a cake batter scent now after steeping, while the lemon has toned down a touch.
The lemon is certainly more pronounced than the oolong in the brewed tea as well. The oolong base is not very strong in taste, but it offers a buttery, floral character to the tea, on top of the sunflower & white hibiscus blossoms and compliments the lemongrass/lemon flavour very well, rounding everything out. Without any sweetener, I am not sure how “lemon pound cake” like compared to just lemon it actually tastes. The sugar helps bring out some hidden flavours, while milk definitely adds a decadent creaminess. It is very lemony, with cake flavour in the aftertaste. Really and truly, Lemon Pound Cake is the lighter version of the real thing without sacrificing on flavour. Not only does this tea blend live up to its namesake, it is also an amazing dessert tea to indulge in every once in awhile or all day, every day, no matter how you decide to make it. Hot, iced, and especially in latte form!