It’s finally here!!
This is one of my all time favourite teas that I’ve gotten to develop and I’ve been so antsy the last year and a bit waiting for it to launch because I’ve just been so excited about it. I think I’ve also personally gone through almost 500g of it in the last year which, if you know how rarely I revisit the same teas in short time spans, is a lot.
Where to even start!? I guess with the taste which is this lively but smooth mix of bright, sweet lemon curd with really creamy meringue. We tried so many different versions of this blend in order to get that balance correct. I love what we landed on because both of those key flavours are so well represented but the overall cup still retains this lightness to it where you get to live in those really fresh and bouncy top notes and the airiness of the creamy finish. It’s not too sweet or heavy or acidic. The white tea base is awesome because it adds some body and gentle floral and fruit notes to support the overall profile. Honestly, I think this particular style of lemon would feel really thin without it as well.
Another big focus was making sure this was something you could add milk to. In general I believe that there’s room more more latte-able fruit blends in on the tea wall, and the moment I started working on this tea I knew it was something that people were going to make as a latte. There’s definitely still some acid in the blend, but we did a lot of testing and I can confidently say that 9/10 cups don’t contain enough to cause any curdling. It’s a bit like the now retired blend Raspberry Cream Pie in that way. Raspberry Cream Pie had hibiscus, but such as a small amount that it usually didn’t curdle. You’d have to get a super hibiscus heavy scoop or steep the tea for a LONG time to cause that reaction. Same thing here.
With that said, I still personally almost always drink this hot and plain but I’ve definitely indulged in the odd latte this past year. I also want to say that I would highly recommend this blend to fans of either Lemon Pound Cake or Lime Gelato. Though different, I think there’s enough commonality for this tea to help fill in some of the hole that those retired blends have left. Fans of Jelly Donut too. Even though the bases and fruits are different, there’s an overall “blending style” that I think is really similar – though no stevia in this blend. Anyway – that’s Lemon Meringue! Clearly I’m hyped about it, I just hope other people are too…
Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts and feelings regarding the teas, and not the company’s.
I wish they’d do a sampler set of all the teas you have worked on. You make them sound so delicious and it seems like there is never more than one of them in stock at the same time.