The last few days I've done nothing but sit in a dark room and hide under the covers. I'm not scared of the monsters under my bed (they were frightened off by all the dust bunnies) but I am hoping my dark, quiet bedroom will ease the pounding in my head. I've suffered from migraines for as long as I can remember, it's one of the downsides to having epilepsy, but this year they've been worse than ever. It's one of the reasons things have gotten so quite around here since I got back from vacation. The good news is that today is the first day in a while I've been able to sit at the computer and not feel like someone was hitting me in the face with a baseball bat. That alone is cause for celebration, so I thought I'd pull out the last of the tea I picked up while I was in Kansas City earlier this year.
I'm sure I've made it known at some point that I'm not a huge fan of lemon in my tea, but I was intrigued when I stumbled across this Meyer lemon chai from Tea Market. It was the unique combination of ingredients that originally caught my eye, but I'll be honest, I'm a bit fascinated with anything Meyer lemon at the moment. I've been using them in everything from vinaigrettes to lemon cake with fabulous results. So how did they taste in my tea? I'll give you one word: delicious! This tea reminded me almost of a spicy lemonade without all the added sugar. It was sweet, tart, and the ginger gave it a spicy bite at the end. I could easily see this as a summer staple, so it's going at the top of my shopping list.
Would I order this again? Absolutely! This one really caught me by surprise, I loved it, although I prefer it iced to hot.
Where to Purchase
Suggested Brewing Tips
Serving Size: 1 teaspoon per 6oz serving
Water Temp: 160°F
Steep Time: 3 minutes