I finally finished this tea. I hoarded for so long that I was afraid it was a goner, especially with the big strips of coconut in it.
GMathis mentioned scones a few days ago and I could not get them out of my mind, so Monday morning I made a batch of cranberry/white chocolate chip/pecan scones to serve as breakfast for the week. This was what I chose to pair with it.
The smell of the dry leaf is so sweet but the tea itself is not. I think it is the combination of black and green tea that gives this tea a little smoky edge that keeps the macaron part from being cloying. It was just hefty enough for breakfast but I love it as an afternoon tea, also. It is one of my favorites from Whittards of Chelsea. The coconut was not in the least rancid, thank goodness.
So this was a sipdown, but I don’t get any extra room on the actual shelf because the tin is too pretty to throw away. Eventually I will probably part with it but not today.