Petit Macaron Loose Tea
Out of stock
Loose Tea Pouch, 100g$9.50
Loose Tea Caddy, 100g$15.50
Inspired by the famous Parisian confection, we've created a gloriously ornamental blend of green and black tea adorned with curlicues of coconut chips, pieces of caramel and a handful of patissier's sugared hazelnuts. Elaborate, perhaps. But with its creamy coconut freshness and vibrant edge of bright steamed sencha, it's all about being sweet but chic.
43% Black Tea, 36% Green Tea, 8% Coconut Flakes, 6% Caramel Pieces (condensed skimmed milk, sugar, glucose syrup, butterfat (milk), humectant: E420, emulsifier: E471), 3% Brittle Pieces (sugar, hazelnut, invert sugar), Flavourings
Allergy Advice: For allergens see ingredients in bold. Also not suitable for people with other nut and peanut allergies.
Suitable for vegetarians.
Highly recommendBy Jade from St. Gallen on 11/18/2018This is my new favourite flavoured tea, it tastes rich and creamy with coconut and caramel, it is perfect with biscuits and scones, I simply can't stop drinking this tea. Love it!
Product Content Slot
Candied nuts with a fresh hit and a creamy sweetness
A Victoria sponge creates the flavours of a classic patisserie
A tea fit for a queen, our Petit Macaron is the Marie Antoinette of our green tea collection. Notorious for the phrase "let them eat cake", perhaps she should have said "let them drink tea"? The French monarchy was abolished on the 21st September 1792, and we've numbered our tea 21 to mark the end of an era for the decadent French royals…
Brew the Perfect cup
1 teaspoon (2g)
80 degrees / 200ml water
Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we've been experimenting with our own inventive blends. Today you'll find extraordinary creativity in our collection, from unique twists on classics like English Breakfast to more inventive blends laden with fruit and flowers.
Green tea's fresh, verdant taste is down to its processing: the leaves are heated shortly after picking, stopping the oxidation process that would eventually turn them into black tea. Some of the best green teas are found in Japan and China, where the techniques of firing or steaming the leaves have been perfected over many centuries.