Perfect tea to accompany a simple, straight forward short bread cookie.
The dry leaf smells enticingly of astringent black tea, fruity roses, and warm, creamy white chocolate. I used to hate the idea of adding chocolate to a tea but this is the tea that changed my mind.
I drink this with neither milk nor sugar; the white chocolate takes care of any need for sweetness or creaminess. I agree with steeping this no longer than 4 minutes, as the base does seem to go bitter quickly.
Rose to the occasion
Rose-scented teas are seriously steeped in tradition. Popular in China for hundreds of years, they’ve also been central to English teatime since the Victorian era. Our version combines black tea from Sri Lanka with pretty pink rosebuds and creamy white chocolate curls. Floral, sweet and delicate, it’s an elegant choice for any tea party – whether it’s an afternoon break at the office or high tea with the Queen. We love it with shortbread cookies or a hot buttered scone. Cheers!
Ingredients: Black tea, white chocolate pieces and rosebuds.