Taken with milk.
This one is pretty nice, with a satisfying combo of pineapple, coconut, and malt notes. The coconut is a little baffling, because it’s not a listed ingredient, but I swear you can taste it; the nutty element may be attributed to the sunflower, as well as my brain’s tendency to pair pineapple with coconut! The tea also delivers on the booze, with an aggressive astringent nip.
All in all, I enjoy this one, even if I wish the base was something more special! I enjoyed the far sweeter Buttered Rum from David’s Tea+, and the more perilous but fancier One Night in Rio! from Camellia Sinensis (always scared coconut will expire and become soap), so not too surprised I like this one as well. I’m going to play around, and potentially make it into a Rum Hot Toddy or a Sweet Tea Rum Punch (Note to self: https://food52.com/recipes/77603-sweet-tea-rum-punch).
+Buttered Rum: A spider (Edit: probably wasn’t a spider as ashmanra points out) somehow made it’s home in my last tin. Needless to say I didn’t get to savour my remaining 40 grams, because.Webs.Everywhere. I’m still heartbroken but at least we have other rum teas!
TMI or TW: If bugs make you uncomfortable you probably won’t want to read the comments on this note!
Flavors: Coconut, Hay, Malt, Nutty, Pineapple, Rum