The problem with all teas with aspirations of replicating the marvellous macaron is that this heavenly patisserie comes in a multitude of flavours that range from rosewater to creme brule (so North American, right?).
Stripped to its bare bones, the main compositional notes of a macaron are almond, vanilla, and cream. On their own, these notes can be bland; with a green or black base , they will likely be overpowered. A white tea may work but altogether, the flavours just seem “meah”.
As for Teavana’s take on the macaron? Where’s the tea? Bland, boring, utterly forgettable. With a couple of drops of Stevia and a dash of milk, you have nothing but sugared water. Not my cup of tea. Returned my package for a refund.
Now, my ideal incarnation of the dessert in tea form would be one inspired by Laduree’s orange blossom macaron: sweet, floral, creamy, and more importantly NOT to sharp and citrusy. Any recommendations?
