香草椰子白

The coconut shreds steep into something almost creamy, and the blue mallow turns the water a soft pink before I even take a sip. Two teaspoons in my glass pot is plenty for a whole afternoon of resteeps.

The coconut shreds and rose buds give this brew a naturally sweet finish that makes me skip the sugar entirely. It steeps to a delicate golden cup that’s perfect for slow afternoons, and the vanilla really comes through on the second sip. I’ve already reordered twice.

I’m not usually a fan of floral teas, but the blue mallow and rose buds here just soften the vanilla instead of making it taste like soap. The coconut shreds stay subtle, and the Pai Mu Tan base keeps it light enough that I’ve already gone through half the bag in a week.