Afternoon Dream

In the early 1980s, Didier, then head of Betjeman & Barton, carefully observed his Parisian clientele. An artist at heart and creator of unique blends, he loved spending long hours on Boulevard Malesherbes, listening to the desires of his regulars and perceiving the nuances of their tastes. One comment came up frequently: Darjeeling, this refined and muscatel-like “champagne of teas,” was appealing for its floral delicacy, but sometimes seemed too light for the afternoon.

This idea took root. The Maison's catalog already offered robust breakfast blends for busy mornings and exquisitely subtle pure Darjeelings, but nothing for that suspended moment of tea time. Didier dreamed of an afternoon tea with character but no harshness, capable of conversing with rich pastries while retaining the expected grace of a grand cru.

Always eager for innovation, he embarked on a new creation. At the time, he was already revolutionizing the world of flavored tea by daring to experiment with unexpected combinations, far beyond classic citrus fruits. He wanted to apply this same audacity to a natural blend, seeking balance and harmony.

The journey began in the Himalayan gardens of Singbulli, whose Darjeeling tea offered muscatel notes of rare elegance. To give it more structure, Didier added the delicate leaves of Pedro Estate in Nuwara Eliya, nestled at 1,800 meters altitude in Sri Lanka. These highland teas, nicknamed “the champagne of Ceylon teas,” infused the blend with a luminous and crystalline vivacity. All that remained was to add roundness: this came from the ancestral plantations of Yunnan, China, whose dark, golden leaves revealed a malty and slightly cocoa-like sweetness.

The result was a true revelation. The Darjeeling brought its floral grace, the Ceylon its structuring freshness, and the Yunnan its velvety depth. Together, they formed a cup that was balanced, subtle, and full of presence—neither too light nor too strong.

The success was immediate. The House's loyal customers embraced this tea, which combined delicacy and personality, elegance and substance. Didier named it Afternoon Dream, a tribute to that perfect afternoon dream, where tea becomes an art of balance and refinement.

Food and tea pairings
Afternoon Dream pairs perfectly with traditional scones, served warm with thick clotted cream and strawberry jam. The tea's delicate floral and muscatel notes complement the buttery sweetness of the cream, while its subtly astringent finish gently coats the palate between bites. Enjoy it neat or with a splash of milk for an even more indulgent experience, a classic British treat with a Parisian twist.

Afternoon Dream Black Tea Recipe
To elevate an asparagus risotto, prepare a concentrated infusion of Afternoon Dream: steep four generous tablespoons of tea in a liter of hot chicken stock for three minutes. Strain carefully, then use this fragrant broth to gradually moisten the pearly Arborio rice with shallot and olive oil. The floral notes of Darjeeling bring their springtime lightness, while the malty roundness of Yunnan acts as a backbone, enveloping the blanched green asparagus in an almost buttery sweetness. This tea, born in the misty lands of southwest China, releases subtle hints of honey and cocoa that highlight the vegetable's vegetal flavor without overpowering it. On tasting, each grain of rice reveals the depth of the blend: a perfect balance of freshness, elegance, and warmth, like a flavorful journey from the Himalayas to the gardens of Yunnan.