Apple Fannings black tea

Tokyo–Paris, 1974

It all begins one winter morning. A Japanese tea lover pushes open the door of our Parisian home. He's looking for an "exile" tea, as he amusingly calls it: a drink that reminds him of studious mornings in Waseda, but also of the snowy orchards of Nagano, where Fuji apples slowly ripen under a white sky. But he wants something else. A tea that breaks with Japanese habits. A black tea, full-bodied, radical, infused with strength and determination.
Our creative director at the time took up the challenge. After multiple trials, he settled on a Ceylon Fannings, robust, invigorating, ideal for wearing a fragrance as direct as apple. The fruit finds a clear, straightforward expression: lively and rustic. Thus, Pomme Fannings was born, in the 1970s, on the wood-paneled counter of our boutique on Boulevard Malesherbes. A creation unlike any other.

Tea and food pairing

It's a frank and decisive morning tea for those who prefer brilliance to languor.
Its power calls for simple but assertive pairings. On a slice of lightly buttered sourdough toast, it offers a comforting contrast. With a thin, crispy, and melting apple tart, it plays the fruity mirror card. It's also appreciated alongside a Breton shortbread, whose buttery richness tames the tannins. For a detour to Japan, try pairing it with a red bean paste daifuku mochi, or even a slightly lemony yokan. Apple Fannings is an uncompromising tea, yet with an understated elegance, like a well-tailored suit you slip on at daybreak, before facing the city.

Recipes and cocktails using Apple Fannings black tea


Apple Fannings Black Tea Thin Apple Cinnamon Tart Recipe
A thin, crisp tart with tangy apples, a hint of cinnamon, and infused with Apple Fannings tea. A light and elegant dessert that brings out the fruit without overpowering it.

Ingredients (for 4 tartlets):

• 1 all-butter puff pastry
• 3 red apples (Fuji or Pink Lady type)
• 15 cl of Apple Fannings black tea infusion (infuse 2 tsp in 15 cl of water at 95°C for 3 min, then filter)
• 30 g of brown sugar
• 1 tsp ground cinnamon
• 20 g of melted butter
• 1 egg yolk (for the glaze)
• Icing sugar (for finishing)

Preparation :

1. Prepare the infusion: Infuse the Apple Fannings tea, then let it cool.
2. Prepare the apples: Wash, peel and cut the apples into thin slices.
Place them in a salad bowl and sprinkle them with the tea infusion, leave to macerate for 10 minutes.
3. Preheat the oven: To 180°C (gas mark 6).
4. Prepare the dough: Roll out the puff pastry and cut it into 4 rectangles or circles.
Prick the bottom with a fork and brush lightly with egg yolk.
5. Assemble the tartlets: Arrange the apple slices in a rosette, overlapping them slightly. Sprinkle with brown sugar and cinnamon.
Brush with melted butter.
6. Baking: Bake for 20 to 25 minutes, until the pastry is golden and crispy.
7. Finishing: When removed from the oven, sprinkle with a light dusting of icing sugar to evoke the winter freshness.