This black tea is a blend of China and Ceylon teas, flavoured with dried fruits. Fig, grape, quince, hazelnut and sultanas combine to offer a delicious cup. A tea to be enjoyed by the fireside, watching leaves falling down…
Allergen : hazelnut
Fig, grape, quince, hazelnut, raisins
Under the Leaves, Memory
It all begins in Sologne, in an old hunting lodge nestled in the heart of the red forests. There, Sundays don't tick by: they are dressed in wool and fire, with muffled footsteps in the dead leaves, joyful barking in the distance, and doors slamming with children's laughter. Returning from a walk, we leave our boots at the entrance and slip into a big wool sweater, the one that still smells of the fireplace, before wrapping ourselves in a cashmere blanket in an aged, forest-colored tartan. Tea is already waiting, steaming, in a porcelain teapot placed on a checkered tablecloth.
A Heritage Woven from Fragments
Every year, when autumn arrived, Andrea, the creator of this tea, returned to these familiar lands like opening an old book that you know by heart. He found there the subdued light of misty mornings, the mixed smell of fireplace and damp undergrowth, and the hushed silence that only autumn can weave.
Inside the house, the rain sang softly against the living room tiles, while aromas drifted from the kitchen: that of a still-warm fig tart, quince preserves simmering slowly, lined up in jars like treasures on a shelf weathered by time. Bunches of grapes languished near a wicker basket, overflowing with hazelnuts and chestnuts forgotten on the steps, silent remnants of a shared harvest.
It is from this need to freeze the moment, to preserve the emotion, that was bornAutumn Blend: a liqueur like an infused memory. Into each cup, Andrea has slipped the crackling of the fire, the frothy freshness of the woods, the melting sugar of candied fruit, and that sweet, elusive substance we call memory. An oblique light is reflected, a full silence settles there, a suspended autumn, which never fades.
Tea and food pairings
The richness of Autumn Blend calls for gourmet pairings with soft textures and comforting flavors. A slice of dried fruit cake, a hazelnut financier, or a fig brioche extend its fruity and woody notes. A walnut bread spread with quince jam, a honey-roasted pear, or even a small piece of mature Comté cheese offer surprising and harmonious pairings. Each bite reveals a nuance, as if the tea were in dialogue with the season itself.
Tea-based recipes and cocktails
Steeped for a long time and then chilled, Autumn Blend becomes the ideal base for an autumnal drink: add a splash of apple juice, a drop of maple syrup, and a few drops of lemon. Serve warm, garnished with a cinnamon stick. In a cocktail version, it blends with a fig or quince liqueur, a dash of sweet bourbon, and a hint of brown sugar syrup. Shaken, strained, and served over ice in a low glass: an "October Old Fashioned," woody, fruity, and deeply enveloping, like autumn itself.
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Black tea with dried fruits
This black tea is a blend of China and Ceylon teas, flavoured with dried fruits. Fig, grape, quince, hazelnut and sultanas combine to offer a delicious cup. A tea to be enjoyed by the fireside, watching leaves falling down…
Allergen : hazelnut
Under the Leaves, Memory
It all begins in Sologne, in an old hunting lodge nestled in the heart of the red forests. There, Sundays don't tick by: they are dressed in wool and fire, with muffled footsteps in the dead leaves, joyful barking in the distance, and doors slamming with children's laughter. Returning from a walk, we leave our boots at the entrance and slip into a big wool sweater, the one that still smells of the fireplace, before wrapping ourselves in a cashmere blanket in an aged, forest-colored tartan. Tea is already waiting, steaming, in a porcelain teapot placed on a checkered tablecloth.
A Heritage Woven from Fragments
Every year, when autumn arrived, Andrea, the creator of this tea, returned to these familiar lands like opening an old book that you know by heart. He found there the subdued light of misty mornings, the mixed smell of fireplace and damp undergrowth, and the hushed silence that only autumn can weave.
Inside the house, the rain sang softly against the living room tiles, while aromas drifted from the kitchen: that of a still-warm fig tart, quince preserves simmering slowly, lined up in jars like treasures on a shelf weathered by time. Bunches of grapes languished near a wicker basket, overflowing with hazelnuts and chestnuts forgotten on the steps, silent remnants of a shared harvest.
It is from this need to freeze the moment, to preserve the emotion, that was bornAutumn Blend: a liqueur like an infused memory. Into each cup, Andrea has slipped the crackling of the fire, the frothy freshness of the woods, the melting sugar of candied fruit, and that sweet, elusive substance we call memory. An oblique light is reflected, a full silence settles there, a suspended autumn, which never fades.
Tea and food pairings
The richness of Autumn Blend calls for gourmet pairings with soft textures and comforting flavors. A slice of dried fruit cake, a hazelnut financier, or a fig brioche extend its fruity and woody notes. A walnut bread spread with quince jam, a honey-roasted pear, or even a small piece of mature Comté cheese offer surprising and harmonious pairings. Each bite reveals a nuance, as if the tea were in dialogue with the season itself.
Tea-based recipes and cocktails
Steeped for a long time and then chilled, Autumn Blend becomes the ideal base for an autumnal drink: add a splash of apple juice, a drop of maple syrup, and a few drops of lemon. Serve warm, garnished with a cinnamon stick. In a cocktail version, it blends with a fig or quince liqueur, a dash of sweet bourbon, and a hint of brown sugar syrup. Shaken, strained, and served over ice in a low glass: an "October Old Fashioned," woody, fruity, and deeply enveloping, like autumn itself.
