Black tea Imperial Gold O.P

Imperial Gold is one of those teas that leaves a lasting impression with its audacity, uniting two seemingly opposing traditions: the deep, woody character of smoked teas and the intoxicating freshness of jasmine. In this blend, the deliberately moderate smoking (often described as "half-smoked" or partial) aims to create a rounder, warmer, and more delicate liqueur, allowing the smoky note to harmonize perfectly with the floral finesse of the jasmine added afterward.

The jasmine-infused tea technique combines time-honored practices with precision: it is indeed Sambac jasmine (Jasminum sambac) that is predominantly cultivated in Fujian province for this tradition. Around Fuzhou, the historical cradle of jasmine tea in China, several varieties are selected for the intensity of their fragrance, their night-time flowering, and their excellent suitability for traditional perfumery. Mo Li Hua, the Chinese name for Sambac jasmine, has thus established itself as the undisputed benchmark for premium tea.

After careful harvesting, the fresh flowers are left to rest for a while to fully develop their fragrance. Then comes the layering process: tea leaves and flowers alternate in layers each night, allowing the precious aromatic molecules to permeate the leaves. This cycle of contact and removal of the flowers can be repeated five to seven times. Wilted flowers are systematically removed, as they would no longer contribute fresh notes, and a final gentle drying process stabilizes the blend. The result is a tea of ​​great complexity, with a lingering, floral finish, crafted without artificial flavorings, where every step of the process refines the quality of the brew.

Imperial Gold finds its place in our range of smoked teas as a subtle bridge between character and finesse: more delicate than the intensely smoky and deeply woody Tarry Souchong, it distinguishes itself from Lapsang with its sweetness, rounded liquor, and floral touch of jasmine. As for the White Buds, they combine the lightness of white buds with a subtle smoke, offering a balanced experience. Thus, Imperial Gold offers a unique harmony, oscillating between controlled strength and refined freshness.

Food and tea pairings
A baked Mont d'Or and Imperial Or tea create a harmonious and original pairing: the creamy texture and slightly woody rind of the Mont d'Or highlight the tea's roundness and smoky notes, while the jasmine adds a refined floral touch. This combination transforms each bite into a warm and sophisticated experience, especially when the cheese is well-aged and the serving emphasizes the Mont d'Or's meltingly rich texture.

Recipe based on Imperial Gold Chinese black tea
Place a cod fillet, previously salted and topped with a drizzle of unsalted butter, on a bed of leaves. Vacuum-seal and cook for 40 minutes at 50°C. The leaves slowly release their jasmine, honeyed, and vegetal aromas, which intertwine with the fish. When it comes out of the oven, the cod reveals a nuanced, delicately flavored taste, enhanced by the subtle floral notes of the tea.