Since its Victorian origins, brunch and tea have been intrinsically linked. This union dates back to 1895, when British writer Guy Beringer published an article entitled "Brunch: A Plea." Advocating for the idea of a late Sunday meal, more convivial than the traditional English dinner, Beringer was directly inspired by British tea culture, an heir to the afternoon tea established by the Duchess of Bedford in the 1840s.
Young English aristocrats of the late 19th century, after their festive Saturday evenings, preferred to gather between eleven in the morning and three in the afternoon for a hybrid meal blending the lightness of breakfast and the generosity of lunch. And at the heart of this ritual: black tea.
English brunch was, therefore, inseparable from tea from the very beginning. Where morning breakfast favored strong teas for waking up, and afternoon tea favored more delicate teas to accompany pastries, brunch required a balance: a tea that would have body to stand up to hearty dishes, but also freshness so as not to weigh down this moment of relaxation.
In the 1930s, brunch crossed the Atlantic and conquered the United States. Hollywood stars and major hotels in New York and Chicago made it an institution, perpetuating the British tea tradition alongside American coffee. Brunch became synonymous with luxury, relaxation, and conviviality.
In France, brunch remained unknown until the 1980s-1990s. It was during this period that Parisian luxury hotels began to adopt this Anglo-Saxon tradition, transforming it into a French-style gastronomic experience. Prestigious establishments now offer sumptuous brunches mixing viennoiseries from Michelin-starred pastry chefs, eggs prepared in a thousand ways, smoked salmon, champagne, and refined dishes.
And true to British tradition, Parisian luxury hotels give tea a place of honor in their brunches. However, a challenge arose: what teas should be offered for this very particular meal? Classic options quickly showed their limits. Smoked teas like Lapsang Souchong, with their fireplace notes and strong character, overpowered delicate dishes and were only suitable for lovers of pronounced flavors. Very strong breakfast blends, perfect for waking up in the morning, proved too powerful to accompany the diversity of a brunch where sweet and savory, hot and cold, coexist. Something was missing: a tea specially designed for brunch, which would have character without being too strong, and freshness without being too light.
It was to meet this need that Brunch Tea was created, a harmonious blend of two Indian tea terroirs: Assam and Darjeeling. This blend marries the malty power of Assam, which brings body and presence in the mouth, with the muscatel and aromatic finesse of Darjeeling, which confers freshness and elegance. Together, they create the perfect balance: a generous yet delicate, robust yet refined tea, capable of elegantly accompanying all moments of brunch, from savory to sweet.
Our Brunch Tea embodies this unique ability of tea to adapt to all moments of the meal: powerful enough to accompany savory dishes, refined enough to enhance sweet treats, invigorating enough to awaken gently, elegant enough to prolong conviviality. Tea has always been the soul of brunch. And Brunch Tea is its most accomplished expression.
