Since their Victorian origins, brunch and tea have been intrinsically linked. This union dates back to 1895, when the British writer Guy Beringer published an article entitled "Brunch: A Plea." By advocating for a late Sunday meal, more convivial than the traditional English lunch, Beringer drew directly on British tea culture, 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 meet between eleven and three o'clock for a hybrid meal combining the lightness of breakfast and the richness of lunch. And at the heart of this ritual: black tea.
From the very beginning, English brunch was inextricably linked to tea. Whereas morning breakfast favored strong teas to wake you up, and afternoon tea favored more delicate teas to accompany pastries, brunch required a balance: a tea with enough body to stand up to the hearty dishes, but also with enough freshness to avoid weighing down this moment of relaxation.
In the 1930s, brunch crossed the Atlantic and conquered the United States. Hollywood stars and grand hotels in New York and Chicago made it an institution, perpetuating the British tradition of tea alongside American coffee. Brunch became synonymous with luxury, relaxation, and conviviality.
In France, brunch remained relatively unknown until the 1980s and 1990s. It was during this period that Parisian luxury hotels began to adopt this Anglo-Saxon tradition, transforming it into a distinctly French gastronomic experience. Prestigious establishments now offer sumptuous brunches featuring pastries from Michelin-starred chefs, eggs prepared in countless ways, smoked salmon, champagne, and refined dishes.
True to British tradition, Parisian luxury hotels give tea pride of place at their brunches. Yet, a challenge arose: which teas to offer for this very special meal? The classic options quickly revealed their limitations. Smoky teas like Lapsang Souchong, with their notes of fireplace and assertive character, overpowered the delicate dishes and were only suitable for those who appreciate strong flavors. Very robust breakfast blends, perfect for waking up in the morning, proved too powerful to complement the diversity of a brunch where savory and sweet, hot and cold, are served side by side. Something was missing: a tea specifically designed for brunch, one that would have character without being too strong, freshness without being too light.
To meet this need, Brunch Tea was created, a harmonious blend of two Indian tea-growing regions: Assam and Darjeeling. This blend combines the malty strength of Assam, which brings body and presence on the palate, with the muscatel and aromatic finesse of Darjeeling, which lends freshness and elegance. Together, they create the perfect balance: a generous yet delicate tea, robust yet refined, capable of elegantly accompanying every moment of brunch, from savory to sweet.
Our Brunch Tea embodies tea's unique ability to adapt to every moment of the meal: robust enough to complement savory dishes, refined enough to enhance sweet ones, invigorating enough to gently awaken the senses, and elegant enough to prolong the convivial atmosphere. Tea has always been the soul of brunch, and Brunch Tea is its most refined expression.
