Caramel

October under the roofs

It was October, in Paris, in a student room with yellowed wallpaper, somewhere in the 5th arrondissement. They were both in modern literature, sitting on the floor on an old floral rug, between piles of dog-eared Folio books, fluorescent highlighters, and a record player plugged into small, crackling speakers. Their favorite song, "Caramel »by Suzanne Vega was playing on repeat.

Midterms were approaching, but time seemed to drag. They reviewed their coursework in hushed voices, exchanged wry smiles, and shared a cup of black tea brewed in a chipped old teapot. The caramel hung in the air, sweet and reassuring, like an oversized sweater borrowed from the other. Nothing extraordinary. Just the simple magic of an afternoon of studying together.

Whispers and dissertations

With each sip, memories are awakened. The caramel evokes the soft candies we bought after leaving the library, the impromptu snacks with sliced bread and jam, and the evenings when we copied our index cards by hand, for lack of a printer.Black tea, deep and enveloping, recalls the silent hours spent side by side, between two dissertations on Racine or Barthes. And always, that music, in the background: Suzanne Vega, The Cranberries, a hint of Portishead. No Wi-Fi, no distractions, just the murmur of hot tea and dreams of literature. There's no rush. Everything is there. The 20th century slowly drawing to a close.

A promise of sweetness, transmitted without noise

Today, they still live in Paris. They're married, a little less bohemian, a little more organized, but in their kitchen, among the tea tins lined up on the shelf, there's still the one from Caramel. Every morning, they prepare a pot of it, the same recipe, the same aroma, which their children now recognize asTHEtaste of family breakfast.

Between toast, schoolbags to pack, and hair to style, they share this sweet ritual, this legacy of their twenties. A sip, a knowing glance, and everything comes back: dreams of letters, pages read aloud, timid beginnings and hazy tomorrows.

Accords thés et mets
Le thé Caramel se marie à merveille avec les douceurs les plus simples, celles qui rassurent et évoquent l’enfance. Une brioche tiède aux éclats de noisette, un shortbread de la boutique du Boulevard Malesherbes, ou une tarte fine aux pommes feront écho à sa rondeur sucrée. Il sublime aussi un riz au lait à la vanille, une crème caramel, ou même un fondant au chocolat. Des associations qui renforcent sa douceur et invitent à une dégustation lente, sensorielle, presque méditative.

Recettes et cocktails à base de thé
Transformé en latte, avec du lait entier ou végétal, il devient une boisson crémeuse et ultra réconfortante. Pour une version glacée, infusez-le à froid, puis ajoutez une touche de lait d’avoine et un filet de sirop d’érable. En cocktail, il se prête à des accords audacieux : un trait de rhum ambré, quelques gouttes d’extrait de vanille, et une pincée de sel pour révéler sa profondeur gourmande.