C'est une belle Histoire

Black tea flavored with fig, lemon, bergamot and lotus

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Thé noir C'est une belle Histoire - Thés

C'est une belle Histoire

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Tasting moment:
Tasting moment: Tout au long de la journée
Infusion time:
Infusion time: 3-5 min
Water temperature:
Water temperature: 90°C

- Black tea flavoured with a cocktail of aromas -


How to put together fresh fig, bergamot, lemon, lotus and cherry? How to mix them in a blend of teas of China and Ceylon decorated with multicolour cornflowers? It's a secret but, above all, it's a beautiful story!

  • Fig, bergamot, lemon, lotus, pitanga, cornflower flowers

Because it was him, because it was me…

Behind this creation, there is much more than a simple blend: there is a story, that of two men, Arthur Betjeman and Percy Barton, whose meeting and partnership in 1927 in Paris shaped the soul of our house. Leafing through the archives of the historic boutique on Boulevard Malesherbes, we rediscovered through the yellowed pages of their travel journals their shared passion for tea and plants, and the ceaseless quest that drove them to travel the world in search of new and exceptional flavors.

 

The Legacy of Two Adventurers of Taste

Arthur Betjeman, a refined gentleman with impeccable taste, found inspiration in tradition, in the purity of classic citrus fruits such as bergamot and lemon. He loved the simplicity and precision of flavors, those invigorating notes reminiscent of the elegance of England and its hushed tea rooms.

Percy Barton, for his part, was a curious mind, an explorer of the senses. His travels took him to the four corners of the world, where he discovered unexpected botanical treasures. The fig, the lotus, the pitanga—rare and exotic fruits—are all symbols of his tireless quest for new sensations.



Accords thés et mets
En accompagnement du thé noir C’est une Belle Histoire, laissez fondre sur votre palais un financier à la figue fraîche encore tiède, dont la texture moelleuse épouse la douceur fruitée du thé. Les plus audacieux oseront un macaron à la rose et au lychee, dont les notes délicates dialogueront avec le mystère envoûtant du pitanga. En fin d'après-midi, une simple madeleine vanillée suffit à faire chanter la complexité de ce thé-récit, comme une ponctuation gourmande à cette belle histoire de saveurs.


Recettes et cocktails à base de thé
En infusion glacée, ce thé se pare d’une légèreté florale et fruitée parfaite pour les journées chaudes : servez-le avec quelques baies rouges fraîches et un trait de citron vert. En version cocktail, mariez-le à un trait de gin floral, une liqueur de fleur de sureau et quelques gouttes d’orange amère pour créer une boisson sophistiquée, légère comme un souffle d’été. Pour une version sans alcool, ajoutez simplement un peu d’eau gazeuse et une rondelle de pitanga (ou cerise) pour une touche tropicale élégante.

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- Black tea flavoured with a cocktail of aromas -


How to put together fresh fig, bergamot, lemon, lotus and cherry? How to mix them in a blend of teas of China and Ceylon decorated with multicolour cornflowers? It's a secret but, above all, it's a beautiful story!

Because it was him, because it was me…

Behind this creation, there is much more than a simple blend: there is a story, that of two men, Arthur Betjeman and Percy Barton, whose meeting and partnership in 1927 in Paris shaped the soul of our house. Leafing through the archives of the historic boutique on Boulevard Malesherbes, we rediscovered through the yellowed pages of their travel journals their shared passion for tea and plants, and the ceaseless quest that drove them to travel the world in search of new and exceptional flavors.

 

The Legacy of Two Adventurers of Taste

Arthur Betjeman, a refined gentleman with impeccable taste, found inspiration in tradition, in the purity of classic citrus fruits such as bergamot and lemon. He loved the simplicity and precision of flavors, those invigorating notes reminiscent of the elegance of England and its hushed tea rooms.

Percy Barton, for his part, was a curious mind, an explorer of the senses. His travels took him to the four corners of the world, where he discovered unexpected botanical treasures. The fig, the lotus, the pitanga—rare and exotic fruits—are all symbols of his tireless quest for new sensations.



20020

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J’adore

J’adore

Chère cliente,
Un grand merci pour votre avis !