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!
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.
Tea and food pairings
To accompany the C'est une Belle Histoire black tea, let a still-warm fresh fig financier melt on your palate, its soft texture marrying the fruity sweetness of the tea. The more daring will dare a rose and lychee macaron, whose delicate notes will dialogue with the captivating mystery of the pitanga. At the end of the afternoon, a simple vanilla madeleine is enough to bring out the complexity of this story-tea, like a gourmet punctuation to this beautiful story of flavors.
Tea-based recipes and cocktails
As an iced infusion, this tea boasts a light, floral, and fruity flavor perfect for warmer days: serve it with a few fresh red berries and a squeeze of lime. As a cocktail, pair it with a splash of floral gin, elderflower liqueur, and a few drops of bitter orange to create a sophisticated drink as light as a breath of summer. For a non-alcoholic version, simply add a splash of sparkling water and a slice of pitanga (or cherry) for an elegant tropical touch.
20020
- 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.
Tea and food pairings
To accompany the C'est une Belle Histoire black tea, let a still-warm fresh fig financier melt on your palate, its soft texture marrying the fruity sweetness of the tea. The more daring will dare a rose and lychee macaron, whose delicate notes will dialogue with the captivating mystery of the pitanga. At the end of the afternoon, a simple vanilla madeleine is enough to bring out the complexity of this story-tea, like a gourmet punctuation to this beautiful story of flavors.
Tea-based recipes and cocktails
As an iced infusion, this tea boasts a light, floral, and fruity flavor perfect for warmer days: serve it with a few fresh red berries and a squeeze of lime. As a cocktail, pair it with a splash of floral gin, elderflower liqueur, and a few drops of bitter orange to create a sophisticated drink as light as a breath of summer. For a non-alcoholic version, simply add a splash of sparkling water and a slice of pitanga (or cherry) for an elegant tropical touch.
