A winter of spices and light
We were missing a star in our winter creations. Alongside our Christmas Herbal Tea, sweet and powdery with almond, we dreamed of a more intense, sunnier infusion. Something that captured the soul of Christmas teas, their warmth and flair, but without the caffeine. And so, this spiced rooibos was born, with vibrant notes of cinnamon, ginger, and clove, enhanced by the brightness of orange and the sweetness of caramel… a favorite of Sabine, manager of our Parisian boutique on Boulevard Malesherbes.
The magic of Alsatian winters
And it was in Gertwiller, the Alsatian cradle of gingerbread, that Agnès, the Managing Director, found the perfect balance for her Christmas Rooibos. In a traditional pastry shop, she tasted a gingerbread still warm, dense and moist, gracefully blending the heat of ginger, the sweetness of honey, the richness of cloves, and the freshness of citrus zest. This tasting awakened in her the desire to translate this emotion into an infusion.
Spice season
As December approaches, there's an almost visceral need to rediscover spices in our cups. As if the cold awakens an ancient memory: Christmas markets, fragrant kitchens, and remedies of yesteryear. Ginger brings its vibrant flame, cinnamon its comforting embrace, and cloves its medicinal nobility. These notes, combined with the roundness of candied orange, a hint of caramel, and the subtle fruitiness of pink peppercorns, create an infusion that is both generous and enveloping.
