Earl Grey green Primeur

A lifestyle down to the last detail

Settled in a light-filled studio in the 11th arrondissement, Savannah Jenkins, a young American cousin of the Ashford family (loyal to our house for over half a century) has made her balcony a green haven. Peppermint, lemon thyme, and purple basil thrive there in joyful disorder, forming a small hanging garden with scents from elsewhere. She learns the names of each plant in French, peels them with irresistible charm, and posts a photo of her steaming cup every morning, captioned with a simple#parismood.

Savannah, a lover of nature, never compromises on what she brews. She swears by green tea, her essential well-being, and has a true passion for bergamot, a passion born within the Ashford clan, but which she cultivates only in its freshest, most vegetal, and clearest form: in its green version, and nothing else.

Bergamot, among organic gardens

In the afternoon, she settles into the shared gardens by the canal, where sunflowers brush against the fences, stray cats weave between rows of tomatoes, and where ideas are cultivated as well as aromatic herbs. In the evening, she meditates, always in the company of a frosted glass ofEarl Grey Primeur, cold-infused. Sometimes she slips in a shiso leaf or a dash of yuzu juice, like a nod to the Japan she dreams of exploring. She sips this iced infusion, pure and subtle, in silence, facing the Parisian sky, which she captures against the light. She callsthata mindful moment.

 The chords of a healthy queen

Savannah likes to pair her tea with vegan matcha banana bread, a lemon-almond cake made with spelt flour, or, on special occasions, a pear and ginger granita. Her green Earl Grey pairs wonderfully with low-sugar sweets, fresh fruit, and plant-based snacks.

On Sundays, she hosts tea parties on the roof of her building, where she offers tastings of homemade iced teas, organic melon slices, and Southern soul playlists.Earl Grey Primeurthen becomes the ambassador of his vision of the world: sunny, light, delicate, and fundamentally joyful.

Tea and food pairings
Earl Grey Primeur green tea, combining the delicacy of a rare green tea with the exceptional freshness of Calabrian primeur bergamot, is an exceptional ingredient in contemporary cuisine.

Whether brewed or reduced, this aromatic green tea enhances sauces and marinades, particularly those for fish, shellfish, or poultry. Its subtle freshness reveals and brightens flavors, adding a refined and unexpected touch that delicately enhances each dish.
In pastries, Earl Grey Primeur gives rise to airy creations where the sweetness of green tea meets the tangy sparkle of fresh bergamot. It elegantly perfumes biscuits, mousses, and sorbets, bringing a unique aromatic signature that is both light and sophisticated.

Recipe using Earl Grey Primeur green tea

Salmon steak with Earl Grey Primeur green tea and citrus fruits

Ingredients :
• 4 salmon fillets
• 30 cl of Earl Grey Primeur green tea, cold-brewed (5-7 minutes then cooled)
• The zest and juice of one lemon
• 1 tablespoon of honey
• 1 teaspoon of grated fresh ginger
• 1 tablespoon of olive oil
• Salt, pepper
• A few sprigs of fresh dill or coriander

Preparation :
1. Prepare Earl Grey Primeur green tea as a cold infusion to preserve its subtle aromas.
2. In a bowl, mix the brewed tea, lemon juice and zest, honey, ginger, olive oil, salt and pepper.
3. Place the salmon fillets in a dish and pour the tea marinade over them. Marinate in the refrigerator for 1 to 2 hours.
4. Preheat the oven to 180°C (gas mark 6). Drain the salmon lightly and place it in an ovenproof dish.