- Black tea flavoured with strawberry, cherry, raspberry and currant -
This black tea is a blend of China and Ceylon tea flavoured with delicious aromas of four red fruits (strawberry, raspberry, cherry and currant). All the gourmet generosity of a parish priest’s garden!
Cherry, strawberry, raspberry, redcurrant
The birth of a fragrant delicacy
At the turn of the 1970s, France was awakening to a new form of refinement: that of the sublime everyday. In tea rooms as well as in family kitchens, taste became a terrain of audacity, invention, and sensuality. And soon, tea, until then reserved for an elite of connoisseurs, also became a medium for creativity.
In this era of novelty and emotion, Betjeman and Barton stands out as one of the pioneers of flavored teas. The challenge is bold: to transform a classic black tea into a veritable basket of red fruits, blending the lively freshness of redcurrant, the sweetness of strawberry, the roundness of raspberry, and the depth of cherry. A delicious and sensual bouquet, inspired by grandmother's jams as much as by fine perfumery creations.
But the secret to success also lies in the art of balance. At Betjeman and Barton, each flavor is carefully considered, nuanced, and finely crafted. In Quatre Fruits Rouges, no single note dominates: they blend, echo, and prolong each other like the instruments of a quartet. The careful selection of black teas, powerful yet supple, provides this composition with a noble, deep setting, upon which the red fruits gracefully flourish.
Tea and food pairing
Quatre Fruits Rouges is the perfect accompaniment to seasonal sweets: a soft sponge cake filled with fresh red berries, a raspberry almond tart, or a slice of black cherry Basque cake. It also pairs divinely with a vanilla panna cotta topped with strawberry coulis, raspberry financiers, or a warm red berry crumble with thick crème fraîche. For more adventurous palates, a lightly salted dark chocolate mousse or a cheesecake with redcurrant coulis offer a perfect counterpoint to its fruity and velvety notes.
Recipes and cocktails based on Quatre Fruits Rouges tea
Served iced, it becomes a summer infusion with the air of a refined syrup: ideal with a red fruit salad with mint or an amarena cherry ice cream. In a cocktail, it enhances a white vodka, a light gin infused with basil, or a rosé wine with berry aromas.
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- Black tea flavoured with strawberry, cherry, raspberry and currant -
This black tea is a blend of China and Ceylon tea flavoured with delicious aromas of four red fruits (strawberry, raspberry, cherry and currant). All the gourmet generosity of a parish priest’s garden!
The birth of a fragrant delicacy
At the turn of the 1970s, France was awakening to a new form of refinement: that of the sublime everyday. In tea rooms as well as in family kitchens, taste became a terrain of audacity, invention, and sensuality. And soon, tea, until then reserved for an elite of connoisseurs, also became a medium for creativity.
In this era of novelty and emotion, Betjeman and Barton stands out as one of the pioneers of flavored teas. The challenge is bold: to transform a classic black tea into a veritable basket of red fruits, blending the lively freshness of redcurrant, the sweetness of strawberry, the roundness of raspberry, and the depth of cherry. A delicious and sensual bouquet, inspired by grandmother's jams as much as by fine perfumery creations.
But the secret to success also lies in the art of balance. At Betjeman and Barton, each flavor is carefully considered, nuanced, and finely crafted. In Quatre Fruits Rouges, no single note dominates: they blend, echo, and prolong each other like the instruments of a quartet. The careful selection of black teas, powerful yet supple, provides this composition with a noble, deep setting, upon which the red fruits gracefully flourish.
